Guest guest Posted September 14, 2008 Report Share Posted September 14, 2008 Try a Van's gluten free blueberry waffle with jam in the afternoon. Push it down in the toaster twice so it's nice and crispy. A great substitute for a bread treat! , Patricia Boggs <pboggs wrote: > > > Dear Amanda, > I too, sympathize with your list. Having children in the home makes it even more challenging. > For me, too, it is about the rice and beans. Virtually every indigent population has rice and beans at its core--I now see the logic of that. > Try to have on hand those staples that are fast and easy to eat so you don't feel so deprived. it is about a month now for me not having gluten and I still feel deprived and sometimes angry about it. > My biggest " loss " is not having something crisp with my cup of tea! > I did make those famous " no bake cookies " from childhood but substituted coconut oil for butter, almond milk for milk and used gluten free oats. It was good, but different. Still not a crisp cookie or scone! > The soy makes it most difficult for me, most of the packaged GF have soy in them. > Good luck > Pat > > > bomag > Thu, 4 Sep 2008 10:51:09 -0700 > Re: Intro > > > > > > > > > > > > > > Hi Amanda, > > > > I sympathize with your long list. Mine is almost as long but not > > quite. I have a little homegrown suggestion to make, strictly from my > > own experience. While your system is in such a state of upset, you > > might consider going easy on GF flours as well. I cook up a big pot of > > good old shortgrain brown rice and have it with breakfast and a > > rice/fruit/milk-sub pudding in the afternoon (I can do hazelnut milk) > > and some with dinner, etc. For me at least, the GF flours, including > > rice flour, are little hard to digest when I " m feeling sensitive. GF > > hot cereal seems to be okay. It may be the fact that the flours are not > > boiled before being baked! Hooray for fruits and vegetables. And > > black beans. And squash. > > > > Good luck to you. It's possible. And some would say, even healthier. > > Nancy > > > > Amanda du Toit wrote: > > > > > > Hi, this intro is long overdue so here goes! I'm Amanda and I live in > > > South > > > Africa. I've been vegetarian (no eggs and a little dairy) for about 2 > > > years > > > when a recent food intolerance test showed up that I'm intolerant to 36 > > > foods including gluten, soya, eggs, most nuts and seeds, many veg and most > > > grains except for corn and rice (and not meat!). I went to see a > > > nutritionist for advice because after all that and being veg - what's left > > > to eat?! She advised me to eat some fish in order to get some protein > > > which > > > I do have occasionally. My family are meat-eaters and so meal- planning is > > > quite a challenge. I find if I don't tell them the meal is vegetarian then > > > usually they will eat it except for my youngest daughter who hates > > > anything > > > green or yellow on her plate! I'm hoping to get some inspiration and > > > recipes > > > from the group as well as any advice that you can give. This country has > > > very much a meat-eating population and most restaurants offer only > > > pasta or > > > a " vegetarian platter " consisting of a large black greasy and soggy > > > mushroom, creamed spinach (slimy), mashed butternut squash with added > > > sugar > > > so sickly sweet, some peas (also sweet), a baked potato and that's > > > about it > > > - boring!! Now that I'm GF, the pasta is out ,so eating out is difficult. > > > The GF is even less understood in restaurants - the other day I had a > > > salad > > > that came with bread and since it was a specialist bakery, I asked if they > > > had gluten-free bread - yes, they assured me - only to find them giving me > > > rye bread! When I told them this was not gluten-free bread they argued > > > with > > > me and assured me I can eat it!! > > > > > > Anyway, I don't want to sound negative - it's not all that bad, as I > > > can get > > > plenty of fresh fruit and veg and just need to be more creative in meal > > > planning at home also, the GF market is growing and we can get quite a few > > > different flours, pastas, etc but they are very pricey. > > > > > > I look forward to trying out some of your recipes! > > > > > > Many thanks, > > > > > > Amanda > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 15, 2008 Report Share Posted September 15, 2008 Thanks, Snowdrift, I haven't found a Van's waffle without soy. I will check this one snowdrift52003 Sun, 14 Sep 2008 13:04:30 +0000 Re: Something crisp with tea Try a Van's gluten free blueberry waffle with jam in the afternoon. Push it down in the toaster twice so it's nice and crispy. A great substitute for a bread treat! , Patricia Boggs <pboggs wrote: > > > Dear Amanda, > I too, sympathize with your list. Having children in the home makes it even more challenging. > For me, too, it is about the rice and beans. Virtually every indigent population has rice and beans at its core--I now see the logic of that. > Try to have on hand those staples that are fast and easy to eat so you don't feel so deprived. it is about a month now for me not having gluten and I still feel deprived and sometimes angry about it. > My biggest " loss " is not having something crisp with my cup of tea! > I did make those famous " no bake cookies " from childhood but substituted coconut oil for butter, almond milk for milk and used gluten free oats. It was good, but different. Still not a crisp cookie or scone! > The soy makes it most difficult for me, most of the packaged GF have soy in them. > Good luck > Pat > > > bomag > Thu, 4 Sep 2008 10:51:09 -0700 > Re: Intro > > > > > > > > > > > > > > > > > > > > > Hi Amanda, > > > > I sympathize with your long list. Mine is almost as long but not > > quite. I have a little homegrown suggestion to make, strictly from my > > own experience. While your system is in such a state of upset, you > > might consider going easy on GF flours as well. I cook up a big pot of > > good old shortgrain brown rice and have it with breakfast and a > > rice/fruit/milk-sub pudding in the afternoon (I can do hazelnut milk) > > and some with dinner, etc. For me at least, the GF flours, including > > rice flour, are little hard to digest when I " m feeling sensitive. GF > > hot cereal seems to be okay. It may be the fact that the flours are not > > boiled before being baked! Hooray for fruits and vegetables. And > > black beans. And squash. > > > > Good luck to you. It's possible. And some would say, even healthier. > > Nancy > > > > Amanda du Toit wrote: > > > > > > Hi, this intro is long overdue so here goes! I'm Amanda and I live in > > > South > > > Africa. I've been vegetarian (no eggs and a little dairy) for about 2 > > > years > > > when a recent food intolerance test showed up that I'm intolerant to 36 > > > foods including gluten, soya, eggs, most nuts and seeds, many veg and most > > > grains except for corn and rice (and not meat!). I went to see a > > > nutritionist for advice because after all that and being veg - what's left > > > to eat?! She advised me to eat some fish in order to get some protein > > > which > > > I do have occasionally. My family are meat-eaters and so meal- planning is > > > quite a challenge. I find if I don't tell them the meal is vegetarian then > > > usually they will eat it except for my youngest daughter who hates > > > anything > > > green or yellow on her plate! I'm hoping to get some inspiration and > > > recipes > > > from the group as well as any advice that you can give. This country has > > > very much a meat-eating population and most restaurants offer only > > > pasta or > > > a " vegetarian platter " consisting of a large black greasy and soggy > > > mushroom, creamed spinach (slimy), mashed butternut squash with added > > > sugar > > > so sickly sweet, some peas (also sweet), a baked potato and that's > > > about it > > > - boring!! Now that I'm GF, the pasta is out ,so eating out is difficult. > > > The GF is even less understood in restaurants - the other day I had a > > > salad > > > that came with bread and since it was a specialist bakery, I asked if they > > > had gluten-free bread - yes, they assured me - only to find them giving me > > > rye bread! When I told them this was not gluten-free bread they argued > > > with > > > me and assured me I can eat it!! > > > > > > Anyway, I don't want to sound negative - it's not all that bad, as I > > > can get > > > plenty of fresh fruit and veg and just need to be more creative in meal > > > planning at home also, the GF market is growing and we can get quite a few > > > different flours, pastas, etc but they are very pricey. > > > > > > I look forward to trying out some of your recipes! > > > > > > Many thanks, > > > > > > Amanda > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.