Going gluten free?

Iv`e read on numerous internet sites that gluten sensitivity is behind a lot of modern ailments, especially thyroid conditions. I`m trying a gluten free diet just to see if there`s any improvement in my thyroid function, but gluten free is not only hard to find, but so much more expensive than regular food. I`m on benefits, so this is really a problem fro me. Is there a cheap way to avoid gluten?

49 Replies

  • Don't buy the ready-made gluten-free products - try to make your own. Which products were you thinking of ? Try to make things from scratch as the things you buy ready made are still processed and contain unwanted ingredients..... a bit like low-fat yogurt - OK they take the fat out and then add sugar - not good :-)

    It's just a different way of eating. There is a HU Gluten Free Guerillas - perhaps you could find some help there....

    Hope all goes well....

  • I do agree with you about the cost - it really is pricey, and to be honest I found that (for example) the bread from some of the shops still gave me symptoms (stomach pain etc) so I now don't buy any of the processed foods advertised as gluten free like cakes or bread or cereals. I do buy rice flour or gluten free flour and it is possible to make cakes and pastry etc. from that - I do a mean sausage roll!! You just have to buy fresh ingredients like plain sausage meat and add seasoning then use the gf flour (available from most supermarkets) to make the pastry. However, whichever way you do it, it will probably still be more expensive than 'normal' food and it takes time - I don't work and my kids are grown up so I have time to do this but if you have a busy life, it will take a chunk of your free time. If you Google ' A Girl Called Jack' she has some amazing recipes on a budget which you could adapt to be gf.

  • Don't buy loads of sugar-loaded gluten free cr*p. The key is cook for yourself - my food bill is £25 a week - I eat meat, fish, eggs and veg. It's not hard to avoid if you don't think about what you can't have but think about what you can have x

  • I make my own bread and I make cereals for breakfast out of things I buy, like rice krispies, wheat free and gluten free cornflakes add mixed fruit, nuts and seeds, chia and ground flaxseeds, buckwheat. Its expensive at start but once you have ingredients you can make so much food! I make my own yoghurt with yoghurt maker and kefir from kefir grains and lactose free milk. I make my own breads I bought a few Bob's Red Mills gluten and wheat free flours. There are loads of recipes online. It took time to get used to doing some things but it is well worth it. My digestive system is so much better. Waitrose do their own flours also but to be honest, it is so nice to bake with other types and gives variety of taste.

  • Hi Jennyfluff,

    great idea to mix up your own breakfast, but others please do be aware that the brand name rice crispies contain gluten ( I know - so many things that should not - do apparently it keeps them crispier for longer - I called and asked when I found out a few years ago when first trying to go Gluten free and failing miserably)

    I would also like to suggest something slightly radical to the UK / US palate, and that is to avoid breakfast cereal all together - so many cultures do not eat cereal for breakfast and do rather well on it. It is a wierd habit to break, but I feel a lot better for it.

    I do still have cereal - just not for breakfast - I have it as a snack.

    Do also be aware that the gluten free prepared cereals do NOT have any fortifications, so be sure to replace all the vitamins and minerals you got from your other cereals (ideally through fresh fruit, meat and veg) For some reason they are not required to fortify their cereals if they are gluten free, which means you are essentially eating empty carbs, so another reason to not eat it for breakfast :-)

  • thanks lovely, I only buy gluten free and wheat free cuz I am a celiac also. I usually have high protein in the form of buckwheat in my cereals I make for myself, adding nuts etc, brazil nuts have the selenium in them and I fortify my diet with EFAs, Vit C and D plus B complex. I make sure I eat protein every day, either fish or chicken once a week I have beef or pork. Buckwheat is great for protein and fibre. I pour on ground flax seeds also. I only eat three meals a day and try really hard not to snack at all other than veg and fruits. It has taken a while to get my gut in order with the thyroid naughtiness thrown in. I have discovered Leptin also and what it does in our bodies, it is very interesting stuff. So sticking to a very good healthy diet with no snacks or pop or chips (crisps) or anything like that. It has been a hard slog but I do feel much better for it, now I am working on my thyroid meds to get that in order.

    Found it hard to cope with T3 as I always plummeted later BUT I could think straight for the first time in YEARS.

    Don't like the weight I have gained it is really odd.

    Anyway thank you lovely appreciate you taking the time to reply to me, very kind of you to look for us all.

    Cheers :)

  • Hi jennyfluff,

    ooooh - I am intrigued, I vaguely remember Leptin binding to NPY neurons, something to do with being Hungry / storing fat -- acts differently in those with Eskimo genes? - Is there a way to address this with food? I thought it was just genetic?It was a long time ago that I learnt this so could all be wrong, or badly remembered...

    sorry - science nerd on the loose - need input! :-)

    I love seeds, flax, hemp,punpkin - all of them, the family not so much, so when I get the time I make some bars up and freeze them, so I can snack - goot to know it might be doing me some good :-)

    I am Hypothyroid, and only recently (thanks to Louise on HU thyroid UK forum) found out I was taking it wrong - I took it with food as the doc and the pharmacist said - she advised to take it without food, 4 hours from iron or calcium, and I have gone from 150mg to 100mg ina a month or so - brilliant. Before this website I had no idea there was anything other than levothyroxine that I could do for my thyroid - I love this place :-)

    I am a snacker, I am afraid, I cannot manage a lot of food at once, not even chocolate:-), but I am fortunate in that I only put on a couple fo stone when pregnant and the breastfeeding took that of. Hoever I am also unable to absorb some vitamins ( pernicious anemia, treatment started this year but had it for at least 3) so my concern is always to try and get enough nutirent into me.

    I am on a lot of pain killers at the moment and htey make me feel sick, so I find it hard to eat anything, and do worry about getting enough nutrients, and then there is the suggestion that gluten stops you absorbing nutrients so every time I succomb to some bread I feel I have let myself down, nutritionally, so a good gluten free bread recipe would save me a lot of worry :-)

    I would love to know more about your finding on Leptin, any links etc would be greatly appreciated if you have the time.

    Big Hugs,


  • en.wikipedia.org/wiki/Leptin

    this is interesting... in other research they state it has an affect on the thyroid.


    These are quite good sources. they say, protein for breakfast, lower carbs, only eat three times a day, lots of veg and fruits if need to snack.


    You might find this interesting lovely!

    Big hugs back at cha lovely.

    Will keep my eyes peeled for others.


  • yes please - any links to trusted sites would be good. There are lots out there and I have tried a few, but if you know of a site with good recipes I would love the link.

    Thank-you :-)

  • there is research that states when we become leptin resistant, we don't know when we are full.

    Seeds are very good for us, it's great you eat them!!! me too, I love putting them in my home made breads, I ground them down if they are for anyone else though in case but check first they aren't allergic.

    That's great you managed to lose the pregnancy weight through breast feeding!!! I never did... stayed wobbly for a long while.

    I am sorry you are in pain lovely, there is nothing more debilitating and a catch 22 situation because of feeling sick!! Bless you love.

    would you like a good site for gluten free cooking??

    I got myself a bread maker and I make my bread in that. It turns out great!!

    I didn't know about the food thing with the Thyroid meds... I have been taking mine with food. I won't from here on in, I knew about the supplements.

    I almost gave up on the T3, just felt so rubbish after I came down from it, perhaps I need a more sustained release one.

    anyway, hope this helps!

    take good care lovely I hope your pain subsides soon!!


  • Spelt flour is not essentially a gluten free flour, often can be tolerated well, has the taste of wholemeal flour too, rice flour is good for sauces cakes etc!

    A loaf of spelt flour some nut butter, (I like almond, more expensive than peanut) and have one slice a sometimes with toast, and some fruit before hand, makes a good breakfast. Normally a poached egg on toast at breakfast, never been a cereal lover tho.

  • To be honest, snacks and cakes made as Gluten Free versions are not only costly but they are full of sugar and loads of other stuff.

    The bread you can freeze and take it when you need it (genius are good)

    Main meals - most of the supermarkets have a range if sausages burgers etc where there is no wheat added, if you use cooking sauces, many of them have no gluten in anyway (my favourites are the Lloyd Grosman ones)

    You need to check labeling all the time especially with meat products with sauces on. You get used to it very quickly.

  • Have to agree... if you want to buy gluten free bread genius is very good... seeded batch is nice

  • Gluten free is available in nearly every supermarket now... just have to find the section... best thing you can do though, is to completely change your diet rather than substituting wheat based products with gluten free varieties which, frankly, never taste as nice... I cut out bread completely (which I reckon is most people's problem)... felt loads better for it... try yoghurts, omlettes etc for breakfast.... theres a book called clean and lean by james duigan thats really good... his recipes are quite expensive if you follow it exactly but his way of eating doesnt contain alot of gluten so it may spark some ideas... I lost alot of weight on it and felt much less tired... i have hypothyroidism

  • I do agree that a lot of GF manufactured foods are expensive. When you read the ingredient lists they can go on forever!! I was wheat free for 15 years and bought rye bread and rye crispbreads, no good now since I discovered as a hypo thyroid that I had very raised TPO antibodies and realised I needed to go GF and lacto free. There are lots of recipes on line and you will need to experiment a bit too.Do you know anyone else who is GF maybe make things together helps reduce costs a bit! If you want burgers and sausages I buy at M&S, check the labels but a lot do NOT contain wheat (breadcrumbs) Instead they use rice flour and or potato flour. Potato flour mixed with GF flour and butter/marg makes tasty and filling potato scones/cakes. I find that I need something to fill me up, so I eat large portions of veg and tinned beans such as barlotti, butter beans etc are not expensive. You will have to retrain your taste buds but just think you will be eating a much healthier diet! Good luck.

  • Cutting out gluten really improved my thyroid results (i was up and down before they stabilised). I'm a huge advocate! Like others say, it's not the best approach to just substitute over-processed gluten-free alternatives for the wheat products you used to eat. It's a change in lifestyle. Whole foods. Veg, fruit, brown rice, quinoa, etc. Read food labels. There are loads of resources on the web too, I like againstallgrain.com for recipes and inspiration. Good luck, you're going to feel so much better!

  • Jennifer Esposito has a book out called "Jennifer's Way". Very good book, especially for newly diagnosed. I tried to be gf by substituting gf foods for what I used to eat but it just wasn't doable. Whole foods, cook for yourself, read labels and join the gf guerillas here at health unlocked. Celiac.com has a lot of good info as well. It is tough at times, but it gets easier with time.

  • Bake your own stuff using gluten free flour. Veg stews using gluten free sauces ect...? Thats what Im trying

  • Doves Farm do a range of gluten free flours for bread making and home baking, and there are plenty of gluten free websites/recipes on the net. It is difficult to experiment in the kitchen when you don't feel/have very little energy, but if you can make 2 different things a week, and freeze in small quantities so you always have a couple of slices of bread, or some biscuits you will find that useful, and much cheaper than store bought products.

  • Just stop eating grains completely. You'll probably be Ok with rice and buckwheat (which is not a grain). Most gluten-free fake food tastes like cardboard and contains other nasties. It's hard to start with, but going cold turkey worked for me. I just stopped eating all bread and grains. Luckily, I was never fond of sandwiches, but if you are, you can make wraps with Nori or COS/Romaine lettuce or just eat salad and cottage cheese, or similar for a portable lunch at work.

  • I understand your problem with price. I have gluten free porridge every morning, it's about £3 but lasts 2 weeks. I don't eat bread now, and the gluten free stuff is expensive and pretty horrible. I just buy rice or corn cakes as a substitute, both gluten free and last quite a while, I eat 3 a day. No one needs cakes or biscuits so you don't need substitutes! The tricky thing is gluten in gravy and sauces etc. I just don't have gravy. It can be a pain, but just work around it. If you're making meals from fresh ingredients, you can avoid gluten.

    I've already found I'm less bloated and constipated, too early to say on thyroid issues, but dare I say a bit less achy?

    Good luck!

  • If you are asking about your own gravy, potato flour works very well to provide a bit of body. Surprisingly small amount works well. (Unless you are avoiding all Solanaceae. :-) )


  • Thanks for the tip Rod! X

  • Good Morning, I have gone gluten free and lactose free with milk and as much as possible this year I have been veggie for 25 years , as much as possible I avoid Gluten and lactose free and have much improve , I am a veggie too so slightly easy for me as never ate bread much, It is easy than you think , if you just eat as many veggie products as possible eg Sunday lunch like I have gluten free Yorkshire puds and five different veggie including mash and it is yummy for pudding I have strawberry's and lactose free cream, It is no different in price , I usually go to M and S or wait rose of Morrison Sainbo and Asda Tesco's all have a good range in waitrose and M and s have yellow label sale on most at the end of each day on gluten bread as it gos off , if makes my tummy feel less bloated and I had terrible constipation now I have none, I have gluten free Porridge which is a good filler with flax sees on top and this fills me up until 1 pm , which is a good start to the day , I honesty feel 100% better on it now , I have recently put my husband on it as he has rheumatoid arthritis and other issues he is much improved too.

    good luck xx

  • You've had lots of good advice here already, I can see that. I just wanted to add that the first couple of months are the hardest, and after that it gets much easier and more a way of life. You need to have a clear out of your store cupboard as gluten will be lurking in many things - like stock cubes, soy sauce etc and replace these with gluten free varieties. once you've done this it will get much easier. Reworking your menus feels really difficult at the start, but honestly that just becomes second nature after a while. I like a bit of variety for breakfast so I alternate between yoghurt (home made, very easy and cheap) and fruit, omelette, boiled eggs and gf crisp bread, poached egg on an M&S gf crumpet etc. These crumpets are nice, and the only bread type product I bother to buy - I've given up bread totally and think that helps a lot. Lunch if you are out at work can be challenging so mostly best to take your own. I rely on things like cheese and rice biscuits, and almost always have a banana in my bag.

    Good luck and best wishes.

  • I'd recommend getting tested by your GP before going on a GF diet.If you follow a GF diet before hand itvwill give you and unreliable result. If you are a coeliac you will get a lot of your GF products on prescription, which you should get free in the UK, if you are under treatment for your thyroid. Good luck x

  • Just read your post and I just want to reiterate what rollonsummerrunning said, before paying out for GF food ask your GP to do a blood test of TTG for coeliac disease, but ensure that you do not go on a GF diet before the test. If your TTG comes back positive then you will be able to get a range of GF food on prescription. Having said that they reckon I've got coeliac disease and my TTG is always negative! Let us know how you get on. XX

  • Yes, just give up the the things that are made with gluten AND their substitutes. i.e just give up bread and pasta totally in all forms, and eat more salad and veg instead. Sounds hard I know, I cried when tests said I was gluten intolerant, but several years on I rarely miss any of that stuff and the results are worth it - much less joint pain in my case, and it stopped my weight increasing, but I can't say I've spotted an improvement in thyroid symptoms. Hang out on some of the low carb and paleo websites for recipe ideas. eg we now eat 'meatzas' with a ground meat base instead of pizzas and if you must have bread then you can make a fast microwave alternative with ground almonds and eggs. Yes it does tend to be more expensive - I think the price issue is why government works hard to perpetuate the myth that grains are healthy - but then in my experience nothing is more expensive than being sick.

  • I agree with all the posts above about not buying pre-packaged/made gluten free alternatives to substitute your 'normal' products.

    I went GF approx 18months ago. I suffered with all the classic symptoms from eating gluten. Joint pain, bloating, constipation, tummy ache, brain fog, blurred vision etc etc the list goes on......

    I am hashimoto's/hypo. In 2002 my thyroid antibodies were 1337. In 2012 they were 1100. Not much or a reduction over the previous 10yrs of being on medication!

    This week my levels are an impressive 62.5. I feel confident in saying, going gluten free has been a huge factor in this reduction, along with a good vitamin and mineral regime. All my symptoms has eased greatly or disappeared completely. If I get glutened they come back with a vengeance and bite me on the b**. :-) lol!

    All I can say is ..... Go for it. It's hard at first, looking for hidden glutens but you will find it gets easier as time goes on and you will feel positive benefits health wise. If you use and cook everything from scratch and if you don't swop GF products eg cakes biscuits ready meals etc you may find you lose weight. I've lost 30lbs!

    Good luck x

  • Congratulations on this achievement, W3ndy2159.

    have you managed to reduce medication?

  • Hi Hairyfairy

    I've been gluten and wheat free since March and feeling much better for it. Weight hasn't come off, mind, thanks to what I think is my thyroid conversion problem (have Hashi's) but my gastro tract is much calmer and I generally have more energy.

    I keep costs down because I don't buy gluten-free replacement products. The only thing I get from the gluten-free aisle is muesli from Asda. It is pretty tasteless but the oats are G-free and there is no wheat in it so I chuck in almond flakes (from the Asian shop so cheaper), shelled pumpkin seeds, flaxseeds, and coconut flakes and eat with frozen forest berries and plain bio yogurt.

    I do not buy any of the substitute cakes, cookies, bread, pasta. I just don't eat bread and used to love wholegrain everything. I have rice noodles (Thai sticks or vermicelli-style) if I want pasta. Or I make courgette / sweet potato ribbons, bulk them up with kale or spinach leaves, then plop on a veggie tomato and turkey/beef mince sauce made from scratch and heaped with fresh herbs from garden pots.

    A poached egg on a g-free rice cake or mixed greens is great. It was only a bit of an adjustment to give up my beloved granary bread but the energy boost is well worth it. And, one century soon if I ever get on anything but supplements for my Hashi's, I may even experience the weight loss everyone else seems to enjoy from going gluten-free.

    There are so many G-free recipe bloggers out to help keep you in ideas. Jules Clancy at thestonesoup.com is a favourite.

    Good luck!


  • I dove right in with a reply to this post without seeing that oh so many had already said same thing.

    My TPO has come down from 598 to 205. Last bloods were two months ago so I look forward to seeing more of a reduction.

  • I had never heard that it would help Thyroid function, only that, in people with a Gluten sensitivity or Celiacs, that it could lesson the attacks on the thyroid and could lower antibodies for people with Hashi's. It has not made a difference for me what so ever.

  • This may be the downside for those of us with Hashi's - the inflammation goes down without gluten / wheat but thyroid function remains diminished. I have lost not a pound so don't know what to think. TSH has come down to below 1 from over three but FT4 still only 12. I am on the verge of going it alone with T3 to get my cells getting some hormone and get rid of the three stone I put on over a six-month period before March, when I quit gluten (see earlier reply to this post). The mystery goes on. I am seeing a private integrative doc in Hendon and on a load of supplements too -- the Nutri Thyroid micronutrients -- but surmising I may have a T3 cellular uptake problem. Seeing this doc is far too expensive to carry on but it is so hard to get my endo to not see that ferritin of 47 and FT4 of 12 is not great. T3 is 5.3 but everything I eat just seems to convert to fat on my bod! Grrr. Any ideas out there?

  • Maxi...the inflammation will not go down by going GF, unless you have a sensitivity, allergies or Celiacs disease, same goes for antibodies. Some people have low antibodies just because the immune system has become too weak to produce much. T3 only is the only way i am losing weight now, for the first time since 2010, but i still feel really ill. I'm doing it on my own. Have you had Reverse T3 tests done? I tracked mine for 13 months and they are all too high in range. If your metabolism is low, yes, whatever you eat goes to fat. Do you have Myxedema..an accumulation of Mucin and Mucopolysaccarides as well? You can tell because the areas that are holding "fat" are not able to be pinched. Skin is normally pretty easy to lift. I have this on my stomach and upper arms. Before you do the t3 only, it is advised to get your iron levels up and then again, they may go up with t3. Low Thyroid and Anemia seem to go hand in hand. Have you had your b12 tested? B12 deficiency can be a condition called Pernicious Anemia, which is huge in Hypo and Hashi's.

  • Maxi..I wanted to add that i quit wasting money on supplements..nothing has helped, not even Selenium. I got my D and Iron up to normal and felt no different. It is missing thyroid hormone and immune system balancing that i hope will make a difference. I get symptoms just from having Hashi's. It causes huge amounts of inflammation in the body, which can keep thyroid hormone from reaching the cellular level. You should ask about Low Dose Naltrexone. I have just started that.

  • Tks Faith - will ask about Low Dose Naltrexone.

  • Wow, thanks Faith. Not sure if I have Myxedema so will do some digging. No reverse T3 tests done as yet. My TPO (Hashi's antibodies) reading has come down from 598 to 205 two months after going gluten free. Last bloods were two months ago so I look forward to seeing more of a reduction. I was diagnosed with Hashi's after being treated for three years for Rheumatoid Arthritis - autoimmune too. It was three years of being on all kinds of Big pharma toxins so supplementing a raft of micronutrients and Vitamin D, combined with going GF seems to have helped. I was looking 8 months pregnant with terrible gastro upset before I cut gluten, wheat and sugar out of my diet. I am back to working out 5 days a week as finally have some energy. Before, I felt like I'd been hit by a convoy of trucks. Working to get ferritin level up and will push for reverse T3 and B12 test. Thanks so much!

  • I read an article about gluten and it was called "The Stickiest Substance on Earth". So I can believe it can cause problems.

    There are substitutions like sprouted grains but you can use rice and oats and buckwheat as well.

  • That`s got me wondering if being sticky, could gluten contribute to atheroma on artery walls?

  • Don't focus on "gluten free" foods just on real food. Try paleo diet. Eating healthy doesn't mean expensive and processed food is expensive in opossition to vegetables, fruit, meat, fish... And it is not just the gluten, it is all the chemicals in processed food that are harmful

  • Cant tell you how much better i feel going Gluten free and taking Juice Plus, my tip is make your own bread its so simple...the co-op sell gluten free flour along with Sainsburys, the pasta is fairly priced tho and so is the GF cornflakes (whole earth brand).. Good luck!!

  • Hi hairyfairy,

    Thank-you for your post - this is something I have struggled with for some time myself.

    At first I wanted to cut out gluten, simply because it made my stomach hurt, and bloat - I had no more scientific reason than that - my sisteer had had a test, found she was gluten intolerant (not coeliac) and also yeast intolerant so cut it out and lost 2 stone in a year and had lots more energy, and no bloaty tummy, so I htought I wuld give it a go.

    I staarted reading packets for things I knew contained gluten ( including barley malt, or monosodium glutamate) and was shocked how many things that should not have gluten in them did - for example my husbands dry roasted peanuts which I ocasionally liked to snaffle contain lots of gluten, and so did rice crispeis, and some yoghurts , even some bing powders had gluten in- it was so much hard work.

    I tried spelt flour - as I make my own bread ( well used to before my accident last year) and although tasty - it still caused some bloating, no where near a much as white bread.

    I found even home made bead with bought ( allinsons strong white wheat flour) was much better than shop bought or otherwise bread ( i.e. a sandwidge from a sandwidge shop or supermarket gave me a great deal of discomfort, but a homemade bread sandwidge was a lot less troublesome) so I assumed it was something to do with the flour improvers.

    I hunted down several gluten free bread recipes and tried them both by hand and in my breadmaker, but they were horrible, so gave up on that.

    I do know there are a couple of good glutn free bread brands out there, available from supermarkets, but they are small loaves, at nearly £3.00 each, it is very expensive.

    if anyone, has a foolproof home made gluten free bread recipe, PLEASE PLEASE let me know, as that is where I fall down - I do love bread - crave it even :-) (and without any of that xantham gum in it please - I refuse to eat bread made from the same stuff as chewing gum, that you are NOT supposed to swallow)

    I do have some lovely gluten free cake recipes and if you live near some indian shops the ingredients are a lot cheaper there than going to a healthfood store (i.e. fine maize flour from indian shop is £3.00/Kg or from our health food shop it is £5.99/250g !) - please PM me if you want them - it might take me a little while to respond due to my illness/ pain / brain fog - but I will ge t to it :-)

    I must reccomend the Dove's farm gluten free pasta (maize pasta) - not very expensive for a big bag, and also, it cooks more quickly than regular dried pasta - and tastes lovely - a real lifesaver when you are trying to cook for those who are not giving up gluten.

    I have found this on the coeliac society website, I find it useful, I hope it helps:


    As with all Healthy things, it takes time.

    Pre-prepared foods are convenient, but they do not taste as nice as home cooked, and also contain all sorts of hidden things that could also affect you ( stabalisers, preservatives etc)

    If you can, and have some freezer space, I would recommend finding a dozen recipes you like, making up batches, and freezing, so that they are ready to microwave or pop in the oven when you get home from work. It will cost you one weekend a month, and I would recommend rotating the menu, one week this range, one week that range - so no one gets bored)

    If you come across any good tips for gluten free bread, or gluten free biscuits I would really appreciate it - they are two things that I find I cannot make at home.

    Big Hugs,


  • I went gluten free 6 weeks ago using one of those "send the food in the post" type diets. I made sure the ingredients were as healthy as they could be on one of those diets. There was no way on earth I could do 10 hours of work a day AND make gluten free meals from scratch. Anyway, I feel rotten. Absolutely dire. And to top it all I'm now completely gluten-intolerant as in every time a speck of gluten passes my lips by accident I'm in the bathroom for the next couple of hours. Apparently that's normal when you totally get rid of gluten. Anyway, I've lost 19lbs, and I think the reason I'm feeling rubbish is that now my NDT dosage is wrong for my weight. My endo mentioned that every time a chunk of weight goes on or comes off, the dosage has to be re-assessed. I'm very sensitive to dose changes and I suppose if the actual dosage stays the same but my weight reduces then that is kind of like a dosage change.

  • Hi hairyfairy. Lots of useful info already posted. I have avoided wheat for about 15 years cause it messes with my digestion so badly. Diagnosed hypothyroid 3 years ago.

    Yes gf foods you can buy are generally expensive and have crazy amounts of sugar. I use dove's flour and find that very good for treats like pancakes and I can make reasonable muffins that don't take long. I use cornflour or dove's flour for gravy/sauces. I do buy an apple cake now and again as a treat, Mrs Crimble I think...and that lasts a while though it is high sugar. Try dove's website as they have recipes, some of which are worth a try. I buy gf bread from aldi as it is more reasonably priced and I keep it in the freezer for when I must have toast. I also eat rice noodles rather than pasta as I find gf pasta disappointing and not worth the extra expense. If you are looking for interesting gf recipes, the intolerant gourmet is a good website, though the recipes are not budget as such, but do show what you can do. This recipe has, I think, a lot of sugar ( I reduced the sugar and it was fine) but I have made it twice for a treat and the whole family enjoy it : bbcgoodfood.com/recipes/587...

    My sis-in-law is hypo and has recently been diagnosed coeliac and touch wood, looks to be regaining energy on gf diet. I also would encourage you to get tested because you might test positive and at least get bread prescribed.

    My oldest was dairy intolerant as a youngster and I got used to cooking from scratch because of that. There is a lot to be said for avoiding processed food if you can and if you have the time. My Mum has immunology issues and low level hashi's (not at a level to be treated...don't talk to me about blood tests) and she finds she is much better if she avoids shop bought bread/cakes/processed foods. She is a great fan of her slow cooker for saving time and effort and avoiding additives.

    Good Luck :)

  • ..if you are able to tolerate chick peas - then try the flour. 5 ozs flour with 10 fl ozs of water added until a batter like consistency. Heat pan with coconut oil and add dessert spoonfuls at a time - cook for a few minutes - flip and do the other side. Great flavour. You can add any seasoning you like to the batter mix. NOT expensive.... I do blini sized ones but you can do bigger ones of course....have fun !

  • Hello Hairyfairy, I am totally gluten free with a hypothyroid condition and have to feed my family of three men (hungry hippos). I cook normally but don't use any ingredients in the main part which have gluten. For instance I make a casserole and add dumplings but I don't have the dumplings. Rice and oats are a good substitute for wheat but apparently you need to be careful to use good quality oats as some would appear to have small traces of gluten. I, personally, don't worry over much so long as there is no gluten product in the ingredient list. I use fresh ingredients where I can and buy them wherever they are cheapest - farm shops and farmers markets are good if the product is in season. Keep away from all processed foods if you can as these are costly and not particularly nutritious. I have tried gluten free products from all the main supermarkets but I'm not impressed so don't buy them at all. You can make incredibly good chocolate brownies without gluten and this satisfies my sweet tooth. You can use leeks to make lasagna. Split them down the length and pour boiling water over them. Spread them out and you have a good substitute for a healthy option lasagna. Use cornflour to thicken things and off you go. I feel better now than I have for ages so Good Luck.

  • what do you mean not cheap? you are going to NOT buy bread or baked things and crackers etc you will actually SAVE money...stick to meat veg fruits good dairy and limit grains entirely. if you must have cookies and pies and cakes, use coconut flour it works really well, but you must increase the liquids in the recipes. there's loads of great online recipes out there. I was gluten free for 3 years. I didnt feel any better so I'm back on bread, but I limit it to one serving a day.

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