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

Different Types Of Gluten Free Foods?!
0

4 posts in this topic

Does anyone have any alternatives to gluten free bread? Also different foods that don't include potatoes, rice etc as I'm struggling to think what to eat! It gets very repetitive! Thankyou!

0

Share this post


Link to post
Share on other sites


Ads by Google:

Corn tortillas? Its what i use. There are also rice ones, but i've never had them.

Its not too difficult. I mainly, for example, eat soups most of the time. Take the meat, brown it till ya got a good crust, add water, simmer for 2-3 hours, add whatever veggie and seasonings you like.

0

Share this post


Link to post
Share on other sites

Orgran has a line of what they call Crispibreads which are glutenfree. They are really crispy though, more like a long cracker. They are made in Australia and I get them at my local health food store here in NY. I mostly eat the Orgran Buckwheat Crispibread and I will put almond butter or tuna on it. I don't remember the other types of them but I think rice, corn and quinoa crispibread.

For different foods I mostly eat quinoa.

The quinoa flakes as a hot cereal and put maple syrup in it. It is quick and convenient and I usually make it in the microwave instead of on the stovetop in a pot. Or for an alternative hot cereal there is Cream of Buckwheat.

Then there is the regular quinoa which unlike the flakes needs to be rinsed first. But it only takes 15 minutes to cook on the stove in a pan and you can store it in the refrigerator for a week and add a little water to it when you want it and heat it in the microwave. I have it for dinner quite often and put a little butter and salt on it. It has a very mild taste. Sometimes I put shrimp or a piece of halibut over it and add toasted sesame oil. I use the white quinoa but they also make red and black which I think take a bit longer to cook, are crunchier and with a bit more flavor. You can also make Tabouleh Salad with cooked quinoa but I haven't tried that yet.

Another alternative is Kasha which is roasted buckwheat groats. You cook them on the stove adding water or broth, butter and salt. You stir the kasha over high heat for 2 to 3 minutes until it is hot and slightly toasted, then reduce heat to low and stir in the boiling water or broth, and butter and salt and cover and simmer for 10 to 12 minutes until kasha is tender and liquid is absorbed.

You can also make kasha pilaf by adding in sauted onions, mushrooms or other chopped vegetables and then cooking it as above.

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
      104,132
    • Total Posts
      919,523
  • Topics

  • Posts

    • OMG!!!! The doc wants her to get sicker & sicker & do further damage so he can diagnose her? Don't do me any favors doc!!! I'm so spitting med right now I can't even speak! Find a new doc, take the records & get a second opinion. Maybe the next doc will have a freaking brain & dx your daughter. She should be dx'd! This is absurd in the extreme. The very least that should happen is the doc give her a dx now & then in a year or 2 have her do a gluten challenge & do a biopsy all over again but seriously, that would be just as cruel as what he's doing now. He's an ASS!
    • Celiac disease may lead to a host of other inflammatory, gluten-related ... Fortunately, Diet Doc offers gluten-free diet plans which are customized to ... View the full article
    • Cyclinglady is absolutely correct, after hours of internet research the only gluten-free food available at JNB is a fast food chain called 'Nandos'. I was hoping for a bit more variety, but I'll take what I get.   
    • I'm so confused about my daughter's diagnosis.  I hope somebody can help.   My 4 year old daughter has a swollen belly, stomachaches, and lots of gas.  She does not have diarrhea or delayed growth.  Because of her symptoms and because it runs in the family (2nd degree relatives) I had her tested for celiac.   She was weak positive for TTG (IGA)  and strong positive for DGP (IGG)   TTG (IGA)  8   (0-3 neg, 4-10 weak positive, greater than 10 positive) TTG (IGG)  2   EMA: Negative DGP (IGG)  47  (0-19 negative, 20-30 weak positive, greater than 30 positive) Last week, she had her endoscopy.  The doctor found inflammation and little holes or bumps on her duodenum.  He started her on prevacid and said based on his observations, he was suspicious of celiac, but he would not be able to confirm until the biopsy came back. The biopsy showed no signs of celiac disease.  He said that he could not diagnose her with celiac without the biopsy report saying there was celiac damage.  He said he would categorize her as a potential celiac, keep her on a gluten diet and redo the endoscopy in a year or two to check for damage again.  My questions are: 1.)  If it is not celiac, something is causing her duodenum to be inflamed and have little holes or bumps on it, right?  Could it be a wheat allergy or gluten sensitivity?  What else could it be and how do they test for it?  Given her elevated celiac antibodies, how likely is it to be anything besides celiac causing the damage?  2.)  How likely are false positives for TTG and DGP?  I've heard they are pretty sensitive and specific.  Does getting two positives make false positives less likely? 3.) What have you done in this situation?  I want her to have an official diagnosis to make things easier at school and to feel confident that we are eliminating gluten permanently for a worthy reason, etc.  But, I'm having a hard time imagining keeping her on gluten and waiting for her to get more sick and have more intestinal damage just for a diagnosis.     Thanks in advance for your help.  I'm so overwhelmed and confused.  I hope someone has some insight and experience that will help clear things up for me.            
    • Yeah I actually live in Japan which is pretty similar, because Coeliac disease is rare over here so is the understanding and accommodating it. When I mention Gluten to some restaurants they think I am talking in English and they are unfamiliar with the word in Japanese.    So it seems I can write off my chances of getting some authentic Chinese gluten-free food at the airport, but at least there is a Thai restaurant in T3 so I won't starve. Its called  'Phrik Thai' for future reference. http://en-shopping.bcia.com.cn/store/739.html  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,167
    • Most Online
      1,763

    Newest Member
    georgemathews
    Joined