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Gluten Free, Dairy Free, Soy Free, Corn Free, Potato Free
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Hi. I don
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Go natural, unprocessed- fruits and veggies galore, lean proteins (chicken, meat, fish, etc.). If you can tolerate grains (many with your intolerances can't) expand your horizons! Try Buckwheat, millet, quinoa, amaranth...the list goes on. Just because the typical american diet consists of overprocessed starch doesn't mean yours has to. Experiment with spices and herbs for flavor. Expand your horizons!!

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I don't know that I can help. I've been winging it so to speak. I'm gluten-free and I cannot have potatos and I avoid baked products with corn in them because I react to corn starch because of the sulfites used. That leaves out most of the available pre-mixed baking mixes. If you're determined to bake there are other flours out there. I've currently got rice, sorghum, almond, tapioca and garfava flour in my pantry. Tapioca makes a good sub for corn starch and you can mix your own baking powder so that it does not include corn starch. Baking requires some effort now that is true. And you will have to look long and hard to find pre-baked goods that are safe. You might try your local organic store and see what options they have. More and more organic stores are stocking products designed to be safe for a variety of allergies.

I do eat a lot of rice and a lot of salads and fresh vegetables and simple prepared meats. I tend to use a lot of garlic and herbs and olive oil in my cooking. I pretty much avoid the whole idea of bread and have never been a big pasta fan. Though if you are into pasta there are lots of rice pastas out there these days. Last nights dinner was baked chicken and fresh green beans with mushrooms and leaks. Tonight pork ribs and a green salad are on the menu with maybe some fresh blueberries for desert. Most of my meals are pretty basic, meat and vegetable, or meat and green salad, or meat and rice.

It helps to take some time and seriously cruise the produce department considering every single thing in it. Likewise with your local organic store or oriental market. I've become a big fan of winter squashs lately. Have you tried everything in the produce department at least once? You kind of have to expand and keep expanding your choices, including trying things you can't even pronounce. Do the same in the international aisle of the supermarket. That is where I find the Thai Kitchen rice noodles. Thai Kitchen also has pre-packaged rice noodle meals, but you need to check those for other allergens, though they're usually gluten-free.

I've been told that sunchokes if you can find them in the store have a texture and taste similar to potatoes. Our Vons carries them. I can't have them because they're the root of a type of sunflower and of course I'm allergic to sunflowers. If I could eat tomatos, which of course I can't, I'd be all over their produce department because they carry a variety of differnt tomatos.

It does require creativity. I wish there were an easier way, but there just isn't. Sticking to whole foods is the safest easiest way to go.

Hi. I don
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Hi. I don
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I am intolerant to: gluten, legumes, dairy, almonds, yeast, nitraties, palm, corn, etc.--see full list below and my husband is intolerant to beans (he can only have sweet onions and low acid tomatoes--others bother him), my youngest is gluten sensitive (does not have celiac disease) and lactose intolerant, my oldest is intolerant to cinnamon, beans, and nitrates.

It gets a lot easier, but it takes time. I have a cookbook that has a lot of alternatives and the title (I think or it is close) is the Allergy Cookbook. I am now making my own mayo with canola oil and lemon. I make my own BBQ and spaghetti sauce. Some Chebe mixes are dairy free and they use tapioca starch and no potato stuff (I think, you would have to check). Check out Enjoy Life foods for some quick extras that I definitely don't have time to make or have any success with like cookies.

I found a lard without citric acid (often corn derived) that works very well for making pie crusts. I make my own sausage. We don't eat anything commercially canned...we can our own tomatoes and sauce.

We cook on weekends and freeze for meals through the week, that way, we don't have to think that hard every night, only once a week and that makes life much easier.

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My daughter has a ton of allergies so I know how tough it can be. You can always have rice and rice pasta. There are rice tortillas. You can have sweet potato fries. I have several allergy cookbooks and I am lucky if I can find one or two recipes per book that I can make without having to do a lot of substitutions. For us, baking is the hardest.

Tonight for dinner we are having salad, ham steaks and baked beans. Tomorrow will be chicken and noodles with peas and carrots mixed in. We will dine out the following day because of an appointment. Then the next night I'll be making stuffed peppers. I just take it one day at a time.

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Oh gosh, the focaccia chebe mix makes a great great pizza dough and it's potato and corn free. Not all the chebe mixes are, but that one is. Love it!

Some Chebe mixes are dairy free and they use tapioca starch and no potato stuff (I think, you would have to check).
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Thanks a lot for all your responses. We eat a great deal of Thai since it is gluten and dairy free. I have thought of Jewish foods, but I may go check out a cook book for Kosher meals and see what is in there. Juliebove, I'm glad you added the 1 or 2 good recipes. I thought I was just being snooty.

I guess the bottom line is there are no cook books for those who can't eat anything. We just bought a freezer this weekend and will be doing more of the freeze ahead dinners. I suppose we could put together our best recipes and publish a book ourselves.

Is this the forum where people share recipes?

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I have a blog where there's recipes searchable by allergen, but I can't post it here according to the rules. My kids have multiple food intolerances, so I did it to help others. I'm now on an elimination diet to see if gluten is what's bothering me, among other things. I've been off gluten for a week and haven't noticed a difference. How long should it take if that is the issue?

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My husband did not notice any difference until he added wheat back. After some experimentation, and time, his 10 year long headache was suddenly gone. You know, one of those "Wow! I haven't taken anything for a headache for a long time." After a week or two more, try the add back test. Refined white flour will affect you the most.

How do I get to your blog?

Best wishes with the wheat.

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My husband did not notice any difference until he added wheat back. After some experimentation, and time, his 10 year long headache was suddenly gone. You know, one of those "Wow! I haven't taken anything for a headache for a long time." After a week or two more, try the add back test. Refined white flour will affect you the most.

How do I get to your blog?

Best wishes with the wheat.

I went back on everything for the weekend and my back was killing me Sunday and Monday. I went back off the wheat (and everything else) Sunday afternoon. Today my back is much better. I wish I could figure out if it's just wheat or everything else too!! But I'm scared to add anything back in.

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I am so glad this thread got started. I am relatively new to all this as well, and sometimes trying to sift through all the old threads can be overwhelming. I went gluten free at the start of the year, then determined that dairy, potatoes and tomatoes (in some quantity or brand, or something) also bother me quite a bit.

I have come across two cook books at my library:

Ronald Greenberg (MD) and Angela Nori. Freedom from Allergy Cookbook. 4th ed. 2000.

Carol Fenster, Ph.D. Cooking Free. ("for people with food allergies and multiple food sensitivities"). 2005.

Hope these help. I can't tell you that I have tried much of anything from them yet, I guess I should...I have been sick more nights than not in the past week!

I am finding everyone's suggestions here helpful.

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I went back on everything for the weekend and my back was killing me Sunday and Monday. I went back off the wheat (and everything else) Sunday afternoon. Today my back is much better. I wish I could figure out if it's just wheat or everything else too!! But I'm scared to add anything back in. My blog is www.kathysrecipebox.com.

The best thing to do is something called an elimination diet. Stay off the wheat and 'everything else' for two weeks. Then, add one thing every week, and see what happens.

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One of the best books I found over the years is titled The Allergy Self-Help Cookbook written by Marjorie Hurt Jones, R.N. Says it has over 325 natural food recipies free of wheat, milk, egg, corn, yeast, sugar and other common food allergens. I bought it at Half-Price books several years ago.

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The best thing to do is something called an elimination diet. Stay off the wheat and 'everything else' for two weeks. Then, add one thing every week, and see what happens.

I am on an elimination diet, sort of. My DD has tons of food intolerances, and I read an article saying that the kids are exposed to your antigens through your breast milk so sometimes they get their intolerances from you. I never thought I had any, though I do have health issues (back spasms/pain all the time and chronic UTIs). So I decided to go on her diet and take out wheat/gluten besides, because I figured that wasn't much worse, and could be an issue since I crave wheat/bread so much. The diet I'm on is:

fruit: banana

vegetables: spinach, lettuce, celery, carrots, sweet potatoes, asparagus

meat: all (no eggs)

dairy: none

oils: coconut, flaxseed, olive

other: quinoa, rice, gluten-free oats, tapioca, arrowroot, corn-free vanilla, oregano, sea salt, pepper, basil, parsley

That's it. Pretty basic. And it seems to be helping my back. I'd only find out I was helping my UTIs if I went off the antibiotics that I'm on for 6 months (I go off, get a UTI within 3-4 days then go back on them for 6 months). I'm scared to add any foods back in though. And some days I think it's helping a lot, and others not at all, so we'll see. I'm giving it another 2 weeks after goofing off it this weekend just because I went away with my husband for an overnight without the kids!

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    • Thanks for posting this Adrien, it's a great list and I and others will appreciate the effort and the thought behind it. I loved my time in Malaysia and I'm glad I sampled all the food I could whilst I was still on an unrestricted diet. The good thing is that, like you say, some of the nice Malay foods are still ok. As a backpacker I survived on a lot of nasi goreng and laksa, nice to think if I return there I could still do the same Terima kasih!
    • I have posted on here before. DQ2, brother with celiac, DGP iGA was the only mildly elevated test. Was gluten-free so did 6 week challenge last winter. Negative biopsy. I am gluten-free now but do go out to eat. Prior to the challenge my health was good. Since then I have: Chest pain, pain between shoulder blades, periods of shortness of breath, heart palpitations, one instance of a heart arrythmia episode, neck is tender to touch on one side (they kept saying sinuses or TMJ which my dentist vetoed) ear ache, bowels never sink. Numbness and tingling. Blood pressure variations. Could be doing chores and feel dizzy and it might be 84/52.  not super low, but not typical for me if I'm running around the house.While other days I am mildly hypertensive. Recently lost 5 lbs in 8 days without trying. Recently electrolytes were low, alkaline phosphatese was low. Ferritin started dropping so started liquid iron 2-3 times per day 4 months ago. Primary watching that, I am not anemic but we are nowhere near iron overload either.  GI doc was a dick. Did not even know DGP replaced older tests and he was very condescending When I begged him for help recently and told me to get a second opinion which is exactly what I plan on doing.  I now have pain in my upper GI area. It is tender to touch. I had my gallbladder out in 97 along with a stone and infection in my bile duct. It hurts in this area. Pancreatic enzymes look fine, liver enzymes fine. Pancreatic ultrasound fine. I will now be doing a EUS Soon to look at bile duct, pancreas and liver.   so a typical day for me is that I might feel fine for a while and then suddenly feel like I'm going to pass out. really dizzy, numbness in odd places, like my body has been hijacked. I will typically eat a bunch of food something high protein and in about an hour or so I start to feel better. However, then my upper stomach starts to hurt in place of the passing out feeling. blood sugars are also normal. After getting the " it must be panic attacks" and condescending looks a million times my primary finally ordered an ultrasound of my sore neck and there is an abnormality in my thyroid which she says looks like possibly Hashti's. Except for one time, all my serum TSH tests were normal. We have more blood work on Monday. As I have not put on any weight and there are other symptoms that are closer to Graves.  Has anyone else had any thyroid issues that followed doing a gluten challenge?  where is your stomach pain? Do you have it above or below your belly button? Mine feels like it's in the pancreas area, like 2-3 inches above the belly button and when I push on it it's tender, but not all the time. sometimes i feel it in my back. 
    • Thanks for sharing with me.  I really appreciate it.  Honestly, after a glutening last summer (still do not know what glutened me), I did not eat out for a year!  The risk was too great as my healing time took 3 months (for symptoms to subside) and six months to regain lost weight.  Our recent vacation to Europe was worth the risk  as we traveled with our entire extended family, but we were extra cautious and ate only at celiac-approved places.  Otherwise, we "dined" at markets or ate the food we brought from home.  Thankfully, we did not get glutened (at least we don't think so!)  
    • I do not struggle with this and I was brought up the same way as you. I don't struggle because for many years off & on we didn't have a bathtub, only showers as well as this being therapy or medicinal for the skin - heck even for the muscles as I age. I figure I've earned my right to luxuriate or medicate with baths any time I've a mind to. My husband saw just how bad my dh got & NEVER begrudges me a nice long soak in the big soaking tub we now have.
    • Hi, No, I do not have celiac  disease. I have an ankylosing spondylitis which is an auto-immune disease provoking an inflammation of the joints. Under the advice and supervision of my doctor and the professor at the hospital I follow a gluten free & casein free diet, which is extremely successful in preventing inflammatory events. And I've been doing so, strictly, for more than 6 years. So I'm not Celiac, but I can tell you that I react strongly every time I take gluten even in small amounts. Even soya sauce, which according to this website has an almost zero dose of gluten, is a lot too much for me. Nevertheless I allow myself to eat food which has been processed in a factory which processes gluten. To conclude, I would say that when you are travelling, especially in a country where celiac disease is scarcely known, you should be twice as careful as when you're going out at home. In the end you can never guarantee that the cook has cleaned his pan after using soya sauce and so on... You can only bet
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