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New to Gluten Free.  I am eating everything homemade.  Should I cut out anything else other than gluten?

Beans? Corn? Nightshades? Rice?  Dairy (when I eat dairy, I take lactaid), soy?  Is cutting out gluten good enough? or should I be more restrictive at first and add things back gradually?  Right now, it seems like I am spending all my time at the grocery store and cooking.  We've been eating  a lot of chili (all new gluten free spices), bean soup, tacos (homemade taco seasoning), fish and rice and veggies, rotisserie chicken with mashed potatoes and veggies, salad with homemade dressing.  If I do become more restrictive, how long do I need to do that for?  Plus, with a teenage son at home, what are some restrictive ideas without having to cook 2 or 3 different meals?

 

Thanks in advance for any and all help.

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New to Gluten Free.  I am eating everything homemade.  Should I cut out anything else other than gluten?

Beans? Corn? Nightshades? Rice?  Dairy (when I eat dairy, I take lactaid), soy?  Is cutting out gluten good enough? or should I be more restrictive at first and add things back gradually?  Right now, it seems like I am spending all my time at the grocery store and cooking.  We've been eating  a lot of chili (all new gluten free spices), bean soup, tacos (homemade taco seasoning), fish and rice and veggies, rotisserie chicken with mashed potatoes and veggies, salad with homemade dressing.  If I do become more restrictive, how long do I need to do that for?  Plus, with a teenage son at home, what are some restrictive ideas without having to cook 2 or 3 different meals?

 

Thanks in advance for any and all help.

Unless you are having any lingering issues, i would not cut anything else out at this time.

 

Soups are a good idea.

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IMO, you don't need to eliminate any of the foods you mentioned unless you start having a return of symptoms or new symptoms.  Quite a few members had to stop eating some of those food groups for awhile after going gluten-free & becoming symptomatic again.   Time line for reintroducing them varies, everybody is different.  3 - 6 months...try to reintroduce. 

 

Regarding your teenager, Against the Grain is an excellent pizza if you can find it locally (check their website).  I'm a fan of Chebe's if I'm making my own pizza crust, and there's a lot of other stuff you can do with their mix.  (Search the forum or Chebe's website.)

 

For convenience, I like the Frontera brand sauces for Mexican food.  They're clearly labeled. 

 

I've never had a problem with brown rice or corn pasta if you (and your teen) like Italian food.  So you can have spaghetti & meatballs, ziti, pasta salads. 

 

I've always been a kitchen gadget queen, but have come to rely on my pressure cooker and George F. Grill to make things quicker and easier. 

 

Mashed potatoes are easy if you scrub them, cut them into 1 inch cubes, and soak them for a bit in cool water.  I make a load of them, then use left overs for cottage pie or shepard's pie. 

 

It get's easier.

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Welcome!

 

From someone who has been doing this a long time, I would not cut out any more than gluten at first, unless you notice that other foods are bothering you.  I still can only do dairy lite myself so is the fact that you use lactaid mean that dairy causes problems?  It is the single biggest intolerance after gluten and many celiacs, when newly diagnosed, cannot do dairy.  If taking the lactaid helps and you can eat dairy and feel well, then no reason to cut it out.  I have no other issues except gluten and dairy and that is true for many. Wait and see how you feel as you roll along on the diet before deciding to cut out anything else.  No need to make extra work for yourself.  I healed really well and was one of those super sick, skinny celiac's at diagnosis so don't think eating more variety will keep you from healing.  Your body will tell you if something isn't agreeing with you.

 

Your diet as described looks pretty good. Just make sure you read all labels and if you have questions, ask away here or call the manufacturer for guidance.  We will always usually give a straighter answer, though.  ;)   I would not make 2 meals at home. It will never kill anyone to eat a gluten-free meal and its not like the food is crap or anything.  What you are making sounds delicious so keep on in that direction.  It is pretty easy to make any recipe gluten free and you will get better and better at it as you go along, so don't worry.

What foods do you miss?  Gluten free brownies are really good and maybe if you have a teen in the house who is not gluten-free, make them anyway.  They are usually a big hit with the gluten eaters and then you can have one also.

 

Don't worry...you will get the hang of this and then it won't feel like you live at the grocery store and in your kitchen!

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Thanks guys.  Right now I don't miss anything. Right now, the thoughts of most foods turn my stomach.  I cannot pass the bread aisle at the store without getting nauseous, the smell of the yeast is overwhelming to me.   I am still having a few issues.  I think maybe eggs are a problem.  I never was a big egg eater.  But I have been consuming them more lately.  The first week, it didn't seem to bother me, but the last two times I had eggs, I've spent a great deal in the bathroom.  Nothing compared to when I eat gluten.  

 

As a teen, I was dx with lactose intolerance.  I do not consume much dairy because I just don't much like it (don't like milk, don't like ice cream, not big on cheese, etc.).  I do use dairy in mashed potatoes and have been taking lactaid when I use any dairy at all.  It seems to help.  Again, consuming dairy isn't nearly as bad as consuming gluten.  

 

 

 

As far as the family goes, in the house is strictly gluten free.  No gluten is allowed since I am new to this and worry about cross contamination and grabbing the wrong thing by accident.  I haven't been making 2 different meals, I was just curious as to if I needed to do a complete elimination diet (and if that is the case, didn't want them to suffer too much with being so strict) to see what else is causing digestive issues.  I already know I cannot eat bananas, mushrooms, msg, raw onions, and peanut butter.  All those causes intense pain for hours and then sore for days.  At this point, I am afraid to eat almost anything.  I guess I need to start keeping a food diary and not rely on my memory as to what I eat that causes discomfort.  

 

Thanks again guys.  

 

What is bad, I don't like nuts so like trail mix is out.  I have to watch starch and sugars (pre-diabetic).  So it is overwhelming on some days.  I am so glad I found this forum!!

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I buy pre-packaged gluten-containing foods for my daughter to take to school.  No gluten bread or anything that will crumble.  I also purchase cookies, but keep them in a separate area/container and I don't let her eat them walking around the house and she must wash her hands when she gets home from school and after eating a rare gluten snack.  

 

Most of the time, I make popcorn and keep corn/potato chips on hand.  Lots of fruit too.

 

I prepare all gluten-free meals for our family and we work around my food intolerances/allergies: milk, eggs, mushroom, garlic and nuts.   If my daughter's craving a burrito, I'll take her out after school as a treat.   They'll beg for pasta and occasionally I'll make it, but then I'll eat something else since I can't tolerate garlic.  

 

It does get easier!  My husband's been gluten-free for 12 years, so my transition was much easier!  Hang in there!

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