Anonymous wrote:

Anonymous wrote:It might not be gluten but conventional wheat. I know many people who have an issue with gluten but are fine with flour from Europe, which doesn’t use the same pesticides. Some people are triggered by Round up.

The reason some people can eat bread made with flour in Europe is not due to pesticides. It is because the wheat used in the US is primarily made from hard wheat varieties which have much higher levels of protein (ie gluten).

So Europe take this much more seriously vs the US. They have wheat flour which has been de-gluten - the gluten has been removed. It is used in gluten free products. Celiacs will have a reaction ingesting 50 mg of gluten. This is a very small amount and the reason why they have to avoid cross contamination. All wheat varieties will cause a celiac reaction. There is no wheat a celiac can eat. There are allergies to wheat which are different vs celiac.

A slice of bread weighs about 25 grams will have 5 grams of gluten. 5 gram = 5000 mg. Just to give a sense of the. Problem.

There is different level of gluten in wheat varieties but even the one with the lowest level is not safe a celiac. All the flour wheat varieties have higher levels of gluten vs non flour wheat.


So traditional Mexican/center American food and some Asian foods not use wheat. If you make dishes from these cultures it is an easier transition. Though you must watch it when eating out. Cactus Cantina has no gluten free options. Their meats are marinated in a gluten base sauce. Also quick bread and cakes are easy to make gluten. The pizza just sucks.

I love bread too but it seriously HATES me. Gluten affects me in my chest. Kind of like an asthma attack with shallow breathing but chest tightness that can get so painful it's unreal. So after years of pain I wrote down everything I ate and what to avoid to stop an episode from happening. My list is very long. No more 3 Musketeer candy. EVER. Plain chocolate candy is okay.
I no longer eat out. No longer eat anything, I mean NOTHING after 6pm, unless it's tested by me to be gluten free. No liquor.
Not all gluten free tastes good. I have tried the breads, no. Nasty. Toasting it doesn't make it taste good so I gave up on that.
I still eat regular bread but only the minimal. No french bread, no biscuits, no dinner rolls, none of that. Pasta is iffy. Some are gluten free, most aren't. You have to wing it to find out. Sucks. Pie crust ? No. But I did try the Keebler shortbread crust and it did not trigger.
Gluten free Oreos are very good and pass the test. I found Magnolia gluten free lemon pound cake mix at Sam's Club. OMG good. Gluten free instant Quaker oatmeal is great. I tried plain Eggo waffles with cinnamon sugar yesterday. MAJOR trigger. No hurt. WOO HOO. Maybe a fluke. Gluten free rice makes eating enjoyable again. It is gluten free.
Also when the air quality is bad or the pollen count is high I watch what I eat. It does affect me.
Gluten should never have been put into the food supply. Binder my ass. It's poison.
It's a hit and miss kind of thing. I cannot live without Benadryl. It's the only thing that helps me.
Good luck. It's an experiment for life.

My DH went through a period of poor digestive health a few years back which vastly improved once he went off gluten. It has settled down a fair bit now so he can have small amounts of gluten but it gets worse during periods of high work stress. Now, while he can eat a bit of gluten, he still avoids beer, wheat pasta, pizza and (mostly) bread.

One of the challenges was finding food he could eat but also worked for the rest of the family. He ate more baked potatoes as they are filling, quick in the microwave, and can be served with a variety of toppings which can make them very tasty. He also ate porridge made with rolled oats (oats are gluten-free but main issue is whether there is any cross-contamination with gluten-containing grains). Some family dinner staples were: panfried salmon with teriyaki sauce (yeri yeri brand is very good and has a gluten free option) served with quinoa and veg; honey mustard chicken served with a non-gluten side and veg (www.realgoodfish.com/recipe/956/oven-baked-honey-mustard-chicken-thighs), various salads like potato salad and coleslaw. I made a tonne of Asian dishes like stir fries and noodle dishes (with rice noodles).

Crustfree quiches were good - you can make individual ones in muffin tins or cut a larger one into squares and store in fridge. There are good examples on the site I mention below.

I really like this food blogger and use a tonne of her recipes. There is a good gluten-free search function on her site.
https://www.recipetineats.com/category/dietary/gluten-free-recipes/?fwp_paged=4

Anonymous wrote:It might not be gluten but conventional wheat. I know many people who have an issue with gluten but are fine with flour from Europe, which doesn’t use the same pesticides. Some people are triggered by Round up.

The reason some people can eat bread made with flour in Europe is not due to pesticides. It is because the wheat used in the US is primarily made from hard wheat varieties which have much higher levels of protein (ie gluten).

Udi's gluten free bread is very good.

Your grocery bills will be higher than it already is.
It's manageable. The hardest is eating out, especially when traveling. It just require alot of planning.

Your best bet is to focus on whole foods. Start the day with fruit and nuts with yogurt or a bowl of gluten-free oatmeal. You can do eggs or an omelette with vegetables. Salads for lunch or leftovers from the night before. Dinner is a piece of fish or chicken with a bunch of vegetables Maybe include a starchy one for some calories in bulk. Nuts and seeds for snacks or an apple with peanut butter and a cheese stick. We have eaten largely gluten-free since our daughter was diagnosed with a gluten allergy in infancy. We barely notice it anymore.

TJs bagels are the best of the GF options.

I tried bread in Europe and was sad to see that it still made me react.

We get GF versions of pasta (barilla, trader joes are most reasonable, cost- and taste-wise - we can't stand chickpea pasta!) and pizza. If you aren't celiac it's not too bad. Trader Joe's has many options for breads that aren't crazy expensive and don't have weird holes in them (Udi's) or fall apart easily. We eat a lot of rice, but my kids have always loved rice. Potatoes are good too.

Baking mixes are really expensive, so we just buy the 1:1 flour from King Arthur on amazon, or almond flour at costco and make our own - pancakes, muffins, things like that are easy and relatively cheap.

It might not be gluten but conventional wheat. I know many people who have an issue with gluten but are fine with flour from Europe, which doesn’t use the same pesticides. Some people are triggered by Round up.

Gluten free brownies are really good.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:How does one suddenly become gluten intolerant?

OP here and I’m not sure. It may have been causing lower-level issues that were less noticeable then became more noticeable. All I know is that I suddenly (over a few months) put on weight quickly without any change to my diet/activity level, and suddenly had extreme gas and indigestion, which had never been issues before. As I said, I experimented by eliminating food/drink groups one at a time, and it was only when I eliminated gluten that these issues disappeared.

I know this isn’t the health forum but before you go entirely gluten free, at the very least get the celiac blood panel done to rule it out.

+1 it will tell you how careful you need to be. If you have celiac, you can’t do farro or Kanpur either. Some oats are gluten free; some have cross contamination.

If you bake, I highly recommend that King Arthur recipe website. Their sandwich bread recipe is good. So is their sourdough flatbread and chocolate chip cookie recipe

Anonymous wrote:

Anonymous wrote:How does one suddenly become gluten intolerant?

OP here and I’m not sure. It may have been causing lower-level issues that were less noticeable then became more noticeable. All I know is that I suddenly (over a few months) put on weight quickly without any change to my diet/activity level, and suddenly had extreme gas and indigestion, which had never been issues before. As I said, I experimented by eliminating food/drink groups one at a time, and it was only when I eliminated gluten that these issues disappeared.

I know this isn’t the health forum but before you go entirely gluten free, at the very least get the celiac blood panel done to rule it out.

Gluten intolerance gets triggered later in life very frequently. I know at least 5 people to whom this happened.

Allergies can change as we age. Most dairy intolerant people ate dairy as infants, for example.