Eating gluten free

Cius

Cius

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Hi Guys

So I wanted to start a thread dedicated to eating Gluten free. I recently cut gluten out of my diet once I discovered that it was responsible for my semi-permanent post nasal drip and fatigue. My daughter also has Coeliac disease which means she has to be on a strict gluten free diet. So now I am trying to figure out what to eat again.

Fortunately dinner is easy as my wife now mostly makes all our meals gluten free and she is an excellent cook. Its the lunches and breakfasts I struggle with. So anyways, feel free to discuss, ask, share recipe's etc. if you are in a similar boat.

So far for breakfast I have figured out that most cereals have gluten, including stuff like corn flakes and rice crispies. You either need to buy the specialized gluten free section cereal that is very expensive or go with something like creamy maize. Pro nutro has also recently switched over so I am giving that a try too. Previously I used to eat all bran flakes and Muesli so I am struggling to adapt and shift away from that. Also most Muesli seems to have barley which has gluten so that is annoying.

For lunch I am either eating leftovers right now or trying the various rice cakes, cracker breads, etc that are gluten free but am not sure I have found anything as good as bread yet. Happy to hear ideas on what to eat for lunch while staying gluten free and not spending a fortune on the meal.
 
^^Good idea for a thread start.
Currently for breakfast start or snack a tin of tuna is good.
And for what foods have gluten or are gluten free it would bee good to know
 
some useful tips here [video=youtube;Oht9AEq1798]https://www.youtube.com/watch?v=Oht9AEq1798[/video]
 
Breakfast - eggs, cheese, yoghurt, oats, homemade muesli (toasted oats, seeds, nuts etc), fruit, avocado, smoothies.

Lunch - salads, cheeses, roast vegetables, lentils (stew, in a salad etc), eggs, chickpeas, beans etc.

You can make oat bread which is a very nice alternative to wheat.
Banana & egg pancakes.
Use chickpea/almond/coconut/oat flour for baking bread, muffins etc.
 
The Future Life cereals are gluten free and tasty. They can also be used as a shake.
 
Dang it, where can I eat my Gluten free??? I've always had to pay for it! :mad:
 
CamiKaze said:
/subscribed

Is this much different to banting?
Click to expand...

Most banting stuff is Gluten free, so that "lifestyle" does make it easier for people who want to be gluten free.
You shouldn't really be going gluten free unless you actually have coeliacs, you are adding external costs for little reason. You can stop a post nasal drip with medication (Flixonase works a charm)

That being said. I have made gluten free bread for my coeliac friend as well a pizza.
This recipe actually makes gluten free bread that tastes like normal bread instead of muffin.
http://www.bobsredmill.com/recipes/how-to-make/gluten-free-french-bread/
 
konfab said:
Most banting stuff is Gluten free, so that "lifestyle" does make it easier for people who want to be gluten free.
You shouldn't really be going gluten free unless you actually have coeliacs, you are adding external costs for little reason. You can stop a post nasal drip with medication (Flixonase works a charm)

That being said. I have made gluten free bread for my coeliac friend as well a pizza.
This recipe actually makes gluten free bread that tastes like normal bread instead of muffin.
http://www.bobsredmill.com/recipes/how-to-make/gluten-free-french-bread/
Click to expand...
Thanks, i was planning on buying a pizza stone stone.
 
saor said:
Breakfast - eggs, cheese, yoghurt, oats, homemade muesli (toasted oats, seeds, nuts etc), fruit, avocado, smoothies.

Lunch - salads, cheeses, roast vegetables, lentils (stew, in a salad etc), eggs, chickpeas, beans etc.

You can make oat bread which is a very nice alternative to wheat.
Banana & egg pancakes.
Use chickpea/almond/coconut/oat flour for baking bread, muffins etc.
Click to expand...

oats can be contaminated by gluten especially if grown in close proximity(often is), or if packed in the same factories. So unless the oats packet states gluten free or wheat free it is likely to have gluten.

most premade sauces, flavour salts(think spur, steers, kfc seasoning) contain gluten as gluten is an excellent binding agent.

other things that can be contaminated are instore cut cheeses(normally cut in bakery kitchen, and even cold meats where they are packed away from where you see. Stores with deli counters or factory packed cold meats are better.

Simba AND OTHER brands of crisps also use gluten to bind the flavour to the crisps.
Very few flavours don't use gluten. one example is the willards chutney crisps.

rye also has a gluten content.

essentially anyone with a gluten related problem tends to pretty much live on freshly prepared meals for the larger part as its the best way to know what is in the food.
 
Last edited:
CamiKaze said:
/subscribed

Is this much different to banting?
Click to expand...
gluten free does not outright look at high/low fat content.

it is aimed at avoiding wheat products, gluten containing products.

depending the individual their chosen food path could be high or low in carbs. Same for fats, sugars etc.

though most people with a gluten problem tend to by accident or choice start eating low carb.


in SA most restaurants have 1 menu. In the UK many restaurants have allergen menus(typically wheat/dairy free).
 
CamiKaze said:
Thanks, i was planning on buying a pizza stone stone.
Click to expand...

pizza perfect dues a gluten free base. Only thing is you need to check wirh the store how they work with it to prevent gluten contamination. Some staff really could not be bothered with keeping them seperated.

also another pizza place, just cannot remember the name right now.








Spur, steers etc basting sauce is bad.
 
Thanks guys

In terms of the Tuna route I don't respond well to the high protein diet so the can of tuna thing does not work for me. I prefer to eat balanced. My wife has several good bread recipe's but I try not eat a lot of that as it is a ton of effort to make and I try keep that for my daughter instead who eats a lot of the gluten free bread. Her recipe for the interested is on her website along with a few others (on both the life after gluten and love Tupperware tabs).

Oats are fine for me but most are not actually fully gluten free for the Coeliac level guys FYI. Most oat crops are rotated with wheat so the machinery, grinders, and harvesters all are contaminated.

In terms of all the pancake and bread recipes my issue is that they taste OK but take too much time to make. I need something fast for week days. Weekends we often do bake something and its always good.
 
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