I was born in a farm family. We wiped our plates clean with cheap white bread to finish meals.

Fast forward a generation. Most of the kids (as well as myself and 2/3 of my siblings) always complained of belly aches/diarrhea/arthritic symptoms/etc. A cpl months ago my sister had her daughter get an egd bc she complained so much. Multiple blood tests and a lot of scopes later and a lot of us are true celiacs. My sister will have upper hand on me for awhile bc of how much resistance I gave her, but I’m going gluten free on Jan 2. I would have told you 6 months ago that celiac is a very rare disease and basically bullshit and over diagnosed, but I have it.

Can I get some good recipes? I was initially quite depressed. Trying to embrace it now

I know there are multiple people with gluten intolerance, so I’m reaching out to a forum that has taught me multiple ways to cook and hope I can find some wonderful recipes that many can enjoy.

I will add some soon, expensive diet to just experiment with

Thanks!

my friend, why were you depressed bc of this? don't be.

not much changes for you, unless your overall diet consisted of only bread and cereal.

https://www.healthline.com/nutrition...foods-to-avoid

read that and tell me what you think:

"While both celiac disease and NCGS may lead to intestinal damage and cause symptoms like diarrhea, gas, and bloating, celiac is an autoimmune condition linked to other serious health effects, such as anemia, stunted growth, and neurological effects (2Trusted Source, 3Trusted Source, 4Trusted Source).

Wheat allergy refers to an allergic reaction to wheat proteins, the symptoms of which may be life threatening. This condition is treated with a wheat-free diet, not necessarily a gluten-free diet (5Trusted Source)."

unless you are a masochist you dont want that as this stuff will only make you fart and feel bad. so be happy to not stuff this into your system.

you might want to rename your thread title. as imo there are no recipes for a gluten free diet imo. I might be wrong a bit. there are recipes for baking gluten free as you need certain grains only. you can cook all you want just don't throw in toastsbread and grains.

gluten is a protein only included in some grains and in some processed foods such as canned soup and sauces etc.

you can eat everything else except those grains. u hear me? print out that article and give it to your sisters and tell them to do research on their own. they might now have that or something else instead. this took me 2 minutes now. it's easy. oh and just and example, for pasta nothing changed. except that you can't eat the regular pasta. get gluten free pasta instead. and as for more expensive? no, maybe only a tiny bit. have a good new year...

I'm 99% sure you've never eaten (or purchased) any gluten-free pasta.

Pre cooked shape is the only real similarity between regular pasta and the gazillion gluten free alternatives. And potentially taste depending on how much sauce you put on. (FWIW, there's gluten in a lot of store bought pasta sauces)

@OP: Do you want to totally overhaul your diet to stuff that's naturally gluten-free like fruits/veggies/dairy/meat/nuts/legumes or do you want to stick as close to your current diet while replacing gluten products with gluten-free alternatives?

I tried to significantly reduce gluten consumption for a while but eventually got frustrated with it and went back.

lol then you're 100% wrong. I've tried a few other brands and pasta variations and I didn't like any of those. get barilla and you won't even notice the difference. and I'm not talking ready pasta sauce. a good chef will never eat or touch that. am never talking processed foods either. all non processed food is gluten free except certain grains.

dang it, you're only 99% percent wrong. and I couldn't edit in time because I was 10 sec late or so. I could click edit but not save. lmao
happy New year!

The Barilla corn/rice based gluten free pasta that costs 2x their regular pasta has a different texture. I've googled for instructions how to get them al dente and there are a couple things that certainly help. Adding a little oil to the water helps to combat the foaming; immediately cooling them down with cold water helps with the stickiness. It's still not the same product.

Maybe there's something to replace the stretchy quality of gluten, but none of the store bought replacements have that. There's a reason why people use vital wheat gluten to bake if they're using flours that are naturally low on gluten.

We like Tinkyada pasta, but it's definitely not the same.

Not to turn this into an all-pasta thread, but I really like the Barilla red lentil pasta, which is gluten free. I'll serve that with some italian sausage with peppers and onions and some marinara.

Don't really have tips since I'm not GF, but I'm sure it's a challenge. One that's easier to handle if you've got time to make stuff from scratch so you know what goes into everything.

We use Tinkyada pasta also and think it tastes pretty close to non-GF. The cost is pretty reasonable also. Only minor downside is that it reheats terribly.

I think the bigger issue is bread. None of it is very good. We use canyon house. Schär has good options, but it's way too dense. I'm sure the best answer is to make my own.


It does help to have a good GF bakery in the area, but their bread is still just decent. The donuts, cakes, etc are all really good, though. My non-GF family actually prefers the cakes.



https://www.thehappymixer.com/

Unfortunately Fox and Sons doesn't post as often as they should, but they do have recipes and an online shop.



https://www.foxandsonphilly.com/

I've tried several recipes, none got anywhere close to the regular breads I make.

Recipes for stuff like sandwich toast worked somewhat OK, everything that's supposed to be like a European style loaf ended in a fail.

I've tried using psyllium husk that turns into a gel when mixed with water. Also made a brown rice sourdough starter. The one thing I haven't tried yet is xanthan gum.

For pasta buy tinkiyada. It's easily the best.

Udi's doesn't disappoint at all.

Quest cookies or bars are great, especially if you are keeping your carbs down.

Op: there are celiac forums where you will find any info you desire. Take some if there advice with a grain of rice, many of them are insane, kinda like this forum I suppose.

There are billions of recipes online, get to googling.

op,

What kind of recipes are you looking for? In other words, when you imagine yourself eliminating all gluten foods, what would you miss the most? Bread? Pasta? Cakes? Donuts? Cereal?

How easy it will be to replace the gluten in a food will all depend on how important gluten is to the texture and structure of the product.

For example: breads, brioche, and croissants rely on gluten development for texture and the physical structure of air pockets. It's really difficult to replace the gluten in these types of products and get a good result.

OTOH, products that are traditionally made with gluten but don't really need gluten are easy. Things like cakes and brownies are very easy to make gf, as well as some types of cookies, pasta, crackers.

I’d like to incorporate/overhaul to an extent, but there’s many recipes I have now I need to see if I can modify to GF. If others have some they love, I’d appreciate them a lot

I have a broad palate and am going to give it a real shot. I am going to get some wonderful Chinese today that will likely lead to some horribleness later, but need to get that out of my system

I eat sandwiches nearly daily, so bread is one thing that’s huge. The reality is I’ll prob have to switch to gf wraps and use a lot more lettuce to wrap sandwiches/burgers etc

I Fkn love potato chips, Indian and Chinese as well. Indian I’ve found some good recipes and am just going to have to stir fry more and do some research

I’m not huge on sweets/pastries tbh but do enjoy occasional chocolate and candy bars

Breads such as brioche and croissants are a real weak spot for me as is jalapeño cheddar bread

Thanks all

I have two celiac friends and they both love these:

https://altonbrown.com/recipes/glute...sugar-cookies/

They both seek out Pei Wei for their gluten-free options as well.

I bake a lot with almond flour/meal.

The "run fast, eat slow" cookbook has a recipe for a "flourless almond torte" that all our guests love. Basically just almond flour, eggs and maple syrup. Those ingredients cost >$10 though, for one cake. The Tinkyada pasta costs $3.99 at our preferred grocery store, regular Barilla is $1.49 (IIRC) and goes on sale for $0.99 every other month. That's why I took issue with the statement that gluten-free stuff wasn't more expensive.

Assuming you're talking about Tinkyada spaghetti, it's $3.99 for me as well and goes on sale to $3.50. Not that it matters a lot, but it is 16oz (at least the one I buy) as compared to 12oz.

Never realized the Tinkyada Fettuccine are 14oz compared to 16oz for the others.

Also looks like the price went up to $4.49 and they put it on discount for $3.49 this week to soften the blow.

Barilla had only chickpea and red lentil which I both like taste wise but the consistency is horrible. 8.8oz for $3.29. I was pretty sure that package contained 10oz in the past but I might be wrong.

Sidenote: had to buy some Tinkyada because my wife looked funny at me after I took a picture and didn't grab any. Can't afford a divorce right now so I couldn't tell her I was doing research for the internet.

I had the positive celiac disease tests a few years ago, when I was 35 years old. I am not going to lie to you, it is a massive pain in the ass. The things that I miss the most are hamburgers / sandwiches. There is gluten free bread out there, but it is mostly garbage that falls apart when you touch it.

I think the Barilla gluten free pasta is fine. There are some other gluten free pastas that are complete garbage, so you may want to look into them before buying.

Welcome to the wonderful world of not eating gluten, where you get to pay out the ass for inferior replacements, and are at the mercy of Udi, that may decide to just discontinue one of the few gluten free pastas that you find palatable. (rant over).

I am a few days in and I’m guessing that’s where I’ll be soon donk. Thanks for the post.

Have you found any bread recipes you like? Do you make any bread or attempted? I also am a sandwich whore. Got some gluten free tortillas, but you pay 3x more and to say they are comparable isn’t being honest

I am eating a bunch of salads now and simple proteins, but even a lot of the rubs I used to love have gluten as well as bbq sauces. Did see a gluten free bbq sauce I’m going to make after this work stretch ends, but feels like this will get exhausting

With that said, if it cures my all to often arthritis flares that come on for no reason it will be worth it. Kind of.

How often do you break down and eat gluten? I suspect I’ll break at some point. Many

I also have a stupid cellar of beer that is basically just teasing me now

I would suggest Guerrero Corn Tortillas. Also, Mission has a decent wrap.

I haven't knowingly eaten any gluten since I tested positive 3.5 years ago. It's a hassle, but it is what it is.

The hard part isn't avoiding things that obviously have gluten, like bread, but avoiding things that are less obvious. Most soy sauce has gluten, so Asian food is mostly out unless if they specifically have a gluten free menu. Same thing with meats that you wouldn't think are full of gluten, such as meatballs and meatloaf. When it comes to fast food, you are relegated to a small handful of places. As you mentioned, beer is out; gluten free beer is expensive and not very good IME.

Still, you get used to it. You just have to realize that these foods are now off limits. Don't find yourself the option of cheating, and you will be alright.

I don't know... these were pretty good: