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Where Do I Find Recipes That Are gluten-free And Cf?

SAR99

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SAR99 Newbie
SAR99
Posted

I am waiting for results from my bloodwork to see if I am Celiac. I should know the first of next week. My son is gluten and casein intolerant and it looks like I might be right in there with him. Is there a cookbook that you guys use that is a good cookbook for Gluten-free Casein-free folks? Is there a website?

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Kaycee Collaborator
Kaycee
Posted

I can't recommend any cookbooks. All the cookbooks I buy I put aside and never use. Gluten free cookbooks seem to cost a heap, and are few and far between.

What I do is read magazines, newspapers, and when I see things that I like, I make a note of them, and any changes that might be needed. You will be surprised how many main meals in the general mags are gluten free, even probably in your old recipe books.

It gets a bit tricky when you are looking for treat foods. But I find quite a lot of recipes you can just substitute the flour for gluten free. There are cake recipes that use oil instead of butter, which is good, and I love them.

I wish you luck in finding that book. All the ones I seem to see are from overseas, and probably not to relevant to NZ.

Cathy

RiceGuy Collaborator
RiceGuy
Posted

Actually, there's plenty of Gluten-free Casein-free recipes out there, which Google can help locate.

Here's some places I have bookmarked:

Open Original Shared Link

Open Original Shared Link

Of course, there are a number of recipe threads here on the board, so searching the appropriate forum should turn up a bunch of them.

Cheri A Contributor
Cheri A
Posted

What sorts of things are you looking for? Check your library. I modify my own recipes and also the gluten-free ones.

SAR99 Newbie
SAR99
Posted
  • Author

Thank you! I think the hardest thing is learning what things to look for in foods. There are so many different types of flour - how do you know which one to use?

With all the weird things I've had going on with my body since the first of the year, I'm actually looking forward to changing my diet. I had a hysterectomy last September and in April 2006, I was diagnosed with Hashimoto's. Since April I've gone from hypo to hyper - I 've had to drop my medicine twice. If I change my diet maybe it will continue to drop to where I don't have to be on Levoxyl anymore.

As for recipes, I don't know. I love food! Gumbo, pizza, chicken, beef, veggies --- all of it. I will look at all these chats and see if I can't find some good recipes as well as look at those cookbooks at Amazon.

Mo92109 Apprentice
Mo92109
Posted

I bought two cookbooks off Amazon. One by Carol Fenster... something like Gluten Free 101 and then another by Betty Hagman. I use the Fenster one so much that it has fallen apart. (Try the breadsticks!!!!) The only problem with making your own gluten-free food is that you have to buy so many flours/mixes to use. I bought some glass canisters and have lables on them telling me what it is. Once you gather all you need, then everything is at your finger tips and it gets pretty easy. If you told me 5 years ago that I'd have xanathan gum and cornstarch in my cabinet, I wouldn't believe you. I love cooking now!

Good luck!

RiceGuy Collaborator
RiceGuy
Posted
There are so many different types of flour - how do you know which one to use?

There is no single answer. It all depends on what you're making, and personal preferences of course.

Anyway, I nearly forgot that this very site has a bunch of recipes too:

https://www.celiac.com/st_main.html?p_catid...-37106498700.20

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AndreaB Contributor
AndreaB
Posted

epicurious.com also has gluten free recipes and you can choose what else to leave out of the search. Click on the advanced recipes or something like that to get to the area that you can search for gluten free ones.

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FaithInScienceToo Contributor
FaithInScienceToo
Posted

gluten-free and CF recipes:

Open Original Shared Link

Open Original Shared Link

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Open Original Shared Link Advertisement/id21.html

SOME here, too:

Open Original Shared Link

Open Original Shared Link

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Open Original Shared Link

Sweetfudge Community Regular
Sweetfudge
Posted

I definitely second the epicurious site and the gfutah site. I also like some of bette hagman's recipes (don't know if i'd recommend buying though) and The Gluten free bible (a controvercial book here in the forums) has some great recipes, but not lots. I would also check out allrecipes and cooks.com. Lots of my naturally gluten-free cooking I do using betty crocker or foodnetwork.com recipes (rice, veggies, potatoes, etc). Another site i like is helpforibs.com. The moderator, heather, has come up with some great recipes, and the forum has some creative cooks. A few have gluten-free diets as well. Good luck!

lorka150 Collaborator
lorka150
Posted

i make everything from scratch gluten and casein free. you don't need a special book for those... you can adapt any of your recipes with the right ingredients! i have some stuff on my site below (i just started, it's growing), but anything is adaptable. good luck! :)

SAR99 Newbie
SAR99
Posted
  • Author

Thank you all for giving me ideas - I'm changing our diet on Monday - these recipes will help.

Carriefaith Enthusiast
Carriefaith
Posted

My recipes on this thread are gluten and casein free:

Open Original Shared Link

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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