Help! My favorite go-to sauce looks like it might be discontinued or is on it's way to being discontinued. [more inside]
I was recently tested negative for a celiac blood test, yet an allergist applied skin testing and it appears that I'm allergic to rye. What does this mean? Should I avoid all breads, crackers, and pastas in general? I haven't eaten breads, crackers, or pasta in two years. I wonder if the celiac blood test could be a false negative, since I haven't eaten breads in a few years? [more inside]
I have recently seen some benefits from dropping animal proteins from My diet. I recently spent some time in Asia where wheat gluten based mock meats Are pretty common. I became a fan but wanted some feedback from you geniuses who may Have some history with this. Is wheat protein a healthier alternative?. As an aside, sorta, Have any of you made your own? Have you developed any time saving techniques? I await you wise words, hive
So I've started baking, and in doing so I've realized that I have a problem with the gluten in fresh-baked bread. (But not commercial stuff from the store--go figure.) So I want to start baking gluten-free bread. [more inside]
As a newly diagnosed Celiac person with few cooking skills and on a budget I'm interested in sites that create GF menu plannings for a week or even a month. If it comes with shopping lists and cooking instructions for the food challenged so much the better. Does this exist? [more inside]
In the on going saga of me not being able to catch a break I've now been diagnosed with celiac disease. How do I handle the holy trinity of extreme poverty, very little cooking skills, and this latest addition to my health woes? Pity party inside. [more inside]
Gluten and dairy sensitivity: Kids edition [more inside]
Quick, I need a gluten-free dessert recipe! It should be fairly easy and require as few specialized ingredients as possible. [more inside]
I seem to have acute anxiety lately, which is causing a cognition deficit for me. My memory is quite poor and lax these days - I'm not certain if it is due to my vegan diet, or my ongoing intensive anxiety? Are there any tips on how to improve my memory and stabilize my anxiety? [more inside]
I can eat dairy and gluten in large quantities to no ill effect, in terms of any GI symptoms, as long as I'm doing so on a regular basis. If I cut them out completely for 2-4 weeks, the initial reintroduction (accidental or intentional) makes me sick for a day or more (bloating, diarrhea, etc.). [more inside]
A close relative is following a gluten-free diet. It's been two years and she feels the same as she did when she started. She's starting to think that maybe she's *not* gluten intolerant after all and got caught up in the hype. Have you or anyone close to you abandoned a GF diet? Did you/then wean back on or go all-in? [more inside]
Greetings All: I have been reading up on transitioning to a vegan diet and there are so many things to think about. One of the best comments I received from someone on a previous post is that eating vegan does not equal being healthy necessarily. So I have been reading some books about eating a healthy vegan diet. I would also like to avoid gluten and somehow work on making this a slow-carb diet if at all possible. [more inside]
So after all of the recent hubbub about how gluten may not be the culprit in many cases of indigestion/discomfort, I learned for the first time about FODMAPs and realized, "Wait a minute... I have gotten painfully bloated from eating ALL of those high FODMAP foods!" BUT. When I search the internet for FODMAP resources I find a lot of woo and a lot of really bland recipes. Is there a way to try a low FODMAP diet without dying of boredom? [more inside]
I'm being forced to acknowledge that dairy and wheat products are probably the source of my constantly stuffy nose and eczema. Some days the sneezing and runny nose are so bad that I can't function. So I'd like to hear from others who have gone down this path: What is it like after quitting dairy and wheat products? Because honestly those are two of my favorite things in life and I don't how I'm going to handle it, should I go down this route.
We are looking for shelf-stable, packaged proteins and veggies that are gluten free to go in lunches. We know about GoPicnic already, but we'd like some more variety and real vegetables of some sort! Proteins are mostly easy (spreads, dips, cheeses, jerkies), but finding the individual packed shelf stable ones are tough. We have found no veggies that fit the bill at all- we were thinking freeze dried veggies, but that sounds unappetizing and looks really expensive (also not individually packaged).
I've started eating vegetarian, but I've really been missing meat. Recently I ate mock duck at a chinese resturant and it was delicious. I looked up it's ingredients and found out it is made of wheat gluten. I looked up how to make wheat gluten at home and came across this article. I tried using this to make wheat gluten, but the end result looks unappitizing. Without being too crude, it looks like excriment. I attempted a couple of times to shape the gluten to be more like that of a strip of chicken or similar meat, but the shape would't hold and no matter how I shaped it the gluten ended up lumpy and slightly tubular. I assume there must be a way to form wheat gluten I make into a more appealing shape. How do I go about doing this?
I am gluten intolerant. I want pizza tonight and have volunteered to find a GF pizza dough recipe and make it for us. My husband is unconvinced, citing that while I make really good gluten free foods, every first attempt at a new GF recipe has been a flop (he's not wrong) so he suspects that the pizza won't be so good. Oh my god, I want to prove him wrong. [more inside]
We are in a supper rut. We need some suggestions for suppers that satisfy a fair number of requirements (no gluten, not too many servings, no chicken, etc). [more inside]
I'd like to add flour to this gluten free cake recipe, but I'm not sure how much to use. The current recipe makes a very wet batter. Also, would I need to adjust baking powder amount after adding flour?
My son and I are both gluten-free and incredibly sensitive to cross-contamination. We are going to a big family thanksgiving where the food will not be GF and cross-contamination will ruin the food that normally is. (a serving spoon being shared between dishes or someone dropping bread crumbs on an open dish would leave me very sick). I would like to bring dishes so my son and I can enjoy a traditional Thanksgiving meal. I don't mind spending this whole weekend cooking and freezing so he has a nice Thanksgiving. The only problem is that everything we bring has to be microwavable... So help me MFites. What are your favorite Thanksgiving recipes that would hold up well to being warmed up from frozen in a microwave. (Don't worry about the recipe being gluten-free -- I'm pretty good at converting recipes).
In an attempt to embrace my gluten intolerance, I purchased some coconut flour. Things have not gone well. I've had problems with another GF flour mix I have. WTF is going on. [more inside]
How do I come to terms with the glaring in-your-face reality that I have a gluten allergy and that it is not going to go away? [more inside]
I love doughnuts--and never turning down a host's refreshments--so hard. And I don't want to be "that person." But I need to feel better, so I'm looking for experiences (and help cutting through the science and the woo) on giving up gluten (or not) even with a negative Celiac blood test. [more inside]
What is in your gluten free travel "toolbox"? [more inside]
Are there many examples of people on the Western Diet and living long and healthy? [more inside]
Looking for resources about gluten intolerance and hypothyroidism. [more inside]
I'm traveling to Victoria, BC with a friend. Are there any spas in Victoria that are unlike the spas we could find here in Seattle? Also: any restaurant recommendations for an omnivore and a gluten-free pescetarian? [more inside]
I love Canyon House 7 grain bread and the Udis Whole Grain Bread (Gluten Free, both of them). I love them, wonderful breads, the only trouble is it's hard to justify spending $6+ a week on bread that is gluten free. I have a gluten intolerance so I need to eat gluten free. I love to cook/bake, an have lots of flours and mixes. What's the best recipe that is most similar to Udis (any one) or Canyon House that is gluten free? I am looking for bread that doesn't fall apart, looks at tastes like sandwhich bread. Any Ideas? [more inside]
Can you suggest easy to make and carry gluten and lactose free recipes for my two day trip? [more inside]
My SO has an issue maybe with gluten and maybe with just the processed flours...snowflake details inside... [more inside]
Why does single malt scotch, but not whiskey, upset my stomach the next day? [more inside]
Vegetarian recipes filter: I have a box of "vital wheat gluten" sitting around my pantry. What can I do with it that is vegetarian (lacto-ovo; no other food restrictions) and tastes delicious? I am pretty decent at both cooking and baking, so complicated recipes are welcome alongside simpler ones.
Are there any gluten free dining options on St. Thomas or Dominica? [more inside]
Recipe Filter: Culinary Rubiks Cube Solvers, Crockpot + Assorted Dietary Restrictions = Something something. Restrictions after the jump. [more inside]
GlutenFilter: Prior to going gluten-free, did you have specific gluten attacks, or were you just generally in pain all the time? [more inside]
What is the science of a gluten free diet? [more inside]
I'm a bit gluten intolerant. Question: Is it like Lactose intolerance, where if I quit it completely, I may lose the small amount of tolerance I have left? How much can I/should I eat? [more inside]
Looking for Gluten Free food items in Midtown Manhattan, NY [more inside]
I am Gluten Free, work in a small office, we all bring our lunch, but others' lunches make me sick! What do I do??? [more inside]
Looking for recipes that are low to very low calorie, filling and full of volume, made with whole foods and whole ingredients, gluten and grain free, and lower carb if possible. Thank you so much! I love really spicy stuff too.
Non-complicated or exotic gluten-free, vegetarian recipes? [more inside]
Trying to get on top of some long-standing food sensitivities/intolerances, and looking for recommendations on what to put in a food/dietary log. [more inside]
I'm looking for a nice restaurant in Traverse City, MI to take my wife for our anniversary. I am looking to spend under $100 as we are on a pretty tight budget while camping. We don't need super fancy but a non-chain would be nice. I prefer a non-ethnic restaurant, hopefully one that has gluten-free food offerings. (I have celiac's.)
I've had a chronically poor appetite for 7 years. I've been blaming myself for being broken, but it turns out I was just a gluten-intolerant Italian-American. Can you help me re-frame my relationship with food? [more inside]
Do you have food sensitivities? Does/did your breastfed child have food sensitivities? I need to get up to speed quickly on how to eliminate dairy and wheat/gluten from my diet. Help! [more inside]
Veggiefilter: I want to make really good vegetarian sausages. [more inside]
What are your favorite gluten-free foods? [more inside]
I have trouble ingesting small amounts of alcohol (a few shots), what can I do to make my stomach cooperate so that I can drink the odd time when I go out with friends? [more inside]
YANAD/YANMD, BUT... What does an apparently high level of TTG antibodies mean? Does it indicate a problem with gluten, or just tissue damage, or what? [more inside]
What is up with the grittiness in rice flour and how do I make it go away? [more inside]
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