gluten and dairy free = tasteless(98 Posts)
Aibu in expecting the above to taste as nice as ordinary food bearing in mind its often more expensive.Is anyone up to a name and shame/praise thread for food that actually tastes good?
A lot of cooking and food in the UK is based around dairy and gluten content, so yes YAB a bit U.
Bread is gluten, so gluten free alternatives are usually crap, because you're missing the main ingredient.
Very frustrating though, especially given the cost (as you point out)
I have to deliver gluten free to my MIL and dairy free to my DM. my experience is that you are better off using cuisines that are naturally gluten free and dairy free, rather than trying to recreate recipes. So, think Moroccan and further South- oil rather than butter, and forget grain-based recipes, go for potato.
Ready made- all the ones I have tried have been vile. I have cooked birthday cake using Dove organic gluten free flour and it wasnt great- very heavy. but not as vile as the ready made bread <boak>. OTOH you can make an excellent rich fruit cake with gluten free flour as it is heavy anyway
Most food is gluten and dairy free already. My dm is gluten free and I never buy special food I just stick to staples ie salmon, boiled new potatoes and veg. Ok I'll admit deserts are more difficult but not impossible.
Yes,bread is a difficult one.But I had lovely gluten free rolls at a hotel recently.It is possible to bake light bread obviously.I don't mind paying more if the taste is really good.I buy Patchwork Pate and Houmous as their products taste so good,likewise Raw Foods multi grain crackers.I bought Lazy Sundays Chocolate Tiffin yesterday and it is absolutely disgusting-reminiscent of 1970's cooking chocolate.Even the dog wouldn't eat it!Am I the only gluten and dairy free foodie arround?
I've been gluten free for 15 years, and I make fantastic cakes (even if I say so myself, but I get loads of compliments), and eat lots of tasty food. I often cook dairy free too with no problems.
Ready made cakes etc do vary a lot, and to an extent you have to try around to see what you like.
Can you post some tips and recipes CMOT?.I would really like cakes that are suitable for the whole family-my 4 DC,s included.What flour do you use?.I know that ground almonds can be used instead of flour but can you substitute the flour totally?
I have just eaten Aldi's Mushroom vegan pâté on gluten free crisp breads, it was lovely.
I think it takes a while for your taste ids to make a change and I agree that diets that are naturally dairy free should be studied. Lots of Hindu's are vegan and so their cookery has never relied on the Western carbs and proteins.
I used to buy Alpro soya chocolate products and similar stuff, but I have gone fully natural in my diet, using fruits, I have lost two stone without ever being hungry or bored.
Go on vegan forums, Natural Yeast is a good replacement for cheese in recipes, I like the dairy free cheese sayer mix from H&B.
It takes planning but I think the foods that I use now, are more flavoursome and are usually fat free.
Lots of Auto Corrections, sorry.
There area my Vegan cookery websites, their Muffins are lovely, as are the doughnuts.
cakes made with almond flour are delicious. there is a great Nigel Slater one with blueberries (I use peaches, nectarines, whatever is in the fridge refusing to ripen). havent tried it with zero flour but I think it would be OK.
I think store bought gluten free stuff is pretty rubbish. I've used the website elana's pantry for recipes and there are some nice cake/biscuit ones on there
Ground almonds can be OK as part of the cake, but they make it heavy and gritty.
I use Doves Farm GF SR, a little extra baking powder, and a teaspoon of glycerin to up the moisture. Trex is my preferred df baking fat, though you can also use 80ml of oil to substitute 100ml butter.
I've been baking from Ms Cupcakes vegan book lately, and those have been fab. We all particularly like the cherry bakewell cupcakes.
Pintrest is a great source of recipes, and I pin lots of stuff to try.
This is a cake recipe that works really well just use a non dairy spread instead of butter.
Google nigellas flourless brownies, they are the best gluten free cake (I am not dairy free so don't know if they could be adjusted). Can you have eggs?
nom, yes, chocolate as a substitute for all foodstuffs is always a sound move.
wants brownies now
Thank you Birdsgottafly.That's a useful tip to go onto Vegan forums and the cheese substitute.Must try the Aldi pate!.I will also investigate Hindu cuisine.
Gosh ,fantastic recipes here.My DC,s will be in heaven.Yes,I can eat eggs(thank God) or I would be feeling even more deprived.
My husband has recently been diagnosed as coeliac, but we have found alot of things are pretty good. Tesco and kelkin do gluten free kitkat equivalents and tbh I would find it hard to tell the difference. My dh thinks the pasta is slightly different, but with a nice sauce he can hardly tell the difference.
I do bake alot as the gluten free stuff is insanely expensive. I have had alot of success using doves self raising in place of regular flour, no other changes.
so I think yabu, it tastes a bit different, not tastless!
The Genius sliced bread is fine. A little gritty but the best of the bunch.
The Warburtons Newmans GF wraps and cakes are really lovely.
These noodles are brilliant:
The Doves Farm GF pasta is fine. Not quite the same but it does the job.
I am wheat and dairy intolerant it is a PITA. I hate the gluten free bread and tend to stick to oat cakes. There is an amazing book called Cake angels which I have just started to use as Mum is also coeliac. The cherry and lemon cake is to die for.
Message withdrawn at poster's request.
YABU. It's no possible to make gluten free bread taste as good as regular bread, since its the gluten that makes bread breadlike.
Just because its costs a lot doesn't mean they can do miracles. I'd like cheescake that is sugar free, fat free, and carb free that tastes just like a rich cheesey chocolate filled one, but its just not possible.
My husband is gluten intolerant and dairy products affect him too is he has very much of them. He makes his own bread with GF flour, in our breadmaker. I have found that if you use ground almond and GF flour 50/50 in cakes with extra baking powder that is OK, though I tend to stick to two favourites, one is the "boiled orange cake" and another is a chocolate loaf that are 100% almonds. Christmas cakes and puddings work fine with GF flour as the recipes have very little flour in them. For other food we eat a lot of curry, GF pasta and casseroles thickened with cornflour. You get used to it after a while! If anyone knows how to make good Gluten Free pastry that would be helpful -mine is always very hard. We eat "Slimming World" quiche without a crust to avoid it.
I don't mind food tasting a bit different Theonlypink but I really resent paying a lot for a cardboard imitation.PrimalLass thank you for the recommendations-i will certainly try them.Those soba noodles look interesting,but are a phenomenal price!.I have normal soba noodles which are made from buckwheat (which naturally doesn't contain gluten).Chinese supermarkets are good stockists of rice and mung bean noodlesand things like coconut milk(good substitute for cream) incidentally
I also hate gluten free bread as well.I tent to eat rice crackers or oat cakes.Buckwheat pancakes with maple syrup are a good alternative to a 'bready' breakfast(and my kids like them too).Brilliant recipes and tips from everyone.Thank you so much.
You need to shop around to find products that naturally have no gluten in them as a lot of off the shelf stuff with gluten removed will have a very different texture.
Making bread and cakes frm scratch is the way to go, most cakes I make now for parties are gluten, dairy and soya free and no one on a normal diet has ever said anything other than 'can I have another slice?'
Don't buy them then. I think youre looking for something that just doesn't exist.
I have an excellent repertoire of delicious GF & DF foods - by necessity of having 2 kids that NEED it
steep learning curve, yes, lots of trial and error, can't rely on bog standard recipes without adapting them.
Totally agree that lot of shop bought is vile though - but then I would say the same about a £1 lasagne or shepherds pie, compared to home made too! and lots of people are happy to eat those.
Mrs Crimble's macaroons are pretty nice, as are the Bakewell slices...
The chocolate brownies are yummy too but they're not dairy free.
Eughhh cardboard pizza bases. Was so optimistic, it looked lovely.... and then the topping slid onto the plate!
I like the macaroons too Thumb witch and they seem to be everywhere.I will try the Bakewells.Good point Phantom.However a lot of gluten free products are expensive and tasteless(and some are positively unpleasant).£1 pies are very cheap and you wouldn,t expect a great tasting product.On the bottom - I just want a list of products/recipes that are tasty and reliable.Its interesting how various families chose to eat with intolerances.You are right in saying just don't buy them though.
There is a fantastic dairy free food list on Mnet under Child thread.
You have to search for it but its there and mnetters put a lot of effort into compiling it. I found it by accident and it was life changing for my DGD as her mum was really struggling. Hope that is helpful.
I do a lot of dairy free cooking. I prefer to use proper dairy free recipes rather than adaptations.
I have normal soba noodles which are made from buckwheat (which naturally doesn't contain gluten).Chinese supermarkets are good stockists of rice and mung bean noodlesand things like coconut milk(good substitute for cream) incidentally
That price is for 6 packets so not too bad. I live in the sticks so it's easier to get Amazon to deliver them (the warehouse is about 5 miles away). I will look for cheaper ones, but these are so good I have them on monthly delivery.
Is it really?.I thought it was the price for 1 packet!.
I pay nearly £3 for one( I also live in the sticks).I've never thought of shopping for food on Amazon.Thank you,that's a really useful thing to know.
I understand what you are saying. They really are extortionately priced. I bake pretty much everything from scratch for my dh, we just can't afford the prepackaged stuff.
we might just have been lucky with what we have tried, and we also aren't dairy free.
Delia has a recipe for a Black Forest Gateau roll that is gluten free (uses fresh cream though, so you might want to source a non dairy alternative)
She boils up black cherry jam and sieves it and uses it to stick the roll together, and to stick chocolate curls to the top of it. It is yum.
There's not a lot of chocolate in it so a not-v-nice substitute wouldn't ruin it.
I've been vegan (no animal products) for 12 years and I guarantee if it isn't tasty, I don't eat it! I hate tasteless food.
I am not wheat-free, but I try to avoid starchy carbs as my work requires me to stay slim, and I still manage it. Also my best friend is gluten intolerant and I often make him bread type products without gluten. A gluten-free loaf can be expensive but a bag of rice flour from which I have made several, only cost me £1.
I bake really nice cakes as well. Do some googling and you'll find some great ideas. You can PM me if you like, I am a pretty good cook -just tell me what sort of things you like to cook/eat xx
A child's mum from DS's class very kindly made all of the kids dairy and gluten free biscuits at the end of term.
DS was making a bit of a fuss when he was eating it and i thought he was just being a pain. He made me try it.... i'm not at all fussy about food, but this was honestly the most disgusting thing i've every put in my mouth! I have no idea if the recipe had gone wrong or if it was off or just how it was supposed to taste.
I felt so sorry for the poor mum. I hope none of the kids said anything about them
So my experience of dairy/gluten free isn't good at all. However, if you're looking for gluten free deliciousness.... these are incredible and sooo easy!
for info - Stork marg in blocks is dairy free and great for cakes (but not the tubs)
Tbh if you only eat shit food from a packet no wonder it tastes vile.
Try cracking open a recipe book and some vegetables.
Where have I said I only eat food in packets Cairngorms?I had actually forgotten I'd posted in Aibu.Thank you for reminding me.On the bottom that sound lovely.I can eat dark chocolate so maybe that would work.I don't know where to source a whipped cream substitute though.I've found soya cream but only as a single cream substitute.
Thank you Cooke the cookies sound lovely.Trinitybleu thats useful to know.Does anyone know whether Pure is OK to cook with?Festered I might well pm you if I get stuck.We tend to eat a lot of Asian food,fish and tomato based sauces.
I was misdiagnosed as a baby so for about ten years my whole family were gluten free, as Mum refused to cook two meals (the others did have bread, to be fair). It wasn't a problem for us as we've never really done ready meals, and also back then there were no "Free From" items -you could get a prescription for bread/biscuits (varying degrees of niceness) and that was about it.
Some good suggestions re eating other types of food (Asian etc) but to be honest we always ate "English" food (by which I mean a whole amalgam of foods including curries, Italian dishes etc!) with the carbs being potatoes or rice. For cakes we used cornflour (maize) and no one noticed the difference - I certainly didn't when I came off the diet.
I'm not clear if you are talking about ready meals or GF pasta/bread - I know there have been improvements in the taste of the basic stuff from when I was a child, thought I'm not sure how far these have gone.
Products do seem to be very expensive - I don't know if the cost of production justifies that or if the producers think they have a captive customer base and so pad the profits. If the latter, definitely worth complaining!
I haven't been very useful on the dairy free front (if at all - sorry, just writing from childhood memories) but there are lots of substitutes which work very well. By dairy do you mean all dairy, or specifically cow products?
Not sure if that is much help I'm afraid, but definitely possible to have delicious food on this diet.
I have a dairy free friend and a gluten free friend. Cooking for them is easy, except puddings. Puddings I find harder.
But main courses - rice, potatoes, polenta, lentils, beans are all good. Fish and meat except not shop bought burgers or sausages. Veg if GF! So basically easy.
I don't know where to source a whipped cream substitute though.I've found soya cream but only as a single cream substitute
Can of coconut milk in the fridge overnight. Carefully open it, there will be a solidified bit at the top. Scoop that out and whip with a bit of icing sugar. Yum.
Nigella's Clementine cake is amazing, really moist and tasty: http://www.nigella.com/recipes/view/clementine-cake-2559 I use any old little oranges and it still tastes great.
These chocolate cakes are really nice too: http://www.dailymail.co.uk/home/you/article-2104322/Sacher-cupcakes.html
Someone at work is vegan and they swear by some cake company that sell through the Wholefoods chain, can't remember what it's called though, something something bakery. But it's expensive.
I can second the recommendation for the Cake Angels book above. The brownies are absolutely amazing.
Pure is ok but Vitalite is also dairy free and better! OH did an experiment with them all for DD's birthday cakes and Stork always came up best for the cake and buttercream.
Don't know of a whipped cream substitute, but I'd think a custard Alpro dessert spread on the roulade would be yummy!
I had a visitor who assured me that gluten and milk-free bread and cakes were delicious so I made lots. I can only suppose she was so used to them that she'd forgotten what proper ones tasted like. They were all vile.
I have made this chocolate chestnut cake before with pure sunflower spread, goats milk (though coconut would work too) and dairy-free chocolate. It was lovely!
chocolate brownies delicious when made with coconut oil and coconut milk, and best stored in fridge for 24hrs, then microwave for 30 secs and serve with cream. Yum!
I cook a lot of GF food as have a few friends with coeliac disease. I have found that for cakes any really moist recipe works well - think banana bread, Nigella's dense chocolate loaf etc. For sponge cakes I would add an extra egg and substitute dove's farm flour. They've always turned out really well. Are you lactose intolerant or milk allergic? Because the lactofree range is great and you can freeze the milk in portions. I've also made great shortcrust pastry using dove's farm - tasted the same, if not better, as the normal version. I found that it was much lighter, although you do need to eat it on the day as it dries out quickly. I made it with butter but you could easily use lard and would have a lovely light pastry.
A cookbook that works well for GF and dairy free is the 'clean and lean diet cookbook'. Has lots of easy + tasty recipes which are largely GF and fairly low in dairy - you could easily substitute almond milk etc. And if you want to bulk it out just add extra rice etc (it is a diet book so portions are small, but it is VERY tasty stuff and all easy peasy).
My DD is coeliac and I do a lot of gluten free baking
I just replace flour with Doves GF and add a teaspoon of Xantham Gum. Makes a huge difference with cakes, etc. Makes it crumby and more cakey
I've had a lovely time googling and bookmarking all these recipes.Love all these tips.Some of these cakes look amazing.Thank you terrormeSue those cakes sound gorgeous-i didn't know you can bake with coconut flour and oil.Its been a revelation.Captain I use lactofree in cooking as one of my dc's is lactose intolerant.Though I prefer to use coconut or almond milk(though I do like the cheese as the substitutes I've found so far have been rank).Clean and lean cookbook sounds lovely especially if the food tastes really good.Freddiefrog I have bought the Doves flour and will get some gum tomorrow.Have you tried Red Mills flour?some people say it produces better results and a lighter loaf.
You're welcome . Coconut flour is v tricky to bake with unless yo have a recipe you know works. It is extremely thirsty, and sucks th moisture out! Generally you need more moisture and eggs, so it's not one to substitute willy nilly. However, the brownies are ace
I've yet to find an acceptable bread recipe that makes any kind of loaf (with any GF flour) rather than a kind of cake-bread
Gluten free is icky with some limited exceptions. SIL is coeliac and she often bakes gluten free cakes for us all. Obviously we tell her they are lovely after all the effort but bar none they have been awful. I agree with others up thread who suggest using naturally gluten free recipes instead of replacements, they just do not taste good. I feel so sorry for SIL as she was diagnosed in her late 20s and so has had to make massive adjustments.
I don't agree at all. I just substitute the Doves Farm flour in and it is fine for baking. A bit grittier but OK.
When I was still in the UK I was using Doves' Farm GF flour - use the recipes off the site as well, because sometimes if you use a normal wheat flour recipe, you need a bit extra fluid to make it work properly. Other than that, it was fine and no one noticed the difference (trust me, my sister would have no compunction in mentioning it if she had!)
You can also use bicarbonate of soda and cream of tartar for GF baking powder - 1tsp bicarb : 2tsp cream of tartar is the ratio you need.
Don't do what I did and accidentally buy tartaric acid because the cream of tartar was missing though, it's, um, interesting in cakes!
well I dont knoe ehich vile things that you lot are eating...
DD is GF and complains like mad because people keep nicking her stuff, its generally lovely!
Warburtons make tonnes of excellent bread products, the plainer biscuits are a bit naff but anything a bit fancy is great.
The white mix/fibre mixes that you get on prescription are excellent and make brilliant cakes. the victoria sandwich almost floats away and the lemon drizzle cake is strictly rationed round here!
and as for Aunt Bessies ready made GF yorkshires...
We all eat the pasta, it's much nicer and less bloat inducing!
I cook a lot from scratch too, its easy once you work out what to omit. The favourite here is chicken nuggets/fish fingers. Cut into strips, dip in egg, then polenta and deep fry. They're brilliant!
GF is not icky. Its really not. I have won cake competitions (blind judged on taste) against gluten cakes, made many celebration cakes where people who don't know I made it have been raving about it and the first thing people know that its gf is when I'm eating it.
Doves farm GF SR flour already has xanthan gum in it, so no need to add any in.
I've used Red Mills, and didn't like it very much. But a lot of things are personal choice.
Good places to look for interesting gf food are farmers markets, delis, farm shops, and keep an eye out for gf food fairs. You can find small producers who do fab food - I can buy gf scotch eggs, pakoras, onion bhajis, waffles, pasties and some amazing sausages locally. Theres a few gf cake makers round me, but mostly I prefer to make my own, though I am partial to the pretty gf vegan cupcakes in Wholefoods.
There is a product in Ireland called Helen's Brilliant Scone Mix - you add oil, egg and milk. I use rice milk and I find it the scones to be a very acceptable alternative to Irish brown scones (soda bread scones). I make plain white scones with Doves Farm sr flour and a little extra baking powder. Also rice milk. Maybe an extra egg (makes them softer). Eggs are your friend when it comes to gluten free baking - adding moisture and helping to bind. DH eats these scones no problem and he usually won't touch gluten free stuff.
Gluten free bread is tricky as it tends
Oops - bread is tricky as it tends to be cake like in texture. Cakes I have no problem with. I always use Doves Farm sr flour and rice milk. There is a recipe for brownies on the back - I use extra chocolate and they are yum. Pancakes work fine, again using rice milk. Crumbles work well instead of pies or tarts. Gluten free pastry is difficult - shortcrust isn't too bad but never managed anything else! White sauce works fine with Doves Farm and rice milk. How dairy free do you have to be?
Thank you Thumb witch.I never thought of looking on the Doves flour website.The tartaric acid cake must have been a big disappointment!I've managed to buy gluten free baking powder luckily.So all I need to do is start baking.Apileofballyhoo I will also attempt the scones and brownies.I can have lactofree products if required but I quite like almond and coconut milk as a substitute.Pure is also OK tasting as well.CMOT I am going to Ludlow food fair this weekend.I will investigate the gluten And dairy free stalls.Saggy I have only recently developed food intolerances due to IBS (though we have a family history) and this is a relatively new game for me.I also live in the sticks so don't have a great deal of choice in foods.I am happy to do an online order of nice tasting GF alternatives with recommendations though.
Of the exhibitors at Ludlow, I can see Churchfields (have gf cones and lovely df sorbets), the Fab Food company (alas, their amazing gf cheesecake isn't df), and Rachels dairy (again gf cones and sorbet) as companies I really like. I don't know about some of the others - but ask everyone as you never know.
Sometimes its worth a bit of a trek to stock up with specific things - I live in Worcestershire and will do a shop in Cheltenham to go to Wholefoods, or a trip to a Morrisons for something in particular. And Tescos for Warburtons gf wraps
The advice to avoid substituting for dairy and gluten as much as possible is sound. DS1 is unable to eat cheese, so instead of going for a nasty, artificial tasting and smelling fake cheese, i just avoid cheese recipes for the family. eg. no point making lasagne - I'll just make spag bol (it's less faff, anyhow). I've no experience of gluten free pasta, but would probably use rice or taties if I couldn't find one I liked.
That said, I'm lactose intolerant and do prefer porridge made with unsweetened (and maltodextrin free) soya milk to lactofree. I can't stand the stuff in anything savoury, though.
And if you're feeling lazy (or just tired of cooking absolutely everything from scratch) OP, M&S do gluten free sausages, crispbakes, coated fish & chicken, stuffing etc. You'd need to visit a larger store, though, for some of those things.
For pasta, I have issues with corn as well, so the pasta I use is rice based. My favourite is Orgran's Rice and Millet pasta twists. The rice and vegetable pasta twists are nice too, but a bit floppier and easier to overcook - but they are tricolour, so prettier. Rice and millet has more substance to it and is also higher in protein. You can bulk buy them from Amazon if you can't find them in the supermarkets or H&B
I do like the brown rice penne as well, they're nice.
But the main thing to remember with all GF pastas is to NOT overcook them, or they will almost certainly disintegrate.
Orgran is a pretty good brand for GF stuff, tbh. I forgot to mention that they also do rice crumbs which are a good sub for breadcrumbs and lots of cake mixes (although I always bake from scratch so haven't tried them, I have other friends who have and think they are pretty good).
Thank you Ouryve.I have investigated the M&s website.Is useful to know that I can preorder these foods in and order a special cake.Dd's like baking so will get them to try some of the simple cakes first.I get your point about avoiding alternatives If at all possible.Some are OK though such as Tamari sauce instead of soy sauce(tastes really good).Thumb witch I think I,be tried the tricolour pasta-it was OK with a meat sauce on but a much softer texture than wheat based pasta.I really prefer soba noodles to the rice pasta though.Have just made Pho noodle soup inspired by the soup thread and it was delicious.Some of the soup recipes come from some really good Vegan blogs that are truly inspirational ( to me at least!).
Yes, the rice only/ rice and vegetable is softer. Try the rice and millet though - it's got more "bite" to it, more like wheat pasta. DH even likes it and he doesn't need to eat GF!
OK will do Thumb witch.I currently have to make 2 lots of pasta as dc's refuse to eat mine.
I like the Rizopia brown rice pasta, It holds together really well and is fairly solid. Am not keen on the Orgran personally, but love soba noodles.
I'm not GF, but love soba noodles. Where do you go for purely buckwheat ones, Throat, because all the ones I've ever seen have wheat in, too?
Orgran again for buckwheat pasta spirals - no wheat in it but some added rice flour. 80% buckwheat though.
clear springs do organic just buckwheat soba noodles.The pasta spirals sound good as well.
Op - have you tried spelt bread? It has a much lower gluten content than normal bread but is delicious and the texture of normal bread. Tesco online sell spelt rolls (be careful - their spelt loaf has wheat flour in it).
I can't eat wheat but can tolerate spelt. If you can, most health food shops sell lots of spelt breadsticks, wraps, crisp breads etc.
Also - is it the cow'a milk protein or lactose you have to avoid? If it's lactose then 'lactofree' is a great brand. Their milk is basically normal milk without the lactose and tastes fine. They do cheese and yoghurt too.
Cookeen is a great dairy free alternative to butter when cooking.
Rice noodles are also way nicer than wheat free pasta.
I am also able to tolerate spelt but that's because I have a wheat intolerance as opposed to a gluten intolerance. It would depend on the OP's actual problem - wheat or gluten - as to whether or not spelt would be a good plan.
Coeliacs are advised to avoid spelt. Some coeliacs even have to avoid oats, although the oat gluten protein (avenin) is substantially different from the wheat gluten protein (gliadin); the barley and rye gluten proteins are very similar to wheat and coeliacs mostly have to avoid barley and rye as well.
But if it's a specific wheat intolerance and not gluten, then spelt, barley and rye might all be ok. Oats should definitely be ok.
spelt is ancient wheat. definitely nit good for coeliacs.
A wee girl I know is coeliac. She is so srnsitive she cannot eat any grains, even rice. If her classmates do flour experiments she has to leave the room and she cant playwith play dough! It kind of makes me glad that DD is a very insensitive coeliac!
The main reason to avoid oats is that they often use the same mills as wheat products to process it. You can get guaranteed gluten free oats and they are fine for most (but not all) coeliacs.
I am intolerant to rye as well but as far as I am aware not to oats.I buy the Nairns GF version though.Yes I often have rice stick noodles instead of Gf pasta as it tastes so much better.I will have to check whether I have any sensitivity to other grains as I get through a large number of mutigrain GF crackers.I've also just made a vast pot of Scotch broth with lots of pearl barley in it.Are things like Quinoa usually OK?
Yes, quinoa is gluten free. www.celiac.com/articles/21825/1/Quinoa-the-Amazing-Gluten-Free-Grain/Page1.html
you should try some amaranth. Really good grain.
Wheat, barley and rye all contain gluten and are not suitable for coeliacs.
Ok,I get that Quinoa is good.I,be just made a pot of Quinoa,Sweet potato and bean soup off the soup thread - Its really good.I will try Amaranth,I think I have a bag of it somewhere that I bought in a healthy phase and never used.Thank you for the link Thumb witch and many thanks for the further tips Saggy and On the bottom.
I am gluten-free, dairy-free and soya-free. I bake loads from scratch and have far more luck adapting recipes than I do following proper free-from recipes. For cakes I use Dove's Farm gf self-raising flour, gf baking powder and vitalite (as well as eggs and sugar). The two things you need to remember are:
1. Beat the crap out of it - you need to beat the air in.
2. Get in the oven straight away, before all your air bubbles pop.
Vitalite is easy to buy round here so I will try cooking with it.I will definitely beat the crap out of it though,starting with Nigellas orange cake .
You have my sympathy. GF stuff, especially baked goods, are just not nice.
My stepmum has to have gluten free, I made her a packed lunch recently when she and lots of other family came to help us with some DIY. One of my dogs found and raided the bag of packed lunches (for 12 people) and devoured the lot. Except the gluten free rolls. He carefully moved those out of the way and ate the rest.
Any recipe which uses less than 100g of flour is still fine if you use gluten free flour.
I especially recommend the Lorraine Pascale brownie recipe using tesco finest double choc gluten free cookes instead of Oreos.
Vole3 thats a good tip!Labradormama,yes that's often true,though I bought some OK rolls from Sainsburys own brand GF range.They were seeded soft rolls and were actually quite light and good with homemade burgers (made from organic mature Hereford beef purchased from Ludlow food fair).I also can vouch for the Mrs Crumbles bakewell slices that the kids scoffed, Before I got to them.
I baked nigella s dense chocolate loaf cake ths week using GF flour and got no end of compliments
Another vote for warburtons GF wraps, we have fajitas weekly now!
I get my bread fresh on prescription 8 loaves at a times from Glutafin it's honestly perfect tasty n doesn't fall apart. Have you had a diagnosis? If you you could gets lot on prescription
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