(Part 2) Top products from r/glutenfree

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We found 24 product mentions on r/glutenfree. We ranked the 293 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.

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Top comments that mention products on r/glutenfree:

u/chaostardasher · 1 pointr/glutenfree

Fall is in full swing which means it's PUMPKIN time! This muffins are made with coconut flour and almond flour and sweetened with monk fruit and allulose. So tasty and just 3g net carb, 1g of sugar, and 170 calories per muffin.

Recipe Source: Low Carb Keto Pumpkin Chocolate Chip Muffins (includes pictures, tips, and full nutrition facts)

RECIPE: GLUTEN FREE & KETO PUMPKIN CHOCOLATE CHIP MUFFINS


SERVINGS: 12 MUFFINS (170 CALORIES EACH)

PREP TIME: 10 MINUTES

BAKE TIME: 25 MINUTES

TOTAL TIME: 35 MINUTES

INGREDIENTS


We were able to grab all of our ingredients from a local Walmart, but you can find the ingredients in most grocery stores or online on Amazon.

  1. Preheat the oven to 350°F/180°C. Line your muffin baking pan with 12 muffin baking cups.
  2. Microwave the butter for 30 seconds to soften, but it should not be melted if possible. Stir in the eggs, pumpkin puree, melted butter, and vanilla extract until completely incorporated.
  3. In a separate bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps. Stir into wet mixture.
  4. Stir in your chocolate chips.
  5. Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full)
  6. Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.

    Recipe Source: Low Carb Keto Pumpkin Chocolate Chip Muffins
u/[deleted] · 2 pointsr/glutenfree

Learn the basics. I picked up this book a couple years ago and have tried most of the recipes in there. You learn how to cook something basic, like a big skillet-sized potato cake, then learn how to adapt the same recipe into other things. I bought Alton Brown's cookbook a year ago and he has learned a lot from it.

The reality is that you're going to need to stop eating foods you currently love and find something new that you enjoy. Find a community support group for people with celiac and try to make some friends. I've enjoyed cooking a lot more when I'm learning new recipes to take to a GF potluck.

Off the top of my head there are some quick & easy foods I enjoy:

DISCLAIMER: READ THE LABELS. Ingredient lists change and not all brands guarantee GF across all of their products!

  1. Amy's brand foods. Almost all of their soups are GF and they have some excellent frozen GF pizzas, among other frozen foods. Use their product search: http://www.amys.com/products/product-search

  2. Rice & beans. Rice and beans are easy to cook and a healthy side to a meal or snack with plenty of carbs & fiber to keep you happy. You can do pretty much ANYTHING to rice and/or beans and make it different. My current kick is cooked brown rice with some GF hoisin sauce, some sriracha (Rooster) sauce, and a pat of butter. I eat this as a snack or as a side with a piece of grilled chicken and some steamed veggies. Beans are also cheap and easy as hell to cook. Usually you need to rinse them, soak them, and then dump them in a pot with whatever spices or veggies (onions & garlic roughly chopped usually do the trick) and maybe a big ham bone. Bring to a boil then cover and simmer until the beans are tender but solid. If you don't want to fuss with cooking your own rice or beans then go for some "boil in a bag" rice that you throw in a pot of boiling water for a few minutes and cans of beans. I always keep a few cans of black, kidney, and white beans on my shelf to make a quick side dish or snack. Plus, they are great on nachos.

  3. Tamales. If you like Mexican food then find a brand or a local seller that makes GF tamales (I live in southern AZ so I can find people on street corners that sell fresh homemade tamales). I'd say 99% of the tamales I've found are GF, but always check & inquire.

  4. Corn tortillas. Check labels (I know I sound really redundant here), but corn tortillas serve as a perfect vessel for almost anything you can put on bread. I stack two tortillas and cut them to size for a hamburger or roll some sliced turkey meat, cheese, and a piece of Romaine lettuce up to dip in some dressing or hummus. Also, you can always open a can of refried beans, heat it up, smear on a corn tortilla, sprinkle with chunks of your choice of meat, add some cheese, and stack. Pour some salsa on top and enjoy your delicious Mexican lasagna.

  5. Find a local place that makes gluten free french fries. Make absolutely sure they don't use the fryer/oil for ANYTHING that is breaded. I am lucky enough to have a local chain of fast food restaurants with delicious crinkle-cut french fries that are 100% GF. When I'm really itching for something quick when I'm out on the town I get a large fry from there.

  6. For gluten-free beers I really like Redbridge. I snatch up a dozen when they go on sale and keep them around for when I have a beer craving. My boyfriend, who isn't GF, likes it quite a bit and sometimes prefers one of my beers to what he is drinking. I also enjoy Woodchuck and Ace (who has a seasonal pumpkin flavor) ciders.

    Overall, I know it sucks, a lot. I worked at a family-owned mom & pop pizza joint for years with celiac and sometimes I would just break down and eat whatever looked most delicious to me. But, damn, it was absolutely never, ever worth the pain afterwards.

    The main problem here is that GF isn't a thing you do for a few weeks. It is a lifestyle change. There is a lot of stuff you can't do or enjoy as much as you used to, but after a year GF I can certainly say I have a much better outlook on life and I feel great all the time. I was severely depressed and suffered from anxiety problems for years and I seriously think that being diagnosed with celiac and going GF has helped the most. I don't wake up feel like a train ran me over during the night, and eventually you'll find your point where it clicks for you, too.
u/shaylenn · 1 pointr/glutenfree

Her son has a severe wheat allergy so she's been at this for years. I have tried a few recipes so far and they are 1) Really easy and 2) So yummy all my non-gf friends and family love them. So if you haven't found this book, totally worth it!

So the gist of it is, you start with a Better Crocker GF cake mix and add stuff to turn that mix into super yummy cake. But it's easier than starting from scratch. I can't seem to get the hang of making up the recipes that call for 3 kinds of rice flour and potato flour, a couple starches, xanthan gum, need a scale.... Urghhh so frustrating. I wanted easy and yummy, and this book does it.

Hope it changes some of the world for you all too! http://www.amazon.com/The-Cake-Doctor-Bakes-Gluten-Free/dp/0761160981/ref=sr_1_1 Hmmm, can't seem to make link work though :-/

u/wooden_spoon_blog · 1 pointr/glutenfree

Pro tip: eat real foods, as simple as you can find. (I started with bananas and rice--incidentally very helpful for GI issues!) It's tough to get glutened when you know exactly what's in everything!

You can still have: rice, corn, potatoes, meats, tofu, oils, vinegar, milk, cheese, yogurt, eggs, chocolate, sugar, nuts, beans, seeds, coffee, and every fruit, herb, & vegetable imaginable.

If you're not eating something off this list, or if it's been modified in some way (i.e. hot dog), read the label. You'll slowly learn what names gluten goes by and where it's found. Do a cleanse of your pantry and give away/donate any items with gluten.

If you have to go out to eat, stick to salads and very simple dishes, like grilled meat + veg (ask about seasonings, croutons, etc.). The more ingredients, the more room for gluten to sneak in.

I was months away from enrolling in pastry school when I figured out I had to cut gluten out of my diet. Like you, I figured, well, no baking for me. Fortunately, that's not the case! Baking gluten-free has been a fun adventure and I bake more than ever now. (Adventures chronicled at http://woodenspoonbaking.blogspot.com )

There's definitely a period of re-learning how to bake, so find a good cookbook to guide you. (My favorite beginner book is this one: http://www.amazon.com/Blackbird-Bakery-Gluten-Free-Irresistible-Desserts/dp/0811873315 )

Good luck! Feeling better is worth it and there is life after gluten, I promise.

u/ms-underhill · 1 pointr/glutenfree

Hey there. I've been getting migraines since I was 3, I'm 30 now. Two years ago I had a major change in frequency and type of migraine, I kept getting my old, occasional migraine, but on top of that was an almost daily migraine that started above my left eye and radiated out. I had that one for about a year, solid.

I believe you are not in the US, so I don't know if the same meds are available to you, but I'll tell you everything that I did.

I've taken Maxalt, but I am now mainly on Sumatriptan and Naratriptan. I can layer those if one alone doesn't work. If neither of those knock out a migraine, I can go to a nurse's clinic and get a shot of Toradol. My doc put me on a daily dose of Nortriptyline; at one point I was taking 40 mg of it. I experienced a lot of side effects from the Nortriptyline, but it worked at cutting the daily migraine down to a few times a week. I eventually weaned myself off of it because I couldn't handle the side effects any more.

I started changing everything in my life to see what else could be causing the migraines. I've been gluten free for a few years now (that's one of my triggers), so I cut down on caffeine and sugar, but I also switched over to a fresher diet. I try to minimize the amount of preservatives in my diet, especially avoiding deli meat. I started working out regularly and going to acupuncture, too.

All of this helped, to a point; I was still getting migraines without being able to find a cause. I started reading about the gut's connection to everything in the body, and I realized that a lot of my problems could be traced back to medical issues I experienced as an infant. I decided to get The Immune System Recovery Plan and talked to my GI and acupuncturist about following her diet. They both agreed it was worth a try. Definitely talk to a doc before trying any major changes. The point of this diet is to re-balance the bacteria in the gut and to help fix what is called "leaky gut." There are four diets to follow, and they can be overlapped. They focus on gut bacteria, adrenal stress, the liver, and leaky gut.

I'm nearing the end of the intensive part of the (combined) diet and I am feeling so much better. The past two weeks I have gotten one migraine each week, but they were fairly minor and went away easily with one medication. I am hoping that the migraines will reduce even more as my body continues to adjust.

Wow, sorry for the wall of text. I hope this helps.

u/ughmakeausername · 3 pointsr/glutenfree

I tried it for awhile but I have a co-worker who's done it for years. Her diet consists a lot of vegetables (obviously), fats (olive oil, avocados etc), and GF carbs like pasta and quinoa. What's slightly inconvenient about this diet though is that you have to really cook almost all of your meals at home (restaurant foods can be more limited etc). If you like to cook though then don't worry! My favorite cook book is [Minimalist Baker's Everyday Cooking] (https://www.amazon.com/Minimalist-Bakers-Everyday-Cooking-Plant-based/dp/0735210969/ref=sr_1_1?ie=UTF8&qid=1480281693&sr=8-1&keywords=minimalist+baker). A lot of GREAT recipes that are often GF as well as vegan (and if it's not GF already she tells you how to modify it). I've made some really good meals for my boyfriend (omnivore and not GF) and he thought they were delicious. So, all in all, it's very doable if you really want to stick with it and put in the extra time/effort sometimes.

u/Lyeta · 2 pointsr/glutenfree

Unfortunately you can't just swap the amount of regular flour for GF in recipes, due to the differences in chemistry created by the lack of gluten. Gums help with this to a point, but sometimes you also need to increase or decrease acid amounts (lemon juice is commonly use) or alter how much moisture.

I suggest picking up a gluten free cookbook. I LOVE this one. http://www.amazon.com/000-Gluten-Free-Recipes/dp/0470067802/ref=cm_cr_pr_product_top

turns out baked goods even better than ones with gluten in them. My family who is not GF adores these recipes.

u/HRxPaperStacks · 3 pointsr/glutenfree

Buy an obsene amount of cornstarch and the cook book 1000 Gluten Free Recipes. I'm not GF, but my best friend is and the recipes in this book are pleasing to all.

u/ohcoconuts · 4 pointsr/glutenfree

Same here, for Gluten and Dairy. My levels have remained the same, but my antibodies at last test were insane (almost 5k), but my quality of life improved exponentially. someone recommended this book to me, which I would highly recommend. Good Luck!

u/kersius · 2 pointsr/glutenfree

I got this cookbook and it has been really helpful for me. I like easy.

u/SugarSweetStarrUK · 1 pointr/glutenfree

Hi, I'm quite new here myself but I've been diagnosed Coeliac for over 10 years.

I have a few great books and this is one specifically about eating foreign cuisine:

https://smile.amazon.co.uk/Lets-Passport-Living-Gluten-Allergy/dp/0976484501/ref=sr_1_5?keywords=gluten+free+passport&qid=1565373370&s=gateway&sr=8-5

Where are you from? We may be able to point you towards some places in your country or city...

u/Totes_Wizzard · 2 pointsr/glutenfree

I get a lot of use out of these two:

https://www.amazon.co.uk/Silk-Road-Vegetarian-Recipes-Mindful/dp/0804843376

(middle eastern/Indian cooking, lots of nice recipes)

https://www.squaw-pies.com/product-page/21-years-free

(this is a recipe book from a really nice restaurant)

​

u/atrophying · 3 pointsr/glutenfree

Gluten-Free Food Science and Technology, edited by Eimear Gallagher. It's a textbook so it's bloody boring reading and ridiculously expensive to boot, but short of diving through scholarly articles on JSTOR and PubMed it's the best GF food science reference I've found.

u/yochanan · 1 pointr/glutenfree

http://www.amazon.com/Flavor-Flours-Buckwheat-Sorghum-Non-Wheat/dp/1579655130

A great book on baking with different kinds of flours. Recipes are gluten free but that's not the focus as much as finding out the distinctive properties and flavors of each flour type.

u/chromarush · 3 pointsr/glutenfree

I'm working through this with my Doctor now. I really recommend reading Why Isn't My Brain Working?: A Revolutionary Understanding of Brain Decline and Effective Strategies to Recover Your Brain's Health https://www.amazon.com/dp/0985690437/ref=cm_sw_r_awd_.j71wbEERT89G

Examples of foods that effect me:

  • gluten makes me depressed like clockwork within 48 hours.

  • Soy will make me an emotional wreck within 18 hours. Extreme anxiety sets in and i feel like all my emotions drop. Que crying until sleep. I think it's effecting my thyroid hormones.

    I have been working with my Doctor and have found I am having autoimmune reactions to several foods. I thought removing a bunch of food from my diet would be terrible (milk, gluten, eggs, soy... For a few) but I really seem to be getting more energy back and my moods have stabilized a lot.

    It's not going to be the same for everyone but through all this I have found a huge link to my diet, my gut, and my autoimmune system.
u/bananainpajamas · 1 pointr/glutenfree

I just picked up this book "Gluten Free Guide to France" for my upcoming trip to paris. It's got lists of restaurants in paris and all of france that can accommodate GF requests. It also has a section with detailed translations of how to ask about GF options.

The Paris section is really quite large, and it was updated in 2013.

u/Francis_the_Goat · 1 pointr/glutenfree

I cook my dog's food. It started when our older one was diagnosed with kidney failure and needed a special diet which was extremely expensive to buy, so we cooked. We just cooked for both dogs (chihuahuas) since it seemed easier that way. Once our older dog passed away, we just kept cooking the food for the other pup. It is infinitely cheaper than store bought.

This is the book our vet recommended and we've used multiple recipes from: http://www.amazon.com/Home-Prepared-Dog-Diets-Second-Edition/dp/0813801192

u/THISISALLCAPS · 3 pointsr/glutenfree

In the Seattle area it definitely exists. Most sushi and chinese restaurant have "tamari".

https://www.amazon.com/Tamari-Sauce-Wheat-Free-Organic/dp/B0046IIXTW



u/roodogs · 1 pointr/glutenfree

I'm learning this now, and am on day 32 of the SCD. This article really hits home for me, summing up my education through illness this past year.

I HIGHLY recommend people look into Dr. David Suskind's new book on the Specific Carbohydrate Diet, called "NIMBAL Therapy."

u/thorium007 · 1 pointr/glutenfree

Soy sauce is so evil!!!!! I love Asian food and had to search and finally ask my local grocery store if they would stock some of San J GF soy sauce. Its not perfect, but it'll do