Gluten Free

So I've decided to start a gluten free diet and stick with it for at least two months to see if it actually helps. I've tried SCD before but that only lasted about 3 weeks...I just could not stick with such a strict diet especially when I saw no signs of improvement (even though it was only 3 weeks). Gluten free should hopefully be easier...giving up my favorites subs/pizzas is going to be hard, but it'll all be worth it if it helps. :)

Anybody have any favorite brands or recipes for GF breads, chips and snacks/deserts??

Going gluten free can be very expensive if you buy a lot of the brandname trader joes products. You can, however, buy packs of rice or corn based pastas in grocery stores for just slightly more than regular pasta. Same goes for bags of gluten free flours, such as rice flower. It can be hard to follow gluten free, just look at every label as gluten is very sneaky, it appears in many foods you'd never expect it to. Good luck, it's certainly worth a shot.

I've been GF for about 2.5 years. I would suggest that you avoid the GF baked/processed products, at least for the first couple of weeks. The taste and texture of these things is much different than what you're replacing, and you will not be happy. After a while the difference won't matter as much.

I think this is a good idea even with the GF pasta. It is great pasta and while hot tastes exactly right - but when it is not hot it can have an odd texture, too.

Breakfast was the most challenging meal for me to figure out. For my first few days of being GF I ate a lot of eggs and Bob's Red Mill GF oatmeal. GF bread is best when toasted, so I started adding that to my eggs after the first couple of weeks. I also had potatoes and corn chips with my eggs. It wasn't that hard.

I wish you the best.

The gluten-free pasta is quite good, if you follow the directions on the package. I tried both the corn and rice pasta ones and liked them both equally well.

As far as gluten-free bread goes, it is a very funny beast indeed. You could leave gluten-free toast in the toaster for an hour+, yet it still will not brown up or blacken on the surface like a regular/normal piece of bread will. I think even a blow-torch would not make a piece of gluten-free bread golden brown/black on the surface (I double checked the label to make sure it wasn't made of asbestos or something lol).

Going gluten-free made my bm's looser, since I was cutting all of the fiber from bread and other like things from my diet. Not sure if you gluten-free-ers add in extra veggies or something to make up for it?

In the end, going gluten free didn't make a difference for me, but it does for some.

someone said:
As far as gluten-free bread goes, it is a very funny beast indeed. You could leave gluten-free toast in the toaster for an hour+, yet it still will not brown up or blacken on the surface like a regular/normal piece of bread will. I think even a blow-torch would not make a piece of gluten-free bread golden brown/black on the surface (I double checked the label to make sure it wasn't made of asbestos or something lol).

My Udi's bread gets golden and even dark brown if left too long.

someone else said:
I love coconut flour (pancakes, muffins etc) it's high in fibre and is easy to digest for most.

My gut hates coconut flour, coconut flakes, etc. Hates lots of fiber in general. I personally love coconut anything, wish my gut did.

pretty much the same vote here - just try to stick with real food - replacements didn't work out real well in the NFL, so I wouldn't recommend them for you either -

save the gf stuff for later - a lot of the ingredients aren't exactly bad, but they are different, some you may have never eaten - better to just stick with one change at a time, otherwise you might not get the results you're after -

good luck hater -