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Shopping For The First Time....

angelschick

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angelschick Apprentice
angelschick
Posted

I just started eating gluten-free, today is day 3 (and joint pain is already better YEAH!!). I have eaten VERY plain (meat, rice, potatoes, fruit and eggs) so far and I decided to venture out to find some goodies (besides tootsie rolls). I got the Pamela's baking mix and was hoping it makes good chocolate chip cookies. Should I try or is it better used for something else? I did learn today that gluten-free shopping takes FOREVER!!! I spent maybe 45 minutes and walked out with baking mix, sour cream, a can of soup and chocolate chip cookies :-(

Assuming it gets easier.....

Amy

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Lisa Mentor
Lisa
Posted

In the beginning I had a few melt downs at the grocery store, but after a while, I found it to be a great treasure hunt. The prize was when you found a main stream product that was gluten free and easily available.

I love ALL of Pamela's products. My non-gluten free family loves the chocolate cake with Pillsbury Frosting (but always read the label). It does have a different texture, more like a torte, and not all that fluffy. But, we love it.

For the first year, I would highly recommend the Triumph Dining Grocery Guide. It can be found on this site on the Gluten Free Mall. It lists over 30,000 mainstream products. I wish I had it when I was first diagnosed. I have been a big supporter of Truimph Products.

Anyway, hope this helps and good luck.

angelschick Apprentice
angelschick
Posted
  • Author

That does help Lisa - thanks!! I may just have to get that guide. This very much reminds me of when we started the Feingold diet 8 years ago. I was clueless in the store, now I can spot dyes and the like easily. But then it was the whole house so that was worse. Just me is much easier. A few kids are next if this works, which it seems to be already :-)

Thanks again,

ang1e0251 Contributor
ang1e0251
Posted

It will get easier, I promise. It is good you are starting out simply, for me I think that was the key to very rapid results. I didn't do it on purpose, I was just broke! Start making a few fun foods that are your favorites and when you master those. then move on.

I am a dessert person and that was the very first thing I learned to cook. I had 2 desserts in my pocket and those kept me sane all last winter. I already had the ingredients on hand and they were simple; peanut butter cookies and DEath by Chocolate cake. Now I make other things but those two are still top of my list.

I agree that now when I shop, it's kind of an adventure to search out those new things I can eat. I also have other people who need help finding food they can tolerate. It's fun to try to stump each other with new products! I'm finding more and more that I can eat instead of that initial feeling of Oh My Gosh, I CAn't Eat Anything!!

Blessings Explorer
Blessings
Posted

MMMM I love Pamelas baking mix. My hubby made me chocolate chip cookies yummy. I love to make crepes with it. I love chocolate chip pancakes and cheescake. I use it to make a ruex, for gravys, anything that takes flour. mmmmmmmmmmm

God bless,

vicky

debmidge Rising Star
debmidge
Posted

In the beginning, the thing that slows you down is the reading of

the labels. Keep in mind that some products have gluten and it would

surprise you.

Don't forget your fruits and veggies! Those individual servings of applesauce are great

Live2BWell Enthusiast
Live2BWell
Posted

Shopping DOES get easier. The first time I went shopping, I totally wasn't aware of what I was in for. I got there, all excited about my new adventure - and intstead, I wanted to burst out crying becuase the store was crowded, I was completly unsure, and people were giving me the evil eye for holding them up. Yea, it was no exciting adventure, it was more like a nightmare.

But ... it's much easier now, and I am even starting to build some confidence in trying different stores :D

Hang in there! One thing I have learned so far is gluten free meal planning is truly planning (so far, anyway... I am pretty new to it though.) It's not so easy to just "whip together a meal" anymore!

But who knows, maybe it gets easier!

Take care!

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Swansonjohnson Newbie
Swansonjohnson
Posted

I find that if I have a couple of comfort meals on hand that we used to eat in our pre-gluten free days (shepherds pie...ours never had a crust on it just potatoes, roast beef, mashed and a veggie, that happen to be gluten free I can whip them up and not feel overwhelmed. We do tend to eat a lot of grilled fish and chicken with grilled veggies (zucchini & asparagus are great on the grill) It does get easier. I do meal planning for about 10 meals (I make extra so that I can freeze half of it) and take my itemized list with me to the store...I find that I am not yet really good at coming up with something on the fly.

Juliebove Rising Star
Juliebove
Posted

I don't think it gets easier in terms of prepared foods because you still have to read all labels all the time. Every time I buy something without checking the label, it seems that it now contains an allergen.

Just don't do what I did. I ran out and bought every kind of gluten-free flour and baking additive and every gluten-free product I could find. I wasted soooo much money.

Now I buy a four flour mix, white rice flour, brown rice flour, sweet rice flour and other flours only as needed by the recipes I might make. I don't do a lot of baking.

JNBunnie1 Community Regular
JNBunnie1
Posted

The easiest meal I make? In a big spaghetti pot, brown a pound of ground meat. Pour in a big can of diced tomatoes, bag of frozen corn, bag of frozen baby peas, CRAPLOAD of spices (for me, I like cumin, garlic, pepper) maybe some extra water, and heat through. It's fast, easy, and requires no planning. My boyfriend gets this every other night during really busy weeks. Very good with parmesan cheese on top for those who can have dairy, it's very filling and goes a long way, and also tastes very decent cold the next day if you can't get to a microwave. Other simple easy meal is tomato mozzarella salad, very filling, with some crackers. Also very good for traveling lunches.

Michelle-Idaho Rookie
Michelle-Idaho
Posted
MMMM I love Pamelas baking mix. My hubby made me chocolate chip cookies yummy. I love to make crepes with it. I love chocolate chip pancakes and cheescake. I use it to make a ruex, for gravys, anything that takes flour. mmmmmmmmmmm

God bless,

vicky

Can I ask how you make the crepes? What do you add and how much of each thing? That was Darin's fav before he was diagnosed and I am trying to find a yummy gluten free version ;)

Blessings Explorer
Blessings
Posted
Can I ask how you make the crepes? What do you add and how much of each thing? That was Darin's fav before he was diagnosed and I am trying to find a yummy gluten free version ;)

Hi Michelle

2 cups flour

2 cups milk

4 eggs

mix

Spray pan put about a ladle of batter into pan (new gluten free pan) and roll it around.

cook one side till it looks kinda done then brown the other. I cook everything on hi. med hi would probably be better. It is alot thicker than wheat crepes.

We roll our filling inside and enjoy.

I like sugar on mine. Hubby likes PB and Nutella

Yummy with asparagus, bacon, and a melted cheese sauce on top,

try a cheese cake filling inside for a blinze.

ENJOY!!

God Bless,

Vicky

Michelle-Idaho Rookie
Michelle-Idaho
Posted

thank you so much!!!!!!!! :D

angelschick Apprentice
angelschick
Posted
  • Author
thank you so much!!!!!!!! :D

I did make the chocolate chip cookies using Pamela's mix and they were yummy! I still wanna try bread but am scared to. I have some staples now that are cheap enough (since I am not working and 8 mouths to feed its tough) and with the exception of bread and the ease of which I ate before, gluten-free isn't bad yet :-) I will be glad once the money situation is better in 2 months but for now it's pretty boring. I did find the BEST way to make a "sandwich", even my non-gluten-free hubby LOVES it. I just fry a corn tortilla and add heated diced chicken breast and mozzarella cheese - yummmm!! Comfort food at it's best.....

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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.
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

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    • knitty kitty
      High DGP-A with normal IGA

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      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.
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      High DGP-A with normal IGA

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      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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