Top Three Suggestions For A New Gluten Free Girl?

[aeshlea]

2. (This was already kinda mentioned but...)Don't let people tell you it's not worth it. As much as you are going to seem like a PITA, you and your health are worth it! Do NOT let anybody tell you otherwise!

On a side note, I can tell I am missing the glut a bit today because as I reread the post above I had a total homer moment and was like "...mmmmmm, PITA............Oh wait, she means pain in the ass..."

[mommyagain]

That is a good question that I wonder about too. The general consensus I have gotten is you need a new collander for straining (as gluten gets stuck easily in those) and you need new cooking utensils if they are wood or plastic since wood and plastic could have tiny little scratches in it that could hold the gluten. But I wonder if you just cleaned it REALLY WELL it would be okay...I guess you could try that if you can't afford it, although I don't know if you would really want to.

As for pots and pans, I have heard a lot about how its important if there are nics or scratches, but as I am new to this all as well, I 'feel' like I am going overboard. But if people who have been dealing with this longer then me (which is about everybody) tell me its important I would think about it more seriously..

Maybe others on here can tell you if they used the same pots and pans and stuff and were okay...

I bought one new frying pan because all of our old ones were beat up and the teflon was scratched (and probably should have been replaced soon anyway). I did not buy anything expensive (I shop at Walmart) because I know that, at some point, someone will make something gluteny with my stuff and I'll have to replace it. That won't hurt so much if I didn't spend much in the first place

[katetastic619]

I am quite new to this too, just a few days into eating gluten-free so I'm not much help yet, except to say I'm here for support as a fellow new gluten-free girl. (although you have a few weeks up on me)

Just to note: I had attempted going gluten-free a little over a year ago, started to feel great, and like a complete fool slowly started to eat gluten again, and before I knew it was eating stuff like cake and pizza. And promptly returned to chronic ill health. My GP suggested I take that experiance (along with my lab results) as a strong indication that I have Celiac disease or at the very least a strong intolerance to gluten. I was too much of a baby to get an endoscopoy done.

Since I was gluten-free for such a brief period I don't really remember much about the process except the brief bubble of good health. I need to re-school myself on everything, and I really don't remember the horrible withdrawal symptoms that I seem to be experiencing this time around.

anyways, I just wanted to make a note. I saw the mention of McDonald's french fries while reading this topic. I was on their website earlier today, actually, and they must have changed their fry recipe or something, because wheat is now listed as an ingredient due to the beef flavoring they use to cook them in. Just wanted to spread the word to anyone else who hadn't heard this yet and was thinking their fries were still safe to eat.

[Nyxie63]

I'm new to this as well. My hubby still eats gluten, so its a little complicated. Here are a few things I've managed to figure out (thanks mostly to the folks on this board). Hope they help.

I tossed all the non-stick cookware. It was only a few pieces, and the rest of the cookware is stainless steel. I've gotten into the habit of scrubbing pots and pans before cooking, just to be on the safe side. Replaced all the plastic cooking stuff. Scrubbed down the counters and inside of the fridge. Hubby's been assigned one spot to make his sammiches.

Rather than replace the toaster, use a cookie sheet in the broiler to toast things.

Doing advance prep work on one day really helps with meal preparation the rest of the week. Make a big pot of rice. Bake a tray of plain chicken breasts. Bake some potatoes or sweet potatoes, wrap in foil or plastic, and keep in the fridge. Then these can just be reheated for lunch or dinner, or cut up/seasoned to use in other dishes.

Cut up a bunch of veggies and keep them in baggies in the fridge. These are great for when the snacky monster comes around. Its handy to have these when doing a stir fry - they're already cut! It takes all of maybe 10 minutes to cut up several day's worth of veggies. Also excellent to dip in hummus.

Salads have become my friend. At our grocery store, organic baby greens are actually cheaper than the pre-packed bags of salad fixins, so I buy the organic greens. Heat up a sliced chicken breast to go on top, add some fresh cherry tomatoes, some avocado, a handful of toasted sliced almonds, a little homemade dressing and there's lunch or dinner.

Dinners have become a little easier since I've gotten somewhat more organized. Pick up a pack of vaccuum packed (unbreaded) frozen fish fillets. Talapia's really good. These can be baking or broiling while the rice made earlier in the week is reheating and the veggies are steaming. Dinner's ready (including prep time) in 15 minutes.

A nice lunch or side dish can be made from either brown rice or quinoa. Cook the grain and then add shredded carrots, raisins, toasted pine nuts, fresh mint leaves (cut in thin strips), and a light citrus vinegarette. Excellent warm, although I prefer it chilled.

Breakfast is still a bit of a challenge. While gluten-free buckwheat waffles are good, they're also expensive and loaded with calories. Eggs have been a life saver! I have them twice a week now. Have also been eating raw organic yogurt with fresh fruit and a little toasted ground flax seed. Raw dairy doesn't seem to cause the problems that regular dairy does for me. Blend, and you've got a smoothie! My challenge this week is to figure out something to do with Red Mills stel cut oats. I miss a nice hot cereal on a chilly morning. Also trying to figure out how to use buckwheat.

[NLfeisty-yank]

here are my tips:

1. don't knowingly cheat...you'll feel worse for it and you have to start the detox process all over again. find joy in gluten-free foods and drinks.

2. surround yourself with family & friends who will honour your new diet. i've dropped a couple friends who thought "surely, pasta can't hurt you"

3. don't rely on gluten-free substitutes all the time. it's too pricy and there are too many yummy foods to try!!

best wishes,

janel

[JNBunnie1]

Have also been eating raw organic yogurt with fresh fruit and a little toasted ground flax seed. Raw dairy doesn't seem to cause the problems that regular dairy does for me. Blend, and you've got a smoothie! My challenge this week is to figure out something to do with Red Mills stel cut oats. I miss a nice hot cereal on a chilly morning. Also trying to figure out how to use buckwheat.

Try peeling and freezing a banana overnight, then in the morning throw that in with one cup yogurt and 1/4 cup (or more) of peanut or almond butter. Smooth butter, though. I find it doesnt even need sweetener, thanks to the banana. That's my favorite smoothie.

[Nyxie63]

Ooooh! Yum! And I can have peanuts now! See my blog if you missed that adventure. Oy!

Think I'll have to freeze 2 bananas. Hubby's a serious PB&B man.