Going Gluten-FreeJanuary 7, 2010

Welcome to Living Without's GOING GLUTEN FREE Blog

Welcome to Living Without's new blog! It's called Going Gluten Free.

 

Each week, in Going Gluten Free, Living Without’s writers will share their thoughts, insights and stories. This page gives us an opportunity to be a little more personal in our writings. What’s worked for us; what hasn’t. What’s the most satisfying part of our journey . . . and the most frustrating? Who do we lean on? And what must we avoid.

 

Sometimes we’ll provide an answer but many times, we’ll ask the question. Whether you are living with or supporting someone with a special dietary need, Living Without magazine, website and now, new blog, is here to help. Tell us what you think and enjoy!

 

 

Comments (21)

does anyone know where I can buy expandex? I have a recipe book and most of the recipes call for expandes but i cant find it anywhere in the grocery stores.

Posted by: honeygram | March 20, 2010 7:23 AM    Report this comment

Granny, I asked this question some time ago. The food editor at Living Without told me I could use just one (make sure you have the total amount of starch called for) or I could use part arrowroot and part tapioca. She really favors the texture difference when you use two kinds of starch - but you could use just one kind.

Posted by: Elgie | March 19, 2010 2:36 PM    Report this comment

Thank you for this blog. Thank you bloggers (is that a word?)

I can't use corn products in any form and ai avoid niteshades as well. Many recepies call for potato flour and corn starch. If the recepie calls for only one of these then I substitute arrowroot or tapioca for it. Does anyone have a sugestion for when the recepie calls for both.

I appreciate your input.

Thanks again,

Granny

Posted by: Noreen M. S | February 20, 2010 2:33 PM    Report this comment

I can appreciate some of the comments about the expense of the gluten free brands. I think making your own is the best alternative. I tried a frozen store bread and I thought it was awful. The Bob's Red Mill wasn't bad, but it was very crumbly. I made the Maple Oatmeal bread today from this website. I used the Kitchen Aid mixer and baked it in the oven. Excellent texture and good flavor. My only regret was not letting it raise a little longer. I have a K-tec grinder so I made my own brown rice flour. I'll definately make it again.

Posted by: Unknown | February 10, 2010 11:58 AM    Report this comment

So happy to find this blog. We've been Gluten/Casein/Soy free since last Spring for my dear daughter (5 1/2 years old). On the topic of bread -- I've been making my own, using mostly Bob's (my hero) Red Mill products. Recently however, I found a GF/CF cornbread at my local farmers market. It was not a quick bread -- it was a regular yeast risen bread, in the shape of a chubby baguette, and it was fabulous!!! Really fabulous!!! The guy makes loaves, rolls (partially baked -- i freeze and heat up as needed), and also a wonderful pizza shell. I talked to him about the ingredients -- just corn flour, salt, water and yeast. He will not give me the recipe though. Any ideas of how to proceed if I wanted to make it myself???

Posted by: SofiesMom | February 4, 2010 3:16 PM    Report this comment

I have used Jules flour blend also. I love her site, lots of vaiety. She has tons of recipes and her flour is so easy to use. I feel in the long run, I save money since you don't have to buy a lot of other flours. I wait for her to offer free shipping to save the most.

Posted by: aurelia l | February 2, 2010 3:55 PM    Report this comment

Anyone interested in recipes for yeast-free breads should check out these two recipes on LW's website. Search for: Vegan Yeast-Free Quinoa Bread and Quick Yeast-Free Dinner Rolls. Both recipes are by Rebecca Reilly and they've received good reviews.

Posted by: Alicia | February 2, 2010 9:17 AM    Report this comment

I was curious about gluten-free foods being eligible for reimbursement under health care Flexible Spending Accounts (FSAs) so I looked into it. Turns out that gluten-free foods are actually on the list of Eligible Expenses, items that are frequently submitted for reimbursement under FSAs. GF foods are included under the category, "Special Foods," which are described as foods used "for treatment of medical condition

Posted by: Alicia | February 2, 2010 9:14 AM    Report this comment

Thanks for the suggestion...I will check out the Jule's flour. It is always good to hear about things that people have tried. I hate to order stuff that I don't know if I will like it! I am new to this and am trying to learn.

Posted by: Cindy C | February 1, 2010 8:40 PM    Report this comment

I have found a multi-purpose flour that works fantastic for me. Jule's Flour (purchased online) is a terrific blend that has a 15month shelf life and bakes wonderfully. It seems expensive at first, but I don't have to keep it in the refrigerator, premix with 3 other flours, nor buy the xantham gum. I have a 2-yr old with Celiac's, so creating menus that were suitable for her was a real challenge. I went nuts at first after her diagnosis, bought all the flours, cookbooks, etc. My mom bought some Jule's flour and I was so thrilled with the bread and scones that she made that I bought it too. I wait until they offer free shipping deals or go in with fellow celiac's in my neighborhood for the bulk orders. In the end it is way cheaper than buying nasty frozen breads. Now my kid can have sandwich bread, cookies, pies, etc. It is usually easily substitutable in regular recipes... just have to monkey around a little bit. Plus, Jules gives lots of recipes online for you to try (including many dairy or egg free options). I also have an infant at home, so convenience was a must for me. I am not much of a baker, but I have learned how to keep GF bread and rolls in the house to please the whole family! I encourage all to check out Jule's Flour. I think Living Without has even reviewed her product as well.

Posted by: Ami F | February 1, 2010 4:47 PM    Report this comment

I am so happy to find this blog! I have been gluten/dairy/egg free for 3 mos. due to allergies. I feel so much better and have lost 17 lbs. My other problem identified is leaky gut syndrome/yeast. The yeast started dying off too fast and I became toxic...aching, fatigue, itching, etc. Now doing better, but also stopped losing weight. Frustrated trying to cook because besided the gluten/dairy/eggs to avoid I must also stay away from sugar, and all those things that feed yeast. I know i will feel better in the long run so i am trying to be patient!! Anyone know of gluten free bread that does not have yeast? Great to know about the flexible spending acct! Thanks!

Posted by: Cindy C | January 30, 2010 11:05 PM    Report this comment

I use my bread machine weekly and love it. I purchase many of Bobs Red Mill and Pamela's products and also make my own from recipes on the Living W/O site. I also have several cookbooks, Super Allergy Girl by Lisa Lundy is one of my favorites. We are Casin Free as well so Lisa's book is great. I love Bob's Red Mill Hearty Whole Grain Bread mix. It is not as heavy as some of the rice breads, love that. It does have nuts so a little butter and it is delicious. I also have found a bread that my children enjoy. Looks like white bread so they will eat it! The bread is by: UDI's they have white and wheat. I also have ordered on line and get e-mail from Amazon as to when they are having 35-45% off on GF products. The food has expensive as we all agree but when I think of dying from an auto immune disease as some in my family have, the cost seems to not matter as much. It takes work to make your our products and there are times when I have to toss what I made because I did not substitute correctly but over all it makes me feel good and it is less expensive. I work full time, travle for work and have two little boys I know how tough this is! Hang in there! There are so many resources to find products just keep looking. I also use my spending account for GF products, it is listed right on the insurance program. I also write off the cost on my taxes. If you needed insulin, you couldwrite off the cost so since the only option for Celiacs is diet, that is our medicine. Have a blessed day!

Posted by: Sherie S | January 29, 2010 1:27 PM    Report this comment

I too have been one of those people that gets frustrated with the non palatable gluten free breads on the market. However I did come across Glutino's Gluten Free Cinnamon Raisin bread at my local grocery store, very good toasted with some butter and some cinnamon and sugar sprinkled on it. Nice little treat with my coffee in the morning!

Posted by: Cynthia S | January 29, 2010 11:43 AM    Report this comment

I just learned that if you have a Health Savings Account, the rules allow you to use it to pay for the difference between the cost of specialty foods and "normal" foods if for health reasons. Mine specifically used gluten-free as an example! This tax break helps offset the extra costs.

I've given up on buying bread (except an occasional splurge on Trader Joe's Brown Rice Bread). I bake my own using the Living Without high-protein flour blend and a yeat bread recipe adapted from Bette Hagman, the Gluten-free Gourmet. It's easy, makes 2 loaves at a time, and supposedly can be done in a bread machine, though I haven't tried it. If you are interested in my recipe, email me at patpmckay@comcast.net and I'll pass it along.

Posted by: Patricia M | January 28, 2010 9:39 PM    Report this comment

I had food allergies for about 50 years but was only diagnosed as Celiac three years ago. It took some experimenting but I found that my favorite bread is Gluten-Free Pantry's Favorite Sandwich bread mix. I purchased a heavy duty bread machine with a gluten-free cycle. I have added 1 tsp. of unflavored geletin and 1 Tbs. of "Sure Jell". It seems to help the texture. My biggest problem now is finding a multi-vitiman that doesn't have Iodine in it. I am one of those Celiac's who has dermatitis herpedeformis. This very itchy, poision ivy like rash is caused by Iodine. All the vitimans I come across have Iodine in them.

Posted by: Artis B S | January 28, 2010 8:29 PM    Report this comment

I also have trouble with finding good GF bread and would really like to know about using a bread machine to make some. I was having trouble baking some items then realized my oven was close to 50 degrees off. I have now allowed for that but still would like to find some better bread recipes. The texture is so wrong to me but not sure what to do. The best thing about being gluten free is that I lost 25 lbs and feel the best I have ever felt so guess that makes up for not being able to eat like every one else. Thanks, Martha.

Posted by: Martha C | January 28, 2010 7:19 PM    Report this comment

Jeanne, after 13 years, I still haven't found a bread that is palatable. Two products that I have found that taste great are Foods by George Plain English muffins and Kinnikinnick Tapioca Rice Plain Bagels. Now, they aren't Thomas' or real New York bagels, but they are a pretty good substitute. I only eat half of the muffin/bagel per day to make them last longer since they are pricey. You can find them at specialty shops or at newer grocery stores with natural food sections in the freezer. Hope this helps...

Posted by: Nancy M | January 28, 2010 2:50 PM    Report this comment

my problem has been vitamins. I was told by a pharmacist and my doctor that the Costco brand that says its gluten free, is a low quality vitamin, and may get contaminated as not all Costco brands are gluten free.

I'm told that vitamins that are mass produced, like Country Life or Nature Made etc. , may be a problem. I guess you have to see what works for you.

I had an experience with one prescription, where the pharmacy changed my regular brand to a generic, the generic was not gluten free. I'm told it has to do with the fillers. My chart states I need gluten free and am a Celiac. So each time you get a new prescription that's where you need to call the manufacturer. I took the gluten prescription for years and didn't realize it wasn't gluten free. A person needs to be so careful, as I have learned, and it's very frustrationing. Why do they ask what you are allergic to.

Posted by: aurelia l | January 28, 2010 2:35 PM    Report this comment

I have experienced the same frustration. I have been unable to find a ready made bread that is even palatable. I is painful to have to try breads out at the price. Has anyone tried mixes in a bread machine. I would consider buying a machine if I knew I could have decent bread. As it is, I pretty much do without bread. There are some great GF crackers out there, so I use those, but it would be nice to have a piece of toast once in a while.

Posted by: Jeanne T | January 28, 2010 12:13 PM    Report this comment

Alisha, I understand your frustration. I hear this from my customers when they shop locally. I will tell you that it may be more economical to purchase gluten free bread mixes. The cost vs servings is usually cheaper than buying a ready-made loaf. There are some great and easy mixes out there. Some that I carry are less than $5.00. This also allows you to add other different ingredients to the mix that you and your family would enjoy. Good luck.

Posted by: AllergiesAndMe | January 28, 2010 11:28 AM    Report this comment

The biggest frustration I have with eating Gluten Free is the cost of food. I am a single Mom of two on a very limited budget. Paying $5.00 to $8.00 for a loaf of bread a week for me is just out of the question. As it is I only have gluten free bread about twice a year. Yes there are products that are available out there that are gluten free, but the cost is still to much for me. I also live in an area where there are not many specialty food stores, which increases the difficulty of purchasing products. Ordering products online is an option. I am always leary to do this, since I have no idea if I will like the product. It would be nice for Gluten Free companies to offer more samples.

Posted by: Alisha a | January 28, 2010 7:33 AM    Report this comment

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