I loved reading this thread! I have been gluten free 6 years now. It was very difficult in the beginning but it has been effortless for years and well worth it. I love to cook and that helps. Cooking de-stresses me and is my way to be creative. I have raised my son gf as well (he's 5) and we don't feel like we are missing out on a thing. I dug deep on the internet a few years ago and found some awesome anti-inflammatory recipes for banana bread, muffin tops, cookies, cupcakes and a few other "kid foods" so he feels like he's not missing out at all. I bake every week something to have on hand and my family loves it. We are "refined sugar free", which I feel is so important for beating back inflammation.
Instead of cane sugar, I use organic maple syrup or local honey as sweeteners and also over ripe bananas (dates work well too).
My main proteins are fish, turkey, chicken (we gave up pork and beef). Main grains are quiona, millet, some rice, and a variety of GF organic pastas (chickpea, red lentil, etc). One is even made just from peas and wild garlic by the brand Al dente.
The bread I order online - it is amazing! It is by Happy Campers. They ship it to your door and it's all organic as well as GF and free of the top allergens. Like some have mentioned, I avoid soy at all costs too and mainly corn as well.
If you are craving cheese and have gone non-dairy, try Miyoko's cashew cheese. It's so delicious.
Oh, and we eat lots and lots of veggies and homemade soup!
@GemmaBella thank you for sharing all of that, it’s super helpful to hear from someone who has been doing this over the years. I thought GF eating would be harder than it is but admittedly, I haven’t eliminated dairy or sugar yet. The dairy really needs to go but then ice cream happens
Feel free to share any of your favorite recipes here too. It’s been way to hot but once fall and winter are here it will be game on for baking.
I've been GF for years, with being on/off wheat for many years. Finally quit wheat entirely ten years ago. My bumpy skin cleared up, night vision improved immensely (went from being very sensitive to headlights of oncoming traffic to being able to stare at oncoming headlights!), a perpetual "clog" in my throat evaporated, puffiness in my face disappeared, weight dropped, and so on. Those are some of the outer physical things I noticed—I can only imagine what's changed in the "invisible" inner part of the body!
For those who love sugar, BochaSweet is so very close in texture, taste (as in, no horrid aftertaste/sensation like Stevia, etc.), and it cooks like regular sugar. It's expensive so I use it mainly for sweetening tea. For those in Canada, this company ships quickly: sweetandsprouted.com.
Several years ago I had wicked-high cholesterol (familial, from maternal side) and went down the plant-based path. In a matter of months, my cholesterol reduced to within the parameters for my age! My GP and a cardiologist said it wasn't possible to change familial cholesterol with diet. Wrong! A cousin of mine did the same with his high (familial) cholesterol by going vegan/plant-based. An odd bonus, I lost nearly 20 pounds unintentionally! And had to buy a new wardrobe.
I find that most GF foods are high in other carbs like rice flours, tapioca, potato, etc., flours, and often are a disappointment. I've stopped trying to replace gluten-type baked goods. That said, early on, while (endlessly) researching plant-based recipes, I came across this recipe for chocolate chip cookies. They are truly excellent! Even my husband likes them—and he refuses to eat anything that isn't full of gluten. LOL!
Liz Moody’s gluten-free chocolate chip cookie recipe
1 large egg
1 tsp vanilla extract
1/2 cup unsalted creamy almond butter (well-stirred)
1/4 cup almond flour
1/4 tsp fine-grain sea salt
1/2 cup coconut sugar
1/2 tsp baking soda
1/4 cup chopped walnuts
1/4 cup rolled oats
1/4 cup dark chocolate chips or chopped dark chocolate
Maldon or flaky sea salt, to sprinkle (optional)
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat together with a large spoon the egg, vanilla, and almond butter until combined. Stir in the almond flour, salt, coconut sugar, and baking soda until smooth. Stir in the walnuts, oats, and chocolate chips, working the dough a bit to get everything distributed evenly (the dough will be thick—that’s okay).
3. Scoop the dough into rounded teaspoonfuls and drop them onto the prepared baking sheet. Sprinkle with Maldon salt, if using. Bake for 10 to 15 minutes, until edges turn golden brown.
4. Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. While the texture of these is best on the first day, they’ll keep uncovered at room temperature for two to three days.
@SparklieBug, thank you so much for mentioning Gluten Cutter! Funny and ironic, today we were at a relative’s house and she put soy sauce in the rice without realizing there was wheat in it. So that would be handy to have in an emergency.
Do you mind me asking if you take any vitamins or supplements?
Is she gluten and lactose intolerant? Edmonds GF flour mix bakes like normal flour and is probably the most affordable of the GF flours. Sub in margarine and soy or coconut milk for butter and milk in most cakes.I feel so sorry for you gluten intolerant peeps
May i politely ask for a nice morning tea recepie for a lady i work with who is also lactose intolerant
Im looking for something tasty but easy and with as many 'nornal' (and inexpensive) ingredients as possible
I want to invite her over
@GemmaBella The muffin recipe looks great! I have a similar one that I adapted from a carrot muffin. The recipe I use has a couple tablespoons of coconut flour in it, and I changed from carrots to blueberries. Yummah!
I also use Natural Calm magnesium when I haven't been eating enough dark leafy greens. We moved recently and it's nearly impossible to find collard greens here! I've been eating some rainbow chard and a bit of kale, but I love collard so much better than the others!
I love dark leafy greens too! I make a big batch of veggie soup 2x week to eat daily with lunch. It always features either kale or spinach, which I can find organic in the frozen section. I also love chard, but don't see collard available as much.
I am also in love with mushrooms; shitake, baby bella, white button, etc. I cook with them almost every day in some fashion.