BlessedMommy

Depending on the bread, some are pretty nutritious. My teff bread recipe that I use is very nutritious and I think that the nutritional profile of my homemade millet sandwich bread is probably decent as well.

Instead of doing frozen gluten-free waffles, I make my own whole grain waffles out of certified G.F. oats and whatever else I have on hand.

For stuff that isn't very practical to make, I just look for the best deal. For pasta, I do Meijer brand non-gmo corn pasta. It's $1.99 per pound.

Making your own is definitely more economical!

Paying $41 for 25 pounds of gluten free oats and making your own granola will save you a ton over store bought gluten-free granola and lets you control the ingredients as well. Grinding flour is an awesome way to save money too. For example, my favorite bread is millet bread.

Millet flour is expensive but millet is cheap. So I ordered 25 pounds of certified gluten-free millet for around $34 and will be grinding my own millet flour. I grind it in my Vitamix and then use a flour sifter on it as well.

The only thing that I eat that has soy in it is my mayo and not sure what to substitute for that. But I need mayo!!

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Is the food there generally considered okay, as long as there are no gluten ingredients? Or is CC much of an issue? Are the items there pretty much from the same suppliers as the ethnic items that you find in your supermarket?

What things do you get there, if any? 

I have been wanting to try this grain for a long time and finally I found it in my health food store! Does anybody have any recipes or suggestions? I'm excited to try out something new! 

It's also very nutritious, it has like 60% of RDA for iron in one serving.

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If your bloodwork is positive, you can be fairly confident that you have celiac. Bloodwork is more accurate than a biopsy. A negative biopsy often means that they missed the damage.

I've found that my anxiety and OCD symptoms have improved greatly on a strict gluten free diet. (avoiding sources of cross contamination) I hope that it works for you as well!

That restaurant sounds amazing! That is awesome that they have a separate kitchen for gluten free stuff only!

^That, exactly.

The media has somehow painted a picture that everything is black and white, either you have celiac or gluten free is a fad diet and you can go eat pizza and bagels without fear. Don't be afraid to go gluten-free, even if you don't have celiac!

You mentioned gluten ataxia. Have you had a history of neurological issues with gluten or are you worried that you may develop them in the future?

I'm strictly gluten free despite lack of diagnosis, due to neurological complications from gluten. The risk of having a stroke is concerning enough to me, that I'm quite strict in my gluten-free diet.

The fad diet comments are pretty ridiculous for someone who's gluten-free for medical reasons, especially if they've been on a gluten-free diet long term.

I've been gluten-free for 4 1/2 years.  I'm pretty sure that if it was a fad, I would've quit by now.

Yes, I eat hard boiled eggs from the breakfast buffet. I rinse them off before eating, just to be sure.

That was weird that the article was titled like it was about a new blood test and then the blood test wasn't even described at all. 

Yes, it is more related to your health than the biopsy results.

Not overdoing the gluten will also give you the best chance of finishing the gluten challenge and not having to quit early due to severe reactions.

I wouldn't worry about what other people think. I can never confirm a diagnosis of anything due to stroke risk from headaches (challenging gluten is way too dangerous for me), and I just eat 100% gluten free and people can think what they may. They don't have to live in my life or pay the hospital bills if I go to the hospital. 

I agree that the tests may have been falsely negative. You could either try to do a gluten challenge or you could commit to simply living gluten free.

Best wishes in whatever you decide to do! 

1 or 2 servings of something with gluten as a predominant ingredient should be plenty. Take care not to overdo the gluten.

Oh okay, I actually did know what SAD meant.

That is kind of neat that your little ones have the same birthday. My kid #3 was actually due on #2's 3rd birthday, but she was a week late, so his birthday is February 27 and hers is March 5th.

I ended up buying a bulk box of raisin bran at Sam's Club, so looks like we're going to do breakfast cereal for our gluten source.

What they tell you to do post DX is to put your cast iron pans in the oven on the self cleaning cycle. The self clean cycle will get up to 900 degrees and will burn off all the gluten on your pan. Then you reseason it and it's safe for use. 

I'm wondering if since only a contaminated spatula was used on my cast iron pan (instead of actually cooking something gluteny in it), washing is sufficient, instead of starting all over with the self clean cycle of the oven. 

Oh and tofu too. And seeds like pumpkin seeds, etc.

Quinoa, beans, lentils, nuts, eggs, peanut butter, almond butter, etc.

I don't eat meat but when I find dried beans for 50 cents a pound, I do like to stock up on them and put them in the freezer. 

My 7 year old daughter wanted to make breakfast for me as a surprise--so she ran out to the kitchen, got a little confused, and ended up grabbing a spatula that had been previously used for gluten food and not washed yet and made potatoes with it in my dedicated gluten free cast iron pan. (I ended up giving the potatoes to everybody else and eating the other stuff)

Do I have to reseason the pan again or is washing sufficient, since there wouldn't have been much gluten on the spatula?

I have 3 kids too and it's crazy how much food 5 people can eat! 

I decided that I'm going to try to focus on lower cost dishes like making skillet lasagna instead of regular lasagna, making more Mexican and Asian food, etc. We made a trip to Sam's Club and found some good deals, like a 5 lb bag of organic carrots for around $3 and a 20 lb bag of white Indian basmati rice for around $21.

Any meal plan that uses very many premade bread products blows up my budget really quickly. 

I'm trying again to lower my food costs. I thought that it might be nice to have a thread where we can share money saving ideas and money saving recipes.

What are some of your favorite gluten free meals that take little or no specialty ingredients and are inexpensive?