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Theresa
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| Posted: May 08 2008 at 9:59am | IP Logged
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Good morning ladies. I was wondering if there are other families here who are gluten free or have children that have gluten sensitivities?
Our Andrew (5) has been on the Feingold program now for a year and we are now going to try gluten free. While we have seen some great changes with Feingold Andrew is still exhibiting behaviors that I think might benefit from a gluten free diet.
I'm having trouble finding an acceptable bread for him and because of the expense I don't want to try recipe after recipe looking for a bread. I thought maybe some of you might have some good gluten free recipes that you could share?
It's been hard on Andrew. Yesterday at lunch he laid his head in his arms on the table and cried that he didn't want to be on a special diet anymore. 
Thank you in advance.
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Theresa
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Taffy
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| Posted: May 08 2008 at 10:28am | IP Logged
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Our son is on the SCD diet which is gluten free as well as grain free. Previous to that he'd been gluten free for y ears. I have some great bread recipes if you like but right now I don't have time to post. I'll try and do it later today or tomorrow.
One thing to remember is that the GF breads will taste somewhat different from wheat breads. I have recipes that mimic the texture quite well but have a different flavour, and I have recipes that mimic the flavour but don't do as well with the texture. Going GF is a BIG adjustment. We've found that the best thing to do is leave the substitutes until you've been GF for at least 2 weeks. That gives time for the body to not crave the gluten so much (and yes, I do think that for some people gluten does have an addictive property) and also makes the GF substitutions more desirable.
Since you're only going gluten free, I'd suggest lots of potatoes and rice (make sure you rinse the rice before cooking, many brands have been dusted with flour - I can't remember the reason, something to do with storage I think). If he HAS to have pasta, Tinkyada is the closest GF pasta that cooks and tastes and feels like regular pasta.
Gotta run!
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CKwasniewski
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| Posted: May 08 2008 at 11:31am | IP Logged
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Theresa,
I feel for you... my ds said the same thing after a few weeks of gf food. However, he's doing a lot better now, 6 months later.
We eat a lot of potatoes, rice, and corn chips! I have a cornbread recipe I can share (pm me if you want it), but
I still haven't found a bread recipe that works! So, I'll be interested to hear what people have to say.
blessings,
ck
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Anneof 5
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| Posted: May 08 2008 at 3:19pm | IP Logged
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I have been GF for almost 3 years but have never attempted to make bread. I rarely eat it anymore (cutting carbs). The best bread I have tasted so far is from Bittersweet Gluten Free Bakery in Eagan, MN, but it is pricey. I slice it up and keep it in the freezer as we don't want to waste it!! We have eaten the Mission brand corn tortillas and just rolled up things inside. Or we have also done the rice cakes by Lundberg I think?? I have tried a lot of things and if you have any specific questions feel free to PM me. My dd just wrote a college paper on celiac disease. A store near me is having a gluten free food fest this weekend (and other days at their different locations) and sometimes there is a good variety of gluten free foods to try (but not always). It is hit or miss but nice to sample before paying the high price of gf foods.
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mathmama
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| Posted: May 08 2008 at 7:52pm | IP Logged
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Right now I am dairy, wheat, and nut free because of my baby's allergies. I know that gluten free is much harder. I was at a loss as to what to do in the bread category. I have been making pancakes and using them as a replacement for bread. It is easy to find recipes for pancakes that use flours that are gluten free. I don't know if rye is gluten free (I would guess that it isn't), but if it is you can also use the Wasa crackers that are made entirely from rye flour. Good luck!
Beth
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Theresa
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| Posted: May 08 2008 at 9:47pm | IP Logged
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Thank you for your responses.
Anneof5, are you in MN? I am going to a Gluten Free baking class on Monday at Lakewinds in Minnetonka. Hopefully I'll get some great info. then.
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lilac hill
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| Posted: May 09 2008 at 4:06am | IP Logged
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Although not new at GF, I eat a limited amount of bread, but I am not a child wanting to eat like everyone else.
I have had luck with a bread maker and a packaged mix. After cooling I slice the bread and freeze each slice so I can take it out and toast for breakfast or slightly toast for sandwiches. Bread is a bit crumbly but is fine for toast and non-juicy sandwiches.
Believe it or not, we (not just this GF mom  ) are tending to eat meat or tuna sandwiches on lettuce, beans on corn tortillas and rice cakes work for PBJ.
That said, I have always been the Mom who packed odd stuff. 
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Anne McD
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| Posted: May 09 2008 at 7:37am | IP Logged
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Hi Theresa,
Three of my children (possibly four!) and I are all GI, and we've been doing it for about three years now, too. Glutino makes the best tasting bread that I've had yet-- but at nearly $5 a pop, its kinda not worth it! Also, the best pizza dough is a recipe from Bob's Red Mill's website, using their hm delicious bread mix. I find that I make a lot of things from scratch. What type of flour do you use? I make my own from the following recipe, and have made nearly everything, including the most delicious bananna bread and Toll House cookies:
2 1/2 cups brown rice flour
2 cups white rice flour
1 cup tapioca flour
1 cup potato flour
1/2 cup corn starch
2 Tablespoons xantham gum
Poor little guy-- it can be tough on them, but maybe if you can find some yummy alternatives he'll come around. Does he have any favorites in particular that he misses that you're having trouble replicating?
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Theresa
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| Posted: May 09 2008 at 10:19pm | IP Logged
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Anne,
Do you use mix the ingredients together and store in a container and substitue eqaul amounts when it calls for flour?
I made a really yummy cookie bar tonight. I actually like it better than our orignal version but the Pamela's pancake and baking mix was spending ($6.69 at the grocery store!!!) Hopefully I can find it cheaper this week when I go into the twin cities.
Could you share your banana bread recipe with me? I tried to make one last week and it only got about an inch and a half high and was really doughy in the middle, even after extending the baking time.
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Theresa
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Theresa
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| Posted: May 09 2008 at 10:21pm | IP Logged
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Viv,
We've been using a prepared bread (also over $5 a loaf and the loaves are tiny). I do find that it crumbles easy. In fact Andrew ate his fried egg sandwhich with a spoon because it fell apart. 
I think we will try eating our meat and salad sandwiches in lettuce and see how that goes. The rice cakes and pbj are good too. Mmmm
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CathinCoffeland
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| Posted: June 06 2008 at 8:43pm | IP Logged
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Its not a sandwich bread but I made my first truly sucessful gf bread last night the kids devoured it entirely
http://iamglutenfree.blogspot.com/2006/10/gluten-free-french -italian-ciabatta.html
we are lucky enough to have a gf bakery in town but it is sooo pricy im trying to bake
Maggie
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Gluten Free
