Mayo Clinic Connect
Would anyone have an interest in starting/joining a discussion about following a gluten free diet. What has worked or not worked and how it has helped or not helped. We can learn from one another.
Liked by Colleen Young, Connect Director, heathert, Teresa, Volunteer Mentor, Kanaaz Pereira, Connect Moderator ... see all
I just posted VERY LOW FRUCTOSE, LOW FODMAPS, AND GLUTEN FREE RECIPES AND DIET in the Fructose Malabsorption section. I have fm, and my limited diet fits into a lot of categories. Hope this helps.
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Thank you for your kind assistance, there, CL @lelia. I collect recipes and cookbooks, and have allergies. Keto friendly recipes are always interesting to me. Healthful and tasty! I have IBS, Diverticulitis, Diabetes, and a few other things! Usually I hang out at the Adults on the Autism Spectrum site. Many Auties find relief from their vast and sundry digestion problems by going gluten free. I heartily recommend the Autism Cookbook. I have had it for some years now. Do you collect cookbooks as well? Thanks again for your contribution to our groups here. Have a wonderful evening and hope to hear from you again!
Thank you for your kind words. No, I don't collect cookbooks; have enough from back in the day when I could eat pretty much what I wanted. Now I find recipes in the newspaper, etc. and adapt them. Of the recipes I posted, the meatloaf was a family recipe, adapted, and the cookies were from a Natural Grocers flier, also adapted. I'm not so much focused on recipes, but on ingredients, trying to figure out what I can digest. Gluten free recipes usually contain sugars to compensate for the lack of wheat. What kinds of recipes does the Autism Cookbook contain? My main issue is fructose malabsorption caused by severe viral food poisoning, not gluten intolerance. We are quite happy with the diet and menu we are eating now; there is a good rotation, and some of the food we like better than before the food poisoning. Thanks again.
I am really sorry to hear you got food poisoning. To combat the problem with sugars you might want to use Stevia. I am unsure of how it will affect you. When I bake anything GF I have learned that where a recipe calls for 1 egg, I need to put in 2 eggs if I want it to turn out correctly. I have an old cookbook I got for Christmas in 1973 and I substitute the flour with various types/brands of flours, and often times reduce the quantity as there are only two of us now.
I also have an even older cookbook from El Molina Mills the tactually has some GF recipes in it.
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I get a magazine called Living Without, Gluten Free and More. It is for all food intolerances and allergies, although it is mainly for the Celiac Person. They can be adapted though, as I've done it a few times. Recipes include entrees as well as desserts.
they also have interesting articles on more than Celiac Disease. In the back are various adpatations, and foods to be avoided.
Liked by Teresa, Volunteer Mentor
Thanks for mentioning such a good resource, @airey2
I've gotten some of their editions. They do have good recipes.
Thanks. I have tried Stevia, and it didn't work for me. Years ago I tried baking with different flours (other than wheat or rye) and it didn't agree. Things might be different now, so I should try it again.
Thanks. I'll look for it.
Have you ever had difficulty with coconut? There is a coconut flour I have found.
I was using a coconut oil product which went over well but it was 100% saturated fat so I quit – needed to lower cholesterol. I'd be interested in taking a look at the flour. Can you give me the brand name? Thanks so much.
Let's Do Organic 100%Organic Coconut Flour Extra-Fine Flour. I go tit at the grocery store, not at a health food/natural foods store.
It's different from lots of other flours, but it is good.
Yes i would like to learn more about gluten-free lifestyle
The main difference is you have to really learn to read food labels. MSG is one of the gluten monsters. I know it is a salt, but guess what it is made from! Glutens. Elmer's glue all is also from glutens.
Don't worry, just eat more vegetables and fruits and avoid most grains. Those are found in breads, cereals, breadings, even the flour McDonald's uses to make their french fries crispy. ANY wheat, rye, barley, spelt, teff, shellfish, sometimes pork, can cause the reactions. Adhesives from those electrodes used in an ECG can trigger the skin reactions.
BUT..the magazine Living Without is a good resource. Pamela's flour mix is good unless you have a nut allergy, then look further. I often use Bob's Red Mill Gluten Free products. I found my mouth salivating when entering a grocery store with an in-store bakery. Took almost 2 solid years for that to stop, guess I was a Pavlov's dog in that manner.
Some frozen vegetables will advertise they are gluten free and OF COURSE they are unless they are grown along side a wheat field and get the drainage water from irrigation.
Some perfumes will set off sneezing and some grains, like alfalfa can trigger allergic reactions that I suspect are part of the host of intolerance.
I hope this helps. It sums up a lie of reading labels, having kids who help me by reading labels.
Sure it sounds miserable, but it takes getting used to.
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