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Started By
Message
gluten free items you like (gluten substitutes)
Posted on 11/9/25 at 11:15 am
Posted on 11/9/25 at 11:15 am
wife and I are trying to cut down on the wheat gluten and sugar and I’m actually feeling pretty good about it so far. It will never be zero because it’s not truly necessary for us, but my daughter is allergic to gluten so we are also trying to learn and support her.
anyway, not using wheat flour in the first place is easy, we already keep a healthy diet of proteins and fresh produce and we don’t eat anything processed, but pasta and bread have been…disappointing. I am going to have to have my sandwiches and my red gravy.
what have you found that’s been a decent product? I’m wary of Frankenstein-foods that require industrial means to simulate gluten
anyway, not using wheat flour in the first place is easy, we already keep a healthy diet of proteins and fresh produce and we don’t eat anything processed, but pasta and bread have been…disappointing. I am going to have to have my sandwiches and my red gravy.
what have you found that’s been a decent product? I’m wary of Frankenstein-foods that require industrial means to simulate gluten
9
Posted on 11/9/25 at 12:18 pm to cgrand
Son n law recently diagnosed with celiac disease. They swear by King Arthur flour and we’ve used it when they come visit for gumbos and stuff. It does very well. Tinkyada brand spaghetti noodles are awesome but can be hard to find at times. Digiornos (spelll?) GF pizzas are legit and taste like the regular pizzas. New York brand frozen Texas toast is great also
Posted on 11/9/25 at 12:51 pm to Mushroom1968
quote:we tried these they sell it at the health food store in ponchatoula…I guess I need to adjust my expectations LOL. They came out pasty maybe I cooked it too long.
Tinkyada brand spaghetti noodles
We are going to try and make some sweet potato tortillas later, wife made sweet potato nachos today that were incredible. We got a book from “medical medium” we’ve been using with good results
Posted on 11/9/25 at 12:58 pm to cgrand
You have to stir them pretty often.
Posted on 11/9/25 at 7:42 pm to Mushroom1968
gotcha
speaking of tortillas we tried the mission gluten free ones tonight they are shockingly good
speaking of tortillas we tried the mission gluten free ones tonight they are shockingly good
Posted on 11/9/25 at 7:56 pm to cgrand
Canyon Bakehouse for sliced bread, as long as it’s one of the two “heritage styles.” The other ones are ridiculously small slices. By far the best store bought imo.
Posted on 11/10/25 at 7:02 am to cgrand
quote:
pasta
Mrs Perple is sensitive as well. She always buys this brand or really anything not made in the US.
Posted on 11/10/25 at 7:22 am to cgrand
The best GF pasta:
Posted on 11/10/25 at 8:34 am to cgrand
Barilla chickpea pastas are dog shite.
Everything you eat requires industrial means to produce, including King Arthur flour. You're expressly "simulating" a natural product with something... unnatural.
quote:
I’m wary of Frankenstein-foods that require industrial means to simulate gluten
Everything you eat requires industrial means to produce, including King Arthur flour. You're expressly "simulating" a natural product with something... unnatural.
Posted on 11/10/25 at 8:52 am to cgrand
Is your daughter allergic to wheat gluten or all gluten? There is a difference and some of the gluten proteins that are in wheat are not in rye or barley so that might be an option for her.
Wheat, Rye and Barley are all grains and really grass cultivated as cereal grains. All have gluten, but different protein structures, so if it is particular proteins she is allergic to they might be found only in wheat grains, and not rye or barley grains.
I fresh mill rye and right now mix it with a small amount of ancient grain Khorasan wheat for a sandwich bread. Now that it is getting colder I’ll make a 100% rye bread which is more dense like a good German style rye.
A lot of people can eat the wheat I mill because I use ancient, heirloom grains and leave 100% of the wheat berry in it. It also is not enriched or stripped like industrial milled flour.
The perceived problem is barley and rye contain little gluten and the gluten is needed to get a good rise in the bread. So most of them you see are not tall and dense-which is how they are all over Europe, but Americans want that perfect same sandwich slice.
I’ll take flavor and nutrition over uniformity any time. Beauty is in the eye of the beholder.
So find someone near you with those and try them.
Wheat, Rye and Barley are all grains and really grass cultivated as cereal grains. All have gluten, but different protein structures, so if it is particular proteins she is allergic to they might be found only in wheat grains, and not rye or barley grains.
I fresh mill rye and right now mix it with a small amount of ancient grain Khorasan wheat for a sandwich bread. Now that it is getting colder I’ll make a 100% rye bread which is more dense like a good German style rye.
A lot of people can eat the wheat I mill because I use ancient, heirloom grains and leave 100% of the wheat berry in it. It also is not enriched or stripped like industrial milled flour.
The perceived problem is barley and rye contain little gluten and the gluten is needed to get a good rise in the bread. So most of them you see are not tall and dense-which is how they are all over Europe, but Americans want that perfect same sandwich slice.
I’ll take flavor and nutrition over uniformity any time. Beauty is in the eye of the beholder.
So find someone near you with those and try them.
Posted on 11/10/25 at 9:05 am to cgrand
quote:
gluten free items you like (gluten substitutes)
Steak
Posted on 11/10/25 at 11:48 am to cgrand
Flourless cake is the best
Posted on 11/10/25 at 2:28 pm to Soul Gleaux
quote:had a sandwich with this bread today, very good. thx!
Canyon Bakehouse for sliced bread
Posted on 11/10/25 at 2:31 pm to BlueRabbit
quote:appears to be all gluten., unfortunately. it developed as she turned 30 along with some other auto-immune issues.
Is your daughter allergic to wheat gluten or all gluten?
Posted on 11/10/25 at 3:23 pm to cgrand
Rummo gluten free pasta. The blue label. All of the pasta’s we have tried are great.
Posted on 11/10/25 at 5:22 pm to cgrand
quote:
appears to be all gluten., unfortunately. it developed as she turned 30 along with some other auto-immune issues.
She has celiac disease?
Posted on 11/10/25 at 5:48 pm to Mushroom1968
yes, and uveitis
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