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AgainstTheGrainIdaho

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AgainstTheGrainIdaho Rookie
AgainstTheGrainIdaho
Posted

So I have a lot of family that is intolerant of Gluten and so I thought I'd give it a try to see any changes. I lost weight so fast in the first week that I cut it out, so I think my body actually likes me better for not eating it. I am already very much into healthy foods and lifestyle so when I jump into something I go all out and just get rid of things in my house.Now the only problem is.....What is the best? We are on such a tight budget that I really can't afford to experiment too much and waste what I buy. What are the best blends of gluten-free flours? I have seen so many. What are some of the best cookbooks to check out to begin to learn how to gluten-free myself and my family? Need some tips. I have read a lot on here already so I've heard what kind of rice flour is best and what to do to help make things less "grainy" but I am looking for things I can make my kids for snacks and such. They are 3,6 and 8 and pretty picky.We do eat tons of fresh veggies and fruits and we hunt for our own meat so we do plenty of that, I am looking for great cracker recipes, things like that. I don't necessarily want sugar/sweet snacks though. We also don't do dairy if we can help it and try to stay away from soy because I have 2 sons and I know that too much can be bad for them. So really, cookbook suggestions or website/blog suggestions and a great gluten-free flour base that will help me transition over to this life style would be such a tremendous help!! Anyone have a review on the brand Gift of Nature, All Purpose Flour Blend, Gluten Free? Thanks SO much!! :D

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sb2178 Enthusiast
sb2178
Posted

So far, making my own blends work better than any mix I've tried. Basically, I do one part flavored flour, one part brown rice flour, one part starch, and then either 2 T ground flaxseeds or 1/2 t guar gum. I have not tried using this in anything without eggs.

So for all-purpose use white rice flour; for corn, use corn flour; buckwheat, etc. I have a good cornbread recipe if you want it. (message me)

Snacks: Other than fruit, veg, nuts, I like making my own larabars (dates, nut butter, extra flavors like lemon juice etc), sometimes with cereal in them. I've also made basic nut rounds with ground nuts, eggs, cinnamon, a hint of honey, and a little flour or quinoa flakes. Making your own waffles/pancakes en masse and freezing makes a nice base that reheats quickly for peanut butter or even something like bacon. It's easy to make them not sweet/sweet as you desire. Onigiri are good, too (rice balls).

There was a cookbook titled something like 365 gluten-free which seemed pretty all encompassing but I didn't really make anything out it while I had it from the library. Lots of blogs out there (I have one, actually, as do many other folks on here... check out their profiles for links), and mostly they're pretty good. You really just have to find someone with a similar approach to the kitchen.

eatmeat4good Enthusiast
eatmeat4good
Posted

I am on a budget too and didn't want to experiment a lot. I only use Almond Flour and sometimes a little coconut flour. I rely on Elana's Pantry recipes almost exclusively. She is perfect for me. Simple straight forward recipes that always turn out for me.

I bought her book too and I don't regret it. When I get more time and money I might branch out into xanthan gum etc. But I really wanted to be grain free too because most of the gluten free flours are actually higher in carbs than gluten flour. So it is simpler and healthier...that is a win/win for me. :D Anyway, you can check out her site and try some recipes and then you will know if it is right for you.

AgainstTheGrainIdaho Rookie
AgainstTheGrainIdaho
Posted
  • Author

Thanks for the information. I will see what books I can get that the local Library too. Then try some recipes and see if it's worth buying. I will also check out some blogs too.

mommida Enthusiast
mommida
Posted

I suggest The Gluten Free Kitchen by Robin Ryberg. She uses a lot of cornstarch so you don't have to spend Mucho bucks searching out expensive flour substitutes.

love2travel Mentor
love2travel
Posted

Just a suggestion on gluten-free cookbooks - I personally would not bother with COOKbooks as most recipes (except baking) seem to be intrinsically gluten-free anyway (or the few that are not have simple substitutions such as using gluten-free soy sauce). I would, however, recommend gluten-free BAKING books as baking is sooooooo different from gluten baking. Good idea to try your library first! One of my favourite tried and true gluten-free websites is Open Original Shared Link The baking is actually very good! She is also creative which I personally love.

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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
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • 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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