Without Gluten And Rice, Where Do I Spread?

[hoyhacesol]

Hi All!

I was diagnosed with gluten intolerance about 6 months ago, and I have been gluten free ever since. My symptoms definitely improved when I stopped eating gluten, but did not disappear totally. I just recently figured out that most types of rice give me similar symptoms. I basically can only eat long grain white rice. Basmati or Jasmine rice bother me, as well as all sorts of rice flours or rice cakes.

I am kind of happy I now know what to avoid, but I really love jelly and chocolate spreads for breakfast, and I have no idea where to spread them now. Any suggestions? Do you know of any crackers or something like that made without gluten and without rice flours? This morning I tried spreading chocolate on a corn tortilla and it was pretty good, but I am sure there must be better options

Also, on a totally different note, I have been noticing that I have a hard time digesting asparagus. Anybody else?

Thanks a lot for your inputs!

Sara

[kareng]

There are corn " rice cakes". They are by Real Foods and called Corn Thins. I have found them in regular groceries with the rice cakes. Also, apples make a good base for lots of speads. If you cook, I have seen recipes for gluten-free crepes.

[kenlove]

I gave up spreading and went to dipping -- fruit into chocolate. also into jellies we make.

Even with some veggies like JIcama -- jelly spread on that is really good.

Hi All!

I was diagnosed with gluten intolerance about 6 months ago, and I have been gluten free ever since. My symptoms definitely improved when I stopped eating gluten, but did not disappear totally. I just recently figured out that most types of rice give me similar symptoms. I basically can only eat long grain white rice. Basmati or Jasmine rice bother me, as well as all sorts of rice flours or rice cakes.

I am kind of happy I now know what to avoid, but I really love jelly and chocolate spreads for breakfast, and I have no idea where to spread them now. Any suggestions? Do you know of any crackers or something like that made without gluten and without rice flours? This morning I tried spreading chocolate on a corn tortilla and it was pretty good, but I am sure there must be better options

Also, on a totally different note, I have been noticing that I have a hard time digesting asparagus. Anybody else?

Thanks a lot for your inputs!

Sara

[starla]

I am gluten/corn/dairy free and love Open Original Shared Link. It's a dry mix made w/tapicoa flour. I believe the Original version has dairy (cheese) which is closer to the chebe bread common in brazil. The pizza, all-purpose and cinnamon "bun" bread are free of my food sensitivities and have always turned out well.

Ingredients: Manioc (tapioca) flour, modified manioc starch (100% manioc), iodine-free sea salt, cream of tartar, sodium bicarbonate.

FREE OF: gluten, wheat, lactose, casein, yeast, soy, corn, rice, potato, peanuts, tree-nuts, and MSG. Made in a gluten-free dedicated facility.

I buy it at a grocery store in my city - however, it's not easy to find here and only in a couple places. Whole Foods won't carry it in my region. I can't see any ingredients that WF would snub but maybe it's another issue..

[Chell]

Isn't it frustrating being so limited? After going gluten-free last year I was still having stomach/digestive issues, but not as bad as when I would accidentally have gluten. A few months ago I had allergy tests once again & it showed that I was allergic to tons of foods. Now I pay more attention to how I feel after eating certain things & most everything on the "allergic" side of the fence makes me have issues. Basically right now my safe foods are corn, potatoes, peas, mushrooms, beef & turkey. That doesn't leave a lot of room for variety.

I hope you find some foods that you like and that like you soon.

[gf-soph]

I would second the corn thins, they are pretty tasty. Not quite sure what else, I have recently cut out rice too, and haven't looked in to replacing it for snack yet. I'll let you know if I have any great ideas

Just fyi, asparagus is pretty high in fructans, which can upset some people. If it's just that, it may be specific to the food. If you are also upset by onions and leeks, it might be worth looking in to fructose and fructans.

[GlutenFreeManna]

You could make some corn bread or corn cakes (corn bread pancakes). Or try to find a gluten-free/Rice free pancake mix. Most pancakes recipes are pretty easy and can be made up in advance and frozen. So then you could just pull them out, heat up and spread with whatever you want.

Sometimes I make peanut butter and jelly roll-ups with corn tortillas, but they usually break apart no matter how I warm or don't warm the tortillas. Slightly better is a fried peanut butter and jelly between two corn tortillas (fry it like you would a quesadilla).

[GlutenFreeManna]

Here's a banana bread recipe that doesn't use rice flour: Open Original Shared Link

[RiceGuy]

The rice flour in many gluten-free recipes can be replaced with sorghum and/or other flours. Buckwheat works nicely for pancakes. Gluten-Free crackers are easy to make, and can turn out well with numerous types of flours.