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What Are Your Staples In The Kitchen?

Pink-Bunny

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Pink-Bunny Apprentice
Pink-Bunny
Posted

I have decided that I'm going to go gluten-free (without tests) maybe Enterolab soon, but I'm going to start gluten-free soon and I was wondering what everyone's staples were that are always in your kitchen besides the usuals (potatoes, eggs, rice, veggies, fruit, meat). I don't mind baking at all so that's not a problem. Also I know this may not be right for the topic but I'm trying to explain to my gram about the gluten-free lifestyle...she told me tonight that she's making pasta...I said that I'd eat it (probably not) and she said 'okay well just stay away from the bread...the pasta will be okay'. I just spent an hour explaining that wheat could be 'everywhere' So any other ideas besides getting her on the computer on explaining it to her. And also what about the kitchen since there's going to be 1 gluten-free person and 2 that aren't?

Thanks in advance

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Jestgar Rising Star
Jestgar
Posted

corn tortillas, corn chips, cheese, instant mashed potatoes, a variety of soups, chocolate, some sort of cereal.

I frequently come home late and starving so I keep a variety of things I can just eat.

I also have a variety of flours, butter in the freezer, nuts in the freezer, crisco type stuff.

As for gram, she really doesn't know that pasta is made from wheat flour? I just assumed that everyone from that generation was better informed about what they eat than we are!!

Pink-Bunny Apprentice
Pink-Bunny
Posted
  • Author

That's what I thought. But basically since I've been on this 'kick' as she puts it all she says is to cut out the bread and pastry. She just made a comment at dinner that she doesn't think that I'll stick to this it's just another 'fad' . Yet I know how I feel when i have gluten. I printed out I believe it's nini's (if it's not please correct me) 50 things to eat right now. I gave it to my gram and she 'this is it?'

I said until i get better at this right now yes that's all.

angel-jd1 Community Regular
angel-jd1
Posted

Peanut Butter

Chocolate Chips

To make the yummy peanut butter cookies mmmmm

White Corn Tortillas

Shreaded Cheese

Ham

Salsa

Pizza Sauce

Pepparoni

Can make either pizzas on tortillas or quesadillas in the toaster oven

Velveeta

Tinkayada shells pasta

Mmmm mac n cheese

Canned Tomatoes

Canned Beans

Chili Seasoning

Easy and quick chili....bake some fries and have chili cheese fries

Taco Seasoning

Tortilla chips

quick tacos

Sghetti Sauce

gluten-free Sghetti noodles

Frozen Onion

Frozen Diced green pepper

French fries

IceCream

gluten-free Frozen Waffles

Canned mushrooms

Throw those into an omlet with some diced onion and pepper ham and cheese and that's a great meal.

Orange Juice

Kool-aide

Cran-raspberry juice

7-up

Looking for answers Contributor
Looking for answers
Posted

Lots of fresh vegetables, including bagged and washed salads. We make a large container of rice and chicken at the beginning of the week and eat it whenever we need a fast meal. Also, I keep a loaf of gluten-free bread in the freezer that I use to make toast on occasion. Peanut butter has become essential and so has beans and gluten-free pasta. We tend to lean toward less processed foods so we only use bread and pasta occasionally. Salads can be fun and filling if you make them right, I swear! :lol: And dinner is simple if you have have meat, veggies, and rice around.

Oh, and for breakfast I use JayRobb's protein shake and mix it with almond milk. It's so yummy and is gluten, lactose, and chemical free!

Good luck!

jkmunchkin Rising Star
jkmunchkin
Posted

For me the staples in my kitchen are:

- Tinkyada

- Bell & Evans gluten-free Chicken Nuggets

- Minute Rice

- Chunky Chicken & Brocoli Soup (I actually like this mixed with rice)

- Tostitos & Salsa

- Chocolate Chips

- Tyson frozen chicken from Sam's Club

Guhlia Rising Star
Guhlia
Posted

Betty Crocker Potato Buds

Great Value brand margarine

Philadelphia cream cheese

Kinnikinnick bagels

Dora stars cereal

Kinnikinnick potato starch

Kinnikinnick white rice flour

Kinnikinnick tapioca starch

Bette Hagman cooks Fast and Healthy cookbook

Fresh fruit

Fresh Veggies

Perdue chicken

frozed diced onions

frozen diced green peppers

Tinkyada pasta, various shapes and sizes

Classico pasta sauce

Lea & Perrins worchestershire sauce

La Choy soy sauce

McCormick spices

Herb-Ox boullion cubes

Minute Rice

Velveeta Cheese

White Cheddar Doritos

Gluten Free Pantry skillet meals

Mrs. leeper's skillet meals

Lipton onion soup mix (for potato dishes)

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Pink-Bunny Apprentice
Pink-Bunny
Posted
  • Author

wow that's definitely a big mix...it seems like I could get a wide variety of foods with gluten-free. which I don't have no since I'm picky...but either way it'll be good.

My question for gluten-free flours and gluten-free noodles (like rice noodles and such) can I buy those at reg supermarkets (like walmart, price chopper, or wegmans) or do I have to go to health food store?

Thanks for answering so many of my questions...I'm sorry for being a pain...I just want to do this right =)

Lauren M Explorer
Lauren M
Posted

Just one simple product: Mrs. Dash (all varieties) has helped me kick up my otherwise bland cooking. I love spice, and flavor, and these really help, especially when my cooking attempt leaves something to be desired.

It depends on the grocery store as to whether or not they carry gluten-free pastas. My local grocery stores have been carrying them, but again, I'm sure it varies.

- Lauren

Jestgar Rising Star
Jestgar
Posted
My question for gluten-free flours and gluten-free noodles (like rice noodles and such) can I buy those at reg supermarkets (like walmart, price chopper, or wegmans) or do I have to go to health food store?

If your local store doesn't carry them, you can always ask them to order stuff for you.

hineini Enthusiast
hineini
Posted

My staples:

-Spices galore

-Gluten-free soy sauce

-Almond milk or other milk replacement

-Margarine (non-trans-fat) and butter

-Brown rice pasta (Tinkyada) in lots of different shapes

-Brown rice

-Lentils

-Chickpeas and black beans (save money by buying them dry, or if convenience is more important, buy them canned)

-Canned chipotle peppers (I freeze the ones I don't use)

-Pesto (again, I freeze it)

-Lemons and limes

-Onions and garlic

-Hummus, hummus, more hummus

-Mary's Gone Crackers or other brown rice crackers

-LaraBars

-Almonds, cashews, pine nuts and walnuts

-Quinoa

-A variety of gluten-free flours (the main ones I use are tapioca starch, potato starch, brown rice flour and almond meal)

-Xanthan or guar gum

-Spring roll wrappers (made of rice)

-Salad makings

-Balsamic vinegar

-Olive oil

-Dijon mustard

-Pickles and olives

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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
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    • 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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