Thanks for the tip about
the rice pasta...as the others I've tried are terrible. Why are you considering oats to be wheaty?
I've been GF for 4 years because I've found it really helps my UC - I also didn't test positive for celiac, but gluten can be an irritant for me. And it's really not difficult! Once you get used to not eating wheat/gluten, you just stop seeing it as an option, and it's less and less of a temptation (especially if you remember what can happen when you DO eat it). Here's what really helped me:
- Tinkyada rice pasta (no other rice pasta compares!)
- Pamela's cookies and pancake mix. Yum.
- Deland Bakery - based in Florida - (our local Whole Foods carries them) has the BEST bread I've ever found. Good toast! Once you've got that, the rest is cake ;)
- Watch for wheaty-y products - like soy sauce, oats - that you can definitely find alternatives to
- As unclebubba says - keep a store of GF flours on hand so you can easily replace them in recipes
Glutenfreegirl.com (mentioned below) has great recipes. http://www.latartinegourmande.com/ has beautiful GF food for inspiration, and The Gluten Free Gourmet has several cookbooks that have been terrific.
Once you get used to a GF diet and find foods you are truly excited about (rather than always feeling like you're not permitted certain things), it stops feeling like deprivation. Good luck!
Left-sided UC Dx'ed 2003
Remicade every 10 weeks, Chinese herbs, fish pills, D3