To "Newbies" Starting the GF Diet (Updated) 2025

[Dee]

In recipes that I have posted using the dry herbs and seasonings, always check labels, as some are "NOT" gluten free.
I Use Tone's and McCormick but always check the labels.
Dairy Free Milk:
I personally use So Delicious Unsweetened, Original Coconut milk.I use in things like mashed potatoes, if I need to make a cream soup like, chicken, celery, or mushroom. Basically in anything that requires a dairy free alternative milk. There is also, Almond, Oat, Hemp seed, milks
Their vanilla flavor I use in things like rice puddings, on cereal, making chocolate pudding, etc..
Dairy Free Sour cream- Violife, Forager, Kite Hill
Dairy Free Cream cheese- Violife, Miyoka, Kite Hill
Dairy Free Shredded cheeses- Violife, Trader Joes, (their parmesan is the best, having the true parmesan taste)
GF Pasta: Dry Tinky'ada brown rice pasta. The key to making it similiar to normal pasta is to make sure that after the allotted boiling time, make sure you rinse it in cold water for at least 30 seconds... Then put it back into the pot that you boiled it in and turn the stove to medium and stir the pasta for a little bit to take excess moisture out of the pasta. This brand holds up well in pasta salads, macaroni salad.
There are two GF fresh pastas- Taste of Republic and Trader Joes. I have tried both and they are equally great!
If you are lucky enough to have a Trader Joes in your area, take the time to browse their dairy area. You will find many dairy free items. I personally like their bread, English muffins, bagels, and hamburg buns. Their GF/DF granola, Coconut Aminos (soy sauce).
Bread- Canyon Bakehouse, Trader Joes
Butter- Earth Balance in the red tub and their stick butter
Oils- You can use coconut, olive, canola for baking. Look for the high heat ones for frying.
The points that I'm trying to express here is for people who have made the decision to embark on the overwhelming, at first GF diet... I remember clearing my cupboards of everything that contained gluten.
Canned soups, pastas, cereals, condiments, my Pillsbury flour, bouillons, etc.. I actually sat on my kitchen floor crying my eyes out. Thinking, almost every staple that I had in my cupboards contained gluten.. I never was one to use processed foods being a scratch cook & baker, so I never had to go thru that grieving process.. You learn quickly to buy things that are on the perimeters of the grocery stores. The fruits, veggies, meats...
You will find that you will be doing more prepping if you have been used to pulling a processed food item out of the cupboard or freezer and popping it into the oven or microwave.. You will be making your own soup bases if you need, a can of cream of mushroom, celery or chicken for a caserole.. Alot of store bought sauces will be a no-no as they contain gluten, so you'll learn how to tweak and make your own.
They have come a long way when it comes to having a good selection of gluten free products, but when you add some of the other intolerances into the mix, it can be really tough.
But, try not to despair, because you have many options when it comes to the foods you can eat & we are here to help. All you have to do is yell, HELP!!!!!!!!
The recipes that I have posted are just a variety of what I make. I do pot roasts, whole roasted chicken, pork chops, meatloaf, (yes, they have GF/DF bread crumbs), stuffed peppers, cabbage rolls, spaghetti & meatballs, beef & chicken stews, a hearty vegetable beef soup, chili, chicken noodle, broccoli, asparagus, navy bean, potato...
I have rubs & marinades that I've converted. Scratch b-b-q sauce recipes.
Ending for now, you'll find that your new way of cooking using spices and herbs (fresh or dried ) trying new vegetables, is going to enhance the flavor in everything.
Adding more extracts, dried fruits, fresh fruits to baking will over ride the bland taste of the gluten free flours..
So, don't be shy!! We all were walking in your shoes, not that long ago and we're eager to lend a hand!









Dee

[Polly]

Dee,

Everytime I read this, I think what great info it is! Perhaps Tex can make this a "sticky" at the top of the Recipe Forum so that it doesn't get lost in the "bowels" (pun intended) of the Forum, and you can add to it as thoughts occur to you.

Tex, whaddya think?

Love,

Polly

P.S. Thanks belatedly for the GF flour email. Can you add that info to this post?

[tex]

Hi Polly,

I had the same thought, so I "prioritized" this topic right after Dee originally posted it. That way, even though it's not a "Sticky", it will always remain at the top.

Thanks.

Love,
Tex

[Dee]

I no longer mix my flours since things have improved in so many ways for us. I use Better Batter GF flour mix. This one has the xanthan gum already in it.
You can still use the mix below if you like that option.

This is the one that I use for baked goods & coating on chicken, round steak, etc., anything you'd like to sear in some extra virgin olive oil, and then bake off in the oven.
1/4 c brown rice flour
1/4 c arrowroot or cornstarch
1 c potato starch
1 c tapioca flour
2-1/2 c white rice flour.
Blend well in a gallon size ziploc bag or a plastic container.
Keep in the refrigerator.
Now remember, You have to add a binder to GF flours. I use xanthan gum
For cookies: 1/4 tsp per c flour
For sweet breads, cakes, muffins: 1/2 tsp per c flour
For breads or rolls: 1 tsp per c flour
Also, when using the GF flour blend as a coating always add, garlic powder, onion powder, dried rosemary, thyme, paprika, salt, pepper, etc., to the amount of flour blend used.

[Dee]

Checking In!!
Does anybody have any questions???

Love
Dee~~

[Dee]

GFLabeling
There are long lists of ingredients that are allowed and those that are not allowed on a gf diet. In reality, since the Food Allergen Labeling and Consumer Protection Act (FALCPA), took effect in January 2006, label reading is simple. FALCPA requires that wheat always be labeled clearly, but it does not cover barley, rye, or oats. This document discusses products that would be gluten free in ingredients, and does not speak to the potential of contamination with gluten grains during processing and manufacturing.
For all meat and poultry products: any plant protein (wheat, barley, rye) will be listed. Meat and poultry are regulated by the USDA, and on 1, 1990, FSIS published the final rule, Ingredients That May Be Designated as Natural Flavors, Natural Flavorings, Flavors, or Flavorings When Used in Meat or Poultry Products. The rule stated that any plant protein that was added to a product must be listed. Therefore, for any meat product, read the label, and if the words "wheat, barley, or rye" are not present, the product is gluten free in ingredients.
For all other food products, regulated by the FDA, here are the seven words that should stop someone from eating a product immediately if they have CD: wheat, barley, rye, oats, malt, beer, natural flavors---for some of these, it means the product has a gluten protein that causes the autoimmune reaction of CD, for others, the ingredient should be investigated to determine if it is gluten based or if it would be safe for someone with CD.
1. Wheat---avoid everything with the word "wheat"


Wheat contains the gluten protein called gliadin, which causes the autoimmune reaction in those with CD. Wheat is not safe on a gf diet. All wheat should be avoided. FALCPA mandates that wheat always be listed, if present. That is, wheat can never been hidden in any ingredient in a food product. For example, for hydrolyzed protein, the label will say "hydrolyzed wheat protein," or something similar, if it is wheat based.

2. Barley---avoid everything with the word "barley."

Barley contains the gluten protein called hordein, which triggers the autoimmune response in those with CD.. Barley is not safe on a gf diet.

3. Rye---avoid everything with the word "rye"

Rye contains the gluten protein called secalin, which triggers the autoimmune response in those with CD. Rye is not safe on a gf diet.

4. Oats---avoid everything with the word "oats", unless certified gf oats

Oats contains the gluten protein called avenin. In the majority of individuals with CD, avenin does not trigger the autoimmune response that gliadin, hordein, and secalin do, and therefore, in theory, oats are safe for those with CD. However, contamination with the other gluten grains during processing has been shown to be high in the commercial market, and commercial products with oats or oat flour have a high chance of having been contaminated with the other gluten grains. Therefore, they are not safe for those with CD. A product made with certified gf oats would be considered safe.
There are a small percentage of those with CD who will have an autoimmune reaction to avenin (like they do to the gliadin in wheat); it is important for anyone who is eating gf oats regularly to have antibody tests to ensure that they are not one of those individuals.

5. Malt---malt is nearly always barley; check source if not indicated on label

If "barley malt" is listed, the product should not be consumed. If "malt" is listed, it is likely to be barley, but check with the manufacturer (there is corn malt) if you really would like to use the product. If its not from a gluten grain, then it would be safe.

6. Beer---beer is made with barley and should be avoided

Beer is made with barley, and therefore not safe on a gf diet. If a product is made with gluten free beer, it would be safe, but as of June 2008, I’ve never encountered a commercially available product made with GF beer.

7. Natural flavors---check on any product with natural flavors

Natural flavors can have barley, and must be checked on. Most natural flavors are likely gf, but it is possible that barley is present and therefore, the product should be checked.
"If you have concerns about manufacturing contamination practices contact the company or if in doubt
do not use the product."

[Dee]

There is no gluten, dairy or soy in the recipes.

[drdeb]

Dee,
This is terrific info.
Thanks again,
Deb

[Lucy]

Dee,
YOU are wonderful! Thank you so much!
I do the rinse bit with the same pasta, but haven't done the rinse long enough, probably, and I've been throwing it into a big glass bowl immediately after rinsing, but from now on, I'm going to try to throw it all back into the pot, and keep it warm. Shucks, the stuff really doesn't last long enough around here to get cold! Ha!
Thanks again, Dee!
Yours, Luce

[Dee]

Deb,
Sorry it took me so long to reply, but I just got back from a 10 day stay in sunny Florida!!!
You are quite welcome and I hope the info & recipes help you get a start..
Luce,
Good luck with the pasta tip! You will find that it really does help in eliminating the excess moisture..

Love
Dee~~~

[katbox]

WOW! thanks so much Dee, this will help a lot when I start going gf!

I wanted to ask...do you have a shopping list, not necessarily for baking, but for getting started on using gf ingredients for cooking especially using some of your recipes?!

Maybe a starter kit for going to the grocers?

I would really appreciate it.

hope you had a wonderful holiday season.

[Dee]

Hi There Kat!!!!

[Dee]

Hi There Kat!!!
Give me a list of what you "normally" ate and we'll go from there.
Like what staples did you always have on hand, what soups, spaghetti sauces, condiments, broths or bouillon, etc..
We already know that all purpose flour is out, so you'll have to either buy a premixed flour blend or make up your own.
That pie that I showed used white rice flour, potato starch & tapioca starch as the base.
I figure this way you won't get overwhelmed starting out.


Dee~~~

[katbox]

thanks Dee for the quick response!

well, I make a lot of hot dishes using campbell's cream of chicken soup, cr. of mushroom, ground beef, 1% milk, egg noodles.

I make a lot of breakfasts on weekend...eggs, milk, shredded cheddar cheese, onions, toast etc.

I make pot roasts with beef boullion, fresh vegies in crockpot mostly.

sandwiches....salami & cheese, pb&j, egg salad

pork chops browning in butter with flour and then bake adding fresh vegies.

I eat a lot of toast myself with butter. sometimes honey.

I also created a kind of quick hot dish by accident for when me and my guys go ice fishing:

mac & cheese, and stuffing and some kind of vegie. these of course are processed (stove top stuffing).

it's quick and easy and they love it...for thanksgiving I make from scratch the stuffing and make soup using the bones from the turkey...adding vegies of course! I do this not just on thanksgiving, but a couple times a year. we like soup around here and home made is the best as I'm sure you know!

Maybe you could give me a quick list of flour, butter, spices subs to get me started? I would really appreciate it. I shop at a County Market mostly, but there are some trader joes kinda close.

what do you think of organic? I work for Aveda Corp and we do have a restaurant on site that offers organic foods. I sometimes buy organic eggs from them...they're great!

anyway thanks for anything you can give me as far as a list for shopping. since this is all very new to me, I am going later today and would like to have a base for items listed above if you can!

later-kat

[Dee]

Okay! I'm assuming you are just going to eliminate gluten starting out, right????
All campbell's condensed soups contain gluten, cream of mushroom, celery & chicken.
As far as the noodles, You are going to have to look at your grocery to see if they have a GF section.
If they do, look for Tinky'ada brand brown rice pasta. They make it in spaghetti, penne, and fetticinni.
I use the fetticinni as my noodles when a recipe calls for noodles. If not, your local HF store or Whole Foods, Trader Joes carry them.
Toast is out unless you are purchasing GF bread or making it yourself.
Bouillon- Herb Ox is safe, but contains dairy. I personally use Better Than Bouillon or Kitchen Basics.
Herb Ox & Kitchen Basics you should be able to purchase at your grocery store. If you add any dried herbs or seasonings to your pot roast, make sure you read the labels on them. Tone's Brand & Mc Cormick will clearly list gluten.
Sandwiches, like I stated before about GF bread. Boars Head lunch meats, Oscar Mayer do not contain gluten, Hillshire farms, but they do contain dairy.
As far as your flour that you use to dredge your pork chops, cube steaks, etc.. Your going to have to change to a premix GF flour blend or potato starch.
Mac & Cheeese is out unless you use GF pasta shells & make your own.
Stuffing- Stove Top is out! You can find already cubed GF bread made for stuffing at your local HF store or Whole Foods.
Or make your own cubes out of GF bread.
Earth Balance butter, Fleishman's Unsalted, Blue Bonnet
Flours, potato starch, white rice flour, tapioca flour, sorghum flour, garbanzo or fava bean flour, brown rice flour.
For thickening of soups, gravies, casseroles, etc.., I use sweet rice flour.
Organic is great if you're buying the meats. That way you know that the meat hasn't been injected with anything that may cause you problems. I personally don't buy organic all of the time as far as fresh vegetables, fruits, etc....
Get use to reading labels. They now have to list the 8 known food allergens and products made in the US have to list them on their labels.
Condiments- Heinz ketsup, Plochman's or French's mustard, Hellman's Mayo, Vlassic pickles, Black & Green Olives, Smucker's jellies, Bush's original baked beans, Crisco, Domino white and brown sugar, Sweet Baby Ray's b-b-q sauce, Golden Griddle pancake syrup or pure maple syrup, Classico or Barilla pasta sauce...
Let me know what I've forgotten because the list seems to be endless and I'm just getting started.
Dee~~~~