Been told by doc to go wheat free -- suggestions?

[Anonymous]

Anonymous wrote:WF has a really great rice based tortilla (in the frozen foods section. You can make a yummy breakfast burrito with that. I also make great waffles with a mixture of oat and rice flour and whole oats -- much healthier than the white flour btw. I also make my own granola, great as cereal and to sprinkle on yogurt. If you are near Wegmans, they carry a brand of rice "bread crumbs" by a company called Orgran that is delicious -- use in meatballs or for breaded cutlets, etc. For noodles, try rice noodles (Asian) and the Tinkyada brand pasta is pretty decent. In a pinch, the Annies frozen rice pasta Mac and cheese is not half bad. Rice flour and/or corn starch work well as thickeners in sauces.

Don't eat oats that are not certified gluten free. Oats are contaminated with wheat. Also stay away from granola for the same reason. Udi's has gluten free granola, sold at Whole Foods, that is really good. Bob's Red Mill has GF oats I believe - sold at Giant or Whole Foods.

I like Quinoa pasta the best of the GF pastas.

If you are concerned about cross-contamination, be careful if you do go to restaurants. Some claim to have wheat-free options, but there is a lot of cross-contamination such as a shared grill and utensils. If you don't want to be strict about it, then obviously you don't need to worry so much. Those with Celiac Disease and allergies have to be more careful than many restaurant workers are.

[Anonymous]

Just be careful about things like brown rice pasta and rice chex and how much of it you eat. I went gluten free in January and have put on about 7 lbs since then. I found out this weekend that brown rice pasta and rice chex have a very high glycemic index and that might be why I put on weight. I am still eating these things but am cutting back.

I have oatmeal in the morning now. And if this works for you...you won't miss it at all because you will feel so much better. Seriously I have not cheated in 6 months!

[Anonymous]

I agree with the recs for Udi's bread and Quinoa pasta. I have Celiac and have gone GF, which is different than wheat free. I have had a lot of problems eating out because of cross contamination.

If you go gluten free, you will also need to replace your toaster and all non-stick pans. Gluten will bond with non-stick surfaces and release again during cooking. Your toaster will also be contaminated with wheat/gluten crumbs.

[Anonymous]

ALL -- thanks so much for these suggestions! I'm not feeling so overwhelmed anymore. And I bought the Udi's bread this morning and ate it at lunch. Delicious!

[Anonymous]

My Organic Market has a huge gluten-free section. Ancient Harvest quinoa/corn pasta is our favorite pasta (and I have two very picky children). We also really enjoy Red Mill pancake mix!

Good luck - this is more doable than you'd think!

[Anonymous]

I recently discovered Udi's bread last week.

I think my entire neighborhood could hear the hallelujah chorus the first time I ate a sandwich with it. Finally! Good bread!

[Anonymous]

Anonymous wrote:Hi OP, not to be all creepy, but I think I know you.

Anyway, of course I have no specific suggestions, but you might head on over to My Organic Market and see if they have anything - it's just across 355 on Nicholson. We (and by we, I think you know who in my family is eating healthy) have had good luck finding vegan stuff there, and I'd bet they probably have a good selection of wheat-free items as well.

And if I don't in fact know the OP, sorry about that, but still try MoM.

Roots is fabulous, too. It's on the way to Olney (North on Georgia) on the left. expensive but the BEST produce I've ever purchased
tons of wheat-free foods and natural/organic products (even make up and wine!)

[Anonymous]

OP here again. Follow-up question on wheat-free only (since I now understand GF is more serious):

Since my 14 mo son and husband are eating wheat, can I still handle it since I do most of the food prep? Was hoping that I could wash my hands and be ok, and that it was an issue of actually ingesting. But if touching it at all is a no-no, I'd like to know. Left a VM for doc but still awaiting answer. Thanks!

[Anonymous]

It's really just for eating it. If you were actually allergic, I wouldn't recommend touching it, but it sounds like this is for BF purposes, so I don't think you need to be so strict. Even if you had Celiac, you could still touch gluten as long as you wash your hands afterwards so you don't ingest it.

[Anonymous]

As long as you are not getting an allergic reaction from handling wheat products you should be fine handling it. Wash hands and avoid cross contamination and you should be fine.

[Anonymous]

OP, you and I would be quite a pair because I can eat only wheat! I'm allergic to corn, rice, oats, rye and one other grain, I think.

There are a number of corn based products that you may discover and also things made with corn meal. I know because I miss them (especially really good stone-ground grits - now THAT's a breakfast food, especially with some fresh berries!).

[Anonymous]

Just curious, what is the wheat doing to you?

[Anonymous]

I found going wheat free is easier than going milk free (which I've done both, and have to go milk free right now for DS). As far as the pasta is concerned, I found it better to just skip it entirely. I didn't like the wheat free options and was just dissappointed. There are so many other things you can eat though than just pasta! Whole foods is a godsend. Enjoy Life makes a good Brown Rice Bread (better than the white rice bread for some reason), and cookies and "granola" bars that are allergen free (no wheat, soy, dairy, nuts etc). There are lots of wheat free options and there are lots of things I'm sure you eat everyday that happen not to have wheat in them. Eat more chicken/potato dishes etc. There are lots of cereals (corn flakes...etc) that are wheat free.

[Anonymous]

I recently went on a gluten free and dairy free diet. After just a few days I started feeling better. Less acid reflux, more settled stomach, overall greater sense of calm, and I think I've lost a few pounds. I think it may work.

However, giving up pasta permanently may be impossible.

[Anonymous]

Has anyone found a flour that works well in custards/pie fillings? I would like to be able to make these and have no idea which flour type (rice, sorghum, soy, etc) makes the smoothest, best-bodied pudding.