What are
/r/glutenfree's
favorite Products & Services?
From 3.5 billion Reddit comments
The most popular Products mentioned in /r/glutenfree:
The most popular Services mentioned in /r/glutenfree:
Allrecipes.com
Google Sites
Yummly
Mayo Clinic
Google Docs
Cronometer
Jet.com
ConsumerReports.org
ScienceDirect
TripAdvisor
MyFitnessPal
Encyclopædia Britannica
Google Scholar
spoonacular
vgy.me
The most popular Android Apps mentioned in /r/glutenfree:
The most popular reviews in /r/glutenfree:
"Why do I get tired/migraines"
This is how our bodies tell us that something is wrong. Same thing happens to me. Since you have celiac the the best way to stay healthy is to not eat gluten at all.
Having cheat gluten is not worth the migraines and emotional distress. Telling your family you cannot eat something is hard, but necessary step in this. I've found telling people, "I can't eat that," "I'm not hungry," or "I'd love to smell it," helps.
Gluten alternatives (prepackaged stuff) and learning how to cook was the best way for me to avoid gluten. Having a good cookbook helps. I've been using this one to prepare my families meals for a while now "Cook Once, Eat All Week"
Thai Kitchen has a GF Spring Onion Soup Bowl that is pretty darn good. I keep one in the break room at work in case I ever forget my lunch.
My wife and I invited some friends over this weekend for a brunch club we have about once a month. These things turned out phenomenal and I'm insanely surprised at how delicious they were. Would never know they were gluten free. Been using this book and every recipe has been great.
I've bought a rice-made noodle off Amazon that I bought in Costco previously that wasn't being sold at mine after that first time: Organic Brown Rice Ramen (12 Pack Per Bag) https://www.amazon.com/dp/B013MOHYRW/ref=cm_sw_r_cp_apa_K3Uozb2BYWHXG Edited for grammar
Gluten free scanner app : https://play.google.com/store/apps/details?id=com.theglutenfreescan
There should be one for other platforms
For restaurants; https://play.google.com/store/apps/details?id=com.fmgf.free
'find me gluten free'
I've only used the scanner so far & it worked
I do hate to be a Debbie Downer on brown rice (because I do prefer it to white in most cases), but it's worth noting the incidence of arsenic in various rices stemming from place of origin and whether or not it has been hulled. Here's a report link if you want a springboard to more inquiry: http://www.consumerreports.org/cro/magazine/2015/01/how-much-arsenic-is-in-your-rice/index.htm
Common symptoms of celiac disease may include psychiatric disorders such as anxiety and depression. See this page and this page
I hadn't thought about this, but I've been doing some poking around.
I don't know if you're familiar with Jet at all? They're owned by Walmart and the whole premise is the more items you add to your cart the lower it goes. They have a lot of products and I'm especially a fan of their Saffron Road gluten free stove-top sauces and soy/asian sauces from San-j which are all great prices.
BUT THE KICKER HERE https://jet.com/product/Tinkyada-Gluten-Free-Brown-Rice-Little-Dreams-Pasta-14-Oz/125826b655e64e319424fdd5a4b47667
Which if I hadn't just placed an order the other week, I'd be buying those to try for sure. It looks like all the shapes on the packaging banner (top and bottom) are the shapes included so there's a good variety! I looked to see if Amazon had it but they only had a 12 pack of them, but 10 people had left reviews at 5 stars! They say they hold their shapes well even when baked or overcooked, which is a plus in my book since I like casseroles.
Your symptoms could point to a wheat allergy instead of celiac - runny nose, stomach pain, difficulty breathing, diarrhea, and heart flutters can all be symptomatic of food allergies. It's a simple blood test or skin prick test to find out. https://www.mayoclinic.org/diseases-conditions/wheat-allergy/symptoms-causes/syc-20378897
B12 deficiency becomes more common as you age. It's also common in those who eat mainly plant-based diets & don't supplement.
When you were scoped, did the doc take biopsies from your small intestine to rule out celiac disease, or did he just take a look around? Did you have any blood tests run for celiac - tTG-IgA, tTG-IgG, EMA, DGP-IgA, DGP-IgG?
I recommend this paper: Ecological role of lactobacilli in the gastrointestinal tract: implications for fundamental and biomedical research. A main point is that our scientific understanding of probiotics is outdated, another is that most probiotics that you buy are not the kind that naturally live in the gut. These can't survive in the gut for long, and can actually increase immune response (inflammation) while there.
No offense OP, but it really makes me mad when people think a Gluten Free Diet is to lose weight. A GLUTEN FREE DIET IS NOT A WEIGHT LOSS DIET
If you are really wanting to lose weight, start tracking your daily calorie intake with a program like myfitnesspal. You either need to to decrease your calorie intake, increase your physical activity, or both. This is the only thing I did and lost 40lbs last year while being gluten free because I have celiac's disease. /r/loseit also has tons of great advice.
Most gluten free foods are higher in calories than their normal conterparts (I'm not talking about fruits, veggies, things that are naturally gluten free).
Leaky gut is not well understood and it's not a DX on its own. No consistent cure or cause. It's seen sometimes on Crohn's and celiac but not always.
https://www.webmd.com/digestive-disorders/features/leaky-gut-syndrome
Amazon tells me I’ve had this bread machine for three years now. I use it at least once a week to make Pamela’s Bread Mix.
Cuisinart CBK-100 2 LB Bread Maker https://www.amazon.com/dp/B001C2KY7Y/ref=cm_sw_r_cp_api_qWCLBbK7CVR51
You can lose weight, gain weight, or remain the same weight with celiac disease.
Celiac is an autoimmune disease. When someone with celiac eats wheat, barley, or rye, they're setting off a reaction that causes their body to attack itself, damaging the villi in their small intestine. There are over 300 symptoms related to celiac disease.
A wheat allergy is an entirely different mechanism. Food allergy symptoms tend to manifest through skin, respiratory, or gastrointestinal symptoms. Reactions could range from almost unnoticeably mild to anaphylactic. Someone who typically has mild reactions could have a severe reaction the next time they purposely or accidentally consumed wheat.
The only way to know for certain is to get tested. If you aren't currently consuming glutenous foods on a regular basis, you could still be tested for a wheat allergy by skin prick or blood test. You could also have HLA testing done to see if you carry the DQ2 or DQ8 gene. Carrying one, or both, of those genes doesn't mean you have celiac disease, only that it's possible. If you don't carry either gene, the odds of you having celiac disease is incredibly small.
If you're regularly eating gluten, the first step for celiac testing starts with a blood test. The celiac blood tests are tTG-IgA, tTG-IgG, EMA, DGP-IgA, DGP-IgG. Total IgA should also be checked. Many doctors only use one or two of those tests.
https://www.mayoclinic.org/diseases-conditions/celiac-disease/diagnosis-treatment/drc-20352225
https://acaai.org/allergies/types/food-allergies/types-food-allergy/wheat-gluten-allergy
The dermatologist can biopsy the rash to see if it's DH, which would indicate celiac disease. You said the rash showed up 30 minutes after eating food with those spices, so it could be an allergy to one or more of those spices. Allergic reactions to foods tend to happen quickly.
Info on DH - https://celiac.org/celiac-disease/understanding-celiac-disease-2/dermatitis-herpetiformis/
Info on food allergies - https://www.mayoclinic.org/diseases-conditions/food-allergy/symptoms-causes/syc-20355095
Yes. You may wish to look at more info on gluten sensitivity. Like this and this.
Also, just for you to think about, Celiac Disease is usually diagnosed after the damage has occurred unlike some medical conditions. It's like having a heart attack and then told by a doctor, "oh, yes, you have some risk factors for heart disease, you shouldn't do a, b, and c and you should do blank." There is no strict medical diagnosis for catching it before the damage has occurred and it's not like there's a particularly distinct "On/Off" switch for it either. Some people who have celiac catch it with barely above normal levels of tTg and only a small amount of damage in the small intestine. Some have false-negative blood test results. Some have high tTg levels and lots of damage, it's a continuum. So, in my totally unprofessional opinion, there is possibility that people who find they are gluten sensitive but don't test positive for celiac are just catching it before it gets too bad. None of the more well-known mainstream researchers would say this but there are some practicing Drs who are more concerned with patients' quality of life who might.
I would go to yummly and use the search function. You are able to check off boxes for dietary restrictions, to use or avoid certain ingredients, for the type of dish (breakfast, dessert, main course) and a whole bunch of other criteria.
The recipes are entered and tagged by the users, so you will want to check to be sure that they are actually meat and gluten free. But, I have had great luck there before.
I do a weekly gluten-free, vegan dinner with friends and it is lovely (and requires no special cooking knowledge unless I plan to bake.)
A stir fry would be lovely. Serve with rice. No gluten, no problem. You can do green tea or ginger ice cream for dessert.
Here are some other suggestions:
Vegetarian enchiladas in corn tortillas?
Shepherd's pie (with tempeh/tofu/TVP instead of meat)?
Jambalaya?
Polenta (with a vegetarian stew served over it)?
Curry?
Risotto?
Quiche with a GF pie crust?
I am happy to send you a recipe. If anything sounds tasty, just message me.
glutenease, it will help take 2. Enzymedica, GlutenEase, Food Intolerance Digestive Aid, 120 Capsules (FFP) https://www.amazon.com/dp/B00HLXQ4UY/ref=cm_sw_r_cp_api_glt_fabc_RJHWWJ39SD6VVP3C48D5?_encoding=UTF8&psc=1
These are not goldfish but they are pretty darn tasty Simple Mills Almond Flour Crackers, Farmhouse Cheddar, Gluten Free, Flax Seed, Sunflower Seeds, Corn Free, Good for Snacks, Made with whole foods, (Packaging May Vary) https://www.amazon.com/dp/B01CI3TA5M/ref=cm_sw_r_cp_api_glc_fabc_eCX0FbPT3XV87
I beat them over the head with it repeatedly. Seriously.
I just tell them that I can't eat anything that's come into contact with gluten. Different butters, different wooden spoons, different toasters, cookie sheets, etc. And that they must wash their hands before handling gluten free.
You can have them read the first part of this
That's mainly intended for people new to the diet, but it would work alright for people that want to cook for you :)
Bob's Red Mill All-Purpose GF flour is great for pies. I hate it for everything else but for some reason it makes tasty pies. The original recipe was removed from the Bob's website, so I hosted it on Google docs here.
Good luck!
Here you go, I hosted it on Google Docs and added a few notes.
The marinade give a pretty standard peppered jerky flavor, I usually just taste and adjust ingredients to my liking. The labor isn't too bad on this, just mixing, slicing, then arranging in the oven. It's more time-intensive than anything else.
mutorcs, I just use the oven, as you'll see in the recipe.
Good luck!
If you need some reinforcement at some time, here's a collection of most of what's in PubMed regarding gluten intolerance/sensitivity as a trigger for migraines.
I've seen similar recipes where you use equal amounts by volume of peanut butter and sugar plus eggs. Here is a random one. I have no idea why it works but I have been told not to use the 'natural' kinds of peanut butter because whatever stabilizers are in regular peanut butter make this work. No source on that and I haven't researched it nor tried myself so I can't say either way.
There may be some info here on overlap. Autoimmune disease often comes in pairs or triplets so before you go completely glutenfree, consider whether you want to have valid testing for celiac disease (if you haven't had it already). You need to be eating gluten daily for a couple months for the tests to be accurate.
First of all, GF support-role brofist. My wife recently went GF due to some skin irritation, so I know where you are coming from.
If the dorm would allow it, Thinkgeek makes a magnetic induction cooktop that will help broaden her options quite a bit.
Fruit. Indispensable source of sugars and carbohydrates that requires no prep and can help fill in pretty much any meal.
Instant rice packets. Combo these with chicken and vegetables, and you can make whip up some nice, gluten-free bowls. The nice thing is that you can make a huge variety of dishes out of more-or-less the same ingredients, depending on what seasonings and vegetables you use. You can whip up big containers of chicken and vegetables and she can add an instant rice packet to flesh out the meal when she eats it.
Trader Joes, if present in your area, has a variety of gluten-free foods, including some microwaveable dishes if memory serves.
Baking bread, why not throw in some Flourless Peanut Butter Cookies to help stave off the withdrawals? Follow the instructions more or less exactly... or else they will burn and/or travel back in time and destroy everything you've ever loved.
Sure, and autoimmune disease often runs in pairs so there are med articles on psoriasis and gluten-intolerance cross-over and stats. I just remembered that page after I posted last time. Hopefully a Dr would know if it is psoriasis whether it might clear over time or something...
No matter what you make, it is important that you do it with dishes that have not been used to cook gluten-y foods (or have been washed and run through a sanitize cycle in the dish washer) and that you clean all surfaces in the kitchen thoroughly.
Gluten is sticky, which is why it makes bread work so well, and adheres to surfaces. It is also commonly found in dry, powdery things (like flour) and can get all over the kitchen when something like a bag of flour is opened and used.
I suggest searching [Yummly](http://www.yummly.com/recipes#allowedAttribute%5B%5D=course%5Ecourse-Main+Dishes&allowedDiet%5B%5D=393%5EGluten-Free&allowedIngredient%5B%5D=pork&start=0&userSortFunction=%7B!func%7DreviewCountWeight(number_of_ratings_i,average_rat.... You can ask for specific ingredients to be included and excluded.
The recipes are great! I love the creativity and effort, we need more sites like this.
That said, the website itself could use some work, here are some suggestions from a web developer:
- Personally, I find blogger to be outdated and kinda crappy. They haven't really made any improvements in the past several years. I suggest switching over to Wordpress.
- There is no organization to the posts other than the date they were posted. One can browse through the history of the blog posts, but it's impossible to look at, say, all desserts, or all cookies, or top rated recipes, recipes with the most comments, etc. Blogger does have some category/tag features like this, but again Wordpress makes this much easier and more robust. Categorize everything, and better yet link to a few related recipes at the bottom of every post, if possible. The easier it is for people to explore your catalog of recipes, the better. It'll help Google rank the pages better too.
- Use the blog engine's editor features to add style elements like bullets, instead of using dashes. It reads cleaner. Also try to avoid changing fonts mid-post, which seems to be happening in certain posts. This can happen due to copy-and-paste sometimes.
Just my humble $0.02 to make a great blog even better.
Same here. I sit and plan meals for a week (a notepad like this helps: Two Tumbleweeds Meal Planning Pad - 6 x 9” - "What's for Dinner?" Magnetic Weekly Meal Planner Notepad with Tear Off Grocery List - 50 sheets https://www.amazon.com/dp/B075XFBSSY/ref=cm_sw_r_cp_api_glt_fabc_3910D9V13ZEEX4T0QT1S?_encoding=UTF8&psc=1)
It makes sure I’ve got all my ingredients and plans. If something requires prep (chopping) or can be made in advance and just reheated, I do that on the weekend/day off. Chopped veggies (onion, carrot, pepper, celery) can be kept in fridge after being chopped. Sometimes, I even buy big bags of carrots, onions, and celery to prep and freeze miripoix.
The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. https://www.amazon.com/dp/1936493616/ref=cm_sw_r_cp_apan_glt_fabc_QC2SCB7D5ZX2DX8YD1S3
I wouldn't say these are super easy or kid friendly but I highly recommend this and vol 2. They have their own flour blend that I would recommend taking the time to make. It makes the best bread and cupcakes I've ever had.
Hi! I've been using this book for about three years. The How Can It Be Gluten Free Cookbook There's another one, part II, but, I don't use that as often.
Recipe:
https://www.youtube.com/watch?v=PjxC3vyUMOs
Link to the flour:
Antico Molino Napoli Antimo Caputo Pizza Flour, Gluten Free, 2 Pound (Pack of 2) https://www.amazon.com/dp/B074RX5J42/ref=cm_sw_r_cp_api_i_kctzFb1CMWBSK
Edit: Spelling
Here’s a link to cronometer - if you log a couple of days worth of eating, you’ll get a good idea of what may be going wrong.
For most of my vegan diet coaching clients, the most common deficiencies are - protein, B12, iron, omega-3s, taurine, glycine, biotin, choline.
But it’s a lot more complicated than that, overall - https://www.nature.com/articles/s43016-019-0005-1
and that’s before the microbiome gets considered.
I add some cream cheese and olive oil into the dough, otherwise it's pretty dry. might even try butter just for the hell of it... You can experiment with combining different cheeses in the dough mix - last weekend I use half mozzarella and half cheddar. Came out really tasty.
The recipe says to split the dough into two balls, I just use a 14" pizza pan covered with cooking parchment (the dough is really sticky!), and spread it with a non-stick roller to make one big pie that makes 8 good sized slices. Here's the stats on each slice (of course that will vary depending on what toppings you choose. Two slices fills me up (and I'm a big guy!), but the good news is that it holds well in the fridge for a couple of days and microwaves decently.
Note, that this is pretty high in fat, so if you're not on a keto type diet, be careful. :)
When I started the GF diet initially it was difficult. I really wanted a grilled cheese and chocolate cake. It wasn't something I normally ate but I wanted it anyway! lol It got easier but still miss it from time to time.
One thing I've learned from going GF is to not actually go for the GF branded "substitute" foods. (Food that is trying to basically rip off gluten foods by replacing ingredients with not-so-common ones) Instead, we choose foods that naturally do not have gluten in them. For instance, though there are pretty good Gluten Free cookies out there, I choose to just make cookies that do not have any sort of flour in them at all. They are 10 times better and more satisfying than the GF branded ones. And a lot cheaper! Plus, they are chewy cookies. Not hard ones. I use corn tortilla shells for tacos. (Those brown rice shells are terrible from a texture stand point) Brown rice has always satisfied the need for something chewy and starchy.
For the record: Gluten doesn't actually make me sick but I'm doing it for the mental and energy benefits and to support my fiance who has very mild stomach issues with gluten. So excuse any sort of naivety on the topic!
Also, what's wrong with cheese? (one thing we don't really pay attention to since we don't really have a sensitivity to it) Are there not plenty of GF cheese options out there?
You could always use the search by ingredients function on here. I don't often use the actual recipes, but it's great for ideas.
It’s also important to note that eating gluten whilst celiac can lead to serious, life-threatening diseases such as cancer.
This isn’t a game or a fad. Your mom needs to understand this and put your health first. I’m sorry you’re going through this.
Well there's a lot of stirring. Almost constant stirring as you add in more liquid. It sounds like a pain in the ass, but I really enjoy stirring things (?). I always got yelled at as a kid for taking the lid off of things to stir them around.
The link is below, it makes a damn good risotto. Make sure to use a semi-decent dry white, I usually get a big bottle and use some to cook and then drink. I used cheaper wines and didn't get the great flavor. I also skimp on the butter (or dont add it) at the end, that's up to you.
http://allrecipes.com/Recipe/gourmet-mushroom-risotto/detail.aspx
Check out the abstracts here - especially the "urticaria" or hives set as you scroll down. I'm starting to think that dermatitis herpetiformis is way underdiagnosed by the sounds of all the mystery skin rashes that clear up for people when they go gluten-free...
-sigh- No blood test is perfect. None. False negatives are possible for ALL the tests associated with diagnosing celiac disease. I've spent a lot of time recently reading the primary literature about celiac disease searching for some information my doctor didn't know. Which means I've finally read the papers that all our handy stats come from. It is well known that the standard blood tests for celiac disease aren't perfect. But for the majority of people, they will work fine. Just like any other blood test. One of the issues I do remember coming across though is IgA deficiency. Turns out celiac patients have a higher rate of IgA deficiency, and since a few of our tests are IgA based, if you already have low IgA levels, on those IgA tests for celiac, you may come up negative. But this is still a small portion of our general population, and a slightly larger portion of our celiac population.
Alessio Fasano, a big name in celiac research, had a paper out last year, Celiac Disease Diagnosis: Simple Rules Are Better Than Complicated Algorithms, that I think has a really good point. He proposes that we use a four out of five rule. If you have four out of the five following, you have celiac disease:
- Typical symptoms of celiac disease
- Positivity of serum celiac disease IgA class autoantibodies at high titer
- HLA-DQ2 or DQ8 genotypes
- Celiac enteropathy at the small intestinal biopsy
- Response to the gluten free diet
And from what I've read, even three out of the five would be a high likely hood of celiac disease.
You might want to take a look through this abstract collection on various linkages between gluten intolerance and autoimmue thyroid disease. I think the forum by the same folks has some members with Hashi's who go GF voluntarily though I'm not sure. They might have some answers.
For crunchy, my preference is almond brittle.
Crunchy-cookie texture is elusive if you don't want to do GF varieties of regular treats...I've sometimes found something like these coconut biscuit-cookies at my local asian grocer with no glutenous ingredients listed, although you will have to decide how deeply you belive it to be GF depending on country of origin.
You usually have to cut the amount of fat when you convert to gluten free - starchy gluten-free flours don't absorb it very well.
It's better to find a ready-made gluten free recipe than trying to convert one. This recipe from America's Test Kitchen seems similar to yours and is really good! They're drop cookies, though, so won't have a super clear heart shape. You could search for a cutout cookie recipe, too.
You probably won't want to use the Bob's Red Mill blend that has bean flour, though (they have two) - you can taste the bean flour in something as simple as a sugar cookie. Choose something similar to the ATK blend, and don't add extra xanthan gum if your blend already has it.
Gluten-free vegan is not a super obscure diet, so finding recipes or cookbooks online isn't too difficult. This is a good collection I got off a quick googling: https://simplygluten-free.com/gluten-free-recipes/vegan
It's hard to recommend any recipe in particular without knowing youre tastes. Personally, for meals I eat a lot of stir frys, burrito bowls, curries, and soups, and fruits, nuts, chips and salsa/hummus, smoothies for snacks.
With such a big change to your diet, it would be a good idea to track your intake for the first few weeks to make sure you arent missing out on any important nutrients. I use https://cronometer.com/, but there are lots of other programs available.
And a general piece of advice, dont try to replicate your favourite recipes with new ingredients and expect it to taste the same. Keep an open mind and appreciate it for what it is!
Spanish-Style Quinoa in Bell Peppers
http://allrecipes.com/Recipe/Spanish-Style-Quinoa/Detail.aspx
Being GF and Vegetarian, I make this dish a lot and find that my gluten, meat eating friends love it as well. I followed a lot of the comments and added 2-3 times more spices, replaced most of the water with vegetable broth, and sprinkled jack cheese on top, and cooked them in green bell peppers (blanch them in hot water til tender!). I also used a roasted fire diced/stewed tomato can instead tomato sauce, and ended up using a can of condensed tomato soup to cover the bell peppers in when they were cooking.
XD yeah Mexican food is pretty much a GF lifesaver, just switch out corn for anything with wheat. I'm still trying to work up to Asian foods out and at home.
http://www.yummly.com/ is a great resource i've just discovered. one click for "gluten-free" and hey, presto!
You may want to grab some gluten-free vegan cookbooks or peruse some of the GF-V blogs.
Also, I find that Yummly can be really helpful (although the recipes are not always tagged correctly, so be sure to read through them). You can choose different dietary restrictions and search for recipes with or without certain ingredients.
Not OP, but I have this book and just substitue with Bob’s Redmill 1-to-1 GF flour
The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home https://www.amazon.com/dp/034552912X/ref=cm_sw_r_cp_api_glt_fabc_4WQZ0NQBB4RF1XQTVFDK
If you’re interested in baking, this book is a godsend:
https://www.amazon.co.uk/Cake-Angels-Gluten-Wheat-Dairy/dp/0007439296
Cake Angels by Julia Thomas
I’m GF and was DF for a long time too and I love baking, and every recipe from this book has been indistinguishable from normal (buttery, floury, delicious) baking, absolutely fail safe
We were in San Diego. Sorry LA peeps!
Pizza was at Buona Forchetta
Pasta was at Mimmos in Little Italy.
The mix I’m trying this weekend is:
Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta https://www.amazon.com/dp/B00FXH8QFQ/ref=cm_sw_r_cp_api_glt_fabc_ESREEEJYM63GE27X3JQX
You gotta rip the band aid off man. I lived in denial for THREE YEARS. Be sad and irritated by the loss of french bread and pasta. I was too. The good always outweighs the bad.
Find some cookbooks here's one that I like: [Dairy Free Gluten Free Cookbook](https://www.amazon.com/dp/1646114981/ref=cm_sw_r_cp_apa_glt_fabc_BQ5JQV2JF457D9M2JBRY Dairy Free Gluten Free Baking. From there, relearn your way of eating. Odds are, you'll find some fantastic foods that you never even thought of. You can bake some really good bread too.
Quit the cycle and live your heathier life, but only you can make the choice. Coming on here and asking for advice is like an alcoholic going to AA once expecting to be "cured" unless you take it. There's some fantastic resources out there (Reddit is a great place to start), you just gotta grab it by the horns.
All the cool kids are doing it, case and point: consistently sold out gluten free Oreos. Be the difficult one at restaurants (Red Robin is allergen friendly, btw). Your health and body are important enough for you to quit the gluten ☺️.
Best of luck.
Cream of Buckwheat has been one of my favorites since I cannot tolerate oatmeal either! You can make it with any liquid you want, water, milk, nut milk, etc. Im also a big fan of yogurt + GF cereal/granola + fruit, super refreshing especially when summer comes around. Always customizable to whatever fruit is in season, and whatever flavor yogurt you buy. Hope this helps :D
https://www.amazon.com/Pocono-Cereal-Buckwheat-Organic-Gluten/dp/B004WP30HY
isiBisi Gluten Free Baby Mafalda Pasta - Made with Rice and Corn Flour - Quality, Authentic Gluten Free Pasta - Vegan, Non-GMO Pasta Noodles - Made in Italy (8 Ounce (Pack of 1)) https://www.amazon.com/dp/B07X5N5LNG/ref=cm_sw_r_cp_api_glt_fabc_K0F14AWRB7QYBW7JXPCQ
Expensive, but my favorite! I serve it all the time to none GF peeps and they can’t tell the difference.
Lotus Foods Gourmet Jade Pearl Rice Ramen & Miso Soup, Gluten-Free, 2.8 Oz (Pack Of 10) https://www.amazon.com/dp/B00HKIBEMS/ref=cm_sw_r_cp_api_glt_fabc_M2KA59VWEG8FZSQ9WY4H
I just added seaweed I crumbled Hard boil egg
The ideas are endless. Add veggies and or protein you like.
No OP, but here ya go https://www.amazon.com/dp/B004MXEBVU/ref=cm_sw_r_cp_apa_fabc_SCEFJAWSVWHJN3ZJA63W
https://www.amazon.com/dp/B002HQB88I/ref=cm_sw_r_cp_apa_fabc_36X9FQE8MB9CTTZA03B6
Plus self rising is available.
I saw mixed reviews. Guess it depends on what you are making with it.
Bobo's makes an equivalent - https://www.amazon.com/Bobos-TOASTeR-Pastry-Strawberry-Bars/dp/B07C1DLQ6Z/
https://www.amazon.com/Edward-Sons-Trading-Co-Gluten/dp/B003JYEJR4
thanks! this is the only one i've tried. they are delicious.
you know, i went looking, and i think i found the book ~~somewhere~~ but couldnt find the recipe... i know the book preview doesnt divulge everything..
it looks like the recipes are really nice outside of the complete unawareness of what celiac is and how it can devastate... i am wondering if she could be encouraged to print out stickers (i have seen other authors do this post printing) with an easy to see disclaimer like gluten recipes included
she also includes dairy in recipes but talks about how goat and sheep's milk are easier to digest (which is true and i use them) but that cow’s milk is not.
so it doesnt look like she is saying GLUTEN FREE/DAIRY FREE so much as saying, “hey, maybe people are getting sick from cow dairy and from gluten so let’s eat healthier by not using those ingredients!”
If I’m not making homemade, I use Costco boxes of chicken broth (certified gf) or Savory Choice packets. My co-op has them but so does Amazon. Not cheap but good for adding a bit of flavor to a dish. We also use them for instant ramen (Savory Choice Chicken Broth Concentrate, 5.1 Ounce box https://www.amazon.com/dp/B002HQUZIM/ref=cm_sw_r_cp_api_i_NN4ZCbFNKEPF9)
1 box Krusteaz Gluten Free Cinnamon Swirl mix 3 tablespoons canola oil (or melted butter) 3 tablespoons water 4 eggs
Preheat oven to 375°F. Spray your donut pan(s) with cooking spray. Sprinkle some of the cinnamon swirl mix into the bottom of each donut well and pat it down. In a medium bowl, mix the oil, water, eggs, cake mix, and the remaining cinnamon swirl mix. Pipe the mixture into the donut wells using a piping bag or a large ziploc bag with the corner snipped off. Bake for 14-16 minutes. Turn donuts out onto a wire rack to cool for 5 minutes. Store in an airtight container at room temperature for up to 3 days. Enjoy!
I got my Wilton donut pans on Amazon Prime: https://www.amazon.com/gp/product/B015PXGLQI
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Dairy free yogurt also have beneficial strains! I would take 300mg of Magnesium Buffered Chelate. It helps decreases pain/inflammation. Some people take Tylenol, I take Magnesium! Suggested by my chiropractor.
I love gluten free on a shoestring. I hate baking but the flatbread is super easy.
I never thought they would make unflavored whey protein but I found this. That could be interesting.
These might be as close as you can get without some complicated DIY recipe... They have brown sugar cinnamon and strawberry. $25 for a 10 pack, which I don’t mind paying every now and then! I just ordered a package of strawberry for myself. Lots of reviews say they taste like childhood! :)
https://www.amazon.com/dp/B082YGVHLM/ref=cm_sw_r_cp_api_i_M-3kFbGBQQK2Q
Have you tried gainer powder? I looked real quick on google for gf df gainer powder and this was the first result:
https://www.amazon.com/Naked-Vegan-Mass-Artificial-Ingredients/dp/B07XTQKYG1
Worth a shot! Super concentrated calories, yet not empty calories.
I have also found this at my local Ralph’s (OC/CA)
You should get the ‘I Love My Instant Pot Gluten Free’ cookbook it has some really great recipes. My favorites are the prosciutto risotto and the tex mex chili. It doesn’t have a bread recipe but for $10 on Amazon it’s worth getting for everything else! The author also has a great one for air fryers. Amazon Link
Eh, it’s alright. I eat this one now because my store doesn’t have this kind anymore (way better..the inside doesn’t taste gritty):
https://www.amazon.com/Three-Bakers-Gluten-Ancient-Grain/dp/B00HS94OLC
have you tried these gf puff pastry sheets? it's not exactly filo but it's close-ish.
You can totally have pizza! I use Chebe bread mix to make the crust. You can get the specifically pizza stuff or just use regular, whatever. This recipe for pizza sauce: (edit: Ack, wrong recipe! This is the correct link.) http://allrecipes.com/recipe/exquisite-pizza-sauce/ (makes enough for several pizzas) And shredded mozz from the store! Then whatever toppings you want.
I saw that you said you don't like to cook. I totally feel you. I like cooking fine, but having to do it every. single. day. gets old. Still, it would probably do you well to learn how to do it, even if you start with super simple stuff. You say that you're crappy, but the only way to get better is to practice. This is a skill that definitely will work for you in college, too. You've got a couple of years to get some good practice under your belt!
Bob’s Red Mill has a GF Vanilla Yellow Cake mix that qualifies and this book will help you dress it up any delicious way you want
This is pretty normal. It is possible to separate the protein of wheat (the gluten) from the starch (wheat starch) and have a product that contains wheat but no gluten. I know it is kind of uncomfortable, but it is possible to remove enough of the gluten from the starch to land on a wheat flour that satisfies the requirements to be considered gluten free. I have some in my kitchen. It tastes very good.
This book really got me started on successful gf breads. It’s specifically for the bread machine, but also has instructions for the oven. I’ve modified some of the flours over time to make my own gf bread flour, but I’ve had success with all the recipes I’ve tried in it.
No it’s a seasoning in Australia that’s made it’s way to the States. The one I buy has no msg. I usually buy it on Amazon, but they have their own website too.
There are several stainless steel options on Amazon for cheap. I would use those instead of risking these.
Corn pasta like this:
https://glutenfreemall.com/le-veneziane-gluten-free-spaghetti-corn-pasta/
or this:
https://www.amazon.com/Mills-Gluten-Free-Pasta-Penne/dp/B01FRQ57QS
should be okay.
Seriously they are SO GOOOOOOOOOD. I absolutely love them and my husband says he can't tell they are GF, which is awesome so we don't have to make separate batches like we do with so much other stuff. I finally got to eat easy biscuits and gravy recently and I was in heaven. Speaking of, this is the gravy mix I used and it was also wonderful: https://www.amazon.com/Moms-Place-Gluten-Free-Biscuits/dp/B09Z9QV2CT/ref=asc_df_B09Z9QV2CT/?tag=hyprod-20&linkCode=df0&hvadid=598274538151&hvpos=&hvnetw=g&hvrand=7936707470149504316&hvpone=&hvptwo=&hvqmt=&hvdev=...
The link below leads to enzymesica digest gold. Do your research on the company but they are an organization that has essentially hunted down the role that enzymes play in breaking down various foods in an effort to help odd conditions like NCGS.
It is my understanding that they have the enzyme for gluten within this capsule, and it functions very similar to lactaid for those with issues digesting lactose. Definitely worth a shot!
We found this cookbook to be awesome. Not only does it have some good flour substitutions it also explains the science behind what makes stuff work.
The How Can It Be Gluten Free Cookbook Volume 2
https://www.amazon.com/How-Can-Gluten-Free-Cookbook/dp/1936493985/
My husband is a gluten-eater and refuses to eat store bought gf bread. However, when I make bread, he goes back for piece after piece, and really enjoys it. I haven’t done a cost analysis on it, but the bread tastes better for sure. I started off using this book and adapted the flour blend so I could convert my old gluten recipes into gf.
here they are: https://www.amazon.com/dp/B00TQPRX78/
they're expensive, but really tasty. i last bought then in 2016 so it's been awhile, and i don't think i purchased again because of the price. surprised they don't have their own website
I mean like the packets of soup base that's usually used to make hot pot? Like these.
Maybe. I know the website says that they can't guarantee cross contamination. I use a this brand. https://www.amazon.com/Kitchen-Accomplice-Reduced-Chicken-Concentrate/dp/B019I6AX9Y/ref=mp_s_a_1_22_mod_primary_sns?crid=2X94K62FKKYWG&keywords=Bouillon+gluten+free&pscroll=1&qid=1664996281&qu=eyJxc2MiOiI0LjUzIiwicXNhIjoiMy44NSIsIn...
Yeah I have to take 10,000iu a day to maintain a normal level. It's important to get tested both before and after starting supplementation to make sure you're getting enough but not too much since you can consume too much: https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/vitamin-d-toxicity/faq-20058108
I’m in the U.K. but this woman has the most amazing GF cookbooks. I’m a HORRIBLE cook and baker and these recipes are easy and more importantly, they taste like the real thing. She’s British but she does American conversions and names for ingredients as well. Her bread recipes are a thing of beauty. This woman has made being Celiac’s so much easier.
Don't give up!
America's Test Kitchen's The How Can It Be Gluten-Free cookbooks (1 and 2) are incredibly well researched and yield predictable, delicious baked goods.
My wife, daughter and I all enjoy GF baking now that it's almost always successful. It also helps tremendously to read the science behind their recipes. Knowing more allows you to adapt other recipes as well. Happy baking!
I found this stuff(they have different flavors) when I am craving the cheap stuff.
I've had these before and they are pretty good, if you don't mind paying the extra. Find a good ramen recipe you like. You can make a container of bulk seasoning so you don't have to mix it all the time. I'm sure it could taste even better than that shit food.
https://www.amazon.com/King-Soba-Organic-Buckwheat-Noodles/dp/B00SS4HDA0
King Soba makes a GF noodle, found on amazon, link above. If you live near an asian grocery store, you can try looking for 100% buckwheat soba (just double check the ingredients). Despite its name, buckwheat is 100% gluten free - just be aware a lot of soba noodles are cut with wheat (really look at the ingredients label to be sure).
Hi,
If I can be useful, I've tried this flour and I never come back.
I'm from Italy, and unfortunately I don't know if you can find it in your country (or if it's available on amazon in your country)
Similarly, I found spreading peanut butter on these:
https://www.schaer.com/en-us/p/vanilla-wafers
Makes them taste like these:
https://www.amazon.com/Nutter-Butter-Peanut-Creme-Patties/dp/B06XBZCJDW
Yea that’s the only reason I am a awake lol I’ve accidentally eaten something today that had gluten and I’ve been up all night with the worst cramps. It’s no joke. Some people get hives, rashes, anxiety, etc. You really have to be careful. I’d suggest getting a supplement that contains DPP-IV. It’s a pill you take before you eat, if you’re scared of accidentally digesting gluten. It will help break it down and avoid symptoms for SMALL quantities of gluten and grains. I take THIS
I make lasagna with these noodles and even people who aren't GF have raved that it's the best they've ever had. These noodles stay perfect, even better than any gluten noodles I've ever used. They're a bit challenging to work with, but omg, they come out SO perfect.
I even made some GF/ DF lasagna with them that nobody could put down. I made a massive pan of it and it didn't last the day. The gluten and dairy capable ate as much as the rest of us.
I don't use their recipe because I eat meat, I just use a regular recipe but these noodles. I also don't use feta, so ymmv.
I bought this cheap Dash bread machine which was $60 in June. Apparently prices fluctuate. https://www.amazon.com/Everyday-Stainless-Programmable-Automatic-Dispenser/dp/B08NN9FGK6
The only one I've ever tried is GluteGuard and I do think it works. Maybe it's a placebo effect, but I brought it on a recent trip with me to Las Vegas and took one before any meal I had where I was unsure if there was cross-contamination. No effects whatsoever from any meals.
I wouldn't trust it to intentionally eat a piece of bread or whatever, but I think these enzymes are intended for accidental cross-contamination or accidental small amounts of gluten.