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What Are Your Top 10 Gluten Free Staples ?


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34 replies to this topic

#1 BillJ

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Posted 28 March 2011 - 09:45 PM

Hi there

I am new to the boards and I am just getting started with being gluten free.I was diagnosed in Nov of 2009 while going thru the steps to have gastric bypass surgery done.I gave myself 18 months after that to adjust to the surgery and the diet that came with and now it is time to adapt my life to being gluten free! I would like to know what are the TOP 10 items that you have at the core of your gluten free diet. I dont mean what are you favorite things to eat but rather what are your staples that form the foundation of your Gluten free diet. So what are the things that you put on your shopping list consistently and then you fill in the rest of your diet with things that you like on occasion , like sides to a meal. So for example ...When you have the munchies what do you reach for ? I think you get my drift ....It doesn't have to be 10 items ...Just an idea of what the core of your diet is .I think the hardest part about going gluten free is just getting started with the basics. Thank you in advance for your input !
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#2 T.H.

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Posted 28 March 2011 - 10:40 PM

I have to eat really basic foods, so they take a bit more prep work. However, they are also usually cheaper than processed gluten-free food, so that's one for the plus side. I lost a few of my staples (reaction issues), but here's what they were.:-)

1. Quinoa - I get 25 pound bags of this from Ancient Harvest on-line
2. Buffalo meat
3. sweet potatoes
4. carrots
5. dried chiles
7. Olive oil
8. salt

If I could eat corn, corn masa would definitely be on the list, and so would potatoes. :)
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T.H.

Gluten free since August 10, 2009.
21 years with undiagnosed Celiac Disease

23 years with undiagnosed sulfite sensitivity

25 years with undiagnosed mast cell activation disorder (MCAD) 

 

Daughter: celiac and MCAD positive

Son: gluten intolerant
Father, brother: celiac positive


#3 mushroom

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Posted 28 March 2011 - 10:49 PM

Sweet potatoes
Rice
Yogurt
Veggies from the brassica family and root veggies
Chicken
Lamb
All fruits except citrus
Gluten free pasta
Olive oil
Sorghum flour
Larabars
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Neroli


"Everything that can be counted does not necessarily count; everything that counts cannot necessarily be counted." - Albert Einstein

"Life is not weathering the storm; it is learning to dance in the rain"

"Whatever the question, the answer is always chocolate." Nigella Lawson

------------

Caffeine free 1973
Lactose free 1990
(Mis)diagnosed IBS, fibromyalgia '80's and '90's
Diagnosed psoriatic arthritis 2004
Self-diagnosed gluten intolerant, gluten-free Nov. 2007
Soy free March 2008
Nightshade free Feb 2009
Citric acid free June 2009
Potato starch free July 2009
(Totally) corn free Nov. 2009
Legume free March 2010
Now tolerant of lactose

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#4 eatmeat4good

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Posted 28 March 2011 - 11:08 PM

Grass fed ground beef
Grass fed steak
Hormone free chicken breasts
Salad Greens
Ranch Dressing
Mango's
Blueberries
Raw Cashews
Raw Walnuts
Unsalted Sunflower seeds
Almond flour
and
Chocolate :o 3 ways :rolleyes:
Snickers
Chocolate Chips
Nutella
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Healing is a matter of time, but it is sometimes also a matter of opportunity.
--Hippocrates

#5 ravenwoodglass

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Posted 29 March 2011 - 03:58 AM

Kinnickkinnick Pizza Shells and Hormel pepperoni
Udi's bread
Dinty Moore Beef stew
Boneless pork chops
chicken breasts- I buy these and chops in large quantity packages and freeze.
Snyders Gluten Free Pretzels
frozen and fresh single ingredient veggies
clemetines
Rice
Wild Rice
Glutenfreeda Burritos
Organic pnut butter
Glutino crackers
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Courage does not always roar, sometimes courage is the quiet voice at the end of the day saying
"I will try again tommorrow" (Mary Anne Radmacher)


celiac 49 years - Misdiagnosed for 45
Blood tested and repeatedly negative
Diagnosed by Allergist with elimination diet and diagnosis confirmed by GI in 2002
Misdiagnoses for 15 years were IBS-D, ataxia, migraines, anxiety, depression, fibromyalgia, parathesias, arthritis, livedo reticularis, hairloss, premature menopause, osteoporosis, kidney damage, diverticulosis, prediabetes and ulcers, dermatitis herpeformis
All bold resoved or went into remission with proper diagnosis of Celiac November 2002
Some residual nerve damage remains as of 2006- this has continued to resolve after eliminating soy in 2007

Mother died of celiac related cancer at 56
Twin brother died as a result of autoimmune liver destruction at age 15

Children 2 with Ulcers, GERD, Depression, , 1 with DH, 1 with severe growth stunting (male adult 5 feet)both finally diagnosed Celiac through blood testing and 1 with endo 6 months after Mom


Positive to Soy and Casien also Aug 2007

Gluten Sensitivity Gene Test Aug 2007
HLA-DQB1 Molecular analysis, Allele 1 0303

HLA-DQB1 Molecular analysis, Allele 2 0303

Serologic equivalent: HLA-DQ 3,3 (Subtype 9,9)

#6 aeraen

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Posted 29 March 2011 - 05:29 AM

I eat pretty much the same as I did before, with the exception of reading lables to make sure there isn't any hidden guten. However, the staples that I keep in my kitchen now, that I didn't before are:

Rice flour
Sweet rice flour
Tapioca starch
Potato Starch
Potato Flour
Buckwheat flour
Masa Harina
rice crackers
Xanthan gum
Brown rice
chex cereal
puffed rice cereal
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#7 jerseyangel

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Posted 29 March 2011 - 06:37 AM

olive oil
garlic
berries
veggies (except legumes)
Greek yogurt
organic chicken
beef
Cabot low fat cheeses
Enricos No Salt Added Tomato sauce
Lara Bars
Tazo Awake Tea
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Patti


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#8 lynnelise

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Posted 29 March 2011 - 07:44 AM

Greek yogurt
Fruit (especially berries and citrus)
Nuts
Udi's bread
Larabars and Kind bars
gluten-free Pasta
Meat
gluten-free Cereal
Cheese
Pamela's gluten-free Baking mix
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#9 Strawberry_Jam

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Posted 29 March 2011 - 08:02 AM

Rice, brown and white
olive oil
almond milk
rice chex
canned fish (salmon, sardines)
canned and frozen veggies (fresh go bad on me too often >_<; )
fresh fruit (apples, strawberries--like me name!, bananas, blueberries) and fruit juices
dried beans
peanut, almond, and sunflower seed butter

for snacks I have larabars, bananas, a spoonful or two of nut butter, or a handful of cashews. Sometimes a bag of popcorn.
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gluten-free 25 Feb 2011
soy-free 30 March 2011

dairy-free 30 August 2011 (roughly)

22 yrs old
diagnosed Celiac through biopsy and blood test (WAY positive) as of 25 Feb 2011

#10 K8ling

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Posted 29 March 2011 - 08:49 AM

Rice (White and brown)
potatos
Udi's bread
larabars
almonds/pistachios
ricecakes
Quinoa
chicken breast
Kinnikinick gluten-free pizza crust
assorted gluten-free salad dressings
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Diagnosed with Gluten Allergy April 2010. Family history of Celiac disease and bowel cancers. Already feeling a billion times better since going gluten free.

#11 Marilyn R

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Posted 29 March 2011 - 04:51 PM

Vegetables (especially onion, romaine lettuce, spinach, potatoes, zuccini, green beens, cabbage)
White and brown rice
Dried beans and legumes
Canned gluten-free Tuna and Salmon
Frozen Fish and Shellfish
Meat (including nitrate free applewood smoked bacon)
Fruit
Chick Pea Flour
Eggs (even though I'm allergic to yolks)
Oils/Vinegar (make all my own dressings and marinades, it's easy and cheap)
Canned tomatoes
Kettle S&P Chips
Nuts

OOps, I went over 10! B) At first I hated grocery shopping, but it's preety cool to avoid 3/4 of the store and just zone in on what you need. ;)
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Positive improvement from elimination diet. Mother dx'd by Mayo Clinic in late 1980s. Negative blood tests and Upper & Lower GI biopsy. Parathyroidectomy 12/09. Recurring high calcium level 4/10. Gluten-free 4/10. Soy & Dairy Free 6/10. Corn free 7/10. Grain free except rice 8/10. Legume free 6/11. Fighting the battle of the battle within myself, and I'm going to win!

As of 2/12, tolerating dairy, corn, legumes and some soy, but I limit soy to tamari sauce or modest soy additives. Won't ever try quinoa again!

Discoid Lupus from skin biopsy 2011, discovered 2/12 when picking up medical records. Systemic Lupus Dx 6/12. Shingles 10/12.

#12 love2travel

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Posted 29 March 2011 - 04:57 PM

I don't use mixes or anything as I love to bake too much! So, my freezer is filled with 20 different flours. So far I have found very few gluten-free foods and snacks I like. So, I stick to mainly non-gluten-free foods. Excluding the 20 flours (that would make my list too long) my staples would be:

- arborio rice for risottos
- jasmine rice (stick in a few bay leaves, kaffir lime leaves, lemon juice, juniper berries, whatever)
- fresh herbs ALWAYS for pestos, compound butters, seasoning blends and so on
- fresh lemons and limes for cooking/baking/making tons of things
- fresh strawberries, blueberries, mangoes, etc. for smoothies
- falafel chips
- garbanzo beans to make hummus
- all sorts of potatoes for different uses
- huge pantry of over 100 spices (many very exotic)
- nuts and dried fruits
- pomegranate molasses for Middle Eastern cooking
- many cheeses (I love to marinate feta and goat cheese and throw halloumi or provolone right onto the grill)
- duck - LOVE it!
- whole chicken for roasting
- exotic meats like goat, pheasant, quail, squab and so on when I can get it
- venison, elk, caribou
- butter
- bacon - it's true; most things ARE better with butter and bacon!
- gluten-free pancetta when I can find it
- various greens including arugula, radicchio, endive, escarole, mustard greens, microgreens - have to have intriguing salads
- stash of about 30 flavoured oils and vinegars for vinaigrettes, simple syrups, aiolis, and so on
- my pride and joy - aceto Balsamico tradizionale de Modena (aged REAL balsamic from Modena that is as thick as molasses and INCREDIBLE drizzled on strawberries and vanilla ice cream with freshly-ground black pepper - my splurge item
- 20 artisanal salts for various uses (i.e. finishing)

Sorry - that is well over ten but I have so much stuff I could go on and on and on...
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<p>Confirmed celiac disease February 2011 from biopsies. Strictly gluten free March 18 2011.Diagnosed with fibromyalgia April 13 2011.3 herniated discs, myofascial pain syndrome, IT band syndrome, 2 rotator cuff injuries - from an accident Dec. 07 - resulting in chronic pain ever since. Degenerative disc disease.Osteoarthritis in back and hips.Chronic insomnia mostly due to chronic pain.Aspartame free May 2011.

When our lives are squeezed by pressure and pain, what comes out is what is inside.

#13 pondy

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Posted 29 March 2011 - 05:00 PM

Rice Milk
Udi's Bread
Safflower Oil, Olive Oil
Chicken Breasts - hormone free
Pork - fresh cuts, natural if I can find them
Bacon
Eggs
Chex cereal
Pears, Apples, Celery, Carrots, Potatoes, Asparagus, Brussels Sprouts, Zucchini
Peanut Butter - natural
Lara Bars
Gluten Free Pasta
Tomatoes - canned, organic (till I get my garden going)
McCormick spices
Rice
Oil & Vinegar Salad Dressing - Newman's Own

just to name a few...
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"It is not the strongest of the species that survive, nor the most intelligent, but the ones most responsive to change"
- Charles Darwin

#14 arabookworm

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Posted 29 March 2011 - 05:07 PM

Sweet potatoes
Rice
Yogurt
Veggies from the brassica family and root veggies
Chicken
Lamb
All fruits except citrus
Gluten free pasta
Olive oil
Sorghum flour
Larabars

what are larabars?
  • 0

#15 adab8ca

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Posted 29 March 2011 - 05:31 PM

I don't use mixes or anything as I love to bake too much! So, my freezer is filled with 20 different flours. So far I have found very few gluten-free foods and snacks I like. So, I stick to mainly non-gluten-free foods. Excluding the 20 flours (that would make my list too long) my staples would be:

- arborio rice for risottos
- jasmine rice (stick in a few bay leaves, kaffir lime leaves, lemon juice, juniper berries, whatever)
- fresh herbs ALWAYS for pestos, compound butters, seasoning blends and so on
- fresh lemons and limes for cooking/baking/making tons of things
- fresh strawberries, blueberries, mangoes, etc. for smoothies
- falafel chips
- garbanzo beans to make hummus
- all sorts of potatoes for different uses
- huge pantry of over 100 spices (many very exotic)
- nuts and dried fruits
- pomegranate molasses for Middle Eastern cooking
- many cheeses (I love to marinate feta and goat cheese and throw halloumi or provolone right onto the grill)
- duck - LOVE it!
- whole chicken for roasting
- exotic meats like goat, pheasant, quail, squab and so on when I can get it
- venison, elk, caribou
- butter
- bacon - it's true; most things ARE better with butter and bacon!
- gluten-free pancetta when I can find it
- various greens including arugula, radicchio, endive, escarole, mustard greens, microgreens - have to have intriguing salads
- stash of about 30 flavoured oils and vinegars for vinaigrettes, simple syrups, aiolis, and so on
- my pride and joy - aceto Balsamico tradizionale de Modena (aged REAL balsamic from Modena that is as thick as molasses and INCREDIBLE drizzled on strawberries and vanilla ice cream with freshly-ground black pepper - my splurge item
- 20 artisanal salts for various uses (i.e. finishing)

Sorry - that is well over ten but I have so much stuff I could go on and on and on...


I wanna come eat at your house!!!:)
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TTG >200 (normal <10)
IgA gliadin 24 (normal <11)
IgG gliadin 38 (normal <11)
Endoscopy showed damage that looked like "classic celiac", biopsy showed total villous atrophy
Started gluten-free diet Aug 31, 2010
Only real symptoms are huge weight loss and neuropathy


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