Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Vegetarian, Gluten-Free And Dairy-Free - Can It Be Done?
0

12 posts in this topic

I have many adverse symptoms to gluten and am ready to give the gluten-free diet a good long-term run. The thing is, before making this discovery I was mostly vegetarian... I say mostly because my family only eats chicken in a meal maybe two or three times a month. I just try to stay away from animal proteins because of genetic predisposition to high cholesterol, heart disease, etc. Wheat honestly has been my staple food. I made all my own breads, muffins, etc by grinding my own wheat, to be as nutritional as possible with no preservatives or anything... lol... funny now I find all that grain wheat likely accounted for my declining mental health over the past year.

I also read many of you going gluten-free suggest to also be dairy free at the start and stay away from processed foods. So... it seems all gluten, processed gluten-free foods, dairy, and most meat is out for me. What the heck am I going to eat? That is 3 major food groups right there. I feel like this is too impossible and I will surely starve. If I don't replace my grains with more meat (don't think I'm willing to do that), I would have to replace them with gluten-free substitutes, but I don't want the processed stuff. So I need to make my own, which is very daunting to me, plus it seems pretty clear there is no true subtitute for whole wheat bread.

Anyone in a similar situation? Oh, the bigger challenge is that I have to feed my gluten-free skeptical husband, and 3 children ages 1, 3, and 5 who LOVE wheat bread and are used to all of my homemade wheat products at every meal, and very stubborn about new foods. *sigh*...

0

Share this post


Link to post
Share on other sites


Ads by Google:

I see a lot of legumes and pulses, and rice in your future :) Beans and rice make complete protein. Lots of vegetable casseroles. Be sure to soak all your beans thoroughly. You get to try new "grains" like quinoa, buckwheat, sorghum, millet, amaranth, teff. Cream of rice or rice flake cereals. I eat a Bircher muesli mix of seeds, rice flakes, dried fruits and nuts. Dairy you will have to experiment with. Most of us just have to avoid lactose at first, not all dairy, because lactose and casein are digested by different enzymes and it is those that digest lactose that are not being produced until you heal. So you may be able to eat hard cheeses, yogurt - I could even eat sour cream and butter (everything where the lactose has been removed or pre-digested by cultures and enzymes). There are lots of good milk substitutes - almond, hemp, rice, coconut. and also ice creams. Make a processed exception for pasta (Tinkyada is pretty reliable) and that brings in lots more choices. Eventually you will probably want to make your own gluten free bread. It's really not as daunting as it might first appear, especially if you ease your way into it. :)

0

Share this post


Link to post
Share on other sites

I was a strict vegetarian for 14 years. I was gluten, dairy and soy free for 3 during that time. After 3 years or so I was able to tolerate a little dairy and am now ok with it. I generally avoid soy because it still bothers me but I can tolerate in small amounts. I choose to add meat back in because like you said I felt like I was starving...

It is certainly possible but requires a lot of time and with very few exceptions you really can't eat anywhere but your own home. Finding a restuarant or product that meets all 4 products is a little easier now but still very difficult - I made all of my food from scratch during this time. My suggestion is to stand firm on the gluten-free household and get creative when it comes to dairy and soy. You can do things like make veggie burgers for yourself and feed your family store bought gluten free ones (if they don't have issues with soy or dairy too). That way they aren't subjected to your super restrictive diet and are more likely to accept things long term. It's a difficult transition and takes time but you'll work it out. Good luck!

0

Share this post


Link to post
Share on other sites

I've been gluten-free for 7 years and Vegan for 2 of those years

There is a book called the pleasure trap by Dr's Alan Goldhammer and Doug Lisle both of whom helped me turn things around after some heart trouble on top of the celiac. So, thanks to them I went Vegan and now feel 20 years younger, don't miss dairy or meat at all. So many create creative alternatives out there.

good luck

Ken

I have many adverse symptoms to gluten and am ready to give the gluten-free diet a good long-term run. The thing is, before making this discovery I was mostly vegetarian... I say mostly because my family only eats chicken in a meal maybe two or three times a month. I just try to stay away from animal proteins because of genetic predisposition to high cholesterol, heart disease, etc. Wheat honestly has been my staple food. I made all my own breads, muffins, etc by grinding my own wheat, to be as nutritional as possible with no preservatives or anything... lol... funny now I find all that grain wheat likely accounted for my declining mental health over the past year.

I also read many of you going gluten-free suggest to also be dairy free at the start and stay away from processed foods. So... it seems all gluten, processed gluten-free foods, dairy, and most meat is out for me. What the heck am I going to eat? That is 3 major food groups right there. I feel like this is too impossible and I will surely starve. If I don't replace my grains with more meat (don't think I'm willing to do that), I would have to replace them with gluten-free substitutes, but I don't want the processed stuff. So I need to make my own, which is very daunting to me, plus it seems pretty clear there is no true subtitute for whole wheat bread.

Anyone in a similar situation? Oh, the bigger challenge is that I have to feed my gluten-free skeptical husband, and 3 children ages 1, 3, and 5 who LOVE wheat bread and are used to all of my homemade wheat products at every meal, and very stubborn about new foods. *sigh*...

0

Share this post


Link to post
Share on other sites

My 3 year old hates meat except the very occasional cheeseburger so we do meatless meals a lot. If you're ok with eggs, that gives you more options. I make bean patties a lot - rinsed and drained mashed great northern beans, some bread crumbs, and egg, and seasoning, shaped into patties and pan fried in some olive oil. We do tofu a lot too. Quiche (again assuming you are ok with eggs), pasta with a cashew cream sauce. Like someone else suggested, beans and rice. Pasta with pumpkin sauce. I make a bean dip with black beans and soaked cashews - sometimes we have that on rice crackers for a light dinner.

0

Share this post


Link to post
Share on other sites




It's completely possible. My husband is vegetarian so most of my meals are gluten-free and meat-free. Many of them are or could easily be made dairy-free as well. I posted a few meals lately to the "What are you cooking tonight?" thread that are in this vein.

It definitely helps to experiment with all kinds of beans, nuts, corn products, quinoa, and rices. And also coconut milk, which will sometimes seem like a godsend. I've discovered so many new foodstuffs since being forced to go gluten-free. It's actually been a lot of fun, if you can believe that! Skylark on the board once mentioned that she'd never realized how many different kinds of rice exist until forced to go gluten-free.

You may want to look beyond American/European food to spark ideas. For example, most Indian food is traditionally vegetarian and gluten-free. I recommend purchasing a cookbook by Madhur Jaffrey to start. I have her "World Vegetarian" which is extensive, as well as one of her Indian cookbooks. When I first went gluten-free, a friend bought me an African cookbook for a birthday present, and that was also eye opening.

Also, if you must eat out, a good choice is an Indian restaurant.

0

Share this post


Link to post
Share on other sites

I recommend purchasing a cookbook by Madhur Jaffrey to start. I have her "World Vegetarian" which is extensive, as well as one of her Indian cookbooks.

That's a good suggestion. I have 2 of her cookbooks and love them.

0

Share this post


Link to post
Share on other sites

Thank you all for your encouragement and suggestions. What kinds of rices do you all cook with? I am only familiar with white, brown and wild.

0

Share this post


Link to post
Share on other sites

Besides the various types of rices, (a dozen different types of wild and blends) there are a few types of quinoa, sorghum, amaranth, millet, tef and other gluten free grains to experiment with both as a side dish, cereal or as a flour. I've devloped a taste for white sorghum that I either get online or in japan. great taste but very high in carbs.

Thank you all for your encouragement and suggestions. What kinds of rices do you all cook with? I am only familiar with white, brown and wild.

0

Share this post


Link to post
Share on other sites

I am not vegetarian but I do try to maintain a semi vegetarian diet. I found this website that is very helpful. You have to look at the recipes as many contain dairy. I never had to cut out dairy when I went gluten free but I know some did. There are some pretty amazing recipes out on this site. Whole foods are the best with seasonings and you are good to go. Fruit, vegetables, naturally gluten free whole grains.. etc.. Hang in there you'll be fine!!

http://www.wheatfreemeatfree.com/

0

Share this post


Link to post
Share on other sites

Thank you all for your encouragement and suggestions. What kinds of rices do you all cook with? I am only familiar with white, brown and wild.

I stock up when I can get to an Asian market. If you have one nearby, I'd suggest poking around to see what they have. My new favorite is Thai 'forbidden' rice. It's a rich, dark purple, sweet rice. In addition to the rices, you may find rice wrappers (like for spring rolls), rice flour, rice crackers and rice noodles. They may also have Japanese mochi, either frozen or fresh. Mochi are sweet little round cakes of various flavors made of rice.

A health food store or gourmet food store, like Whole Foods, will also have various kinds of rices and grains, such as kenlove suggested. (An Asian market will be cheaper, which is why I generally prefer this option.)

In addition to cooking rice plain and topping it with vegetables, beans, potatoes, nuts, tofu or whatever you can think up, there are other ways to serve it too. I like making pilafs these days. Indians often cook a pilau (made from basmati rice). Italians make risotto (made of arborio rice). Chinese make fried rice. Japanese make sticky rice (made with "glutinous" - meaning sticky, not gluteny - rice). Another good option is to add rice to soup. You can also make rice patties (good for leftover rice) by combining rice with a little egg and pan frying. When I'm sick now, I always make congee, a Chinese porridge which is comforting and easy to digest.

Also, don't forget about rice pudding - great for leftovers. I love to make an Indian rice pudding from basmati rice with coconut milk, raisins, and cardamon. I also make a rice pudding with Thai forbidden rice, coconut milk, a little agave (a sugar substitute), mango, and mint. I could even leave out the sweetner for that one since Thai forbidden rice, coconut milk, and mango are all so sweet.

0

Share this post


Link to post
Share on other sites

I keep basmatti, jasmine, brown, wild, short grain sushi rice, black/forbidden and red/bhutanese in my pantry.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      103,599
    • Total Posts
      918,313
  • Topics

  • Posts

    • Washing Dishes
      Gluten is a very sticky protein that cannot be removed easily. Non porous items can be washed safely and effectively, being very careful to throughly rinse, use a dedicated sponge/washcloth to wash. If washed by hand wash and rinse under hot running water not in a sink of water if you don't have a dedicated gluten free kitchen. My kitchen is totally gluten free and I still rinse under running water. I attempted to use the dishwasher for the first time yesterday and I feel like I've been glutened so I'm not sure if it's safe or not. There was no gluten containing dishes in it, but it's a rental house so God knows how the previous tenants used it and whether there may be any lingering gluten in it. I also have other issues that cause a lot of the same problems so I'm going to keep trying to use it for a few days and see if I continue to feel glutened or not. As far as counter tops, sinks etc, any non porous surfaces can be wiped clean, but it takes multiple wipe downs with multiple sponges. Thoroughly wipe down and rinse out the sink to rid it off any lose gluten particles. The same thing I did when first going gluten free. Only the kitchen I had then had laminated counter tops that were all scratched up. There is no getting gluten out of those kind of counter tops or cracks around the sink, etc. The ONLY way to possibly destroy/remove gluten from surfaces it's stuck in is to heat it above temperatures most things cannot tolerate and not all ovens can reach. You're looking at like 600°-700° F for a minimum of 30 min. So some stuff can be effectively cleaned in the self cleaning mode of an oven if it has one. Most cookware and utensils cannot tolerate those temperatures though and it's impossible to heat counters and other items to that temperature. Therefore being in a blended house is very risky if not done right. When I went gluten free everyone in my house went gluten free. Except the fish, you can't find gluten free fish food. My husband who shouldn't eat gluten anyway is gluten free and all our animals are on a grain free diet. Even my snake is gluten free since I breed my own feeder mice and feed them a gluten free organic diet. 
    • to biopsy or not?
      A small suggestion........for banana bread, try the King Arthur gluten free banana bread mix.  Yeah, I know......it's a mix but sometimes, time is short and a mix works well.  My husband and I were shocked at how good this is!  it rose up high and beautiful in the oven and has a really good banana flavor to it.  Really....give it a try.  It is so easy to make also! http://www.kingarthurflour.com/shop/items/gluten-free-banana-bread   The ATK cookbook is a keeper for every Celiac!
    • Oat Flour making me sick?
      Yup.....what she said!  In non-porous materials such as stainless steel or aluminum pans, a good washing is all you need to make the pan safe to use.
    • Hawaiian-style BBQ Shrimp (Gluten-Free)
      Mayonnaise is the key to this recipe, which delivers tasty, tangy, golden grilled shrimp. View the full article
    • Oat Flour making me sick?
      I wouldn't be afraid to use a stainless steel pot that other things had been cooked in AS LONG AS YOU WASH THEM VERY WELL before making her food.
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

    • celiac sharon  »  cyclinglady

      Hello cycling lady, have you noticed my picture is showing up as you?  Have no idea why but it's rather disconcerting to see my picture and your words 😉  Do you know how to fix it?  You seem to have far more experience with this board than I do
      · 1 reply
    • Larry Gessner  »  cyclinglady

      Hi There, I don't know if there is a place for videos in the forum. I just watched "The Truth About Gluten" I think it is a good video. I would like to share it somewhere but don't know where it should go. Any help would be greatly appreciated.
      Here is the link if you have never watched it.
      https://youtu.be/IU6jVEwpjnE Thank You,
      Larry
      · 2 replies
    • ChiaChick  »  Peaceflower

      Hi Peaceflower, Just wanted to say thank you for the chat.
      · 0 replies
  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      60,701
    • Most Online
      1,763

    Newest Member
    AbbieLee88
    Joined