It took me a few months to fully adjust to the taste, texture (and price) differences between the gluten free and regular foods but now it comes second nature. I have been doing the gluten free thing for a while now. I spent (and still spend) tons of times on forums for gluten free living as well as leafing through magazines, books and cook books as well as Pinterest boards and blogs. I did not just start this journey as a way to lose weight (I have lost, but it was a pleasant surprise when I was gearing up to gain). I started after getting the diagnosis of Hashimotos Thyroiditis and having the gluten free diet recommended in both support forums and by professionals. I did a simple four month elimination from June until November then retested gluten. The results were obvious- all my digestive problems cleared up and symptoms I didn’t realize I had went away. Those problems came back for the holidays, so on January 1 of this year, I made the switch to a fully gluten free lifestyle for life.
I was well researched by the time I committed, now it’s second nature but I still have some things I wish I had been prepared for going into it. It’s much more expensive (add in a toddler who has severe lactose intolerance- and put yourself on the lactose free diet as well- then end up having to be on it with her due to your minor intolerance getting worse) and you will end up doubling your food budget if you’re not careful. You don’t need all the replacements, but they are good to use when you’re getting used to eating gluten free.
Here is a small list of some things I consider either either essential or good to have on hand for a snack/meal (I’m a baker with a huge sweet tooth). As I’ve gotten further into getting used to the change, I have been not buying so many processed foods and baking more.
- Several varieties of gluten free flour. Bob’s Redmill is good. They have an all purpose flour that goes well with cakes, cookies and nearly anything else and you don’t have to mix. I did find white, brown rice and tapoica works well in a lot of baked (1/3 of each). Walmart’s generic brand gluten free all purpose, in my opinion, tastes like regular flour. I have gotten desserts mixed up using that flour.
- Enjoy Life chocolate chips. I use the mini chips in chocolate chip cookies and mixed into my vanilla almond milk yogurt
- Enjoy Life cookies/chocolate candy/etc- when you’re wanting chocolate candy, it’s great. They also go well with gluten free grahm crackers for s’mores.
- Silk Almond milk vanilla yogurt- it’s a great go-to as a snack or breakfast if you don’t have time to make a proper breakfast. It’s gluten and dairy free
- Katz makes really good gf/df doughnut holes- for when you’re craving a doughnut
- Earth Balance makes vegan “butter” their butter spreads are both gluten free and vegan and one version is also soy free.
There are tons of resources online that can give you gluten and dairy free menu items from most restaurants and a lot have special menus now- if you ask. Thanks to gluten and dairy free being fad diets, there are more options than years ago. I personally check things on the Celiac.org support forums if I am questioning them. I’m not a member, but the boards are usually on the first page when you google any food to see if it’s gluten free.
One of the best ways to help adjust is to find good recipe books, magazines, Pinterest boards or other resources and test out recipes. Baking from scratch is the best bet- you can control what subs you use and all the ingredients. If you work a lot, a lot of people found batch cooking on a free day works wonders. You cook a large amount of food and freeze it in single portion sizes- that way you can heat it up like a microwavable meal when you’re rushed for time.
Holidays are the worst, same with family gatherings- it’s best to eat before you go.
Gluten Free Flours
!. Almond- Good to use while baking or breadcrumb alternative.
2. Buckwheat- Good to use for breads
3. Sorghum- Normally mixed with other flours or small amounts used due to being a heavier texture.
4. Amaranth- use it to replace 25% or less of the regular flour in normal recipes but this flour works best mixed with other flours.
5. Arrowroot- thickener or mixed with almond, coconut or tapioca in baked
6. Brown Rice- thicken sauces or bread foods, is often used to make noodles and combines well with other flours
7. Oat- gives a chewier texture, goes well in baked foods
8. Coconut- breads or baked desserts
9. Tapioca- thickener, mixes well with other flours
10. Cassava- Most similar to white flour, works well replacing all purpose flour
There are many more, but these are some of the easiest to find in most stores. Most grocers now carry a supply of gluten free products. You can get gf pasta almost as cheap as regular at Walmart and Aldi also has gluten free products. Around here for me, I have had more luck finding dairy free products at Kroger than anywhere else. They have Tofutti brand products. Tofutti has dairy free subs for sour cream, cream cheese and many other items.
The common items you’ll need to replace for dairy free
- Sour cream
- Whipped cream (there is a coconut whipped cream that is so much better tasting than any other whipped cream I have ever tried, it goes beautifully in flavored coffee)
- Milk- milks come in lots of varieties now. For baking, I prefer vanilla flavored almond and unflavored almond for anything else. My kids drink chocolate cashew, almond or soy or regular soy.
- There are a lot of flavored gf/df coffee creamers out now. Most of the International Delight flavored coffee creamers in stores have both the df and gf label.
- Cream
- Heavy whipping cream
- Evaporated milk
- Sweetened condensed milk
- Butter
There are great subs for all those items and if you need one and can’t find them, there are recipes for everything on Pinterest.
