Gluten free recipes... Anyone got good ones?
Discussion
After a long hard struggle it appears that I have evolved in the last 18 months to be gluten intolerant (f
k knows how but I suspect egypt did it).
I did the celiac test but found to be negative (found out later that its worthless taking the test if Im avoiding gluten), so whilst I wait for Dr's results to come back though he does suspect it I need to stay off the protein.
So looks like I need to avoid:
Barley
Rye
Triticale
Wheat
Bulgur
Durum flour
Farina
Graham flour
Kamut
Semolina
Spelt
or to put it another way, unless gluten free:
Pasta
Breads
Crisps
Salad dressings
cereals
cakes and pies
Sauces
Beer (does this mean lager/guiness/stouts/bitter too)
Soya sauce (no idea how to live without this)
anyone got any good recipes that I can do to bypass the above foods I need to avoid but actually like eating?
If the gluten is taken out does it taste different?
So I can get it won't change my diet too much as it will still be mostly meat/fish/salad/fruit/veg but there sometimes that only a good pie or some pasta will do.
Yes I am aware I will need to take certain vitamins now.
Just wish the stomach and digestive system could roll back 18 months and I could eat all the red hot curries and beer again
k knows how but I suspect egypt did it).I did the celiac test but found to be negative (found out later that its worthless taking the test if Im avoiding gluten), so whilst I wait for Dr's results to come back though he does suspect it I need to stay off the protein.
So looks like I need to avoid:
Barley
Rye
Triticale
Wheat
Bulgur
Durum flour
Farina
Graham flour
Kamut
Semolina
Spelt
or to put it another way, unless gluten free:
Pasta
Breads
Crisps
Salad dressings
cereals
cakes and pies
Sauces
Beer (does this mean lager/guiness/stouts/bitter too)
Soya sauce (no idea how to live without this)
anyone got any good recipes that I can do to bypass the above foods I need to avoid but actually like eating?
If the gluten is taken out does it taste different?
So I can get it won't change my diet too much as it will still be mostly meat/fish/salad/fruit/veg but there sometimes that only a good pie or some pasta will do.
Yes I am aware I will need to take certain vitamins now.
Just wish the stomach and digestive system could roll back 18 months and I could eat all the red hot curries and beer again
A friend has been telling me about gluten and his gluten free diet lately so I've been a bit curious too.
When you start digging gluten is in everything. Even sausages can contain bread as filler. My friend has changed mashed potato for mashed cauliflower and it's not bad. Beer is fairly easy to swap for red wine. Breakfast is eggs, smoked salmon, etc.
I am not sure what's in soy sauce because soy beans are not considered to have gluten in them. There may be a soy sauce variant without gluten. (I'll ask a Japanese friend for you).
Overall I don't think I could remove, or want to remove (some foods Japanese I love too much), gluten entirely but I'm sure I could cut out about 75% and get some health benefits.
Sorry this is not a huge help but I'm interested to see this thread progress too
When you start digging gluten is in everything. Even sausages can contain bread as filler. My friend has changed mashed potato for mashed cauliflower and it's not bad. Beer is fairly easy to swap for red wine. Breakfast is eggs, smoked salmon, etc.
I am not sure what's in soy sauce because soy beans are not considered to have gluten in them. There may be a soy sauce variant without gluten. (I'll ask a Japanese friend for you).
Overall I don't think I could remove, or want to remove (some foods Japanese I love too much), gluten entirely but I'm sure I could cut out about 75% and get some health benefits.
Sorry this is not a huge help but I'm interested to see this thread progress too
This is a very good alternative to soy sauce;
http://www.clearspring.co.uk/japanese/seasonings/t...
Gluten free flours;
http://www.dovesfarm.co.uk/gluten-free/gluten-free...
Just use ordinary recipes and replace flour with a GF version.
If you're making pizza base or pastry, the lack of gluten means that it breaks up and cracks whilst rolling. To prevent this add xanthan gum to your flour to act as a gluten replacement. Pastry can then be used like the ordinary stuff. The flour is only good for shortcrust IME - I've had no luck with flaky, puff and filo. GF yorkshire pudding is also like the Holy Grail for me - never managed a decent one yet. Fortunately, you can buy frozen ones that are very good. Sweet pastry is good if you replace a portion of the flour with ground almonds.
Cakes are better when made with GF self-raising.
If you're going to make your own bread, then this is a good bread-maker to have, it has a GF setting;
http://www.amazon.co.uk/Panasonic-SD-2500-Automati...
I used to make my own, but the stuff you can buy in the shops now is much improved over what was available a couple of years a go.
Beers are out, I'm afraid. The GF ones are improving all the time though. They tend to be more expensive, but they're getting quite good. This one is good;
http://www.gluten-freeshop.co.uk/beer-single-bottl...
You can get gluten free sausages from most supermarkets. Making your own isn't difficult if you fancy a challenge. It works out quite a lot cheaper in the long run too. I made 36 for about eight quid last time I made a batch.
Eating out is the biggest challenge. Watch out for roast potatoes coated with flour to crisp them up, sausages (rusk), gravy and sauces etc.
Shop bought GF cakes and biscuits are generally rubbish, they're too sweet and loaded with fat. Shop bought pasta is pretty good.
Look at the ingredients on everything you buy - you find gluten in things you wouldn't expect.
I've been coeliac for years, you really will get used to it
http://www.clearspring.co.uk/japanese/seasonings/t...
Gluten free flours;
http://www.dovesfarm.co.uk/gluten-free/gluten-free...
Just use ordinary recipes and replace flour with a GF version.
If you're making pizza base or pastry, the lack of gluten means that it breaks up and cracks whilst rolling. To prevent this add xanthan gum to your flour to act as a gluten replacement. Pastry can then be used like the ordinary stuff. The flour is only good for shortcrust IME - I've had no luck with flaky, puff and filo. GF yorkshire pudding is also like the Holy Grail for me - never managed a decent one yet. Fortunately, you can buy frozen ones that are very good. Sweet pastry is good if you replace a portion of the flour with ground almonds.
Cakes are better when made with GF self-raising.
If you're going to make your own bread, then this is a good bread-maker to have, it has a GF setting;
http://www.amazon.co.uk/Panasonic-SD-2500-Automati...
I used to make my own, but the stuff you can buy in the shops now is much improved over what was available a couple of years a go.
Beers are out, I'm afraid. The GF ones are improving all the time though. They tend to be more expensive, but they're getting quite good. This one is good;
http://www.gluten-freeshop.co.uk/beer-single-bottl...
You can get gluten free sausages from most supermarkets. Making your own isn't difficult if you fancy a challenge. It works out quite a lot cheaper in the long run too. I made 36 for about eight quid last time I made a batch.
Eating out is the biggest challenge. Watch out for roast potatoes coated with flour to crisp them up, sausages (rusk), gravy and sauces etc.
Shop bought GF cakes and biscuits are generally rubbish, they're too sweet and loaded with fat. Shop bought pasta is pretty good.
Look at the ingredients on everything you buy - you find gluten in things you wouldn't expect.
I've been coeliac for years, you really will get used to it
I've done the whole eliminate-wheat-and-dairy thing, and on the whole it wasn't too bad. Evening meals are generally salad with grilled fish / meat anyway, however where I really struggled was lunchtimes.
Sandwiches/wraps are obviously out, and sushi gets boring very quickly, plus you have to watch that the soy sauce doesn't have wheat flour in. Some brands don't - try tamari or failing that, Asian fish sauce.
Thankfully there are a few more no-carb lunchtime options these days from places like Pret, but for the money I'd rather make my own. I ended up making my own salads and taking these in to work. A few to try:
Winter roasted roots
Celeriac, sweet potato, red onion, beetroot, squash etc. Peel, dice, and toss with a small amount of sesame oil, garlic, ginger and chilli. Roast until the hard roots are soft and the onion crispy. Good with salmon - fresh or canned.
Mediterranean vegetables
Peppers, aubergine, courgette, red onion, tomato etc. Dice and toss with a small amount of olive oil plus some garlic. Roast until the veggies are soft and the edges slightly blackened. Eat as is or combine with any of: chick peas, canellini beans, frazzled chorizo, preserved lemons, chopped flat-leaved parsley.
Incidentally, gluten-free bread / rolls are disgusting. I never found any I liked.
Or, look up recipes for Southern US 'cornbread' - it's made from maize flour, iirc.
Sandwiches/wraps are obviously out, and sushi gets boring very quickly, plus you have to watch that the soy sauce doesn't have wheat flour in. Some brands don't - try tamari or failing that, Asian fish sauce.
Thankfully there are a few more no-carb lunchtime options these days from places like Pret, but for the money I'd rather make my own. I ended up making my own salads and taking these in to work. A few to try:
Winter roasted roots
Celeriac, sweet potato, red onion, beetroot, squash etc. Peel, dice, and toss with a small amount of sesame oil, garlic, ginger and chilli. Roast until the hard roots are soft and the onion crispy. Good with salmon - fresh or canned.
Mediterranean vegetables
Peppers, aubergine, courgette, red onion, tomato etc. Dice and toss with a small amount of olive oil plus some garlic. Roast until the veggies are soft and the edges slightly blackened. Eat as is or combine with any of: chick peas, canellini beans, frazzled chorizo, preserved lemons, chopped flat-leaved parsley.
Incidentally, gluten-free bread / rolls are disgusting. I never found any I liked.
Or, look up recipes for Southern US 'cornbread' - it's made from maize flour, iirc.
zac510 said:
MC did you find any health benefit despite not being a coeliac (I assume from your post)?
Yes - I caught Giardia, which sensitised my gut long after the infection itself cleared. My stomach would bloat and I'd get the squits after eating anything containing wheat or dairy. Just wheat and dairy - spicy curries were no problem at all. After cutting out both for six months, I was able to re-introduce them. I also get allergies to cats, dogs, tree pollens, etc, which improved during the wheat and dairy-free months.
CBGB said:
GF yorkshire pudding is also like the Holy Grail for me - never managed a decent one yet.
Ask a Yorkshireman with a GF wife.For 3 (4) yorkshires - medium size.
33g (50g) of Cornflour
33g (50g) of White Mix (if you have it)
2 (3) Eggs
100ml (150ml) of milk
Mix eggs and flours together to a paste, then mix in milk. Leave and chill as normal - pop in oven as normal !
Done !
Wish the rest of the GF experience was as easy to do for her.
Join the Coeliac group and you get a little book telling you which foods are ok - brands / supermarkets.
My GF is a vegetarian and has also recently been diagnosed with Coeliac disease.
Eating out is hard work however we have found a few places which cater for her - Bella Italia do an extensive selection of gluten-free pizzas, pastas and other dishes (they have a separate menu if you ask for it) and Wagamama have a handbook of sorts which shows you what you can have and how you can modify dishes to make them GF.
The best thing to do with restaurants is ask what they can do - we've been surprised how many places have gluten free pasta and the like but make no mention of the fact on their menus. Zizzi was a prime example of this.
There is an app for Android phones called Coeliac Map which shows any GF friendly places in your vicinity - unfortunately there aren't a lot of places on it at the minute as it's fairly new but it's worth a look.
Eating out is hard work however we have found a few places which cater for her - Bella Italia do an extensive selection of gluten-free pizzas, pastas and other dishes (they have a separate menu if you ask for it) and Wagamama have a handbook of sorts which shows you what you can have and how you can modify dishes to make them GF.
The best thing to do with restaurants is ask what they can do - we've been surprised how many places have gluten free pasta and the like but make no mention of the fact on their menus. Zizzi was a prime example of this.
There is an app for Android phones called Coeliac Map which shows any GF friendly places in your vicinity - unfortunately there aren't a lot of places on it at the minute as it's fairly new but it's worth a look.
Yep - eating out is one of the challenges. Around home you can find places that work for you (especially as Mrs Mercs is a little fussy about her taste's). Its when you are away on holiday etc that extra effort is needed.
There are a number of online resources that you can try and turn to when obtaining relevant information on the locality. Indians are often OK - if we have all understood each other. Chinese are a problem. Pasta as has been stated is starting to come through well at some of the national chains. Fish and chips is hard.
And the rest is in thirds - those who don't understand - those who do (probably less than a third) - and those who think they do but make mistakes (eg - cross contamination).
Gluten is everywhere - even some fizzy drinks. Mrs Mercs didn't have the usual stomach issues and it was only picked up at random whilst trying to investigate other problems (arthritic type symptoms). The diet has not changed these really - but her psoriasis has cleared.
M&S are starting to get a few good things in. Supermarket buying has recently got worse. Due to recent rule changes many of the branded manufacturers now say 'contains gluten' just in case. That cross contamination issue - similar to 'made in a factory that uses nuts'.
'
Back to the heading - recipes - if you can do your own (Mrs Mercs was a Miss 'Cooke' - but likes easy meals) the possibilities are endless. But as highlighted its sometimes getting the alternative ingredients to gel.
Watch for gluten free food fairs - lots of give away's like the 'White Mix' which costs a fortune otherwise (go round twice, with a friend !) - very busy events.
PS - our Red Setter has a 'gluten related villus atrophy' (coeliac disease) - very rare - and the dog had it before Mrs Mercs.
There are a number of online resources that you can try and turn to when obtaining relevant information on the locality. Indians are often OK - if we have all understood each other. Chinese are a problem. Pasta as has been stated is starting to come through well at some of the national chains. Fish and chips is hard.
And the rest is in thirds - those who don't understand - those who do (probably less than a third) - and those who think they do but make mistakes (eg - cross contamination).
Gluten is everywhere - even some fizzy drinks. Mrs Mercs didn't have the usual stomach issues and it was only picked up at random whilst trying to investigate other problems (arthritic type symptoms). The diet has not changed these really - but her psoriasis has cleared.
M&S are starting to get a few good things in. Supermarket buying has recently got worse. Due to recent rule changes many of the branded manufacturers now say 'contains gluten' just in case. That cross contamination issue - similar to 'made in a factory that uses nuts'.
'
Back to the heading - recipes - if you can do your own (Mrs Mercs was a Miss 'Cooke' - but likes easy meals) the possibilities are endless. But as highlighted its sometimes getting the alternative ingredients to gel.
Watch for gluten free food fairs - lots of give away's like the 'White Mix' which costs a fortune otherwise (go round twice, with a friend !) - very busy events.
PS - our Red Setter has a 'gluten related villus atrophy' (coeliac disease) - very rare - and the dog had it before Mrs Mercs.
Edited by ClassicMercs on Friday 6th January 20:14
Thanks for the Yorkshire pud recipe.
If you're overseas and see a brand you know, don't assume they use the same recipe...
Some years back Mrs B found to her cost that Heinz beans in New Zealand contain wheat flour.
eta I saw you put down beer, you may want to be careful there too. Mrs B drank her beer in Germany and we talked about what 'weizen' on the bottle might mean. Damn wheat beer. Her gluten issue is a weird one. No problem for three days then massive, overpowering sense of impending doom so at least she knew what was coming
If you're overseas and see a brand you know, don't assume they use the same recipe...
Some years back Mrs B found to her cost that Heinz beans in New Zealand contain wheat flour.
eta I saw you put down beer, you may want to be careful there too. Mrs B drank her beer in Germany and we talked about what 'weizen' on the bottle might mean. Damn wheat beer. Her gluten issue is a weird one. No problem for three days then massive, overpowering sense of impending doom so at least she knew what was coming
Edited by toxicated on Friday 6th January 22:32
toxicated said:
Thanks for the Yorkshire pud recipe.
If you're overseas and see a brand you know, don't assume they use the same recipe...
Some years back Mrs B found to her cost that Heinz beans in New Zealand contain wheat flour.
Tell me about it... egypt was an absolute killer for me and I pity the amount of suffering I did to my gut the first time and the second trip just assuming it was me eating something dodgy and not realising what it was, it meant twice I had to go diving after having no breakfast to make sure the gut was stable enough.If you're overseas and see a brand you know, don't assume they use the same recipe...
Some years back Mrs B found to her cost that Heinz beans in New Zealand contain wheat flour.
The proof is in the pudding - as they say. The iPhone Yorkshire.
Added to the roast lamb (label says british), roast spud, several veg and a bottle of red (sorry - have some agreeable Welsh on the rack but this was french).
Time now for it to settle - and I'll probably nod off.
Given the problem with GF it would be good if this thread could get some regular traffic.
Forgot to mention - gravy - must buy Bisto Best - its in the Coeliac 'bible'.
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