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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
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      @Jane02, I hear you about the kale and collard greens.  I don't do dairy and must eat green leafies, too, to get sufficient calcium.  I must be very careful because some calcium supplements are made from ground up crustacean shells.  When I was deficient in Vitamin D, I took high doses of Vitamin D to correct the deficiency quickly.  This is safe and nontoxic.  Vitamin D level should be above 70 nmol/L.  Lifeguards and indigenous Pacific Islanders typically have levels between 80-100 nmol/L.   Levels lower than this are based on amount needed to prevent disease like rickets and osteomalacia. We need more thiamine when we're physically ill, emotionally and mentally stressed, and if we exercise like an athlete or laborer.  We need more thiamine if we eat a diet high in simple carbohydrates.  For every 500 kcal of carbohydrates, we need 500-1000 mg more of thiamine to process the carbs into energy.  If there's insufficient thiamine the carbs get stored as fat.  Again, recommended levels set for thiamine are based on minimum amounts needed to prevent disease.  This is often not adequate for optimum health, nor sufficient for people with absorption problems such as Celiac disease.  Gluten free processed foods are not enriched with vitamins like their gluten containing counterparts.  Adding a B Complex and additional thiamine improves health for Celiacs.  Thiamine is safe and nontoxic even in high doses.  Thiamine helps the mitochondria in cells to function.  Thiamine interacts with each of the other B vitamins.  They are all water soluble and easily excreted if not needed. Interesting Reading: Clinical trial: B vitamins improve health in patients with coeliac disease living on a gluten-free diet https://pubmed.ncbi.nlm.nih.gov/19154566/ Safety and effectiveness of vitamin D mega-dose: A systematic review https://pubmed.ncbi.nlm.nih.gov/34857184/ High dose dietary vitamin D allocates surplus calories to muscle and growth instead of fat via modulation of myostatin and leptin signaling https://pubmed.ncbi.nlm.nih.gov/38766160/ Safety of High-Dose Vitamin D Supplementation: Secondary Analysis of a Randomized Controlled Trial https://pubmed.ncbi.nlm.nih.gov/31746327/ Vitamins and Celiac Disease: Beyond Vitamin D https://pmc.ncbi.nlm.nih.gov/articles/PMC11857425/ Investigating the therapeutic potential of tryptophan and vitamin A in modulating immune responses in celiac disease: an experimental study https://pubmed.ncbi.nlm.nih.gov/40178602/ Investigating the Impact of Vitamin A and Amino Acids on Immune Responses in Celiac Disease Patients https://pmc.ncbi.nlm.nih.gov/articles/PMC10814138/
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      Thank you so much @knitty kitty for this insightful information! I would have never considered fractionated coconut oil to be a potential source of GI upset. I will consider all the info you shared. Very interesting about the Thiamine deficiency.  I've tracked daily averages of my intake in a nutrition software. The only nutrient I can't consistently meet from my diet is vitamin D. Calcium is a hit and miss as I rely on vegetables, dark leafy greens as a major source, for my calcium intake. I'm able to meet it when I either eat or juice a bundle of kale or collard greens daily haha. My thiamine intake is roughly 120% of my needs, although I do recognize that I may not be absorbing all of these nutrients consistently with intermittent unintentional exposures to gluten.  My vitamin A intake is roughly 900% (~6400 mcg/d) of my needs as I eat a lot of sweet potato, although since it's plant-derived vitamin A (beta-carotene) apparently it's not likely to cause toxicity.  Thanks again! 
    • knitty kitty
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By knitty kitty · Posted

      Hello, @Jane02,  I take Naturewise D 3.  It contains olive oil.   Some Vitamin D supplements, like D Drops, are made with fractionated coconut oil which can cause digestive upsets.  Fractionated coconut oil is not the same as coconut oil used for cooking.  Fractionated coconut oil has been treated for longer shelf life, so it won't go bad in the jar, and thus may be irritating to the digestive system. I avoid supplements made with soy because many people with Celiac Disease also react to soy.  Mixed tocopherols, an ingredient in Thornes Vitamin D, may be sourced from soy oil.  Kirkland's has soy on its ingredient list. I avoid things that might contain or be exposed to crustaceans, like Metagenics says on its label.  I have a crustacean/shellfish/fish allergy.  I like Life Extension Bioactive Complete B Complex.  I take additional Thiamine B 1 in the form Benfotiamine which helps the intestines heal, Life Extension MegaBenfotiamine. Thiamine is needed to activate Vitamin D.   Low thiamine can make one feel like they are getting glutened after a meal containing lots of simple carbohydrates like white rice, or processed gluten free foods like cookies and pasta.   It's rare to have a single vitamin deficiency.  The water soluble B Complex vitamins should be supplemented together with additional Thiamine in the form Benfotiamine and Thiamine TTFD (tetrahydrofurfuryl disulfide) to correct subclinical deficiencies that don't show up on blood tests.  These are subclinical deficiencies within organs and tissues.  Blood is a transportation system.  The body will deplete tissues and organs in order to keep a supply of thiamine in the bloodstream going to the brain and heart.   If you're low in Vitamin D, you may well be low in other fat soluble vitamins like Vitamin A and Vitamin K. Have you seen a dietician?
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
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