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

[Anonymous]

Peapod indicates GF food on the website. This helped me recently when I went shopping for foods for our youth group camping trip and had a person who had to be GF. Again, you're just are wheat free, but it sure helped me to make a list before we went to the store.

[Anonymous]

I just discovered gluten free ice cream cones. Whole Foods sells them - I found them near the freezer section. They are really good (to me, they taste just like the real thing and the texture is good too).

[Anonymous]

Anonymous wrote: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.

I had the same problem at first - I'm a pasta nut.

Try Bionature pasta, that's what I eat. It's cheaper at Giant, but you can find it at Whole Foods as well. It's very good. I cook it like normal (and don't salt it) then rinse it throughly. I've made everything from pasta and sauce, to pesto pasta, to pasta salad, and other dishes. I can even it it plain with some parmesan and fresh tomatoes. The taste is very pleasant and mild and resembles "real pasta" and the texture is good too. Even my non GF/wheat free friends and family like it and when my parents came for a visit my dad must have eaten three servings of it.

It's made from rice, potato, and soy flours.

[Anonymous]

Anonymous wrote: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.

Potato starch flour can be used as a thickening agent (soups, gravies, etc). I'm not sure how it would work with custards and pies. You could also try cornstarch.

[Anonymous]

Anonymous wrote:

Anonymous wrote: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.

I had the same problem at first - I'm a pasta nut.

Try Bionature pasta, that's what I eat. It's cheaper at Giant, but you can find it at Whole Foods as well. It's very good. I cook it like normal (and don't salt it) then rinse it throughly. I've made everything from pasta and sauce, to pesto pasta, to pasta salad, and other dishes. I can even it it plain with some parmesan and fresh tomatoes. The taste is very pleasant and mild and resembles "real pasta" and the texture is good too. Even my non GF/wheat free friends and family like it and when my parents came for a visit my dad must have eaten three servings of it.

It's made from rice, potato, and soy flours.

oops. That should be "I can even eat it plain".

[Anonymous]

Anonymous wrote: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.

Have you tried the bags of Jules Shepard's flour from Whole Foods? They are a good mix of flours for general baking.

[Anonymous]

I like Van's wheat free waffles. You can get them at Whole Foods and at some Safeways and Giants. I haven't found any GF bread that I like, so I make open-faced sandwiches on the waffles. I will try the Udi's bread, I don't think I've had that one. I like Mrs. Leeper's GF pasta. Just do not overcook GF pasta or it will fall apart. I also eat a lot of salads as sandwich substitutes, just use whatever ingredients you might use on a sandwich but on salad.

[Anonymous]

I tried the Udi bread today. I never thought I'd feel good about forking over $5.99 for a loaf of bread, but OMG... it even SMELLS good! It's like being transported back in time when I could eat regular bread! I'm so happy to have found it, and will gladly pay through the nose for it.

I went to Whole Foods (it's in the frozen section in the bakery itself, a whole CASE of frozen GF foods including pies and cupcakes). I tried the Gorilla Kids animal crackers (not so yummy), the Udi's granola (yummy), Blue Diamond Almond Cheddar crackers (YUMMMM!!), and bought several flour mixes I have not tried yet.

[Anonymous]

OP here. THANK YOU for the great suggestions and advice.

Fortunately, for the 13 mons I was exclusively BFing I didn't have to limit any of my food intake. DS is now 15 mons.

For the last few years, I've had nerve pain related to bulging discs. I've seen every type of doc (PT, chiro, neuro, acupunc, osteopath, massage, I could go on), so this is a bit of a last resort. But the latest suggestion is that b/c I now have a weird hand rash, the wheat could be that rash and also causing the joint and nerve pain. SO I'm trying this for a few weeks to see if it makes a difference. I posted here instead of off-topic by mistake (although I also posted there after I realized my mistake).

DS is getting pretty heavy these days, so finding a way to make my body work better would be great. Fingers crossed this could be my answer.