I'm Gluten-Free and am going to go "superhero" (maybe a vegan recipe or two in there) for a week and see how it goes. Does anyone have good ideas for substitutions for some of the recipes? Also, I'd just be interested in seeing how others who are completely and totally new are doing with these adjustments.
Hi Kirsten! I am totally Gluten-Free and a "flirting" vegan. I eat fish 2 times a week. I substitute pasta for buckwheat soda noodles. Some other great grains are brown rice, quinoa and buckwheat cereal. There are tons of gluten free breads out there too! About 3 weeks ago I cut out chicken and added tons of veggies to my diet. I feel like I still need a bit more protein than most because I workout a lot. However, I am finding that on days I just eat nuts, grains, fruits and veggies I feel "lighter" with more energy. I am a work in progress. My fav recipe not in the book is roasted veggies w/ quinoa. Add some fresh herbs in there too...yummy! An questions for me just let me know! I know tons of great GF veg recipes. AJ
Hi AJ. This is so great! I'm a "flirting" vegan too. I'm eating dairy this week because, well, I bought this container of Kefir and I don't want to waste it, but otherwise I ate a vegan day today and it was great! I was surprised! I do like eggs a lot, but I've committed to no meat for 7 days, just to see how I feel.
I thought Buckwheat noodles had gluten? If not, I'm going to try them. I eat Mrs. Lepers Corn pasta, and luckily, sprouted grain bread doesn't affect me poorly, so when I'm craving a sandwich, I can do that. I don't really crave sweets too often, so I'm not worried about that too much; but occasionally I like to try things; I wonder if, when you make recipes in the book that call for "flour" stuff, you might share how you blend other flours instead. I just have not found a good substitute.
I worry about protein too, because I'm training to walk a marathon (but I'm about 100 pounds overweight, too). I think the nuts will help a lot; and there's always tofu. I LOVE baked tofu. I'm going to try the roasted veggies with Quinoa tomorrow--maybe with baked tofu! ;)
I am GF as well. Last night I made this really great quinoa dish with diced squash and onions. It was very yummy and filling. It is from Tosca Reno's Eat Clean cookbook. It is not a vege or GF cookbook, but it has alot of recipes that fit in nicely. I also eat alot of hummus to get protein. I bought a package that had 4 little travel packs. It is perfect for when I am eating on the go. I'll pack some carrots, broccoli, and celery. Or slice up some corn wraps and dip into the hummus.
Kirsten, I do buy organic store bought hummus at Earth Fare (Charlotte's version of Whole Foods). I am making so many other things from scratch, that I figure this is one easy convenience. I also made a very yummy vegetarian chili from her book, last week. It was sooo good!!!
Hi Kirsten! I use a fantastic GF flour subsitute - even family and friends love it! You really can't tell the difference from wheat flour, it sooo good! It's Bob's Red Mill All Purpose Flour (Gluten Free). On the back of the package it tells you how much xanthan gum to add depending on what you are making..that's it! The indgredients are: garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour. Enjoy :-) Shari
For celiac disease "rare" is approximately 1% of the US population based on broad based boold testing. So while 1 in 133 people have it, only approximately 1 in 4000 people have been diagnosed. Celiac disease is considered one of the must under-diagnosed diseases due to misinformed medical care providers.
And yes, I do have celiac disease. It is certainly true that gluten free appears to be the "disease of the day" and lots of people are jumping on the GF bandwagon. That said, it is also causing more people to be correctly diagnosed, so that is very helpful.
If you don't need to eat GF, by all means give it a try. But as I've always seen in GF forums, seitan is evil. (Say it out loud. Celiac humor...)
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