DH is needing to go gluten free. Like his mom he seems to be quite intolerant and the problems manifest in his joints and muscles. Not really stomach issues.
We’ve been “low grain” for a few months now and he’s cut out bread, cereal and pasta. We keep some in the house for DS. But we’ve both definitely eaten cake, cookies, breaded things along the way. Especially me as I don’t seem to have any issue. Now he’s ready to go completely gluten free but agreed to keep some non gluten items around. Especially those that help with basic cooking. I have no problem being gluten free with him.
We eat mostly homecooked foods but do have commercial products and we’re not sure where to start figuring out what brands stay or go. We buy a lot of generic foods and gluten free info is non existant on those.
Products we keep around are: ranch dressing, mayo, mustards, relish, vinegar, wortchestershire sauce, canned tomato products, tuna, salmon, skippy peanut butter, potato chips, canned beans, yogurt, ice cream, vitamins....
I know some of these might have additives that contain gluten. How can I tell by reading labels?
I’ve started making our own ketchup, ranch dressing and other sauces. I’d consider making mayo but only if I can get fresh farm eggs. Especially with ranch which is at every restaurant and home - nice to know how to read the label.
One of his favorite snacks of all times? Reese Peanutbutter Cups. Yup gluten. Is there a brand I can find to replace this?
And what is the best replacement for wheat flour in cooking? Like making salmon cakes, breaded items or thickening? Is rice flour a good one?
Thanks for any advice J