How is best to switch to gluten free?

[justjade90]

I have hashimoto's and going gluten free has been suggested by a few people. I'm a bit worried about what I will actually be able to eat as I can't afford the expensive gluten free foods. As well as hashimoto's I'm type 2 diabetic.

My normal meals consist of either pasta rice or potatoes. I can't eat seafood as I'm allergic and I struggle with textures of certain foods the only veg I can't eat is sweetcorn, carrots, broccoli, cauliflower and mushy peas, it has taken me years to be able to eat them without being sick. Fruit wise I can only eat bananas as the texture of other fruit makes me sick. I personally can't see a way that it can work for me but if you have any suggestions I would be very grateful.

[Judithdalston]

I'm diabetic and Hashi too but fortunately do eat a wide range of foods. But I have found some gluten free changes are very easy- I swopped my 'cooking' flour for gluten free so I can still make family favourites without them realising there was a change - to thicken stews, or make sauces like cheese/ gravy etc. I keep my bread ready sliced in the freezer, just removing 1-2 slices as needed. Of your 3 basic carbs only the pasta needs changing. Have you looked in various supermarkets at their gluten free shelves, even Lidl has just introduced a range.. it means store cupboard foods are not outrageous prices, but ready made things like brownies are ridiculous? Have you looked at other alternative flours ( and sugars for that matter) eg coconut flour - there are lots of recipes on webpages for 'gluten free'. I can understand your limited diet - my son had a long time girl friend who couldn't eat textures, he now has an Korean girlfriend with eczema who avoids gluten, eggs, diary.... so for years I have tried to cook alternatives/ variations. Have I understood correctly you can't eat mushy peas, carrots, sweet corn, broccoli and cauliflower - still leaves lots of beans, leaves, salads.....

[justjade90 in reply to Judithdalston]

No I can only eat those. Other make me sick it's annoying as I don't mind the flavour it's just the texture. I will have to see if I can find some good recipes. I will give the gluten free pasta a go as pasta is something we eat a lot of. If not I will just have to struggle on :/

[Judithdalston in reply to justjade90]

Thought it was likely that's what you could eat- quite a lot of different textures there. Also look at / try rice noodles to use with spaghetti recipes or stir fries; rice cakes (only about 25 cals each, instead of bread or various savoury biscuits/crackers).