BlessedMommy

Have you tried Beyond Meat chicken free strips or Gardein veggie ground beef crumbles? Both of those options are gluten free.

I'm also ovo vegetarian because of dairy not agreeing with me. That's interesting to run into another gluten-free ovo vegetarian, they are not very common!

Here's one that I haven't tried but would like to: Open Original Shared Link

I have tried this one and I like it fairly well:

Gluten Free Seitan

• 1/2 bean flour
• 1/2 rice flour
• 1/4 tapioca starch
• 1/4 cup nutritional yeast
• 1 tsp salt
• 1 tsp Paprika 
• 1 tsp Cumin
• Dash of black pepper
• 1 tsp onion powder
• 1/3 cup water or stock
• 1/4 cup. Ketchup or tomato paste
• 2 tbsp dairy free margarine
• 2 tbsp Braggs

Combine all ingredients until well mixed. Shape into a log and wrap with parchment paper. Wrap the parchment paper log in aluminum foil. Put in steamer and steam for 1 hour and 15 minutes. Turn off the steamer and let it sit in the steamer for 5 minutes. Remove from the steamer and let it sit for another 20 minutes and then either serve or refrigerate.

It is essential to use a good steamer for this recipe. I use a nice deep one with a lid.

I'm curious, are you a vegetarian?

I personally am a gluten-free ovo vegetarian.

I noticed your username. Have you tried any of the gluten free "seitan" recipes out there?

^Yes, exactly!

Yeah, I don't get the whole gluten and weight thing myself.

My theory is if someone lost weight by cutting down on gluten or going gluten-free that it was because they cut down on processed foods and sugars and ate more fruits, veggies, lean protein, etc. not necessarily because gluten itself had that much to do with it.

One side effect of going gluten-free is that I can never eat the cake or cookies at potluck dinner. LOL!

I only wish that celiac testing were more accessible, cheaper, and available to all had concerns about gluten. (and that it didn't involve suffering through a gluten challenge if you had already cut down or stopped gluten due to doctors not being able to figure out your problem) 

I think that the root of people going gluten-free without a DX has to do with the difficulty of getting one in the first place.

1) The testing can run up to several thousands of dollars out of pocket. Many, if not most, people can't afford that without insurance.

2) Doctors will often refuse to test you for it in the first place, especially if your symptoms aren't classical.

3) If you've already gone off gluten, you may have shut the door to DX, especially if you have extremely severe reactions to reintroducing gluten.

I'll be very interested to see whether science decides that NCGI exists or not. Maybe it doesn't exist and celiac is a lot more common than we think.

Ditto, I don't use certified dried beans either. 

If you use a waffle iron, you would need a new one, since a waffle iron is pretty well impossible to clean out. Colanders should also be replaced.

I'm fortunate in that I caught my gluten issues relatively early. I believe that they were triggered during my 1st pregnancy when I was 23. I started cutting out wheat a couple of years later and after my TIA and hospitalization in 2010 (so age 27) it was gluten free for life for me.

I feel like my overall health has improved a lot. I'm still working on some issues, but definitely feel much better now than I did in my early 20's!

Be sure to use rice that sticks together well. I use Lundberg Farms sushi rice for my sushi.

Do you have a sushi mat yet? Homemade sushi is so much easier to make right with a sushi mat. And they're inexpensive--less than $3 at our Oriental store.

I agree with many others that you shouldn't risk it. 

 

On another note, margarine is horrible for you.  Hydrogenated oils are horrid for you and contain trans fats.  There is no limit on the amount of trans fats one should consume because we aren't supposed to eat them and are advised against eating them.  To really be healthy, eat as close to nature as you can get.  Butter is a far superior alternative, and in moderation, it won't make you gain weight.   

I actually use Earth Balance spread, not hydrogenated margarine.

I only used the word "margarine" as a visually descriptive tool for the type of container I would be dipping out of, because not everybody has heard of Earth Balance non-hydrogenated buttery spreads. (which are trans fat free) Open Original Shared Link

Real butter isn't an option for me, I'm dairy free.

Interesting!

I have a theory that slight CC has a cumulative effect on me. I ate at Taco Bell twice (back when I was less careful) and though my menu item was technically gluten-free (bean tostada) I'm sure that it was CC'ed. After the 2nd time, I started getting a rash. 

Penne, fusilli, and regular spaghetti noodles.

They have brown rice pasta and also corn pasta. 

At least in our area they do. And it is $1.89 a bag! 

Not all Burger Kings have dedicated friers. It varies from location to location.

Open Original Shared Link

Sure! There are a lot of different varieties of Earth Balance including a soy free version and an organic version. All of them are dairy free.

I don't use hydrogenated margarine. I use Earth Balance spread which is non-hydrogenated. For the purpose of this question, I said "margarine" though because not everyone knows what that stuff is. 

I'm thankful for this forum. Though I started this journey years ago, there was a lot that I didn't know and I'm glad that I've been able to fill in my knowledge gaps.

Thanks!

Believe it or not, some DX'ed celiacs are pretty lax. I went to a food sampling once and someone announced that the gluten free people could go through first so that they could get the condiments before they got contaminated. The other gluten free person (who was a biopsy proven celiac) said, "No I don't have to do that, I'm not THAT sensitive." 

Thank you for the information. There's so much misinformation floating around, that it's good to get the record set straight.