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Going Gluten Free

J

jessykt

Guest
Some other cfers have mentioned going gluten free and my non-cf sister-in-law is doing it and she says she feels great! How do you guys REALLY feel? How's your digestion?
One thing I am worried about is cutting out a whole slew of calories if I'm not eating all those carbs. Any advice?
 
J

jessykt

Guest
Some other cfers have mentioned going gluten free and my non-cf sister-in-law is doing it and she says she feels great! How do you guys REALLY feel? How's your digestion?
One thing I am worried about is cutting out a whole slew of calories if I'm not eating all those carbs. Any advice?
 
E

ehtansky21

New member
Find alternatives!!! They have great tasting gluten free pastas!!! Thai kitchen has some yummy fettucine type rice noodles and Ancient Harvest sells yummy corn and quinoa pasta.
I have worked with many different gluten free flours and found some awesome recipes for many things. Check out my blog for ideas!!!
Both of my boys did not suffer weight wise by going gluten free and their digestions seemed better, their bloating disappeared completely and their immune systems seem to be functioning so much better!

blessings,
missa
 
E

ehtansky21

New member
Find alternatives!!! They have great tasting gluten free pastas!!! Thai kitchen has some yummy fettucine type rice noodles and Ancient Harvest sells yummy corn and quinoa pasta.
I have worked with many different gluten free flours and found some awesome recipes for many things. Check out my blog for ideas!!!
Both of my boys did not suffer weight wise by going gluten free and their digestions seemed better, their bloating disappeared completely and their immune systems seem to be functioning so much better!

blessings,
missa
 
A

AnnieT

New member
<div class="FTQUOTE"><begin quote><i>Originally posted by: <b>jessykt</b></i> Some other cfers have mentioned going gluten free and my non-cf sister-in-law is doing it and she says she feels great! How do you guys REALLY feel? How's your digestion? One thing I am worried about is cutting out a whole slew of calories if I'm not eating all those carbs. Any advice?</end quote>
My brother is Non-CF but he has bronch. like me and he is GF/DF and he feels a huge difference. In fact, if he does have Gluten, he starts coughing horribly and becomes very congested. He is non-celiac as well. He also feels his lung function has improved.
I have bounced back and forth between going Gluten-Free it is definetly worth a shot. My brother however, *has* lost weight and I wish he would gain it back!
 
A

AnnieT

New member
<div class="FTQUOTE"><begin quote><i>Originally posted by: <b>jessykt</b></i> Some other cfers have mentioned going gluten free and my non-cf sister-in-law is doing it and she says she feels great! How do you guys REALLY feel? How's your digestion? One thing I am worried about is cutting out a whole slew of calories if I'm not eating all those carbs. Any advice?</end quote>
My brother is Non-CF but he has bronch. like me and he is GF/DF and he feels a huge difference. In fact, if he does have Gluten, he starts coughing horribly and becomes very congested. He is non-celiac as well. He also feels his lung function has improved.
I have bounced back and forth between going Gluten-Free it is definetly worth a shot. My brother however, *has* lost weight and I wish he would gain it back!
 
J

jessykt

Guest
Oh, this is encouraging! I will definitely check out your post ehtanksky21!

Do any of you have CFRD, too? Are your sugars more controllable without wheat carbs?
 
J

jessykt

Guest
Oh, this is encouraging! I will definitely check out your post ehtanksky21!

Do any of you have CFRD, too? Are your sugars more controllable without wheat carbs?
 
J

jessykt

Guest
I noticed some recipes list things like cream of chicken soup and worchestershire sauce-gluten free. I have to look for gluten in those things?! Oh my gosh, this is going to be harder than I thought!

What are some items that you use consistently that may have gluten in them? Are there several names for gluten to disguise it?

AAHHH!
 
J

jessykt

Guest
I noticed some recipes list things like cream of chicken soup and worchestershire sauce-gluten free. I have to look for gluten in those things?! Oh my gosh, this is going to be harder than I thought!

What are some items that you use consistently that may have gluten in them? Are there several names for gluten to disguise it?

AAHHH!
 
K

Keepercjr

Guest
We are mostly gluten free as we eat no wheat at home and only modestly or occasionally when out (for example I succumbed to part of a small carrot muffin thing at dinner last night only because when I tried to refuse the bread basket my daughter started crying). But we are not avoiding gluten per say, just wheat and other grains (except the occasional white rice). A few days ago I read the book "wheatbelly" which I HIGHLY recommend. He talks a lot in there about going gluten free and why modern wheat (which is nothing even remotely similar to the wheat of even 100 years ago) is terribly bad for you (and the research is scary to be honest) - but don't buy "gluten-free" stuff because they can raise your blood sugar just as much as wheat items. Gluten free items are often made with rice flour and potato flour which are both very high on the glycemic index. So going gluten free and just subbing with "gluten-free" items will not help your blood sugar much if at all. We eat lots of veggies, meat and (good) fat. It took a little getting used (as the main food shopper and cook) to but I am no longer bloated every day, have lost a few lbs (I needed to) but am now pretty much maintaining.

As for sources of gluten, anything with wheat or wheat flour on the label will have gluten. There are hidden sources (such as stamps and lip stick) but unless you are someone who is extremely sensitive (ie celiac) then you probably don't need to worry about those small doses. I like teriyaki sauce so I use it even though it has a little bit of gluten. But If you just stop wheat you will in effect stop gluten. I bought some arrowroot to use in recipes that call for thickening agents (like flour or cornstarch) and you can use coconut flour or almond flour in your baking as good subs for wheat flour.

If you are worried about losing weight then you just need to make sure you consume enough calories and get enough carbs in forms like veggies and sweet potatoes. We have come to absolutely LOVE sweet potatoes and have them several times per week. And there are many varieties in season right now (super sweet asian ones, deep purple asian ones, traditional orange ones, etc) so we have yet to get bored with them. I just bake them like a baked potato and slather them with butter. But you can make oven fries with them and use them in many other ways as well.

Missa - a bit OT but OMG we are on Kauai right now and the avocados are AMAZING. we have never been during winter before so they were never in season. I can't believe how big they are and how many varieties there are. I am truly in avocado heaven and getting LOTS of good fats. And the prices - way cheaper than CA. I am going to be in withdrawal when we leave saturday.
 
K

Keepercjr

Guest
We are mostly gluten free as we eat no wheat at home and only modestly or occasionally when out (for example I succumbed to part of a small carrot muffin thing at dinner last night only because when I tried to refuse the bread basket my daughter started crying). But we are not avoiding gluten per say, just wheat and other grains (except the occasional white rice). A few days ago I read the book "wheatbelly" which I HIGHLY recommend. He talks a lot in there about going gluten free and why modern wheat (which is nothing even remotely similar to the wheat of even 100 years ago) is terribly bad for you (and the research is scary to be honest) - but don't buy "gluten-free" stuff because they can raise your blood sugar just as much as wheat items. Gluten free items are often made with rice flour and potato flour which are both very high on the glycemic index. So going gluten free and just subbing with "gluten-free" items will not help your blood sugar much if at all. We eat lots of veggies, meat and (good) fat. It took a little getting used (as the main food shopper and cook) to but I am no longer bloated every day, have lost a few lbs (I needed to) but am now pretty much maintaining.

As for sources of gluten, anything with wheat or wheat flour on the label will have gluten. There are hidden sources (such as stamps and lip stick) but unless you are someone who is extremely sensitive (ie celiac) then you probably don't need to worry about those small doses. I like teriyaki sauce so I use it even though it has a little bit of gluten. But If you just stop wheat you will in effect stop gluten. I bought some arrowroot to use in recipes that call for thickening agents (like flour or cornstarch) and you can use coconut flour or almond flour in your baking as good subs for wheat flour.

If you are worried about losing weight then you just need to make sure you consume enough calories and get enough carbs in forms like veggies and sweet potatoes. We have come to absolutely LOVE sweet potatoes and have them several times per week. And there are many varieties in season right now (super sweet asian ones, deep purple asian ones, traditional orange ones, etc) so we have yet to get bored with them. I just bake them like a baked potato and slather them with butter. But you can make oven fries with them and use them in many other ways as well.

Missa - a bit OT but OMG we are on Kauai right now and the avocados are AMAZING. we have never been during winter before so they were never in season. I can't believe how big they are and how many varieties there are. I am truly in avocado heaven and getting LOTS of good fats. And the prices - way cheaper than CA. I am going to be in withdrawal when we leave saturday.
 
E

ehtansky21

New member
I have, fortunately, not had to consider CFRD into our diet change. Thus I have no real clue what to look for as to if it would fit in your diet <img src="i/expressions/face-icon-small-sad.gif" border="0"> I use sorghum flour, tapioca flour, almond meal, oats, flax meal, and rice flour when cooking. elanaspantry.com is an awesome source for recipes using almond and coconut flour. She does use agave nectar and I recommend steering clear of that, as it puts a strain on your liver.
I found a great pancake recipe from her that just calls for almond meal and no other flour. She also has my most favorite recipe of all time, almond butter brownies....it calls for no flour at all.....TO DIE FOR!!!!!
I just came across a flax meal focaccia bread recipe, that I will be trying tomorrow.

As for worchestershire and soy sauce, we do go for the gluten free brands. I always read notes to get gluten free vanilla also. I have never noticed vanilla having gluten in it though. The gluten free type of soy sauce is called Tamari. I have learned how to make my own worchestershire and I make my own vanilla too. Making vanilla is so simple and smells SO YUMMY!!!
I know some people who are gluten free, but don't really worry about things that have a trace amount of gluten in it. After being gluten free for a while, you will be able to read your body a lot better and know when something is not good for your stomach.

Caroline, the most exciting thing is that Costco carries the avocadoes and they are so cheap. I need to see if I can sneak them into the boys green smoothies in the morning. So far, they have no clue that they have spinach in them <img src="i/expressions/face-icon-small-smile.gif" border="0"> I hope you are having an awesome time!!! Did you find some good snorkeling places close to shore???

blessings,
missa
 
E

ehtansky21

New member
I have, fortunately, not had to consider CFRD into our diet change. Thus I have no real clue what to look for as to if it would fit in your diet <img src="i/expressions/face-icon-small-sad.gif" border="0"> I use sorghum flour, tapioca flour, almond meal, oats, flax meal, and rice flour when cooking. elanaspantry.com is an awesome source for recipes using almond and coconut flour. She does use agave nectar and I recommend steering clear of that, as it puts a strain on your liver.
I found a great pancake recipe from her that just calls for almond meal and no other flour. She also has my most favorite recipe of all time, almond butter brownies....it calls for no flour at all.....TO DIE FOR!!!!!
I just came across a flax meal focaccia bread recipe, that I will be trying tomorrow.

As for worchestershire and soy sauce, we do go for the gluten free brands. I always read notes to get gluten free vanilla also. I have never noticed vanilla having gluten in it though. The gluten free type of soy sauce is called Tamari. I have learned how to make my own worchestershire and I make my own vanilla too. Making vanilla is so simple and smells SO YUMMY!!!
I know some people who are gluten free, but don't really worry about things that have a trace amount of gluten in it. After being gluten free for a while, you will be able to read your body a lot better and know when something is not good for your stomach.

Caroline, the most exciting thing is that Costco carries the avocadoes and they are so cheap. I need to see if I can sneak them into the boys green smoothies in the morning. So far, they have no clue that they have spinach in them <img src="i/expressions/face-icon-small-smile.gif" border="0"> I hope you are having an awesome time!!! Did you find some good snorkeling places close to shore???

blessings,
missa
 
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