The Gluten-Free Life
So you’ve been forced to give up gluten. I’m assuming that, since very few give it up voluntarily. This page is devoted to gluten-free living. Gluten is a protein found in wheat, barley, and rye. Many sites are cropping up for those of us who must abstain from wheat, but my focus is on simplifying everyday eating. I’m here to provide tips to make g-free living easier, as well as make product recommendations for those not interested in heavy-duty cooking.
Every time I see people in the grocery store staring blankly at the gluten-free products, wondering what might be palatable, I feel sorry for them. I can tell which ones have been recently diagnosed as celiac or gluten-intolerant, because they are clearly perplexed. It’s daunting at first, trying to figure out what you can and can’t eat. I wish that I were well-versed in all food allergies so that I could advise those who are avoiding dairy, soy, etc., however, I have become somewhat of a pseudo-expert on living gluten-free. It’s a learning process. It can be challenging, but it also forces creativity.
One disclaimer. People have different tastes. What might taste good to me may not taste good to you. But what tastes really awful is more universal. I can help you avoid the really awful stuff. Because G-free products are expensive, I hope to help you avoid spending money on products that don’t bring pleasure to your palate.
Get a Repertoire Together
To take the stress out of going gluten-free, it’s best to develop a repertoire of meals that you can fall back on as you seek out new ones. Some meals I commonly make are:
*Stir fry with meat or tofu, rice and veggies (You’ll need to use g-free soy sauce. This is called Tamari and you can get it at the grocery.)
*Meat and potatoes (All is not lost because we can still have mashed potatoes! Cook them along with meatloaf, pot roast, etc.)
*Tuna casserole (Use g-free noodles and mushroom soup. Progresso mushroom soup has no gluten ingredients and works well.)
*Spaghetti and meatballs (Use g-free pasta and g-free breadcrumbs if you put them in the meatballs.)
*Fish and rice
*Hearty soups (lentil, chicken, even potato soup that is thickened using safe flours)
G-Free products to try:
*Chocolate Truffle Brownie Mix (Gluten-Free Pantry)
*Conte’s Frozen Ravioli (available at Raisin Rack)
*Bionaturae pasta (made with soy and potato flour; tastes better than the rice-only pastas and is a little less sticky)
*Pancake mix (Gluten-Free Pantry) — I’ve tried many; this one’s the best. Even better with some blueberries added.
Fast Food IS Possible
Gluten-free fast food is almost an oxymoron, but not quite. There are options, but gone are the days of biting into a greasy burger with its greasy bun. And really, who wants a burger without the bun? Here are a few options. I’ll post some fast food sites that give nutritional info soon. Note that french fries are questionable because they can be cooked in the same oil as gluten-containing foods. It’s best to ask the individual restaurant if they have a dedicated fryer.
At a high level, here are some choices:
Chipotle: This is the easiest place to pick up g-free food in a hurry. You can get a burrito or anything made in a bowl versus a tortilla. They cook with fresh, simple ingredients, so there’s no math to do.
Taco Bell: No taco for you. Even their hard taco shells are suspect. The site says nachos and tostadas are safe, however.
Burger King: Burger with no bun if you can stand that
McDonald’s: Burger without bun; salads without croutons; ice cream
Wendy’s: Hamburger patty; grilled chicken breast; salads without croutons; baked potato; chili
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