What Are The Issues

[Mr.GF]

I have been looking into gluten free foods as my dear friend has been diagnosed. Some issues I see are a lack of "GOOD" food. There seems to be food out there but nothing very good. What issues do you folk face in your quest to control your diet? Price? Availability of food in a regular market where you shop for your family/non gluten-free? Taste/Quality? Labeling? What are your most important issues and what would you like see changed?

[kareng]

Most food is gluten-free. Meat, veggies, fruit, etc. Lots of things I made before are gluten-free. I didn't add flour to chili or grilled chicken for example. I had to switch chili seasonings or use gluten-free pasta in a dish.

One trick is- don't eat gluten-free replacements for at least a month. For example, You forget what "real" pasta tastes like so the gluten-free tastes pretty good. You will also have to try different kinds to see what you like. Some love corn pasta but others prefer rice.

[Jestgar]

Pretty much all food is gluten-free, it's the packaged stuff that we have come to believe is 'food' that's the problem. Ditch the boxes and bottles and eating gluten-free is not a problem.

[Mr.GF]

So we are better off eating gluten-free food such as whole foods (not the market) like eggs, chicken, steak, Veggies etc? What about the comfort food though....somethign fast like microwavable? Or even cookies? lol

[Jestgar]

peanut butter cookies are easy to make - peanut butter, egg, sugar - and I know exactly what's in them. I microwave all of my home made, frozen meals.

[Mr.GF]

peanut butter cookies are easy to make - peanut butter, egg, sugar - and I know exactly what's in them. I microwave all of my home made, frozen meals.

Are a lot of the packaged gluten free items trustworthy? What about the gluten free certified stuff?????

[Jestgar]

I just don't eat them. I'd rather eat real food.

[LDJofDenver]

I do eat some prepared foods and treats. However, I only buy the ones that are certified gluten free (dedicated bakery, etc.). I have been burned too many times by products that say Gluten Free on the front label, but on the back label they say "processed on equipment that also processes wheat...", etc.

These days there really are quite a few convenience items out there, including some gluten free frozen dinners. It's definitely better than it was 10+ years ago when my son was diagnosed. We didn't know (then) that gluten could be in lunch meat! Who'd have thought? Now, of course, we know better.

I wish, in product labeling, that they couldn't list anything vague like "natural flavors." That could be safe, but on the other hand it could contain barley malt. Anymore, if I'm reading ingredients and there's something like that I just put it back down. Not worth the risk.

[ravenwoodglass]

Are a lot of the packaged gluten free items trustworthy? What about the gluten free certified stuff?????

It depends on the company. A dedicated gluten free facility helps and it will normally say it is on the box or can. With baked goods companies like Kinnickinnick and Grainless Baker are good. There are a couple gluten free convience foods that I buy and haven't had an issue with. One is Hormel Beef Stew in a can. They also make a microwavable scalloped potatoes and ham. Both are marked as gluten free. Like most others I also choose to go mainly with stuff from fresh naturally gluten free foods but on a buzy day a can of stew or a Glutenfreeda burrito are good. If you have a health food store or a major grocery store with a gluten free freezer section more stuff is appearing every day. Amy's makes a lot of stuff gluten free but many are made sick by their products so think twice before using those.

If there is a Wegmans near by they mark all their gluten-free items with a circle G, I have never had an issue with those.

[Mr.GF]

this is such great information.

[sb2178]

Honestly, for quick meals I go back to elementary school snacks. Like: rice cakes, PB, and fruit. Or carrots, cheese, and trail mix. Sort of assembling a couple of different food groups-- like I had leftover steamed veg mixed with cheese and canned white beans for lunch today. No cooking, but healthy and safe. (It was also a step in my exploration of what precisely will substitute for mac & cheese as comfort food. Pretty good and easy. I think I'll try the corn pasta next, but it's harder to find here than I'd like.)

Making your own peanut sauce and keeping that around could be a good way to have something to flavor asian rice noodles/tuna/veg...

Gluten free packaged foods (I've tried a grand total of about 6 things) are chancy. Amy's mac & cheese was AWFUL and I think it made me sick. Mary's Gone Crackers are weird, but definitely edible. Kinnikinick's "oreo" are pretty good. Annie's boxed mac & cheese was also gross. And there was some other cookie I tried that was not good... 123 Gluten Free's buckwheat pancake mix was good.

[Tina B]

I have been looking into gluten free foods as my dear friend has been diagnosed. Some issues I see are a lack of "GOOD" food. There seems to be food out there but nothing very good. What issues do you folk face in your quest to control your diet? Price? Availability of food in a regular market where you shop for your family/non gluten-free? Taste/Quality? Labeling? What are your most important issues and what would you like see changed?

There is much more available in a regular market now then 18 years ago when I was diagnosed. Our regular supermarkets here in RI carry, gluten free pastas (my favorite is Bionaturae. Leave it to the Italians to get it right.) Rice Chex and Corn Chex for cereals as well as specialty brands. Glutino crackers etc. Some markets have them in a special section and some of our local markets group them with other like foods. One local chain has the gluten fre pasta with the regular and same for crackers etc. Here Wholefoods has the best bread from their own gluten free bakery but is in the freezer case because it has no preservatives. You just need to either ask the manager or scope out your local markets for where the gluten-free suff is.

[Ahorsesoul]

I feel the biggest issue is cross contamination. No one seems to realise with gluten, a tiny bit is dangerous. Using a cutting board that is contaminated with gluten can set some people into symptoms that can take weeks to clear up. It's the little things that seem unimportant that really mess us up.

[Tina B]

I feel the biggest issue is cross contamination. No one seems to realise with gluten, a tiny bit is dangerous. Using a cutting board that is contaminated with gluten can set some people into symptoms that can take weeks to clear up. It's the little things that seem unimportant that really mess us up.

Wow, after reading all of this about cross contamination. I've been baking regular stuff for the family and co workers for years without a problem. I don't eat any of it and I wash all surfaces and pans. I consider myself one of the lucky ones.

[Ahorsesoul]

Unfortunately, just because someone does not display symptoms does not mean damage is not done.

[Frances03]

I agree with Ahorsesoul. My GI doc told me right from the get-go, there is NO POINT in trying to have a mixed household with some eating gluten and some not. He told me we'd ALL have to go gluten free and that I could never bake with regular flour,etc, again. I know plenty will disagree with me, but he's a doctor and has done a lot of studying on Celiac Disease, in fact his ex-wife wrote a book about the diet he told me. He said there is no way to ever clean all the gluten up from your kitchen, and that the flour floats in the air for HOURS after you so much as measure it. I remember asking him "what about my husbands raisin bran?????" with PANIC in my voice, because my husband has eaten raisin bran every morning for as long as we've been married. He said it would have to go. SO, I came home, explained to the entire family we'd all be going gluten free, and no one complained AT ALL. And to this day no one has ever complained. Sure, my boys want pizza or a burger once in a while, and I make it gluten free at home! And once in a GREAT WHILE, we'll go out somewhere and let them get it and I'll just eat something else (along with one son who is also gluten-free now). If I could do ONE thing, it would be to go back and THANK that doctor for being so strict with me. He has made it SO MUCH EASIER on me in the long run. I never worry about cc in my home, EVER. I really owe him a LOT for that.

[ravenwoodglass]

I agree with Ahorsesoul. My GI doc told me right from the get-go, there is NO POINT in trying to have a mixed household with some eating gluten and some not. He told me we'd ALL have to go gluten free and that I could never bake with regular flour,etc, again. I know plenty will disagree with me, but he's a doctor and has done a lot of studying on Celiac Disease, in fact his ex-wife wrote a book about the diet he told me. He said there is no way to ever clean all the gluten up from your kitchen, and that the flour floats in the air for HOURS after you so much as measure it. I remember asking him "what about my husbands raisin bran?????" with PANIC in my voice, because my husband has eaten raisin bran every morning for as long as we've been married. He said it would have to go. SO, I came home, explained to the entire family we'd all be going gluten free, and no one complained AT ALL. And to this day no one has ever complained. Sure, my boys want pizza or a burger once in a while, and I make it gluten free at home! And once in a GREAT WHILE, we'll go out somewhere and let them get it and I'll just eat something else (along with one son who is also gluten-free now). If I could do ONE thing, it would be to go back and THANK that doctor for being so strict with me. He has made it SO MUCH EASIER on me in the long run. I never worry about cc in my home, EVER. I really owe him a LOT for that.

You have a really great doctor! Too bad he can't be cloned.

[Marz]

So we are better off eating gluten-free food such as whole foods (not the market) like eggs, chicken, steak, Veggies etc? What about the comfort food though....somethign fast like microwavable? Or even cookies? lol

Hmmm, missing the comfort food at the moment. Some ideas - if your friend isn't dairy intolerant, you can get yoghurt, custard or chocolate - just check the labels for any suspicious starch labels, or phone the manufacturing company to check. Otherwise there's nuts, peanut butter, gluten free cookies should be available somewhere if you hunt them down.

I microwave all my veges! It's pretty quick, like 5-10 minutes of zapping, and then sometimes throw them into the oven for a bit of roasting. With pumpkin I throw sugar/cinnamon on, with something like cauliflower I smother it with cheese. I've really learnt a lot about cooking the last few weeks!

Replacements for pasta - you can get vegetable, rice or maize pasta. Again, you'll need to check for contamination/made in a factory that handles wheat with these unfortunately.

[BethM55]

I agree with others here who have said that most unprocessed foods are naturally gluten free. A bowl of fresh berries has become one of my all time favorite desserts. Add whipped cream, if you tolerate dairy, and there's an amazing gluten free treat!

I make my own gluten-free granola, which makes a great snack or meal, depending on time of day or additions to the plate.

Lately I've settled on Udi's bread as my favorite, although I still plan to try baking my own, one of these days.

I focus on what I CAN eat, rather than what I cannot eat. Some things I miss, like a sourdough bread bowl filled with steaming clam chowder... sigh. But mostly, it becomes ok because it has to. The alternative isn't pretty.

Thank you for exploring this for your friend.