Recipes - gluten and wheat free

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Krica
Regular Member


Date Joined Apr 2007
Total Posts : 99
   Posted 7/7/2008 2:11 PM (GMT -6)   
Hi, i am very keen to change my diet going  to gluten and wheat free to see if i can have more improvements on my crohn's. I would like to know if anyone here have experienced improvements of changing diet, also a good website for recipes to make delicious food would be very helpful.
 
Thanks :-)   

EMom
Veteran Member


Date Joined Aug 2007
Total Posts : 990
   Posted 7/7/2008 3:57 PM (GMT -6)   
Hi Krica! The Specific Carbohydrate Diet, though not advertised as such, is gluten-free. Here is a link from their main site that has some great recipes! Good luck!

http://www.scdrecipe.com/recipes.html
Mom to 16 year old boy diagnosed in June, 2007.
Omega 3s, digestive enzymes, probiotics, iron, vit. C, calcium w/D3, a good multivitamin, SCD legal yogurt, weaning off Asacol.
Started The Maker's Diet in Sept. '07. Gradually learning/using more SCD recipes, too! (cooking challenged)


Keeper
Veteran Member


Date Joined Jun 2008
Total Posts : 1058
   Posted 7/7/2008 4:32 PM (GMT -6)   
Hi Krika - the specific carbohydate diet includes beans and a lot of beef (which may be hard for some to digest). The beans are high in fiber and undigestable starches and sugars and usually cause problems for Crohn's people. That diet is also low in fiber (if you eliminate the beans), which can cause hard and small stools. If you still want to try it, try including a fiber supplement (assuming that you are not stricturing) that contains methylcellulose like Prodiem and drink lots of water. It is really not desirable to eliminate starches and fiber from your diet entirely. I have a theory that a few days of low fiber/carbs periodically, will break the inflammation cycle, but I have not had the opportunity to try it yet (I have to eat wheat for another few days prior to a Celiac test).

EMom
Veteran Member


Date Joined Aug 2007
Total Posts : 990
   Posted 7/7/2008 7:14 PM (GMT -6)   
Not wanting to quibble here, but most beans are NOT legal on the Specific Carbohydrate Diet. Kidney and black beans (and a couple others) are allowed "only when symptom free," and must be soaked and prepared as the book states so as to remove the excess starch.

Except for the "Intro diet" phase, I would not consider the diet low in fiber since most fruits and veggies are allowed. Also, almond flour is used in baking and cooking and is naturally high in fiber. My family loves a simple meal of pan fried fish (tilapia, orange roughy, fresh-water fish), breaded with almond flour and cooked in a little butter and oil. Lastly, it would be simple to follow the diet without beef as there are many fish, chicken, turkey, pork and lamb recipes.

The important thing, which goes to your initial question, is that this diet is gluten free--you can count on that! (Not pushing the diet here, just offering gluten free recipe options!) Also, there are many recipe books based on the SCD which also meet your gluten free request. I recently purchased "Recipes for the Specific Carbohydrate Diet" by Raman Prasad, and it was worth every penny! :-)

I know there are others here who have had great success with a gluten-free diet. Yogaprof comes to mind...she'll be along soon, I'm sure!

:-)
Mom to 16 year old boy diagnosed in June, 2007.
Omega 3s, digestive enzymes, probiotics, iron, vit. C, calcium w/D3, a good multivitamin, SCD legal yogurt, weaning off Asacol.
Started The Maker's Diet in Sept. '07. Gradually learning/using more SCD recipes, too! (cooking challenged)


lightningbug
Regular Member


Date Joined Jun 2008
Total Posts : 28
   Posted 7/7/2008 8:44 PM (GMT -6)   

Hey Krica-

I haven't been diagnosed as having a gluten allergy, but I gave it up just the same to see if it helped (since so many CD peeps seem to have success with it). After 30 days of no gluten, I noticed a considerable difference for the better with D and cramping. To test, I tried a little bit of gluten in a dinner roll and was fine.  The next weekend I had gluten all day long (again, to test) and noticed a change for the worse.  I read that even when you don't have an allergy to gluten, you can still have an intolerance that irritates the lining of your intestines. I figured the safer the better!  And knowing that gluten may have been causing my pain made it a lot easier to give up. Outside of holiday parties and special events, I don't really miss it. There's so much to eat that's gluten free.


Do your best, then to hell with it.


Veebo
Regular Member


Date Joined Nov 2007
Total Posts : 147
   Posted 7/7/2008 10:15 PM (GMT -6)   
Hello,

I actually have celiac disease as well and if you are up for it the below flour blend is really a great replacement for gluten flour. I use this to make all kinds of breads and cookies. My favorite is using it for banana muffins...YUM! You can find all the ingredients at stores like Whole Foods.

Wendy Wark’s Gluten Free Flour Mix

2 ¼ cups Brown Rice Flour
¾ cup Sweet Rice Flour
2/3 cup Tapioca Flour
1/3 cup Corn Starch
¼ cup Potato Starch Flour
2 teaspoons Xanthan Gum

Rider Fan
Veteran Member


Date Joined May 2008
Total Posts : 1434
   Posted 7/7/2008 10:23 PM (GMT -6)   
I'm not celiac, but so far I've noticed a large drop in bloating and gas since I stopped eating gluten. I don't have any recepies, the only thing I've changed is that I buy gluten free bread and stopped eating crackers, except for rice crackers.

Good luck Krica, let us know how it goes.
Dx'ed in 1999. No surgeries.

Current meds: 75 mg 6MP. 20mg prednisone.  Udo's Choice Probiotics (30 billion).


yogaprof
Veteran Member


Date Joined Apr 2006
Total Posts : 1651
   Posted 7/7/2008 11:10 PM (GMT -6)   
I gave up gluten in january and am a new person...completely fine! as for recipes, here is a good site.

http://forums.glutenfree.com/

sorry, couldn't make it a hyperlink.

I have lots of recipes and have found it pretty easy. I eat lots of veggies, fish, meat, potatoes, rice. it has been truly a miracle. my advice is always, you lose nothing by cutting out gluten, so give it a try. I saw no change for three weeks and then I felt great and have ever since. I can even eat raw veggies now, and couldn't at all before. good luck!
49 y/o woman.  Diagnosed 4/06 after colonscopy, SBFT, CT-scan all showed crohns. 3 months later, after pred and remicade, all tests showed no crohns. December '06 had adhesions cut through a laparoscopy. Now taking Glycolax, Ultra Fiber Plus, Florastor, and DHEA. Have become gluten-free diet per naturopath's tests.


DMom
New Member


Date Joined Jul 2008
Total Posts : 7
   Posted 7/8/2008 10:13 AM (GMT -6)   
Hi Krica, My son is 13, and was diagnosed last fall with Crohn's. We changed his diet to include: no gluten, no dairy, no corn, no eggs and no soy. We based this on blood allergy testing results, as it was a stab in the dark to figure out what exactly was going wrong. At first it was a challenge to find good recipes and food ideas, but it was well worth the effort. He can eat all unprocessed meat, all fruit and veggies, lentils, beans, hemp milk and nut milks, and homemade bread/flatbread that I make. So far, his symptoms have been mild/non-existent and we are doing our best to keep things that way. My favorite bread recipe is:

Leslie's Flatbread/pizza crust

1 T yeast
1 t sugar
1/2 c sorghum flour
1/2 c millet flour
1/4 c potato flour
1/3 c tapioca flour
1/2 c ground flax
1/2 c lentil puree (optional)
2 t Xanthan gum
1 t unflavoured gelatin powder
1 t Italian type spices (oregano, basil, etc) (optional)
1 t stevia
1/2 t salt
3/4 c hemp/nut milk
2 T olive oil
1 t cider vinegar

Blend yeast, flours, gun, gelatin and seasonings (if using), sugars and salt on low. Add warm milk, oil, and vinegar. Beat//knead 2 minutes - Dough will be soft, if too stiff, add water 1 T at a time.

Shape "rounds" by rolling dough out on floured counter (use rice flour) and cutting out circles with a glass or other round shape. Let rest 20 minutes on baking sheet. Bake approx 10-15 minutes at 425 degrees.

Suggestion: I make 1/2 - 2/3 of the recipe without spices, then add spices to the last portion for flatbreads or savory bread. The plain rounds make great toast, pitas (slice open when warm), and mini sandwiches. Freezes well, and the recipe can be doubled.

Delicious!!!

hspenser
Veteran Member


Date Joined Dec 2005
Total Posts : 544
   Posted 7/8/2008 10:58 AM (GMT -6)   
has anyone found a company or had any dealings with a company that provides pre-made (probably frozen) gluten free meals...maybe a mail order type thing?

dx IBS 1999   UC 2000   CD 2001
Tested BIOGEN TYSABRI (gave me 2 years of remission)
currently on Low Dose Netroxene (started Jan. 19, 2007)...against Dr's wishes, he was pushing for Remicade.  Stopped the Naltrexone July 28th...started Humira Aug 31st, 2007...current dose two shots every other week.
Crohns is currently active and has been since April of 2005
51 yrs old

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