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i-geek

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Everything posted by i-geek

  1. i-geek
    My husband went gluten-free at home except for beer (which is fine- beer doesn't get all over the place like bread crumbs do). He only eats gluteny things at restaurants or other people's houses. He doesn't have any problems from barley/rye beers, but we're noticing that if he consumes wheat for more than a day or two in a row (usually in the form of sandwiches...
  2. i-geek
    Watch out for "malt flavoring", "malt extract" or "malt vinegar" in ingredient labels. Those are almost always barley-derived. Despite what some health-food junkies might tell you, spelt is not safe. It is a varietal of wheat. Watch out for anything that is marinated. Often marinades contain soy sauce and most soy sauces contain wheat. You might...
  3. i-geek
    Do you need to eat low-fat for health reasons (e.g. gall bladder)? If not, try upping your fat intake. I tend toward reactive hypoglycemia and I find that the lower my fat intake (and/or the higher my refined carb intake), the hungrier I get and the more I crave quick calories in the form of starchy carbs. Fat is important for satiety.
  4. i-geek
    Today is a much more typical day: Breakfast: one egg fried in butter, a generous spoonful of leftover baked beans, sliced fresh strawberries, coffee Lunch: Leftover grilled chicken and quinoa salad, banana, water Snack: Fage full-fat yogurt with sidecar of strawberry jam, fresh peach Dinner will likely be leftover ribs and maybe a green salad...
  5. i-geek
    Will your daughter eat baked mac and cheese? I've used Open Original Shared Link for years, minus the bread crumb topping and using all sharp cheddar cheese. When I went gluten-free in December, I was sad about not eating it any more (also had a lot of dairy problems that were celiac-related) but once my gut started to heal, I made a half batch with a box...
  6. i-geek
    This is not a typical day, but it's an example of the variety of foods we can eat. Breakfast: Key Lime Pie Larabar scarfed down before church Lunch (more like second breakfast): banana, string cheese, coffee Fathers Day dinner (we invited my parents and cooked for them): corn chips and salsa, homemade smoked ribs with homemade BBQ sauce, grilled...
  7. i-geek
    I'm guessing it was simply for advertising purposes. I know if I saw "cookie dough" I would automatically assume that it wasn't safe unless there was a big "Gluten Free" label on it.
  8. i-geek
    I don't think that's correct. From their website: Open Original Shared Link Only the Brownie ice cream and the sandwiches have gluten, and none of them have dairy.
  9. i-geek
    Nor_TX, I totally agree on the Glutino pretzels and So Delicious coconut milk yogurt! My non-gluten-free husband loves them both as much as I do. I'm back on dairy now (at least fermented dairy) but I ate the coconut milk yogurt daily for probiotics when I first went gluten-free and couldn't handle any dairy. They were so tasty and creamy and came in great...
  10. i-geek
    Or coffee. I had a piece of Vosges Barcelona bar last night with a cup of coffee. HEAVEN. (Vosges is pricey but oh so good for a treat, and they clearly label gluten and have a large gluten-free selection.)
  11. i-geek
    I think it's safe to assume that it could be used as a filler. Stick with companies like Boars Head, Applegate Farms or Hormel, all of which will clearly label any potential gluten. Also, watch out for deli counters- you might select gluten-free meat or cheese but if everyone before you didn't, there's potential for cross-contamination. I prefer to buy pre...
  12. i-geek
    I second the recommendation for Udi's bread. I can't eat too much of it because tapioca starch and I don't always play well together but it's the best gluten-free bread out there, I think. Husband and I had grilled cheese sandwiches on it last night and they were really tasty. The bread held together nicely and got crispy on the outside from the butter. Good...
  13. i-geek
    My breakfasts usually include a combination of some of the following (this morning was eggs with dill and feta and a side of fresh strawberries): Eggs (scrambled or fried) with dill and feta or in omelet form with sauteed veggies (usually leftovers) and cheese Bacon (we like Boars Head brand- definitely gluten-free) Raw almonds Peanut butter on Lundberg...
  14. i-geek
    I have to admit that I didn't have too much trouble giving up gluten itself (don't have a big sweet tooth, usually felt awful after eating too many carb-y things even before knowing why). I completely understand and sympathize about the convenience issues, though. I'm a grad student. My husband and I live in the next county over from my university, so on...
  15. i-geek
    My husband is 35 and has been amazing about my gluten-free diet, and even he can't remember to wash his hands after touching gluten bread and before touching stuff that I'll need to use (cabinet/refrigerator doors, condiment bottles, etc). I'll remind him about it and five minutes later I'll see him take a bun out of the bag, and then open the fridge door...
  16. i-geek
    I don't know about you, but I used to take pizza for granted back in the "dark days". It was something quick to grab after a busy day, no big deal, just pick any one of the dozen pizzerias in the area. I used to eat it weekly. Now it's a rare treat. We made a homemade pizza last week (using Open Original Shared Link minus the garlic-tomato topping and with...
  17. i-geek
    Definitely. My daily headaches went away almost immediately. The bloating went after a couple of days. The IBS symptoms took a couple of months to subside but they calmed down a lot within the first week or so.
  18. i-geek
    I've found that brown rice flour thickens sauces beautifully (I used it to thicken beef stroganoff last week, which we ate on gluten-free pasta), and I used corn starch for gravies even before I went gluten-free. There are a lot of work-arounds, and you'll learn them as you go. I know this seems daunting at first. Take your time. Keep it simple until you...
  19. i-geek
    Yep. Our favorite is Ancient Harvest corn-quinoa pasta. I order it by the case from Amazon. Tinkyada has a good taste but husband and I couldn't get used to the texture. Ancient Harvest is very close to standard wheat pasta and cooks up in about the same amount of time. My parents liked it as well (and my father appreciated not bloating up from a pasta dinner...
  20. i-geek
    As long as you can make sure that the cider is gluten-free. I had a bad reaction to a cider from a small brewery. I couldn't get confirmation that the cider was gluten-free and apparently some brewers add barley malt for flavor/color/increased alcohol content (I know Hornsby's used to, and they still list "natural flavorings" as an ingredient). I liked Strongbow...
  21. i-geek
    Give it a few months. By the time I went gluten-free I couldn't eat broccoli or any other brassica veggie. I have no problems with them now.
  22. i-geek
    Yes, this! Usually at this time of year I have to take daily allergy meds and those never took care of all the symptoms, just dulled them enough that I could function. 5 months gluten-free, I maybe take two doses of Alavert per week and that's more as a preventative rather than in response to symptoms. I've never in my life had such an easy spring, allergy...
  23. i-geek
    I like Alavert. Added bonus: the quick-dissolve tabs are also lactose-free, for those of us with lactose intolerance. (The generic ones have lactose as a binding agent.)
  24. i-geek
    Maybe women are more likely to go to the doctor if they suspect something is wrong. I know it's like pulling teeth to get my husband to go even if there is something obviously wrong. And how many men are willing to openly discuss their health issues? Also, from what I've observed from my father (who bloats up like crazy after eating pasta and who has...
  25. i-geek
    My husband is a homebrewer. He started researching gluten-free homebrewing as soon as he realized I could no longer drink regular beer. His first batch (sorghum and buckwheat) was actually pretty good. And he's been absolutely amazing about making the kitchen gluten-free except for his beer stuff.
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