• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

What Are Your Top 10 Gluten Free Staples ?
0

35 posts in this topic

Hi there

I am new to the boards and I am just getting started with being gluten free.I was diagnosed in Nov of 2009 while going thru the steps to have gastric bypass surgery done.I gave myself 18 months after that to adjust to the surgery and the diet that came with and now it is time to adapt my life to being gluten free! I would like to know what are the TOP 10 items that you have at the core of your gluten free diet. I dont mean what are you favorite things to eat but rather what are your staples that form the foundation of your Gluten free diet. So what are the things that you put on your shopping list consistently and then you fill in the rest of your diet with things that you like on occasion , like sides to a meal. So for example ...When you have the munchies what do you reach for ? I think you get my drift ....It doesn't have to be 10 items ...Just an idea of what the core of your diet is .I think the hardest part about going gluten free is just getting started with the basics. Thank you in advance for your input !

1

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I have to eat really basic foods, so they take a bit more prep work. However, they are also usually cheaper than processed gluten-free food, so that's one for the plus side. I lost a few of my staples (reaction issues), but here's what they were.:-)

1. Quinoa - I get 25 pound bags of this from Ancient Harvest on-line

2. Buffalo meat

3. sweet potatoes

4. carrots

5. dried chiles

7. Olive oil

8. salt

If I could eat corn, corn masa would definitely be on the list, and so would potatoes. :)

0

Share this post


Link to post
Share on other sites

Sweet potatoes

Rice

Yogurt

Veggies from the brassica family and root veggies

Chicken

Lamb

All fruits except citrus

Gluten free pasta

Olive oil

Sorghum flour

Larabars

0

Share this post


Link to post
Share on other sites

Grass fed ground beef

Grass fed steak

Hormone free chicken breasts

Salad Greens

Ranch Dressing

Mango's

Blueberries

Raw Cashews

Raw Walnuts

Unsalted Sunflower seeds

Almond flour

and

Chocolate :o 3 ways :rolleyes:

Snickers

Chocolate Chips

Nutella

0

Share this post


Link to post
Share on other sites

Kinnickkinnick Pizza Shells and Hormel pepperoni

Udi's bread

Dinty Moore Beef stew

Boneless pork chops

chicken breasts- I buy these and chops in large quantity packages and freeze.

Snyders Gluten Free Pretzels

frozen and fresh single ingredient veggies

clemetines

Rice

Wild Rice

Glutenfreeda Burritos

Organic pnut butter

Glutino crackers

0

Share this post


Link to post
Share on other sites
Ads by Google:


I eat pretty much the same as I did before, with the exception of reading lables to make sure there isn't any hidden guten. However, the staples that I keep in my kitchen now, that I didn't before are:

Rice flour

Sweet rice flour

Tapioca starch

Potato Starch

Potato Flour

Buckwheat flour

Masa Harina

rice crackers

Xanthan gum

Brown rice

chex cereal

puffed rice cereal

0

Share this post


Link to post
Share on other sites

olive oil

garlic

berries

veggies (except legumes)

Greek yogurt

organic chicken

beef

Cabot low fat cheeses

Enricos No Salt Added Tomato sauce

Lara Bars

Tazo Awake Tea

0

Share this post


Link to post
Share on other sites

Greek yogurt

Fruit (especially berries and citrus)

Nuts

Udi's bread

Larabars and Kind bars

gluten-free Pasta

Meat

gluten-free Cereal

Cheese

Pamela's gluten-free Baking mix

0

Share this post


Link to post
Share on other sites

Rice, brown and white

olive oil

almond milk

rice chex

canned fish (salmon, sardines)

canned and frozen veggies (fresh go bad on me too often >_<; )

fresh fruit (apples, strawberries--like me name!, bananas, blueberries) and fruit juices

dried beans

peanut, almond, and sunflower seed butter

for snacks I have larabars, bananas, a spoonful or two of nut butter, or a handful of cashews. Sometimes a bag of popcorn.

0

Share this post


Link to post
Share on other sites

Rice (White and brown)

potatos

Udi's bread

larabars

almonds/pistachios

ricecakes

Quinoa

chicken breast

Kinnikinick gluten-free pizza crust

assorted gluten-free salad dressings

0

Share this post


Link to post
Share on other sites

Vegetables (especially onion, romaine lettuce, spinach, potatoes, zuccini, green beens, cabbage)

White and brown rice

Dried beans and legumes

Canned gluten-free Tuna and Salmon

Frozen Fish and Shellfish

Meat (including nitrate free applewood smoked bacon)

Fruit

Chick Pea Flour

Eggs (even though I'm allergic to yolks)

Oils/Vinegar (make all my own dressings and marinades, it's easy and cheap)

Canned tomatoes

Kettle S&P Chips

Nuts

OOps, I went over 10! B) At first I hated grocery shopping, but it's preety cool to avoid 3/4 of the store and just zone in on what you need. ;)

0

Share this post


Link to post
Share on other sites

I don't use mixes or anything as I love to bake too much! So, my freezer is filled with 20 different flours. So far I have found very few gluten-free foods and snacks I like. So, I stick to mainly non-gluten-free foods. Excluding the 20 flours (that would make my list too long) my staples would be:

- arborio rice for risottos

- jasmine rice (stick in a few bay leaves, kaffir lime leaves, lemon juice, juniper berries, whatever)

- fresh herbs ALWAYS for pestos, compound butters, seasoning blends and so on

- fresh lemons and limes for cooking/baking/making tons of things

- fresh strawberries, blueberries, mangoes, etc. for smoothies

- falafel chips

- garbanzo beans to make hummus

- all sorts of potatoes for different uses

- huge pantry of over 100 spices (many very exotic)

- nuts and dried fruits

- pomegranate molasses for Middle Eastern cooking

- many cheeses (I love to marinate feta and goat cheese and throw halloumi or provolone right onto the grill)

- duck - LOVE it!

- whole chicken for roasting

- exotic meats like goat, pheasant, quail, squab and so on when I can get it

- venison, elk, caribou

- butter

- bacon - it's true; most things ARE better with butter and bacon!

- gluten-free pancetta when I can find it

- various greens including arugula, radicchio, endive, escarole, mustard greens, microgreens - have to have intriguing salads

- stash of about 30 flavoured oils and vinegars for vinaigrettes, simple syrups, aiolis, and so on

- my pride and joy - aceto Balsamico tradizionale de Modena (aged REAL balsamic from Modena that is as thick as molasses and INCREDIBLE drizzled on strawberries and vanilla ice cream with freshly-ground black pepper - my splurge item

- 20 artisanal salts for various uses (i.e. finishing)

Sorry - that is well over ten but I have so much stuff I could go on and on and on...

0

Share this post


Link to post
Share on other sites

Rice Milk

Udi's Bread

Safflower Oil, Olive Oil

Chicken Breasts - hormone free

Pork - fresh cuts, natural if I can find them

Bacon

Eggs

Chex cereal

Pears, Apples, Celery, Carrots, Potatoes, Asparagus, Brussels Sprouts, Zucchini

Peanut Butter - natural

Lara Bars

Gluten Free Pasta

Tomatoes - canned, organic (till I get my garden going)

McCormick spices

Rice

Oil & Vinegar Salad Dressing - Newman's Own

just to name a few...

0

Share this post


Link to post
Share on other sites

Sweet potatoes

Rice

Yogurt

Veggies from the brassica family and root veggies

Chicken

Lamb

All fruits except citrus

Gluten free pasta

Olive oil

Sorghum flour

Larabars

what are larabars?

0

Share this post


Link to post
Share on other sites

I don't use mixes or anything as I love to bake too much! So, my freezer is filled with 20 different flours. So far I have found very few gluten-free foods and snacks I like. So, I stick to mainly non-gluten-free foods. Excluding the 20 flours (that would make my list too long) my staples would be:

- arborio rice for risottos

- jasmine rice (stick in a few bay leaves, kaffir lime leaves, lemon juice, juniper berries, whatever)

- fresh herbs ALWAYS for pestos, compound butters, seasoning blends and so on

- fresh lemons and limes for cooking/baking/making tons of things

- fresh strawberries, blueberries, mangoes, etc. for smoothies

- falafel chips

- garbanzo beans to make hummus

- all sorts of potatoes for different uses

- huge pantry of over 100 spices (many very exotic)

- nuts and dried fruits

- pomegranate molasses for Middle Eastern cooking

- many cheeses (I love to marinate feta and goat cheese and throw halloumi or provolone right onto the grill)

- duck - LOVE it!

- whole chicken for roasting

- exotic meats like goat, pheasant, quail, squab and so on when I can get it

- venison, elk, caribou

- butter

- bacon - it's true; most things ARE better with butter and bacon!

- gluten-free pancetta when I can find it

- various greens including arugula, radicchio, endive, escarole, mustard greens, microgreens - have to have intriguing salads

- stash of about 30 flavoured oils and vinegars for vinaigrettes, simple syrups, aiolis, and so on

- my pride and joy - aceto Balsamico tradizionale de Modena (aged REAL balsamic from Modena that is as thick as molasses and INCREDIBLE drizzled on strawberries and vanilla ice cream with freshly-ground black pepper - my splurge item

- 20 artisanal salts for various uses (i.e. finishing)

Sorry - that is well over ten but I have so much stuff I could go on and on and on...

I wanna come eat at your house!!!:)

1

Share this post


Link to post
Share on other sites

Meat

brown rice wraps

Daiya shredded cheese

Hellman's canola oil cholesterol free mayo

lettuce, parsley or other greens

mushrooms

oranges

bananas

Food For Life Chips, some are GFCFSF, but not all.

Nuts, except walnuts.

Peanut Butter, only natural or organic kinds with no soy.

Wine

Pamelas gluten-free cookies, sometimes as a treat. Some of them are GFCFSF, but not all.

Sweet potatoes

Eggs

Olive oil

Onions

Salt, pepper, turmeric, garlic powder and mixed herbs.

I make wraps with the brown rice tortillas fairly often.

I am trying to follow the Eat to Defeat Cancer diet somewhat so I am trying to work some of those foods into my diet more.

0

Share this post


Link to post
Share on other sites

You can come on over! We'll have a proper gluten-free pigfest... :P

0

Share this post


Link to post
Share on other sites

Love2Travel just needs to open a Gluten-Free Bed and Breakfast so we can all visit her and partake of her fare!

... and meet all of our friends from Celiac.com while we are at it.

:rolleyes:;)

1

Share this post


Link to post
Share on other sites

Thank you everyone for you great input ! This is exactly what I was looking for ! Is a perfect start for me to get my head around this. Like I said I just had a difficult time knowing where to start ! I am sure glad I found a community that knows exactly what I am going through and what it takes to succeed. Thanks again everyone ..I look forward to learning and eventually contributing!

0

Share this post


Link to post
Share on other sites

Brown Rice

Quinoa

Udi's/Rudi's bread with pumpkinseed butter and dried cranberries (also with almond butter)

Fruit

Steamed veggies

Hummus and carrots

Lightly salted cashews

Walnuts

Salmon with garlic and dill

Sweet potato french fries

Green tea

Almond milk

Dark chocolate (thank goodness for chocolate!)

Greek yogurt (may have to cut that soon, though)

Spaghetti squash with peccorino romano cheese (again, dairy may be cut)

YUM!!!

0

Share this post


Link to post
Share on other sites

Kinnickkinnick Pizza Shells and Hormel pepperoni

Udi's bread

Dinty Moore Beef stew

Boneless pork chops

chicken breasts- I buy these and chops in large quantity packages and freeze.

Snyders Gluten Free Pretzels

frozen and fresh single ingredient veggies

clemetines

Rice

Wild Rice

Glutenfreeda Burritos

Organic pnut butter

Glutino crackers

I love the Kinnickinnick pizza crusts too!!! I use to use hormal peeperoni, but a friend of mine had me try bours head, and I've never looked back. It's hands down better.

0

Share this post


Link to post
Share on other sites

I like this thread,thanks for posting it. It's fun to get a virtual peek into everyone's pantry and fridges.

frozen chicken tenderloins (my biggest meat source, I buy organic)

pork chops

7 bone roast

venison (ours from hunting)

wild caught salmon

olive oil

potato starch (for chicken breading)

Artisan gluten-free flour blend (I make it with around 10 different flours)

eggs

butter

coffee

cream

Rudy's/Udi's bread

Kinnickinnik pizza crusts

Boars head pepparoni

various shredded cheeses

ragu pizza sauce

Kinnickinnik frozen chocolate donuts

Schar's snack crackers

Tinkyada pastas

Ham slices

Aidelles chicken apple sausage

Granny smith apple sauce (for dipping sausage in and chicken in)

fresh veggies

fresh fruits

Pamela's ginger snap cookoie

Designer whey protein powder (if I'm short on protein for the day, I have a shake)

0

Share this post


Link to post
Share on other sites

I wanna come eat at your house!!!:)

I distinctly remember there is a group meeting at love2travel's place..and she promised to do pick up at the airport in Edmonton.... Am I right love2travel? :huh: Wasn't that a group meeting?

Well there you go...she posted before I could... :) It's a date! :D

0

Share this post


Link to post
Share on other sites

These are the items I won't go without:

Mrs. May's trio bars

Kinnikinnick smoreable graham crackers (I spread Peanut butter & then add a few "enjoy life" choc. chips & YUM!!)

Pamela's Products (especially the pecan shortbread cookies)

Bob's Red Mill brownie mix

Bob's Red Mill pizza crust (add a little garlic salt & italians)

Enjoy Life Boom choco boom bars

Apples, oranges, bananas, grapes

Canyon Bake House Raisin bread

Canyon Bake House Multi-grain bread (These breads I have found have the best flavor and texture - doesn't fall apart)

Bubbies pickles

Gluten Free Pantry all purpose flour (does great in place of all purpose flour)

Van's gluten free waffles

Almond milk

Greek yogurt w/frozen berries

Maranatha Peanut Butter

0

Share this post


Link to post
Share on other sites

Ancient Harvest gluten-free pasta (ordered in 10 lb bulk boxes via amazon)

eggs

rice (brown or red)

corn tortillas

apples (mainstay, other fruit seasonally or canned/frozen as desired)

carrots or sweet potatoes

olives or nuts

dried beans and lentils

frozen peas or spinach

finely ground kasha or pocono cream of buckwheat

That's the winter list of basics. Specifically gluten-free items are the buckwheat, pasta, and then I do have a pancake mix (allie's 123 gluten-free buckwheat) and specialty flours for baking which I use much less often.

Summer/fall would be different.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,767
    • Total Posts
      932,298
  • Member Statistics

    • Total Members
      64,238
    • Most Online
      3,093

    Newest Member
    CrystalZ
    Joined
  • Popular Now

  • Topics

  • Posts

    • Thanks Barry. It's just up the road from me and it's a place I know very well. Some of my family were there last week for a gig, it's a frightening thought.  You are most definitely not alone and you've found a good site. There are a lot of accounts on here which helped me join the dots and work out what was happening with my own reaction to gluten. The move to a new job may not be coincidental btw, additional stress is linked to changes in celiac presentation. In women pregnancy can bring it about. It makes it easy to dismiss it as stress related. If you've found the answer now you can look forward to healing and hopefully some unexpected health dividends if it's affecting you in multiple ways. I stopped eating gluten and found near immediate relief from brain fog and a lightening of depression. What I didn't count on was the disappearance of chronic back pain that I'd had off an on for many years. There were a lot more examples like that as my time on the gluten-free diet progressed.  The rheumatoid pain in my hand went too. I put together an faq for the diagnostic side awhile back which may be of some additional help. or at least offer some good links to further reputable info:  
    • Microwave potatoes are filling. 6 minutes on 50% power then turn and another 6 minutes . For large sweet potatoes increase the to 8  each side. Canned gluten-free salmon, tuna etc with minute rice ready microwaveable. Libbys makes peas and green beans gluten-free naturals canned. Arrowhead Mills makes instant breakfast rice and shine as well as quinoa rice and shine, just add water and microwave. Instructions say stove top but 1/4 cup with 3/4 water microwave 4 minutes, with paper towel over top to catch water overflow. Eggs are great scrambled in microwave too. Stir up 2 eggs. Put in ceramic mug. Cover microwave 2 minutes.  Look for gluten free rice crackers too. Fresh fruit or gluten-free dried fruit. gluten-free nuts and seeds.  Survival tip, eggs need no refrigeration if you coat them with mineral oil when raw. Can last month's this way, Google it.
    • Saturday was the symptoms I have been feeling amplified big time:  Terrible nausea, head ache, dizziness, stomach gurgling, fatigue. And the constipation/strange BMs.  Wasn't prepared for that one.  I sort of took Sunday off and felt a bit better, now the dizziness is ramping up again.  I'm planning on taking a break once a week. Hopefully that's ok.  I do have an appointment with a GI for June 7th. There were no openings until mid July when I called and while I was speaking to the nurse someone must have cancelled and so I grabbed the early June appointment.  But this is all like deja vu. This is exactly how I would feel growing up and most of my life.   Headache, dizzy, nausea.  And the sores on the roof of my mouth!  Ugh. 
    • Also, can I buy the udi's and keep them in the fridge, or do they need to be frozen? 
    • Ennis_TX Thanks so much for your reply.  I am just not prepared to go through the medical procedures required to confirm I have it. I will just have to be satisfied in knowing that I feel better avoiding gluten. My wife recently began working with a gal that does have full blown, and did have the biopsy and everything, and now she is passing lots of advice to me through my wife. Your experiances do seem to be similar to mine. I have the mental stuff and the tingly fingers too! AS you know, there are just SO many side effects, it easy to confuse it with any number of other diseases/food intolerances. Thanks again and keep up the good work! 
  • Upcoming Events