I've been coming to Cheftalk every once in a while for about a year now. I was diagnosed as having celiac in Jan 2006. I went from not cooking much at all to cooking every day. I've enjoyed learning how to cook.
I've found that if you know all the tricks, tips, products and flour mixes, there aren't many things that can't be made deliciously gluten-free. I'm the type that if it doesn't taste good, I'll just skip it rather than choke down something that doesn't taste good. In the last year I've thrown many things directly into the trash after trying just once. A couple things have even gotten spit straight into the sink. :eek: :lol:
Some of the things that people outside the gluten-free world, or those new to it, think, is that there aren't any good gluten-free options for gluten-containing foods. It takes some trial and error, but there are plenty of things out there.
Some of the things that I eat regularly that you may not expect are - pasta, pizza, gravy (made from a roux), sandwiches, toast, hamburgers (with bun), cookies (modified from old family recipes, not premade), cake, pie, etc.
My husband isn't gluten-free, but he eats gluten-free at home to make it easier. He eats all the same stuff I do and even uses my GF stuff when he cooks (mostly beef stroganoff, using GF flour for the sauce).
My kids are also gluten-free. I've got a 4yo and a 2-1/2 yo. Picky. But I manage.
I do a lot of celiac outreach online, and would love to help or give suggestions on the gluten free diet and how you can modify recipes or the best products. Just let me know. Like I said, there's very little that can't be done.
:)
Nancy
Edited to add -
I saw an old post just now that said that Kamut and Spelt flours can be substituted for wheat flour. It was in a thread that is closed, so I didn't reply there. That is a common misconception, but dangerously untrue (kamut and spelt are both just ancient forms of wheat). Either of those flours will make someone with celiac just as sick as if you had used regular flour. We're not just talking about sick that day either. It's usually for a week or more. You're also looking at physical damage to the stomach and in some cases (like me) your nerves and areas in your brain that control mobility. Like I said, it's a common misconception, but I needed to say how very untrue this is. With respect, Nancy
I've found that if you know all the tricks, tips, products and flour mixes, there aren't many things that can't be made deliciously gluten-free. I'm the type that if it doesn't taste good, I'll just skip it rather than choke down something that doesn't taste good. In the last year I've thrown many things directly into the trash after trying just once. A couple things have even gotten spit straight into the sink. :eek: :lol:
Some of the things that people outside the gluten-free world, or those new to it, think, is that there aren't any good gluten-free options for gluten-containing foods. It takes some trial and error, but there are plenty of things out there.
Some of the things that I eat regularly that you may not expect are - pasta, pizza, gravy (made from a roux), sandwiches, toast, hamburgers (with bun), cookies (modified from old family recipes, not premade), cake, pie, etc.
My husband isn't gluten-free, but he eats gluten-free at home to make it easier. He eats all the same stuff I do and even uses my GF stuff when he cooks (mostly beef stroganoff, using GF flour for the sauce).
My kids are also gluten-free. I've got a 4yo and a 2-1/2 yo. Picky. But I manage.
I do a lot of celiac outreach online, and would love to help or give suggestions on the gluten free diet and how you can modify recipes or the best products. Just let me know. Like I said, there's very little that can't be done.
:)
Nancy
Edited to add -
I saw an old post just now that said that Kamut and Spelt flours can be substituted for wheat flour. It was in a thread that is closed, so I didn't reply there. That is a common misconception, but dangerously untrue (kamut and spelt are both just ancient forms of wheat). Either of those flours will make someone with celiac just as sick as if you had used regular flour. We're not just talking about sick that day either. It's usually for a week or more. You're also looking at physical damage to the stomach and in some cases (like me) your nerves and areas in your brain that control mobility. Like I said, it's a common misconception, but I needed to say how very untrue this is. With respect, Nancy
