View Full Version : Gluten Free Questions

Nancy F in CA
04-07-2011, 11:50 AM
I have some very serious food allergies, including lemon and millet that we know of. I also have horrible migraines. I have been reading about the correlation between gluten and headaches and want to start a gluten free diet to see if it can help me. I know that my headaches are food related (at least most of them) . My allergest told me I was "idiopathic" and he could not help me.
Do any of you have either a good book or website that I could look into regarding a gluten free diet? I am also very allergic to dairy which complicates things a bit.

04-07-2011, 02:12 PM
Hi Nancy,

I have had frequent very bad headaches for years. Last May I did a detox and eliminated all known allergens (known as in the biggies), and some that I had no idea about. The cleanse was called clear-vite. Anyway, I found that if I avoid gluten, I cut out my headaches. I have had some mild ones, but they maybe related to my cycle and they will go away with meds. Before that was not the case--it just knocked the edge off.

I really didn't want to believe it when we figured this out. So I did not "invest" in a lot of alternatives as they are more expensive (glute free mixes, pastas, etc.). I just avoided it for a while. I do buy some of those things now.

Anyway, there are a lot of gf sites like glutenfreegirl, glutenfreegoddess. There's also a magazine called Living Without that I have read. It's at the health food store. Sad title, but has some good recipes.

The big thing for me as we eat a lot of soups was just substituting corn starch for flour. Just use half. That fixes a lot. And corn tortillas for flour.
I have people who feel sorry for me, but I feel so much better and can function as a mom/teacher so it's worth it for me.

I never tested positive for it as an allergy. My chiropractor thinks it just causes inflammation in me and goes to the week spot--my head. :)

I hope you get to the bottom of this.

04-07-2011, 02:30 PM
A local health food store will probably carry gluten-free items. Some will have dairy but not all. We use Ener-G brand breads as they are free of all of DS' allergens. Not sure about millet but I *think* they are free of that as well. The Gluten-Free Gormet series has good recipies and you could sub rice for millet if it's one of the flours used. She does use dairy and egg, but you can sub the dairy as well.

04-14-2011, 12:43 PM
I find cooking gluten free is expensive & not as nice - so we just prefer to eat meals that do not need gluten - DS has rice bread but that is pretty blah if used to real bread.

Love Leanne

04-14-2011, 02:14 PM
I've been gluten free for maybe 4-5yrs now. Like Leanne, gluten free cooking can be expensive so i also just cook meals that dont originally include gluten or i alter the recipe as needed.

Since i havent eaten wheat bread for a long time, i like gluten free bread. I think it takes some getting use to. What i do find is you have to warm the bread first before eating it.

Chalane (FL)
04-20-2011, 07:37 PM
Just seeing this. Once you've been gluten free for a while you and know what does and doesn't contain gluten it start to be easy to just adapt your old recipes. I do use a lot of brown rice, but if I just really need a pasta dish I make it (that isn't often)with brown rice pasta (there are some made of corn if that doesn't bother you). I've found amazon to be the best place to buy the some of the brown rice pastas. Yes, you need to buy them in pkgs of 12 to get the savings, but they have long shelf lives and for me it's worth it.

Searching the internet will give you lists of ingredients to look for and avoid. Don't forget that cheaper spices are often cut (extended with flour or corn starch) go with a company that is known to be gluten free.

mariah m
04-20-2011, 08:16 PM
I have been gf for six months. Hasn't helped dystonia, but has helped with IBS and yeast issues. I try to keep the focus on meat, veggies and fruit and use baked products sparingly. I favor using almond flour for baked goods. Elenaspantry.com is GREAT. I got her cookbook and everything I've tried turned out great.

Katherine in CA
04-21-2011, 04:41 PM
Here's a gluten-free/dairy-free website:


We love the book from Roben Ryberg called "The Gluten-Free Kitchen" -- the recipes are based on a mixture of potato starch and corn starch, not rice flour. We always substitute rice milk for the dairy, with good results.

The best bread that we've found is by Udi's, the cereals and crackers from Glutino, and pasta from Tinkyada (although Trader Joe's brown rice pasta is good too).

Trader Joe's has a gluten-free store product guide, and there are so many restaurants that are adding gf menus. Gluten-free products are clearly marked at Whole Foods too.

Praying for you, Nancy, to find some answers and get some relief! :group:

maria maria
04-22-2011, 12:04 AM
Nancy, these are three sites with lots of information and many WONDERFUL recipes!

The first site has an area called "ABC's of Gluten free" or something similar. (look along the top for the spot to click) This is a very easy and helpful area.

The first five sites directly deal with avoiding dairy as well as gluten. (some of the sites avoid other things too, such as eggs or sugar)

The last three sites have a lot of info. on being gluten free.

:group: I hope you feel better soon and find what works for you. :yes:










Nancy F in CA
04-22-2011, 12:05 PM
Thanks for all the info. I am going to be going through it this weekend. After I tried to start going GF, I had the worst headache of my life and it lasted 5 days.
Not sure if it is related or not.
I do not eat dairy as I am definitely allergic to it. Seems like my food choices are getting smaller and smaller.
Thanks for all your help and I will let you know how it goes!

maria maria
04-22-2011, 12:19 PM
Nancy :group: a hug and hope your headache is better.

Have you ever considered trying Feingold? I know many have found relief for migranes and headaches on the diet. www.feingold.org

Katherine in CA
04-22-2011, 03:29 PM
Thank you so much, Maria, for those great blogs and links! They were almost all new to me! :thumb:

Nancy, on the gfcfdiet.com website, it says that if your symptoms don't clear after eliminating both dairy and gluten, then you can try to eliminate both eggs and soy. Soy and dairy were the triggers to my dd's migraines, but she's also had to now eliminate gluten too.

Maybe your headaches were due to detoxing? Let us know how things go when you're ready to tackle this again!

Oh, there's a new 'cheese' product that is totally dairy free, called Daiya. They make three flavors of shredded cheese that actually melts and is pretty good. Do you have a UNFI food-purchasing co-op near you? (It used to be called Mountain People.) Their prices are very close to wholesale because they are the main distributors in the west. Try their website at www.unfiw.com. We order a lot of our gfcf foods with a group of people and save a LOT of money.

HTH! :group:

Susie in MS
04-24-2011, 05:26 PM
Detoxing came to my mind too as well as yeast die-off. My dd has severe bowel issues that requires a GF diet. We had her on the GAPS diet as long as we could afford to. Now we just do what we can. But I wanted to say that like with detox when you have yeast die-off you get what ever symptoms you usually get otherwise, but then you get better till the next wave of die-off or detox.

Also I wanted to mention that my ds's migraines were from a lack of magnesium. Have you been tested for that or tried to take some to see if it would help? Once he got his mag store back up he has never had another migraine and it has been years.

GF is a pill for sure. Like others we avoid most baking. Somethings I have managed to improvise like using my own homemade rice flour in cornbread. I use arrowroot for gravies. In order to keep my dd from being left out at gatherings I bought a few boxes of GF cake mixes at our local food salvage for $1 each (usually $4 for 1/2 cake mix) and made up a batch of cupcakes. I freeze these and have them on hand to give her for the functions. I avoid most GF blogs because the ingredients they use cost a terrible fortune. But if you can afford them they sure taste good.

If you need to have egg substitute you can use flax seed:

To replace one egg:
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)

Stir together until thick and gelatinous.

You can also use whole flaxseeds:

1 tablespoon whole flaxseeds
4 tablespoons water (or other liquid)

Process seeds in a blender to a fine meal, add liquid and blend well.

You can make a bigger batch by increasing the ingredient amounts. Store in the refrigerator for up to two weeks.

Read more: http://www.care2.com/greenliving/flaxseed-egg-substitute.html#ixzz1KTxSwOOB