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Reply to "No more bread for me :( Please tell me how you adapted with a gluten intolerance "
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[quote=Anonymous]I’ve never really liked breads and wheat based pastas as much as I’ve liked other things. I’ve always liked rice noodles and cellophane noodles, and oatmeal and brown rice, so I tend to use those starches pretty regularly. I use wraps and rice cakes for sandwiches. Bob’s Red Mill makes gluten free flours that I use for coating fish and chicken, and for making fritters. Tate’s has wonderful cookies — made without wheat, when I want that kind of treat. As others have said, I think it’s easier and more satisfying to choose something different then to try to create gluten free versions of baked goods. Instead of trying to recreate gluten free versions of macaroni and cheese, I’ll have pad Thai. Instead of a gluten free cake, I’ll have sorbet or chocolate. I’m not striving to be completely GF though, but I do read label for things like soy sauce or buckwheat soba in an effort to reduce the amount of wheat in my diet. [/quote]
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