Are you wheat gluten sensitive? and if so how do you get your grains in this wheat gluten saturated world?

Eating compliantly with the grains that I can have on GTD.  Basmati rice, quinoa, amaranth, millet.   And always, always checking the labels in this wheat gluten/sugar/corn/pork saturated world.

Debra

I don't eat a lot of grains.  Rice, quinoa, amaranth, millet and buckwheat would be my
options when I do eat them.

It goes beyond wheat gluten.  Gluten is found in barley, rye, spelt, kamut, and oats although not really considered a gluten grain often are cross contaminated by gluten..

There are gluten free oats, but not all gluten intolerant individuals tolerate oats at all.

And then of course, you can use almond flour...any nut flour or compliant bean flour
in recipes.

I have been gluten free for 4 years. I find it makes life easier in a way by eliminating a lot of food I could be eating that would be fattening anyway! I guess the BTD and GTD do that too. I eat rice, quinoa, wild rice, buckwheat, and amaranth and keep a wide range of different flours in my freezer to use. I used to eat a lot of popcorn, but it is a toxin on my SWAMI. I had a feeling it wasn't that great for me. We can also eat millet, although I don't tend to eat that. Things like beans, lentils, and peas are a really good option, plus root vegetables that are compliant. I haven't been eating oats, but I bought some gluten free oats to try out.

I make this type bread using my grains, seeds, legumes.....even sprouted if I feel like it
focaccia
http://lowcarbdiets.about.com/od/breads/r/flaxbasicfoc.htm

I do not use as many eggs though

I have only become gluten sensitive in the last few month.  Hoping when I have been on the diet for a while I won't be anymore.  I'm not getting a lot of grain, usually just with my cereal in the morning, occasionally I have peanut butter on gluten free bread.

I pretty much just stick with rice, rice, and more rice.  Basmati rice, cream of rice, rice flour...  If I go out to eat I usually choose TexMex type food, since the corn doesn't bother me as long as I don't eat it very often.  I eat lots of black beans (almost every day, made into chili).  And when I feel like having a treat I make brownies with almond meal.

I use very little grain- a few servings pr week.
I am NOT a real Coelic but I do get sensitive if I eat too much spelt.
I tend to eat a  little ( less than one serving pr day ) oats, quinoa , millet and rice during the week- and then a little spelt based stuf in the weekend.
That is a  good balance for me.
I just eat veggies in stead of bread

Job's tears and quinoa for the most part. My SWAMI has me on very low grains with extra fiber from vegetables (live foods). Rice when eating out, as the best of what's available, if I have grain at all.

The only grain I am truly sensitive to is corn.  I get stuffed up for 3 days and my face gets puffy.

I love rice and always had since I was a kid.  That is my grain of choice and the one I eat every day.

At home for noodles and bread I use spelt.

When out & about, white bread doesn’t give my any negative reactions.  I stay away from whole wheat, mixed grains, and rye.  I can eat the standard Semolina noodles when I’m out without any negative effects.

I also eat millet, quinoa & oats.

I’m one of the lucky ones, I guess, except for that awful dreaded corn.

I voted yes, because of the white lines on my fingers. I have a lot of white lines and do my best to keep all grains including wheat at a minimun. My older sister has been tested and she shows sensitivity.


If I eat grains, I try to limit them to rice, brown being the best choice. I'm finding that I don't care for white rice as much anymore. Will occasionally have oatmeal and corn. Corn is not exactly good for me as an A nonnie, but found that it is better for me than wheat.

I keep my consumption of grains to a bare minimum--mostly rice, gluten-free oats, amaranth, quinoa and millet, as well as the occasional slice of ezekiel bread--and eat the food plan as presented for Os in the BTD Arthritis book.

I try to stay away from processed foods of all kinds, and cook 99% of everything from scratch. Eating out is limited to three or four times a year, and I try to go to places where it's possible to get some kind of meal that's semi-compliant.

Reading labels is an absolute necessity. Any time I haven't done it, problems ensue.

It can be tough living in a world full of industrialized, adulterated food choices. You have to be patient, smart and willing to be inconvenienced to get what you want, but it's well worth it in the long run. I would NEVER go back to the way I used to eat. I love the BTD way too much to ever return to the SAD now!

I used to be sensitive to corn when I was on BTD but now it seems to be spelt and rye that I have to keep to a minimum. So if I want bread that will be my portion of spelt either that or some hard to find gluten free crumble-at-a-touch-thing only good enough for salad. I can make some porridge out of teff, quinoa, millet or buckwheat no problem. Occasionally some oats too. They have a technique how to make a decent sandwich from oats that doesn't crumble intolerably.
The symptoms I have had are bloating and nocturnal nausea - I wake up having to through up. Happens pretty rarely but I associate it having too much spelt or rye. So voted yes. Can't have any wheat at all as I get some instant reaction. My blood was screened for celiac some five years ago but that didn't lead into anything but I guess I didn't have much gluten at that time. Maybe some rye.
Oh yes I can have rice of any variety once a day.

Proto, how do you do with flax?  I bet you could make something non-crumbly-at-a-touch if you use a mix or rice, flax and oat flour.  

Have you tried this?

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1163

My little Explorer loves carob cake with almond butter spread on it.

I also eat very few grains. I do have some rice and quinioa and cook with rice flour (sometimes with quinoa flakes mixed in.) I've  been meaning to try millet as well, but I haven't done so yet.

Since I'm not sure which of my kids are Os and which of my kids are Bs, I've decided not to introduce rye or buckwheat, as those wouldn't be good for the Bs. There are enough grains that are safe for both Os and Bs so I serve those to my family.

I've tried the GF oats in the past and I did NOT do well on them. I may try rye in the future (just for myself, for when the kids eat spelt challah) but for now I'm sticking with a gluten free diet.

I'm not celiac, but don't do well with grains. At first I thought that Os could eat rye & oats, but they don't do well. SWAMI says no to them!
I eat rice, but have to be careful or I get cravings!  I should join the "No Grain Girls," but find a few portions a week are about right.

Quoted from Ribbit

Proto, how do you do with flax?

Fine, but I think flax is an avoid for Explorers. Camelina would be better but it's a bit hard to get. Has probably too strong taste for a cake but I kind of like it. Must try it if I get my hands on it some time.

I have no idea if I am gluten-sensitive.

How does "gluten-sensitivity" feel? What are the symptoms?

it varies depending on the individual....
use the search feature on the website main page....
read about other G Sensitive people s experiences and symptoms.

Oh, no, is flax really an avoid for Explorers?!  I didn't realize that.  *sigh*  I should go back and review the list.

I was happy to get it back in my swami!

I've been baking with it because I thought it was something we could all have.  I may have to go back to baking two batches of things again. *sigh*

Quoted from Ribbit

Proto, how do you do with flax?  I bet you could make something non-crumbly-at-a-touch if you use a mix or rice, flax and oat flour.  

Have you tried this?

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?1163

I want to copy that Recipe, but it doesn't continue with directions after "stir altogether quickly".

How long does it bake, and at what temp?

Yeah, I'm sorry about that.  Somebody else pointed that out to me, but all my recipes are still packed from our recent move so I can't go edit it and make sure I have it correct.

I bake it at 350 till it's done, which kind of depends on what size/depth pan you use.  You know, 20-30 min. ....or if you're making muffins, about 15-18 min.  Just keep an eye on it.  It's worth making.  I do it in a bundt cake pan.

I added that to your recipe.....