Anyone here have to live by a gluten or wheat free diet?? I am seeing a dietitian about a potential food intolerance or allergy. Step one she said is to try a process of elimination. Starting yesterday I am Gluten Free to see if this is my issue, but as I found last night at the store the foods are sooooo expensive and scarce in your regular grocery stores, will have to have hubby hit Whole Foods or Trader Joes tonight.
I was wondering if anyone has a faves they might want to share with me?
Thank you!!
Hello...both my sister had their kids on gluten/wheat free diets. Here's what one of them had to say about it all
Whole foods will give you a print-out of all the gluten-free foods they have in the store. Just ask at customer service.
The cheaper way to buy rice-based foods like noodles is to go to a Asian food store.
Gluten free bread will never taste like regular bread. For store-bought I suggest the almond bread - not the straight tapioca bread. None of these breads are cheap. It's cheaper to make it at home. I have a recipe if you'd like.
Pamela's brownie mix is not cheap, but delicious! I like them better than wheat based!
Hidden gluten - white vinegar is often made from wheat. Vinegar is an ingredient in things like Ketchup. Look for cider vinegar.
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I would love the bread recipe, like I said they are not 100% sure I am Gluten intolerant but today I feel my best!!!! I have stayed off the wheat/gluten for 3 days or so now so maybe that is it! I am very happy, just in time for the holidays, shame about cake though my son is 8 today.
I would love the bread recipe ;)
Here it is. ) I think she experimented quite with a variety of recipes/flours to come up with this one
Melanie’s GF Bread Recipe
4 Cups GF flour mix
3 tbls sugar (or 2 tbls honey)
1 ½ tsp salt
1 packet yeast (or 2 ¼ tsp)
3 eggs (preferable room temperature)
1 tsp vinegar
¼ cup oil
1 ¼ cup warm water
Combine all wet ingredients, mix well, and set aside. Combine all dry ingredients in another bowl and mix well. Slowly add dry ingredients to liquid stirring constantly. Beat for several minutes (5-7) with a mixer. Cover bowl with plastic wrap and set in warm place. Allow to rise to double (about 1 hour). Beat the batter again for about 1 minute. Pour bread batter into a greased bread pan. Smooth out top with a wet spatula. Cover with a greased (or cooking spray coated) piece of plastic wrap or wax paper. Allow to raise until batter reaches top edge of pan. Place in 375 degree preheated oven for 35 minutes. Cover top of bread with aluminum foil and bake an addition 20 minutes.
Notes about this recipe
If the batter is really wet, you want to make sure not to let it over-rise before baking, or it will spill over the sides. You could try adding a little bit extra flour just before you put the batter in the baking pan. Then let it rise to double. You will probably get a higher bread this way. I usually use a bread machine with the wheat bread settings.
Note on flours
Tapioca, buckwheat, sorghum, potato, corn, almond, rice. I’ve notice that a higher concentration of buckwheat seems to make the bread rise higher and taste better, but it’s so full of fiber that the kids have blowouts! The sorghum, potato, corn, and almond flours tend to weigh the bread down more and it doesn’t rise as well, or it rises and falls. I tend to use a higher concentration of tapioca or rice flour, then buckwheat, then the others.
Just to clarify She mixes a varity of flours together to make a flou "mix". I asked her about it and she said "It seems to work better when you mix flours. You can buy a flour mix but it usually has bean flours in it - I personally don't like the flavor of bean flours. The kids didn't seem to notice though. That is also true in a lot of cake/cookie mixes - especially Bob's Red Mill brand. They all have fava bean flour."
I hope that helps! )