Last year the US government came up with regulations on exactly how much wheat gluten would be "allowed" in foods labeled: "Gluten Free". The page over at the FDA that had that exact information posted on it mysteriously disappeared. To be more precise when I tried to access it recently I got a message saying it was missing. So to sum it up processed foods labeled; "Gluten Free" may or may not be.
I have a problem with gluten. So the following is what has been working for me. I am not a health care provider. Anyone who has a problem with gluten or suspects they may should contact their properly licensed professional health care provider for information on they should do about it. Personally this did not work for me. I had two different sets of tests done by licensed Doctors and was assured, according to the results of the tests, I did not have a gluten problem. I stopped eating wheat gluten and the symptoms almost immediately subsided.
The purpose of this thread is to provide information on Gluten Free Foods and how I and hopefully others have tackled the problem. These are things that have worked for me. They may not work for everyone.
Taste
One of the problems with a gluten free food diet is taste. That is because wheat flour is used as an anti caking agent in many prepared spice mixes and foods. To keep foods from becoming too bland and tasteless these are a few of the things I have done which helped.
Salsa: It adds a big punch of flavor. So far I have not had a problem with the brands I have purchased. I just got through planting the tomatoes and onions in the garden. The peppers and cilantro should be in shortly. This fall there hopefully be a good number of home canned jars of salsa in the pantry.
Onions and Garlic: These add flavor. I like to add them to vegetables especially mashed potatoes. The commercial minced garlic in a jar has worked for me so far. No I don't always want to or have the time to chop up or crush fresh.
Peppers: Like salsa they can add a lot of flavor. I love to add roasted peppers to humus. When working with the hot ones I ware exam gloves and avoid touching my eyes, mouth and any other sensitive parts of my anatomy.
Black pepper and other whole fresh spices: I am learning to grind and mix my own. That way I know what is in them. I am now using a marble mortar and pastel. I have broken several metal manual spice grinders. If anyone knows a good source for one please post! I grow and dry some fresh spices in my garden. I have found some ethnic grocery stores that have a nice selection of dried whole spices at a decent price. They are not cheap.
Pickles and olives: These are making an appearance on the table more and more. As summer progress I hope to add more varieties to the pantry. So far I have not had a problem with the commercial ones I have tried.
Indian Curry: Recently I found a brand of Indian Curries that are wonderful over rice, labeled "Gluten Free" that I have not had a problem with. YUM! Also taking with the owners of a local Indian restaurant many of the offerings on their buffet table are gluten free and made from scratch. It appears that many of these recipes do not use wheat flour as a thickener. They use a nut flour. He told me he is getting more and more customers that are asking for gluten free. He is happy to oblige.
Thickeners
Trying to find a substitute for wheat flour to use as a thickener can be a challenge. I have had success with the following.
Corn Starch: This is an old stand by and works. It appears that corn starch does not have the same dietary effect that wheat gluten does. I don't go overboard with it.
Kudzu Root Starch: Yes this is starch extracted from the invasive vine that is in the process of devouring the southeastern US. It can be found in whole food stores and a little goes a long way. It is usually chunky and the chunks should be gently crushed back into powder or smaller pieces before using. It is expensive.
Rice and chick pea flour: I plan to try these and post the results. They can also be found at some ethnic grocery stores.
Nut flour: I have recently learned from the owner of an Indian restaurant that he uses nut flour as a thickening agent in his wonderful curries. I plan to find out which one, give this a try and report the results.
Arrow Root: The local Amish stores carry it. It works but I don't use it often.
Store bought munchies and snacks:
Corn Chips: (Some have wheat flour so I do read the label and take note if symptoms show up).
Potato Chips: Not the flavored ones. Plain or salted vegetable chips have also worked for me.
Rice Based Cereals: I look for Gluten Free and hope it is.
GORP aka trail mix:(Good old raisins and peanuts) I mix my own from died fruits and nuts from sources I trust.
Dried Fruit: I make sure it does not have a coating, sugary or otherwise. It is not too hard for me to dry fruit in my dehydrator while it is in season and is cheaper.
Canned Fruit: So far commercially canned fruit has not been a problem. I plan to dry, can and brandy a lot more this year than I did last.
Fresh Fruit and raw veggies: A nice quick snack.
I have a problem with gluten. So the following is what has been working for me. I am not a health care provider. Anyone who has a problem with gluten or suspects they may should contact their properly licensed professional health care provider for information on they should do about it. Personally this did not work for me. I had two different sets of tests done by licensed Doctors and was assured, according to the results of the tests, I did not have a gluten problem. I stopped eating wheat gluten and the symptoms almost immediately subsided.
The purpose of this thread is to provide information on Gluten Free Foods and how I and hopefully others have tackled the problem. These are things that have worked for me. They may not work for everyone.
Taste
One of the problems with a gluten free food diet is taste. That is because wheat flour is used as an anti caking agent in many prepared spice mixes and foods. To keep foods from becoming too bland and tasteless these are a few of the things I have done which helped.
Salsa: It adds a big punch of flavor. So far I have not had a problem with the brands I have purchased. I just got through planting the tomatoes and onions in the garden. The peppers and cilantro should be in shortly. This fall there hopefully be a good number of home canned jars of salsa in the pantry.
Onions and Garlic: These add flavor. I like to add them to vegetables especially mashed potatoes. The commercial minced garlic in a jar has worked for me so far. No I don't always want to or have the time to chop up or crush fresh.
Peppers: Like salsa they can add a lot of flavor. I love to add roasted peppers to humus. When working with the hot ones I ware exam gloves and avoid touching my eyes, mouth and any other sensitive parts of my anatomy.
Black pepper and other whole fresh spices: I am learning to grind and mix my own. That way I know what is in them. I am now using a marble mortar and pastel. I have broken several metal manual spice grinders. If anyone knows a good source for one please post! I grow and dry some fresh spices in my garden. I have found some ethnic grocery stores that have a nice selection of dried whole spices at a decent price. They are not cheap.
Pickles and olives: These are making an appearance on the table more and more. As summer progress I hope to add more varieties to the pantry. So far I have not had a problem with the commercial ones I have tried.
Indian Curry: Recently I found a brand of Indian Curries that are wonderful over rice, labeled "Gluten Free" that I have not had a problem with. YUM! Also taking with the owners of a local Indian restaurant many of the offerings on their buffet table are gluten free and made from scratch. It appears that many of these recipes do not use wheat flour as a thickener. They use a nut flour. He told me he is getting more and more customers that are asking for gluten free. He is happy to oblige.
Thickeners
Trying to find a substitute for wheat flour to use as a thickener can be a challenge. I have had success with the following.
Corn Starch: This is an old stand by and works. It appears that corn starch does not have the same dietary effect that wheat gluten does. I don't go overboard with it.
Kudzu Root Starch: Yes this is starch extracted from the invasive vine that is in the process of devouring the southeastern US. It can be found in whole food stores and a little goes a long way. It is usually chunky and the chunks should be gently crushed back into powder or smaller pieces before using. It is expensive.
Rice and chick pea flour: I plan to try these and post the results. They can also be found at some ethnic grocery stores.
Nut flour: I have recently learned from the owner of an Indian restaurant that he uses nut flour as a thickening agent in his wonderful curries. I plan to find out which one, give this a try and report the results.
Arrow Root: The local Amish stores carry it. It works but I don't use it often.
Store bought munchies and snacks:
Corn Chips: (Some have wheat flour so I do read the label and take note if symptoms show up).
Potato Chips: Not the flavored ones. Plain or salted vegetable chips have also worked for me.
Rice Based Cereals: I look for Gluten Free and hope it is.
GORP aka trail mix:(Good old raisins and peanuts) I mix my own from died fruits and nuts from sources I trust.
Dried Fruit: I make sure it does not have a coating, sugary or otherwise. It is not too hard for me to dry fruit in my dehydrator while it is in season and is cheaper.
Canned Fruit: So far commercially canned fruit has not been a problem. I plan to dry, can and brandy a lot more this year than I did last.
Fresh Fruit and raw veggies: A nice quick snack.
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