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Discussion Starter · #1 ·
So we are going to try avoiding gluten, we already completely avoid dairy including eggs, and I'm now trying to plan just WHAT EXACTLY CAN WE EAT THEN?<br><br>
Some examples of what you eat at mealtimes would be a great start, please!
 

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Ezekiel bread is great for sandwiches. We are not a gluten free family but we eat it because it is simply so much healthier than regular bread. My DD loves it (and I always toast it first).
 

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If I remember right, doesn't Ezekiel bread had wheat and barley in it?? Both gluten. DD is allergic to gluten, dairy, nuts, and other things. She eats bread by "EnerG" Brown Rice Loaf. They make several kinds, and several other items.<br><br>
She eats grits, gluten free cereals, rice, fruit, and lots of meat and veggies.<br><br>
I cook very plain. chicken, turkey, beef. Kosher hot dogs only. The others may have hidden dairy and gluten in them.<br><br>
There is a lot of help out there for gluten free. Look in the allergy section here on MDC. Good luck <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up">
 

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I also forgot if you eat meat, a mom from MDC has a website Cooking Traditional Foods, that is gluten free and dairy free. Lots of good ideals, and the food is great.<br><br>
cookingtf.com <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">:
 

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Breakfast - soaked quinoa with cinnamon and raw honey<br>
or sauted onions, tomatoes and peppers with eggs/ that would some sort of meat for you<br><br>
Lunch- green smoothie with mostly salad greens, broccoli, and sprouts blended with some fruit, water and ice cubes<br>
I like to get it really cold and then stir in coconut oil, b/c the oil hardens into little chips that are yummy<br>
we also do chicken salads, eggplant parmesan, vegetable and chicken cassaroles, etc<br><br>
Dinner- usually do a meat (pot roast, chicken, steak, etc) with various vegetable side dishes (carrot salad, broccoli salad, peas)<br><br>
Dessert- usually 'ice cream' made out of frozen banana chunks that are pureed with a little cocoa powder and topped with coconut oil and some nuts<br><br>
We eat very simply and don't waste alot of money on GF flours and processed foods as they are not good for you anyway. It really helps me to get on the SCD website <a href="http://www.pecanbread.com" target="_blank">www.pecanbread.com</a> I think it is a .com-- it has dairy and egg free, grain free recipes.
 

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<div>Originally Posted by <strong>Anna06</strong> <a href="/community/forum/post/12369358"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">If I remember right, doesn't Ezekiel bread had wheat and barley in it?? Both gluten. DD is allergic to gluten, dairy, nuts, and other things. She eats bread by "EnerG" Brown Rice Loaf. They make several kinds, and several other items.<br><br>
She eats grits, gluten free cereals, rice, fruit, and lots of meat and veggies.<br><br>
I cook very plain. chicken, turkey, beef. Kosher hot dogs only. The others may have hidden dairy and gluten in them.<br><br>
There is a lot of help out there for gluten free. Look in the allergy section here on MDC. Good luck <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/thumb.gif" style="border:0px solid;" title="thumbs up"></div>
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Yes, Ezekial bread is has barley malt in it. That is the problem as sprouted grains should be ok for GFers . However, the company may not be careful about how strict they are about not letting unsprouted grains get in there.
 

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meat and potatoes?<br>
My boys love baked chicken thighs, I bake them for a long time and the meat is melt in your mouth. I usually make chicken soup with the bones, a slow simmered at least 24 hour soup-leek, carrot, cerry root and parsley for flavour, then I add rice noodles and any leftover chicken meat when I serve it.<br><br>
We do a lot of mashed potatoes loaded with butter, but before being gluten free healed our guts so we could eat dairy, I loaded them with butter oil/ghee. Or fried potatoes.<br><br>
Various stews, just the tougher meat with bones in it, slow simmered with the same veggies as above, and then boiled potatoes added. Sometimes thickened with rice flour or another gluten free flour and eaten over rice.<br><br>
We do eat a lot of rice with egg.<br><br>
Even the slightest trace of gluten hits us hard, it's better not to chance the Ezekiel bread if you're doing this to help some health issues.
 

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OK, we do a lot of dairy and eggs and the kids aren't totally GF (I won't cook with it but I'll let them have ready-made breads and carefully avoid the crumbs myself.)<br><br>
Let me think of the egg and dairy free meals we have sometimes:<br><br>
Rice pasta with meatballs and tomato sauce, chicken with potatoes or rice on the side plus a green veggie, nut butter on rice crackers, rice cakes, or corn cakes, assorted salads (tossed salad, tuna salad, etc.)<br><br>
If you can have legumes (I can't) you can make a lot of "rice and bean" meals, tacos (or corn tortillas/taco shells) with ground beef, beans, salsa, etc.<br><br>
The only "specialized flours" I buy are cornstarch, xanthan gum, and rice flour (brown and white) and I make my own GF flour mixture (1/4 cup starch, 1 cup white and/or brown rice flour, 1 tsp xanthan gum) that I use for pie crusts, cakes, pancakes, etc, but we don't really do a lot of baking anymore.
 

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<div>Originally Posted by <strong>jhow32000</strong> <a href="/community/forum/post/12371039"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Yes, Ezekial bread is has barley malt in it. That is the problem as sprouted grains should be ok for GFers . However, the company may not be careful about how strict they are about not letting unsprouted grains get in there.</div>
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Even sprouted wheat, barley, rye, and spelt have gluten in them. It's not "gluten free" if these grains are included at all, sprouted or not.<br><br>
It's possible for somebody who's sensitive to wheat to tolerate it in a sprouted form- but it's just as possible to not tolerate the grains no matter what. And if somebody is on a gluten-free diet, these foods need to be completely avoided.
 

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i have the BEST recipe website for you , her name is Karina and she calls herself the GlutenfreeGoddess, and she, like yourself is off eggs and dairy too!<br><br><br>
here's here <a href="http://glutenfreegoddess.blogspot.com/" target="_blank">site</a>! GOOD LUCK, all of her meals are OUTSTANDING!!!!!<br>
(i am gluten free aswell)
 

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I have recently gone gluten and dairy free for my 12 wo DD who I believe has sensitivities. Anyway, here are some of our staples these days:<br><br><a href="http://allrecipes.com/Recipe/Indian-Chicken-Curry-I/Detail.aspx" target="_blank">Chicken Curry</a><br><a href="http://allrecipes.com/Recipe/Simple-Turkey-Chili/Detail.aspx" target="_blank">Turkey Chili</a><br>
Spaghetti made with red sauce that has sausage (GF like Aidel's or TJ's), bell peppers and onion, served over brown rice pasta<br>
Pot Roast served with potatoes and carrots<br>
Fish served with rice and salad (we do baby greens with some type of fruit tossed with olive oil and balsamic)<br>
Tacos, I make mine with corn tortillas.<br><a href="http://allrecipes.com/Recipe/Beef-Stew-VI/Detail.aspx" target="_blank">Beef Stew</a><br>
Roasted Chicken with roasted red potatoes and a veggie sauted in olive oil<br>
Stir Frys served over rice or some deluxe fried rice<br><br>
I probably have more but that is what I can think of off the top of my head. It really does get easier to find things to eat, it just takes a little time to "think outside the box".
 

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The general make-up of my meals is...<br>
a meat or protein dish<br>
a starch<br>
a veggie or two<br>
These can be served as seperate items, but more likely are mixed together in the dishes somehow.<br><br>
Here are typical meals for my family...<br>
baked chicken, baked potatoes, and steamed broccoli<br>
chicken enchiladas and a mixed green salad<br>
baked brisket with carrots and potatoes<br>
beef tacos with fresh pico de gallo<br>
chili and beans with gf corn bread<br>
stir fried veggies over brown rice (use gf tamari instead of soy sauce)<br>
chicken in wine sauce served over corn/quinoa pasta, with steamed veggies<br>
lentil veggie soup, green salad and gf muffins<br><br>
For the corn bread and muffins I use my old wheat flour recipies and just substitute 1 cup brown rice flour, with 2 Tbs potato or tapioca starch for each cup of wheat flour called for. I've just started using 1 tsp of guar gum per cup too and it helps make the muffins less crumbly. I've never had to buy any expensive gf flours.<br><br>
Hope this helps! Good luck!
 

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Discussion Starter · #13 ·
Thank you! Some very helpful advice and ideas there! We have to be dairy and egg free due to a severe allergy with them. We are trying Gluten Free to help with other health issues for dd.<br><br>
Just 2 questions I have right now:<br><br>
What do you use for gravy? Like for a casserole or to go over a roast dinner we always have gravy...the one you just pour in water, so what do you ladies use instead of that?<br><br>
Also, if any of you have school aged children, what do you put in their lunchbox?
 

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For gravy, I thicken pan drippings with sweet potato flour (you can use tapioca starch or cornstarch, but I find it too gel-y, rice flour makes it gritty, and sorghum makes it lumpy). I've never made gravy with a packet. I don't even want to know the ingredients.<br><br>
For DS's lunchbox, I do cut up veggies (usually carrots), a fruit (pineapple chunks, grapes, etc.), a LARA bar (gluten, dairy, egg free -- but does have nuts, uses dates as sweetener - very good), sorghum scone with jelly, and sometimes corn tortillas with jelly in between them, or roast beef (Thumann's is a additive free kind) rolled up, sometimes some Fritos or Tostitos or plain popcorn, and juice. DD (who's intolerant to different things) gets rice cakes with peanut butter or jelly, fruit, cut up veggies, rice milk in thermos, millet muffin.<br><br>
roast chicken, with gravy and rice<br>
stew (slow cooker) over corn noodles (they're like an egg noodle -- I find the corn noodles are much better than any of the rice noodles -- not gummy at all)<br>
mini meatball soup (with chicken broth)<br>
mini meatloaves<br>
tacos (corn tortillas)<br>
roast beef with vegetables, gravy, rice<br>
stir fries over rice<br>
chicken marsala<br>
chicken mirabella<br>
pulled pork with baked beans<br>
Transylvanian goulash (pork) over corn noodles<br><br>
we're dairy, gluten, egg and many other things free
 

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For lunches I usually offer a protein, a fruit and/or veggie, and a starch. My kids get leftovers alot. The kids aren't gluten free so they do get sandwiches too, but many meals end up being gf because thats what we have in the house.<br><br>
Typical for us would be...<br><br>
roast chicken slices, over peas and rice pilaf, an apple<br>
fresh veggies, hummus, rice cakes<br>
soup or chili in a thermos, a pear, corn chips<br>
tuna salad in celery sticks, potato chips, grapes<br><br>
Instead of gravy, I use a lot of meat stock, broth and wine in my cooking. If I want to thicken it up a bit, I'll add a few Tbs of corn starch.
 
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