My wife was diagnosed with celiac disease about a year ago. I'm the main cook in our house, and have been poking around ever since for food prep ideas. The commercially available gluten free products are mostly pretty boring for a committed 'hound, not to mention expensive. And one can only eat so many salads. We'd like to keep eating old favorites as much as possible, and I'd like to hear what others have come up with to get a handle on the problem, and share ideas.
I have been experimenting with non-wheat flours, and have had good luck with lentil flour, available in Indian food sections, both for breading (e.g. fried chicken) and as a thickener (e.g. bechamel).
I have also read in various places that many/most?? soy sauces are actually not a problem. Similarly, and amazingly, I have heard that bread made with levain (true sour dough, which most SD bread isn't) is actually OK-- something about how the wild yeast affects the gluten. We have a local baker who uses levain -- she has tentatively experimented with eating small amounts of his bread and has not experienced pain. So take it FWIW -- her celiac may not be as severe as others.
What ideas have you come up with for a more satisfying gluten-free diet?
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