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Becky Parker
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| Posted: July 24 2008 at 6:34am | IP Logged
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I have been encouraged to try a gluten free / cassien free diet for my son who has ADHD symptoms and food allergies. I think it would also be good for my other son who is 4 and has a terrible temper. I've done some searching on the internet and it's rather overwhelming. I keep saying to myself, we could never do that - we like (bread, or pasta, or one of the millions of other things that contain hidden gluten) too much! Is there someone on the list that follows a gluten free diet that could show me what a day looks like? What do you eat for your meals and snacks?
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LeeAnn
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Hi Becky,
I have celiac and two of my four children have gluten-intolerance.
For breakfast today: eggs with cheese, applesauce
For lunch yesterday: leftover lasagna made with gluten-free lasagna noodles (Tinkyada), ricotta/mozzarella, ground beef, trader joe's basic marinara (green can)
For dinner recently: polenta with meat sauce (ground beef & marinara) topped with mozzarella
Other things we eat: chicken/cheese corn tortilla enchiladas. Homemade meatballs (with gf breadcrumbs) and potatoes and homemade gravy. Homemade pizza. Nachos. Stir-fry. Our meals revolve around rice, gf pasta, corn tortillas and potatoes, as well as meats and vegetables.
Obviously we eat a lot of dairy, and if you are trying to go casein free, you would have to substitute with soy cheeses or just omit the cheeses.
It can be overwhelming, but it helps if you can cook most or all of your meals from scratch. You can look at my blog http://apostletosuburbia.blogspot.com to see what kinds of things I shop for at Costco. I do still buy regular wheat bread for my gluten-eaters. ;)
Giving up bread seemed impossible to me once, but you get used to it. And I was given a bread machine so now I make my own gluten-free bread about every three days or so. The hardest thing to get used to is the cost! No more cheap-o mac & cheese. (But I make my own mac from scratch that is much better, however five times the cost!) That, and the difficulty of eating out, if you are used to being able to do that.
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Elizabeth
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Lee Ann, would you share your recipe for gluten free bread? I'd like to try to make my own but I tend to be overwhelmed with all the special ingredients.It's about time to place a co-op order, so maybe if I stock up
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Elizabeth Foss is no longer a member of this forum. Discussions now reflect the current management & are not necessarily expressions of her book, *Real Learning*, her current work, or her philosophy. (posted by E. Foss, Jan 2011)
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CathinCoffeland
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Our day was ...
Breakfast- Gluten free oatmeal from Bob's red Mill
with fresh raspberries and almonds.
Snack- Leftover Gluten free chocolate cupcakes (ok this was not a snack this was preggo mommy getting caught my dc sneaking a treat  ) They were made with a Bob's red mill cake mix with a casien free frosting by a lactose intolerent friend. The non- gf/cf kids ate them up with out complaints
Lunch- Shredded Beef for ds or Black beans for the girls on steamed corn tortillas and salad with italian dressing and mexican rice and corn chips.
Snack -big bowl of popcorn and sugar free lemonade.
Dinner is simmering on the stove- Bacon potato soup with rolls made from a pamela's mix.
We eat LOTS of rice dishes and LOTS of mexican dishes.
Our meat consuption (and sugar) went way up from 1-2 tims a month to 1-2 times a week when we went gf.
We also cold turkeyd bread/pasta for a while before trying different mixes to give our palettes time to forget a bit.
And I always suggest starting out your baking experiments with sweets- things always taste better wiht chocolate right :)
Good Luck- Maggie
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LeeAnn
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| Posted: July 24 2008 at 6:28pm | IP Logged
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Elizabeth wrote:
| Lee Ann, would you share your recipe for gluten free bread? I'd like to try to make my own but I tend to be overwhelmed with all the special ingredients.It's about time to place a co-op order, so maybe if I stock up |
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Sure. My recipe is from Annette Van Dyke (credit where credit is due) who attends my parish and also is the local contact for the Gluten Intolerance Group. One of her three daughters has celiac.
I make this recipe by hand for pizza dough and in the breadmaker for regular/sandwich bread. I use all Bob's Red Mill products, since they're the only gf manufacturer my local stores carry.
First, make your flour mix:
4 c. white rice flour
2 c. brown rice flour
1 c. garbanzo/fava bean flour
1 c. sweet sorghum flour
1 c. tapioca starch/flour
1 c. sweet rice flour (I can never find this so I sub another cup of white or brown rice flour)
1/2 c. potato starch
So you have your mix of about 10 cups of gf flour now which will enable you to make about three or so loaves of bread.
Annette notes that the ratios above can cups, pounds, etc. Don't worry if the amounts aren't exactly as the ratios above, or if one or two substitutions (such as soy flour) or omissions are made.
My note: Watch out for too much sorghum though if you aren't used to it (i.e., a lot of protein equals constipation!)
The bread recipe:
1-1/2 c. milk (heat 60 seconds in microwave)
3 tsp. yeast (or 2 pkg Fleischmann's)
1/3 c. sugar
1-1/2 tsp. salt
2 T butter, melted (but not hot)
2 large eggs, beaten (or 1 egg + 1 egg white)
2-1/2 to 3 c. gluten-free flour mix
5 tsp. xanthan gum
Turn oven to warm, 200-degrees, then turn off. In a large glass bowl, heat milk in microwave on high for about one minute. Stir to evenly heat liquid; sprinkle yeast into liquid. Let yeast dissolve for about five minutes. Stir liquid to make sure yeast is ocmpletely dissolved. Add sugar and salt and stir. Add butter and eggs, mix well. Add flour (starting with 2.5 cups) and xanthan gum and mix very well. Add more flour as needed (dough should NOT be as stiff as cookie dough). Turn out to baking pan sprayed lightly with oil and place in warm oven to rise, about an hour (longer if needed). After rising, turn on oven to 350-degrees and bake for 1 hour. If lighter crust preferred, cover break with a sheet of aluminum foil for the last 15 minutes of baking. Let cool in pan for 10 minutes, then turn out onto cooling rack.
Variations:
Pizza: Make dough as usual (or substitute water for milk). Leave in bowl and let rise for an hour. Divide dough in two (or as many mini pizzas as you like--I can usually get six to eight from one recipe) and place each portion on a pizza stone (or pan--I use my regular cookie sheet with baking parchment paper) lightly dusted with cornmeal (opt). Sprinkle dough with flour and with well-floured hands, quickly pat the dough until desired thickness and size. Spread with favorite pizza sauce (ours is TJ's green can) and toppings; brush crust with olive oil mixture (1/4 cup olive oil with one crushed garlic clove). Bake for 20-25 minutes at 350-degrees, longer if dough is thicker.
Rolls: Make dough as usual, but add 1/4 cup more flour to make it a little stiffer. Leave dough in bowl and let rise for an hour. With floured hands, form into balls (flatten ballss to make hamburger buns) and place on baking sheet lightly sprayed with oil and dusted with cornmeal. Bake at 350-degrees for 30 minutes. To lessen browning, place a sheet of aluminum foil over the rolls for the last 10 minutes of baking.
Bagels: Make dough as usual, but add 1/4 cup more flour to make it a little stiffer. Leave dough in bowl to rise for an hour. Meanwhile, bring a large pot of water to a boil. After rising, form balls with well-floured hands and place on work surface dusted with gluten-free flour. Poke balls with end of wooden spoon or use your index finger and work until hole is about 1/4" wide. When water boils, add 1 tsp. of baking soda to the water. Using a spatula, gently place bagels (3 or 4 at a time) into the boiling water. Boil 1 minute. Remove from water to a baking sheet lightly sprayed with oil and dusted with cornmeal. Repeat with remaining bagels. Brush with eggwash (1 egg beaten with 1 T water. Bake at 350-degrees for 30 minutes. Make variations by adding cinnamon & raisins, garlic, sesame seeds, chocolate chips, etc.
Bread Machine: (may vary according to manufacturer)
I use the regular bread recipe above but put them in as follows: liquids, dry ingredients, yeast on top. So I mix up the eggs with the heated milk & butter. Then add the salt, sugar, flour and xanthan gum which I pre-blended in a bowl. Then add the yeast on top. This makes a very rustic loaf but still good for sandwiches.
My machine takes three hours to finish and I set it on "light crust."
Whew, my fingers are tired!
Hope that helps somebody!
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Becky Parker
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| Posted: July 25 2008 at 6:43am | IP Logged
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Thanks so much LeeAnn and Maggie. It helps to see what others eat! The whole thing is very overwhelming to me, but I think it's interesting that I was leaning toward this diet for my ds with ADHD, and now I'm seeing some issues with my other two sons as well. I don't think it's Celiac, but some of the symptoms of gluten intolerance are apparent in my 4yo. My 1yo is struggling with weight gain and Celiac was suggested as a possibility for him as well. Any good books or web sites that you could recommend to help me get started on this?
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LeeAnn
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| Posted: July 25 2008 at 12:56pm | IP Logged
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Becky Parker wrote:
| Any good books or web sites that you could recommend to help me get started on this? |
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Becky, here are the ones I've found most useful and interesting.
www.celiac.com
www.celiac.org
www.celiaccentral.org
www.celiacdiseasecenter.columbia.edu
www.gluten.net
http://glutenfreefrugal.blogspot.com
http://glutenfreegirl.blogspot.com
http://gingerlemongirl.blogspot.com
http://lentilsandrice.blogspot.com (recently gfcf)
http://frugalabundance.com (Miss Maggie, the original Hillbilly Housewife's new blog)
http://everydaygf.blogspot.com
There are lots LOTS more, but that should get you started with plenty of reading material!
The Columbia University website is the most authoritative as far as research and medical information (in the world, I believe).
Dinner last night: brown rice, grilled chicken and green beans
Breakfast today: homemade gf bread & tea, gf cereal for the kids (Koala Crisp), pb & apple for my eldest dd.
Lunch today: corn tortilla soft tacos from the festival in town (made by our friends running a booth this year to raise funds for private school tuition)
Dinner plans tonight: gf fried chicken from Gluten-Free Girl's recipe in her book of the same name.
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CathinCoffeland
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| Posted: July 25 2008 at 5:04pm | IP Logged
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LeeAnn That looks like a good mix- i agree about the sorghum problem 
i often reduce the sorghum/garfava mix by a 1/4 cup each and add 1/2 cup ground millet (i grind it fine in my coffegrinder but i thin bob's carries it pre -ground) and the extra fiber seems to even it out.
But of course that means one extra jar on the shelf
Mags
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Milehimama
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www.suegregg.com has a recipe for blender batter waffles/pancakes that use ANY grain (we're not gluten free, but I use brown rice and they are tasty!).
I DO use diet/supplements to control my oldest son's neuro problems, including low frustration tolerance and temper problems. Eliminating artificial food dyes, MSG, and adding fish oil helped him a lot. We also supplement with a few other things. Good luck!
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LeeAnn
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| Posted: July 25 2008 at 9:01pm | IP Logged
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You asked about books too. The ones I have are:
Gluten-Free Girl (more of a memoir, good for adult celiacs)
Kids and Celiac Disease by Danna Korn * probably your best bet
Celiac Disease for Dummies
Wheat Free, Worry Free
Celiac Disease: the hidden epidemic
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LeeAnn
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Whoops, that third one is Gluten-Free Living for Dummies and it is also by Korn.
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4Real Forums : Our Lady of Good Remedy and Care
Topic: Gluten Free Diet
