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| Forums: January 2010 Kickstart Forum Archive: Gluten intolerence | |||
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| Supruwoman
Joined: 01/02/10 Posts: 2 |
Gluten intolerence Posted Saturday, January 2, 2010 at 9:28 AM Is it possible to make this program work without eating wheat gluten? I notice there is a lot of pasta which is not a good option for me. Is there by chance a gluten free version of the program? |
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Wild4Stars
 Location: Florida Posts: 832 |
RE: Gluten intolerence Posted Saturday, January 2, 2010 at 9:31 AM Have you ever tried quinoa pasta? I believe it is gluten free. Vikki ~ Wild4Stars@gmail.com |
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| kirby
Joined: 01/02/10 Posts: 1 |
RE: Gluten intolerence Posted Saturday, January 2, 2010 at 9:50 AM I have to eat a gluten free diet also. A lot of grocery stores carry brown rice pasta or quinoa Pasta and they both taste great. Whole foods has a lot of g-free options when it comes to flours, breads, pastas and bulk grains. Also whole foods has a pasta called tofu shirtaki that is gfree and vegan. The easiest way for me to follow a vegan g-free diet is to figure out what is g-free then remove any animal products. Good luck |
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| shanna
Joined: 12/30/09 Posts: 287 |
RE: Gluten intolerence--substitution ideas Posted Saturday, January 2, 2010 at 10:02 AM quinoa pasta, lentil pasta, and brown rice pasta are all very good. also some 100% buckwheat noodles like soba noodles are certified gluten-free. but you could also make the pasta meals over any grain you like, like brown rice or millet, or quinoa, or any of the other gluten-free grains. you can also substitute these for recipes that call for couscous or bulgur (neither are gluten-free), though unless you cook them in advance the recipes won't be as fast. usually i make a large batch of a plain grain at the beginning of the week, then switch up what goes with it or on it. i think the point is just to get in the servings of whole grains. polenta (whole grain corn grits, cooked like a hot cereal) is also a good base for vegetables and sauces. you can even do oatmeal with savory toppings like veggies and pesto, etc. (sounds weird, but it's very tasty.)
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| jackiedee1
Joined: 01/01/10 Posts: 3 |
RE: Gluten intolerence Posted Saturday, January 2, 2010 at 10:28 AM I'm trying sprouted grains right now. Being diabetic I've found the cooked grains elevate my sugars too high. So far I feel pleased with eating them. I'm going to try those new doodles everyones talking about that are carb free. I love noodles, so maybe they will work for a cooked grain substitute. |
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| serenevannoy
Location: Oakland, CA Posts: 294 |
RE: Gluten intolerence Posted Saturday, January 2, 2010 at 12:27 PM There are so many starches that have no gluten. Wheat and barley and the other gluten-containing foods are just a few of them. Potatoes, rice, sweet potatoes, corn, quinoa... the list is almost endless. You can buy gluten-free pasta, but even if you don't, there are lots of foods to choose from. There's almost always a gluten-free option for a meal that would normally have gluten in it. For Italian food, I love a bunch of polenta with tomato sauce on it. For picnics, have potato salad instead of macaroni salad -- things like that. A friend of mine has a nice blog with recipe ideas: http://glutenfreebay.blogspot.com/ Serene Vannoy, Oakland, CA |
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| Supruwoman
Joined: 01/02/10 Posts: 2 |
RE: Gluten intolerence Posted Monday, January 4, 2010 at 2:25 PM Wow thanks everyone!! |
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VeganRecipeGuy
 Location: San Antonio, TX Posts: 131 |
RE: Gluten intolerence Posted Monday, January 4, 2010 at 2:27 PM I not only do a low-fat vegan diet, I do it gluten-free. I have a lot of recipes on my site, and you are free to check them out.
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| marigoldmind
Joined: 01/01/10 Location: Washington, DC Posts: 35 |
RE: Gluten intolerence Posted Monday, January 4, 2010 at 3:15 PM I have celiac disease, so I have to be very careful to avoid all gluten as well. I have a separate corn intolerance, so that cuts out a number of options as well. For me, Tinkyada (http://www.tinkyada.com/) brown rice pastas are the best. I still eat plenty of different colored rices, quinoa, millet, and certified gluten-free oats (to insure no cross-contamination); but it is nice to have the option to just substitute pasta in a regular recipe. I have found this pasta for sale in regular groceries around DC like Safeway and Giant although it is actually cheaper at Whole Foods. I would be interested to hear what brands of soba noodles are gluten-free. The ones that I have checked at Whole Foods have not specified being gluten-free or have listed wheat as an ingredient. I do not care enough about bread to try to make it myself and have not found a gluten-free corn-free vegan bread that was worth the money. I know that gluten-free vegan breads can be made though, so don't give up looking if that is something you really like! It looks like there are a few others in this Kickstart who are gluten-free as well, so it is good to know there are people who can answer any questions that people might have. |
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| shanna
Joined: 12/30/09 Posts: 287 |
RE: Gluten intolerence Posted Monday, January 4, 2010 at 3:26 PM
I have found this pasta for sale in regular groceries around DC like Safeway and Giant although it is actually cheaper at Whole Foods. I've noticed the same thing about anything considered "health food." Regular groceries--if they have it--mark it way up, and it's sometimes as much as $1-2 less at Whole Foods!
I would be interested to hear what brands of soba noodles are gluten-free. The ones that I have checked at Whole Foods have not specified being gluten-free or have listed wheat as an ingredient. Eden makes a 100% buckwheat soba noodle. Buckwheat is gluten-free and unrelated to wheat. *Not* sure about cross-contamination though. If you have Celiac it might not work, but for folks with lesser sensitivities it's an option. My Whole Foods carries it, but it's often sold out as it's the only soba without some wheat. Here is a link: http://www.edenfoods.com/store/product_info.php?products_id=108300 |
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| gypwytch
Joined: 01/01/10 Posts: 17 |
RE: Gluten intolerence Posted Monday, January 4, 2010 at 7:34 PM I'm also doing things gluten free, gluten foods make me BLOAT. I eat quinoa, rice, millet, corn cakes, rice cakes. |
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| marigoldmind
Joined: 01/01/10 Location: Washington, DC Posts: 35 |
RE: Gluten intolerence Posted Wednesday, January 6, 2010 at 10:30 AM shanna wrote: Quote: I would be interested to hear what brands of soba noodles are gluten-free. The ones that I have checked at Whole Foods have not specified being gluten-free or have listed wheat as an ingredient. Eden makes a 100% buckwheat soba noodle. Buckwheat is gluten-free and unrelated to wheat. *Not* sure about cross-contamination though. If you have Celiac it might not work, but for folks with lesser sensitivities it's an option. My Whole Foods carries it, but it's often sold out as it's the only soba without some wheat. Here is a link: http://www.edenfoods.com/store/product_info.php?products_id=108300 I checked at Whole Foods last night, and the Eden soba noodles are processed on the same equipment as wheat products. Eden is pretty good about labeling anything that is gluten-free on their website, so I was hesitant to try the 100% buckwheat because they were not labeled as gluten-free. I guess that the shared equipment is why. I hope that a company will come out with GF soba noodles someday because I would love to try them and have even greater variety in my grains. I use buckwheat flour to make pancakes sometimes and use the groats for a breakfast. Tasty and filling. |
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I've been eating gluten free for a while (mostly by avoiding pasta and bread and just eating potatoes and rice), but there's a lot here I didn't know. I really appreciate all the help and advice. This is going to work just fine!!| New Topic Reply Subscription Options |
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