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For Newbies To The gluten-free Diet


wsieving

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wsieving Contributor

BTDT families feel free to post too! I thought I would start a thread for us to post what we have tried so far and what we liked/disliked about it. We have been gluten-free for a week now and here is what we have tried so far:

Bunless cheeseburgers and Ore Ida fries: okay... I know, this is an easy one. But it was our first "gluten-free" meal, and we needed to throw something together quick b/c I had not done much research/planning yet. Easy as it was, it really was yummy with some extra seasoning (Tony Chachere's is our fav) and the kids did not mind not having the bun.

Spaghetti! I never could get a response from the jar sauce companies about how safe their sauces were, so I made my own homemade sauce (which I always used to make anyway until child #3 came along). We used gluten-free corn pasta. The lady at the store urged me to try rice first, but I really wanted to try the corn b/c I like a firmer pasta. It was delicious, but I did notice if you did not eat it right away (I had to feed my DD first, so I got to experience why the package says "serve immediately") it kind of got a funny texture. If eaten right away like you are supposed to it was delicious and I didn't even notice it was different. If you would like my Spaghetti sauce recipe, here it is:

2 cans Hunts Tomato Sauce

1 can Hunts Tomato Paste

1 tsp. Oregano

3/4 tsp. Marjoram

3/4 tsp. Basil

1 Bay Leaf

1 tsp. Salt

1 tsp. Sugar

1 lb Ground Beef (browned)

1 clove garlic

1 small onion (we don't always put this in, and onion powder is just as good)

Mix all ingredients and simmer for 1 hour (a lot of times, I only simmer for half an hour b/c my kiddos are yelling at me for dinner, and it is just as good)

Bob's Red Mill Pancake Mix.......YYYYYUUUUUMMMMMMM. We were pleasantly surprised with this one. It doesn't taste like buttermilk pancakes, more like a whole wheat pancake. Totally scrumptious though!!!

Other meals we have done aren't made with anything special. Our favorite to have is Loaded Baked Potatoes!!!! We have also had chicken and veggies, and tacos!

This week we are going to try the Bob's Red Mill Pizza crust mix, I'll let you know if we like it. Also are going to be trying a choc chip cookie recipe. We bought some gluten free animal crackers for DD and some gluten-free bread crumbs also for making chicken strips.


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elevenkids2many Newbie
BTDT families feel free to post too! I thought I would start a thread for us to post what we have tried so far and what we liked/disliked about it. We have been gluten-free for a week now and here is what we have tried so far:

Bunless cheeseburgers and Ore Ida fries: okay... I know, this is an easy one. But it was our first "gluten-free" meal, and we needed to throw something together quick b/c I had not done much research/planning yet. Easy as it was, it really was yummy with some extra seasoning (Tony Chachere's is our fav) and the kids did not mind not having the bun.

Spaghetti! I never could get a response from the jar sauce companies about how safe their sauces were, so I made my own homemade sauce (which I always used to make anyway until child #3 came along). We used gluten-free corn pasta. The lady at the store urged me to try rice first, but I really wanted to try the corn b/c I like a firmer pasta. It was delicious, but I did notice if you did not eat it right away (I had to feed my DD first, so I got to experience why the package says "serve immediately") it kind of got a funny texture. If eaten right away like you are supposed to it was delicious and I didn't even notice it was different. If you would like my Spaghetti sauce recipe, here it is:

2 cans Hunts Tomato Sauce

1 can Hunts Tomato Paste

1 tsp. Oregano

3/4 tsp. Marjoram

3/4 tsp. Basil

1 Bay Leaf

1 tsp. Salt

1 tsp. Sugar

1 lb Ground Beef (browned)

1 clove garlic

1 small onion (we don't always put this in, and onion powder is just as good)

Mix all ingredients and simmer for 1 hour (a lot of times, I only simmer for half an hour b/c my kiddos are yelling at me for dinner, and it is just as good)

Bob's Red Mill Pancake Mix.......YYYYYUUUUUMMMMMMM. We were pleasantly surprised with this one. It doesn't taste like buttermilk pancakes, more like a whole wheat pancake. Totally scrumptious though!!!

Other meals we have done aren't made with anything special. Our favorite to have is Loaded Baked Potatoes!!!! We have also had chicken and veggies, and tacos!

This week we are going to try the Bob's Red Mill Pizza crust mix, I'll let you know if we like it. Also are going to be trying a choc chip cookie recipe. We bought some gluten free animal crackers for DD and some gluten-free bread crumbs also for making chicken strips.

elevenkids2many Newbie

I love the rice noodles. If you get the brand Tinkyada and do not over cook it, it makes great, tuna noodle casserole, spaghetti ( though I like using spaghetti squash better) and macaroni cheese from scratch. I love it that our local Smith's store carries even boxed macaroni and cheese gluten free. I occaisionally get cookies too but they always have sugar in them and I can't really eat sugar and stay a nice sane mommy. LOL

I get my gluten free noodles and stuff through Azure standard food co-op orders. Much cheaper that way too.

I used to make gluten free pizza but since I am alergic to dairy and tomatoes I stopped cooking that. Just no way to make pizza gluten, egg, tomatoe and cheese free. That is the one thing I really miss.

Not crazy about any gluten free commercial breads though.

But I don't miss bread or sandwiches. We let the kids have pizza frozen kind when we go out to dinner and leave them home. LOL

I have the goal of having our whole family gluten free, so far I am the only one. But I want to see if it will help my ADHD son and my daughter who has learning problems. I just have to bite the bullet and start planning better, me I just make a rice protien, frozen fruit smoothis when I am in a bind for time and need something good quick.

Been eating or 99% gluten free for about 4 years.

wsieving Contributor
But I want to see if it will help my ADHD son and my daughter who has learning problems.

I'm wanting to jump on that bandwagon too. I did make my entire house gluten free because it is just easier that way with 3 children. Our first day trying gluten free without making the entire house that way, one of my sons gave my DD a cookie. So we did an entire kitchen renovation. I too have a son with ADHD and really want him to be gluten-free at school too. He does show some GI issues related to Celiac, but even if he didn't I would want to try the diet for him. However his pediatrician refuses to write me a recommendation to take to the school so that they have to cooperate with me until he sees him. He is a really awesome ped, but his downfall is always having to get in that extra appt. I don't really mind, as long as he cooperates with us. I know we should try casein free as well, but I really would like to try him on just gluten-free at first and see if it helps. His ADHD is very mild, no real behavioral issues that aren't typical of his age, but extreme lack of focus, he forgets everything, poor kid just can't concentrate. So I am hoping the diet will do him a world of good!

HeyItsA Apprentice

Haven't really found any prepackaged breads that I like yet, but Gillian's cinnamon rolls and french bread rolls are pretty good.

I also prefer the rice pasta.

I bought "Gluten Free and Easy" cookbook by Robyn Russell and made a couple of recipies from it that were delicious. The Pork w/OJ and Soy Sauce and Chicken Souvlaki w/tzatziki (sp) Both were soooo good.

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    • FayeBr
      Hi all. I was diagnosed 3 years ago after suffering for many years of misdiagnosis. There are a couple of things I’d like to ask. The first is about corn. Do you react to it like gluten. My dietician told me that corn should never be a problem for me and suggested probiotics with corn starch and other corn ingredients in. I had stayed away from corn for 2 years beforehand and should have trusted my gut (no pun intended) because after 2 capsules, I have had the worst reaction for a long time. All the usual gut problems (pain and D) migraine, fatigue, aches and pain, tinnitus etc etc. (I could go on) Does anyone else react to corn like this?  Also, for years now I have been going downhill with my health neurologically. I have to now walk with a stick as I have big  balance issues, I fall, I have numbness in legs and pins and needles. I feel like I can’t control my body with movements. They have said possible MS, fibromyalgia, ME etc etc. But my dietician has said it’s classic gluten ataxia symptoms and to see a professor here in the UK who specialises in this field. Does anyone else have this and what symptoms do you have? Thank you 
    • knitty kitty
      Lectins are carbohydrate storage proteins.  Different plants have different lectins.  Gluten is a lectin, but not all lectins are gluten.   Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it.  During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes.  In Celiac, our immunity kicks on when exposed to gluten.  Gluten is made up of a string of polypeptides.  One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes.  Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide.  The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease.   In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again.   Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces.  To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea.   Lectins can be irritating to the gastrointestinal system.   Lectins can stimulate IgE (allergic) reactions.  Lectins can cause mast cells to release histamine. Lectins can be difficult to digest.  Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation.  Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease.  Corn lectins are more apt to be problematic than most other lectins.   Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein.  I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives.   But, there's no gluten in corn or other grains.  Gluten and that 33-mer polypeptide are only in barley, wheat and rye.  And some breeds of oats.   Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel.   It's not always gluten; the immune response is just going crazy.   https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/
    • knitty kitty
      Lectins are carbohydrate storage proteins.  Different plants have different lectins.  Gluten is a lectin, but not all lectins are gluten.   Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it.  During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes.  In Celiac, our immunity kicks on when exposed to gluten.  Gluten is made up of a string of polypeptides.  One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes.  Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide.  The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease.   In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again.   Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces.  To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea.   Lectins can be irritating to the gastrointestinal system.   Lectins can stimulate IgE (allergic) reactions.  Lectins can cause mast cells to release histamine. Lectins can be difficult to digest.  Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation.  Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease.  Corn lectins are more apt to be problematic than most other lectins.   Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein.  I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives.   But, there's no gluten in corn or other grains.  Gluten and that 33-mer polypeptide are only in barley, wheat and rye.  And some breeds of oats.   Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel.   It's not always gluten; the immune response is just going crazy.   https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/
    • knitty kitty
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    • trents
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