Gluten Free Update

[smartcarkaz]

Here's an update on my progress, or lack of....

karenlawrie.wordpress.com/2...

Have a wonderful pain free day (if possible!!)

Karen xx

[Hidden]

Hi Kaz

You are doing marvelously my friend to venture into something new and yes! I can understand and feel your frustration when looking and checking for gluten free goods. I did something similar in a different supermarket last year at the prices of gluten free produce!!

It's a move I've been pondering about myself for 18 months............. but I'm weak and just can't give up my goodies

Well done you for giving it go and here's some supportive fluffies for you

{{{{{{{{{{ KAZ }}}}}}}}}}

xxx sian

[clare_hart in reply to Hidden]

Oh God, my FODMAP list says I can have gelato. SO I went out and bought the Hagen Das lemon variety. I ate the whole pint. I kept saying I wouldn't I just made myself a single serving and cleaned the dish, then thought, I'll just have a couple bites more. Talk about weak . . . I was uhm disgusted, but oh well. I won't buy it again unless I have 3 other people to share it with at one time!

Maybe.

I'm the same with those chocolate cookie on the outside, mint inside cookies. They started here as Girl Scouts cookie "thin mints." I'd love to give them my business but I don't dare. They have shortbread which I like but just not as satisfying.

[smartcarkaz in reply to clare_hart]

Ooh yum, the only half decent ice cream I've found I can eat is a supermarket own brand one, toffee fudge, yum!

Really struggling today, my fibro is so bad I've no energy to cook anything other than plain fish and homemade wedges with salad. There is so much I could eat but my symptoms are my biggest barrier.

I love shortbread too, but not the gluten free stuff. Its a shame the diet isn't working, I really wanted to be part of some research that could have some answers, although it seems it works for some and not others.

This week has been tough, my wife just started training to be a train Conductor, my kitty is starting chemo and I'm left with a 30 hour a week job, a flat to run, housework and pet care.

Sorry to moan.

Are you on facebook? It'd make it easier to stay in touch with our progress, or lack of hehe Xx

[Hidden in reply to clare_hart]

Sounds lovely and you're allowed to treat yourself now and again

I call it rewarding myself for achieving things

I am weak around sugary foods full stop especially Hobnobs.......... it's the oatyness and the honey which makes me keep nobbling the hobnobs.

I can't just have one or two, before I know it half packet will be gone

Naughty and disgusts me but hey! I don't do it everyday

I love ice-cream too and cookies.............. my mouth is watering at the thought of it all

[clare_hart in reply to Hidden]

Jus' my darlin' - doncha ever feel like yer alone!

[smartcarkaz in reply to Hidden]

Its all so expensive, and so fat and salt laden, I miss food I can make with fibro limitations and still enjoy xx

[Hidden in reply to smartcarkaz]

I am going to invest in the flour so that I can try to make my own bread. I love making bread so relaxing

My Landlord is going to be making our kitchen 'sian' friendly next month so I will be able to bake again YAYAYAYAY I will finally have some workspace in the kitchen just for lil ole me

When I eventually achieve this I shall post a pic and let you know how it goes

[clare_hart in reply to Hidden]

Today I bought some linguine made from corn and quinoa flours. Can't wait to make it with pesto, red pepper, black and green olives, some grated swiss cheese, and romano cheese sprinkled on top. Those are all on my OK foods list. Most cheeses are off limits. I don't know why swiss is OK. Maybe because it's a harder one than like cheddar.

Anyway, I made that brownie mix last night. It only calls for 1/4 cup oil and 1 egg, so that's almost fat free compared to most. It has semi sweet chocolate chips and chocolate liquer in it! It uses rice flour so it's just a tad gritty, but the flavor is so good you don't even notice it.

[Hidden in reply to clare_hart]

The linguini sounds different and I wonder if such products can be found over here in the UK. I used to love pasta before I realised my IBS didn't

I some fab pasta dishes I used to make that cost little and tasted good and I do miss it.

I make very good brownies with regular ingredients so maybe it's time for me to experiment, if I succeed I shall post the recipe

[clare_hart in reply to Hidden]

I'd love to get whatever recipe you come up. Once I finish my present brownie supply in a few days, (assuming I can keep it to one a day, sharing with my roommate) I might try myself. I hope someday they find a way to make non-wheat flours smoother. Rice flour is so often used and it's always gritty in things like the brownies.

[TheAuthor]

Thanks for the update kaz. I must admit that I find it difficult to imagine what life is like without straight forward fibre in my diet? This is obviously and genuinely a tough thing to do!

Good luck

Ken x

[smartcarkaz in reply to TheAuthor]

Thanks Ken. Hope you're well? Xx

[clare_hart]

Hi kaz. Trader Joe's here in the US has a gluten free brownie mix they tout as the best they have found. I have a box I haven't made yet. I plan to make it tonight. You have similar stores in the UK like Partridges and Bazaar Foods. Maybe they could find out from Trader Joe who makes it for them. But let me taste test it first! I've tried several gluten frees and only one comes close to acceptable. Betty Crocker which surprised me. But even that one is a bit disappointing, which however did not stop me from enjoying it. I guess there is no great substitute for wheat flour in most baking, but I''ll let you know.

[Hidden in reply to clare_hart]

That sounds awesome!!

[clare_hart in reply to Hidden]

It was. Is. Uhm, I really didn't eat it all right away. I described it above a few posts. I want to see if I can find a recipe that comes close and adapt it to the changes that Trader Joe made for theirs. I'll let you know.

[Hidden in reply to clare_hart]

I feel a little jealous

I find brownies moreish too............ well anything with dark choc in really

Looking forward to trying your recipe when you have finalised it