• 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 What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-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

Recommended Posts

BillJ    4

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 !

  • Upvote 1

Share this post


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


T.H.    404

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. :)

Share this post


Link to post
Share on other sites
mushroom    1,205

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

Share this post


Link to post
Share on other sites
eatmeat4good    313

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

Share this post


Link to post
Share on other sites
ravenwoodglass    1,222

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

Share this post


Link to post
Share on other sites
Ads by Google:


aeraen    24

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

Share this post


Link to post
Share on other sites
jerseyangel    409

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

Share this post


Link to post
Share on other sites


Ads by Google:


lynnelise    109

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

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.

Share this post


Link to post
Share on other sites
K8ling    64

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

Share this post


Link to post
Share on other sites


Ads by Google:


Marilyn R    239

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. ;)

Share this post


Link to post
Share on other sites
love2travel    396

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...

Share this post


Link to post
Share on other sites
pondy    16

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...

Share this post


Link to post
Share on other sites
arabookworm    1

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?

Share this post


Link to post
Share on other sites
adab8ca    46

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!!!:)

  • Upvote 1

Share this post


Link to post
Share on other sites


Ads by Google:


GFinDC    609

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.

Share this post


Link to post
Share on other sites
love2travel    396

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

Share this post


Link to post
Share on other sites
eatmeat4good    313

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:;)

  • Upvote 1

Share this post


Link to post
Share on other sites
BillJ    4

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!

Share this post


Link to post
Share on other sites
WinterSong    47

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!!!

Share this post


Link to post
Share on other sites
catsmeow    42

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.

Share this post


Link to post
Share on other sites
catsmeow    42

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)

Share this post


Link to post
Share on other sites
etta694    40

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

Share this post


Link to post
Share on other sites
Macbre    2

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

Share this post


Link to post
Share on other sites
sb2178    100

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.

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
      107,921
    • Total Posts
      938,703
  • Member Statistics

    • Total Members
      65,850
    • Most Online
      3,093

    Newest Member
    rachellelnd@gmail.com
    Joined
  • Popular Now

  • Topics

  • Posts

    • Ah yes... dry beans. I am fortunate to live near a plant that only processes beans, pulses and rice (Western Rice Mills if you're on the west coast). I doubt that they test, but I would suspect that the biggest part of the risk with that type of food is in the plant where they pack them, as things like barley pearls and wheat berries are often sold as dried goods and would probably be done on the same lines. I would agree that dry beans could be problematic depending on source. 
    • No, Armour has always been gluten free.  The formulation changed a few years back and during the switch, there was a shortage.  That has long since resolved.  Forest Pharmaceuticals (manufacturer of Armour) was bought out by Activas in 2015.  They increased the price!  Now it is comparable to synthetic.   Imtried to find a good and reputable source about the history of thyroid replacement.  Here is one link -- the story is pretty accurate, but the site is trying to sell you stuff.   https://thyroidpharmacist.com/articles/the-history-of-natural-desiccated-thyroid-medications/  
    • If she is now at a public school, accommodations can be made for disabilities.  Here is a link that explains a 504 plan and an IEP, but you will have to investigate based on your state.   https://www.foodallergy.org/education-awareness/advocacy-resources/section-504-and-written-management-plans https://www.understood.org/en/school-learning/special-services/504-plan/the-difference-between-ieps-and-504-plans http://kidshealth.org/en/parents/504-plans.html https://www2.ed.gov/about/offices/list/ocr/504faq.html i am not very knowledgeable about this subject, so I encourage you to contact your school district for help.  Your doctor might be a good resource too.   You might consider homeschooling until she has been diagnosed and has received treatment.  The Department of Education can direct you to homeschooling resources.  There are lots of wonderful programs out there and you can get financial support.   I wish you all well!  
    • You make a good point about being neurotic. I'm slowly getting better. I guess time will tell. But thank you for the insight.   As far as roommates go, that's a good idea. I've definitely been thinking about that. But these guys are my best friends and the process of getting a new roommate this late in my schooling might be hard. Although, I will keep my eye out for the opportunity. 
    • Hello I understand what you are going thru. My son almost died from going 27 years without figuring out it was gluten and then corn causing all the illness. I brought him to Drs, none of them figured out gluten intolerance. Oh they told us he had everything else. Then as time went on, he found out he has issues with corn. Corn has identical genetic make-up as gluten.  Corn is sneaky and everywhere. Contact the manufactures, ask them if there is a chance of contamination or corn ingredient in their products. My son gets neurological problems when gluten/cornized. Anxiety, obsessive thoughts, can not think. He had to be taken out of school and homeschooled. He just found out the digestive enzymes he was taking contain an enzyme that is grown on barley. Enzymedic basic.  My suggestions for you are, seriously go find another place to live. You need your mind and health to continue school. If you don't and continue living where you are, school will suffer. In your spare time, find out all you can about gluten and what other foods act like gluten in the body. Like I said, corn has the same genetic make up as gluten, some people can not eat rice either. This is something that is doable, it is just becoming very aware of what goes in the mouth. Please find another place to live. You don't need to deal with those jerks, you have enough going on with school and health. There might be other people in your school that are celiac or gluten sensitive. Find them, post notes up, start a newsletter about gluten free lifestyle. I bet there are many people that would welcome that newsletter.  You don't need to do this alone!   You are the most important person in your life, you deserve to feel good and be respected! Stay away from those that don't respect you. Search out those that will.  Eating out is something that can be done, find those places that will work with you. Ask to have burgers or meat cooked on aluminum foil. Fresh veggies, fruits all gluten free. Again, research restaurants in your area willing to work with you. Even call the manager and talk to them. All the best to you!  Hang in there.   
  • Upcoming Events