Board 8 > Anyone here gluten free?

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Girlfriends doctor had her go on a gluten free diet for health reasons, along with a modified diet. I've been essentially following the same diet plan as well. Just wondering if anyone has any good recipes? Been eating a lot of fish(salmon, tuna, swordfish, ect) and just a lot of different variations of salads the past couple of weeks.


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I started about 3 months ago for a similar reason. I've tried a few GF substitutes, the snack foods, baked goods, and breads from rice flour are honestly pretty good. Just make sure you freeze the bread in an airtight container after opening, and it's usually got better texture after toasting it slightly. I've only tried the GF "bread" crumbs a few times with latkes, I can't speak to how well they function for other things but they're not great for frying.

I've really leaned into rice, what with stir fries, stuffed peppers, and the like. Tacos with corn shells have also become a staple for me. For breakfast I started using a nutribullet and loading up on spinach and bananas, as well as flour-free baking. You can find tons of recipes for GF breakfast cookies online, they're generally focused mainly on oats and nuts. I've always hated oatmeal, but rolled oats have been treating me well.

Hope any of this helps, man. It's an odd lifestyle change, especially cutting out beer, but I've become a lot more engaged with my home cooking now that I don't have simple bread dishes to fall back on.

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Ooh. Good call on stuffed peppers. Been looking at a lot oats, and rice substitutions as well.

Definitely is a bit different on the lifestyle change. Never realized how many things have barley in them or use wheat flour as base.

I'm losing a lot of weight with the change as well. Which is good because I was gaining some pounds in quarantine lol

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I've been diagnosed with Celiac Disease for ~13 years now.

Definitely not a weight-losing thing though. I've actually gained a lot of weight (from perilously underweight to... normal weight for my height) since pre-gluten-free, I wasn't absorbing nutrition from my food and thus wasn't growing or getting bigger at all. >_>

Gluten-free substitutes (based on mostly rice flour, and some things like lentils/potatoes/corn) have gotten much much tastier as time has gone on. Trader Joe's gluten-free bread is really good. ^_^

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Oh that reminds me... I've only tried a handful of GF pastas (I think they were all lentil-based?). None of them were enjoyable to eat at all. I'm told that GF substitutes have come a long way like Koopas says, but I can't in good conscience recommend the fake pasta.

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I've recently had a lot of spiralized zucchini as a bootleg spaghetti. It definitely can't properly fill the niche, but for what it is it's pretty good IMO

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I enjoy the lentil pasta. >_>

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Spriral zucchini is a good substitute. I agree. Sometimes if you cook it too long it gets a bit mushy, but with the right sauce it's very tasty.

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PrinceOfKoopas posted...

I enjoy the lentil pasta. >_>

Sorry for shitting all over it! It might be fine but I'm too used to normal pasta
and it was a very harsh contrast

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Peace___Frog posted...

Sorry for shitting all over it! It might be fine but I'm too used to normal pasta
and it was a very harsh contrast

I ate wheat pasta almost every day pre-diagnosis, then I stopped for a long time because the alternatives were terrible.

But they're decent now, and at least are pretty nutritional.
Trader Joe's, again, has good lentil pasta as well as rice pasta.
I also have these one-serving Modern Table pasta boxes and they're pretty scrumptious too, made from lentil, rice, and pea protein.
https://www.amazon.com/Modern-Table-Gluten-Complete-Protein/dp/B074X4T7CK

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Also yeah Trader Joe's gluten free bread is amazing. Every other bread had some weird taste and texture to it. T Joe's is the closest I've found to actual bread.

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Sorozone posted...

Also yeah Trader Joe's gluten free bread is amazing. Every other bread had some weird taste and texture to it. T Joe's is the closest I've found to actual bread.

I find Udi's bread to be kinda repulsive.

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It's OK.

I tied Udi's and Canyon bakehouse. Canyon Bakehouse is uhhhh...not good.

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Just so I know gluten free only matters if you have Celiac Disease, right?

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Eh, sort of. You can have a gluten sensitivity it can cause inflammation in soft tissue and organs. Causing joint pain, arthritis and other issues. It won't kill you obviously, but it can cause underlying issues.

My girlfriend is just momentarily on gluten free diet because here inflammation is through the roof, which doctors think is causing her chronic migraines. That's why she is on the diet.

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But yes, if you don't have any sensitivity towards it you are totally fine to eat it.

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My brother has Celiac Disease -- he has expressed really positive things about Trader Joe's Brown Rice & Quinoa Fusilli Pasta for a dried option (I can also attest to liking that one) and also their GF Egg Fettuccine Pasta for a fresh/refrigerated option. Another fantastic fresh pasta and gnocchi brand is Cappello's, albeit pricey.

He's probably told my about a hundred other products that I can't recall right now. I know he generally gravitates to Udi's for bread.

America's Test Kitchen developed a pretty decent GF all-purpose flour blend. https://www.americastestkitchen.com/recipes/7854-americas-test-kitchen-all-purpose-gluten-free-flour-blend

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tyder21 posted...

also their GF Egg Fettuccine Pasta for a fresh/refrigerated option.

Seconding this.

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