Is gluten free healthier for everyone?

[Anonymous]

I am going to start working full time soon and will need easy, filling, homemade lunches 5 days/week. I love simple sandwiches. I am wondering if switching to gluten free breads would be healthier in the long term. Anyone know?

[Anonymous]

Only if you have celiac disease.

[Anonymous]

Gluten free bread tends to rely heavily on rice flour, which I don't think is as healthy as whole grain wheat flour.

[Anonymous]

Gluten free is not simple and generally, not tasty. I am trying to adjust to gluten free living since my diagnosis of celiac this summer. I resigned myself to Udi bread at Whole Foods, lunch is toast with peanut butter on one slice and apricot jam on the other every day. Dinner is a salad with chicken or some other substitute for tasty food. I hate it, and can't imagine anyone choosing to live that way if they don't have to.

[Anonymous]

There are lots of gluten free products out there. Many restaurants are starting to make gluten free foods. Mama lucia has gluten free products. Silver diner does also.

[Anonymous]

it really isn't healthier if you don't have an issue with gluten. Many of the bread products are heavy in carbs and low in fiber. Just go for whole grain instead.

[Anonymous]

I love ezekial bread. look it up!

[Anonymous]

I looked it up. This is what I found:
Ezekiel Bread: Made with Human Dung
http://www.nobeliefs.com/washingtonnews/EzekielBread.htm

[Anonymous]

ha! I still like it though.

[Anonymous]

Anonymous wrote:Gluten free is not simple and generally, not tasty. I am trying to adjust to gluten free living since my diagnosis of celiac this summer. I resigned myself to Udi bread at Whole Foods, lunch is toast with peanut butter on one slice and apricot jam on the other every day. Dinner is a salad with chicken or some other substitute for tasty food. I hate it, and can't imagine anyone choosing to live that way if they don't have to.

PP, I do gluten free while my family does not. Some things I have found to make meals more interesting
Lundbergs risottos, gluten free and really good ready in about 20 minutes
Trader Joe's microwave rice bags, that way I can have a quick side that is gluten free
Trader Joe's brown rice pasta is pretty good and less expensive than some others at whole foods
I eat a lot of rice cake sandwiches
I bake with a flour blend called Better Batter that way I can make cake, pumpkin bread, brownies etc for the whole family that are gluten free. You can sub it cup for cup for regular flour. I order it off the internet
Pamela's bread mix comes out good in a bread machine
And I eat a lot of chocolate to make up for all those things I can not have

[Anonymous]

Anonymous wrote:Gluten free is not simple and generally, not tasty. I am trying to adjust to gluten free living since my diagnosis of celiac this summer. I resigned myself to Udi bread at Whole Foods, lunch is toast with peanut butter on one slice and apricot jam on the other every day. Dinner is a salad with chicken or some other substitute for tasty food. I hate it, and can't imagine anyone choosing to live that way if they don't have to.

I eat gluten free - and have gotten to the point that I eat as normally (and just as tasty) as I used to. I've had good luck with baking cookies and cupcakes, I use Udi's bread for sandwiches and toast, Udi's bagels, etc. I've also used Udi's bread to make bread crumbs to make meatballs and other recipes. Hoping to make stuffing for Thanksgiving this year.

For baking I use Gluten Free Pantry's flour mix and sub cup for cup. Everything I've baked comes out good with that. I used to mix my own flour substitute, but using this is easier and it comes out better. I've made oatmeal cookies, my great grandmother's banana bread, and most recently - chocolate cupcakes.

Bionaturae's gluten free pasta is also very good - just be sure to stir and rinse well. I like it better then any other pasta I've tried, and unlike other pastas the taste is light enough that you can use it for just about anything. I've used it for pasta dishes, pasta salads, soups, etc. It's even good plain with a little bit of butter topped with some fresh tomatoes and parmesan.

San-J has a gluten free tamari soy sauce. I've used that to make wings, steak, etc.

But, for the OP, I don't think it's necessarily healthier unless you have a gluten intolerance or Celiac's. Those who eat gluten free have to be careful to make sure they are getting enough fiber, iron, and other nutrients and some gluten free products are higher in carbs/calories. It's also more expensive, unfortunately. And since I don't have the "official" diagnosis, I can't get the tax break.