Posts tagged "FREE"

Is gluten free raw vegan too much for a teenager?

Question by ~Fly-Fly-Away~: Is gluten free raw vegan too much for a teenager?
I’m a 15yr old girl and I’m already vegan. I do eat cooked foods and grains, but I try to stick to fruits and veggies as much as possible. Would going gluten free raw vegan be too difficult or dangerous? Thanks!

Best answer:

Answer by A

Try sprouted foods. I sprout grains, lentils, clover, cabbage, adzuki beans, peanuts, and almonds (which you need to buy imported because usa pasteurizes all almonds even ‘raw’). With sprouted foods, it will not be too difficult. Buy organic NON-pasteurized (completely raw) seeds/legumes. Find recipe blogs. Fermented foods are really nutritious also. Get a good dehydrator and make dehydrated breads, sandwiches, cookies, etc.

Main thing: get blood work done after a few months or so to see what you’re not getting enough of. Keep track of what you’re eating and the nutrient content of everything. I have had troubles with iron, calcium, D, and B vitamins.

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Gluten Free Handbook

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Posted by GlutenFree - May 16, 2013 at 1:50 pm

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How is gluten free wheat made?

Question by Tecpeds: How is gluten free wheat made?
I know there are many types like quinoa, buckwheat, millet amarnth, etc. which are all naturally gluten free but I have eaten wheat pasta which is gluten free how do they remove the gluten in wheat when it has gluten naturally unless I’m wrong. Thanks.

Best answer:

Answer by The Unknown Chef
The gluten in wheat flour is in the endosperm or the center of the wheat kernel, it is not chemically treated like the other people say, it is a matter for removing the part that has the gluten factor and grinding the rest into flour.

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Gluten Free Handbook

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Posted by GlutenFree - May 10, 2013 at 1:46 pm

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Are these ingredients in my cakes gluten free?

Question by Sparklebutt: Are these ingredients in my cakes gluten free?
I’m using the following ingrediants in some cakes for mothers day, I just wanted to know if they are gluten free or if I can substitute them for something else

Cinnamon
Self Raising Flower
Apple
Milk
Egg
Caster Sugar

Thank you (:
*Flour, sorry. I always do that.
+ Thank you for the cake recipe but this is an apple tea cake, not a yellow one..Actually, I’ve never heard of a yellow cake…

Best answer:

Answer by Roger W
Regular all purpose flour is full of gluten. The rest of the ingredients are ok. Try substituting with a Gluten free flour such as Knicknick, or Bob’s Red Mill brands. We get it at Walmart or health food stores, but be prepared to pay a lot for it. You can cook anything you want just by substituting flours in the regular recipes and making sure the other stuff does not contain gluten.

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Gluten Free Handbook

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Posted by GlutenFree - May 9, 2013 at 1:21 pm

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Q&A: is there a gluten free bread that is tasty and not hard?

Question by Koter Boters misses Rufus!: is there a gluten free bread that is tasty and not hard?
I can’t stand the gluten free bread because its so hard and yuck! I can’t eat bread with gluten cause I get really itchy afterward. But I won’t eat gluten free bread. Should I just not eat bread at all or is there something else?

Best answer:

Answer by Amber P
soda bread!!!

ingredients

* 1 ½ cups brown rice flour
* ½ cup tapioca flour
* ¼ cup sugar
* 1 tsp baking soda
* ½ tbsp baking powder
* ½ tsp salt
* 1 egg
* 1 cup buttermilk
* 1 tbsp olive or vegetable oil

Directions

1. Preheat oven to 350F. Lightly grease a 9” round pan.
2. Combine the rice and tapioca flours, sugar, baking soda, baking powder, and salt in a large bowl.
3. In a separate bowl, whisk together egg, buttermilk and oil.
4. Pour into the dry mix and stir just until the dry ingredients are moistened.
5. Bake for 45 minutes, and cool 10 minutes before un-moulding and cooling completely on a wire rack.
6. Wrap bread in aluminium foil, let stand overnight before serving.

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Gluten Free Handbook

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Posted by GlutenFree - May 7, 2013 at 1:22 pm

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Q&A: What are some meal ideas for a gluten free diet?

Question by Ello: What are some meal ideas for a gluten free diet?
Hi,

I have talked to a lot of people and researched, that a gluten free diet can be beneficiary in many ways and shed fat. I am a little hesitant, but I think it is at least worth a try. If I were to try being gluten free for a week, can you give me a meal plan or just some really good gluten free meals to give me energy but give me those health benefits. Thanks

Max

Best answer:

Answer by Mr. Feeny
potatoes, eggs, chicken, fish, beef, lots of green vegetables, olive oil, coconut oil, bacon, white rice, nuts (in moderation), fruit (in moderation)…put olive oil on everything..it makes veggies taste so much better.

Warning—You may feel like crap after a few days..this is your body withdrawing from its dependence on sugar (carbs)…this can last weeks and it can get worse before it gets better. Your body has to adjust to burning fat for energy. After your body becomes efficient at burning fat you’ll feel 100 times better.

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Gluten Free Handbook

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Posted by GlutenFree - May 2, 2013 at 1:23 pm

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Do you think 25% or more of the population cares about gluten free product?

Question by Sheila O: Do you think 25% or more of the population cares about gluten free product?
I have a product that could easily be made gluten free that tastes absolutely amazing but I have choosen to this point not to make it gluten free because I am not sure that enough of the market cares. Do you think they do?

Best answer:

Answer by thexfilez
I think they would if they understood about the complications it can cause if you have an allergy to it. It can trigger off a whole host of other food allergies because it basically messes with your intestinal wall and allows other poisons into your system.

I don’t see why you wouldn’t make it gluten free. Those that don’t know what gluten is won’t care, and those that eat healthy and do care, will be pleased too, so you get both people wanting to buy your product then.

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Gluten Free Handbook

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Posted by GlutenFree - May 1, 2013 at 1:40 pm

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What does it mean to be Gluten free?

Question by Hope B: What does it mean to be Gluten free?
And what do I need to eliminate in order to have a gluten free diet? What is ok to eat?

Best answer:

Answer by tiggsy

You have to eliminate wheat, barley, rye and a few other more obscure grains, and all derivatives of them, like flour, soy sauce, malt, wheat germ, bran…

Everything is ok to eat, except these few items. Unfortunately, wheat in particular is found in almost all processed foods, so you have to start eating more natural food – fresh meat and fish without sauces or coatings (except ones you make with gluten free ingredients), fresh fruit and vegetables in their natural state or cooked without glutinous additives, dairy products like cheese and yoghurt (but not low fat varieties, unless they are marked gluten free). There are no “normal” breakfast cereals that are gluten free that I know of. You can get some in health stores, though.

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Gluten Free Handbook

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Posted by GlutenFree - April 24, 2013 at 1:36 pm

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Q&A: Going to go gluten free soon, what should I eat before I can never eat it again?

Question by Lizabeth King: Going to go gluten free soon, what should I eat before I can never eat it again?
I just got diagnosed with celiac disease and my parents are pushing me to not go onto a gluten-free diet until i get some biopsy done on my small intestines. I was wondering what kind of things should i eat during this time that I’m able to eat gluten.

Best answer:

Answer by Shauna
I’d think of all your favorite recipes that involve gluten, especially desserts. Cakes, pies, cookies, croissants, dinner rolls, baklava, cream cheese won tons, puff pastries, and so on. And right now, girl scout cookies, if you like them and can still get them.

These will never taste quite the same, even with substitutes, and sometimes you just can’t get a substitute.

Next, any favorite restaurants that you go to, I’d see if you can try one last time. You won’t be able to eat most of their food after this, so enjoy it now. 🙂

That said, if your biopsy comes back negative, I’d really urge you and your parents to investigate more. Some recent research is showing that those with positive blood work but negative biopsies may still have problems with gluten, but unless a GI doctor is an expert, they may not be aware of this. It’s worth exploring as a family.

Also, since you had a positive blood test, here is more information you want to explore with your folks: experts recommend that relatives of a diagnosed celiac get tested, too, EVEN IF they have no symptoms. Your family is now known to be in a much higher risk category to have this disease, and sometimes it can be active and doing damage for years without showing symptoms. And if they test negative, they should get retested every few years.

Here’s a forum discussion on some of the statistics and some of the recommendations re: this:
http://www.celiac.com/gluten-free/topic/43454-should-my-whole-family-get-tested/

Many doctors who aren’t experts specifically in celiac disease don’t seem to be aware of this recommendation, because they aren’t giving it to their newly diagnosed celiac patients. And then the result is like my own family, where we had one diagnosis and then 8 years passed before everyone else got diagnosed (every person in three generations except for one was positive). And everyone got really sick before they finally got diagnosed.

So definitely look up information on this and share it with your folks! 🙂

Good luck. The diet is going to feel overwhelming at first, but you get used to it and it’s not so bad after that point.

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Gluten Free Handbook

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Posted by GlutenFree - April 15, 2013 at 1:22 pm

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What is considered gluten free flour and gluten + flour?

Question by jljjaguar: What is considered gluten free flour and gluten + flour?
I’m doing a science experiment on baking biscuits. I would like to know if i use gluten free flour in place of all purpose flour if it will make a difference in the structure and appearance of the biscuit. Same with gluten added into already gluten flour! but i don’t know how to get that kind of material? Or what is more added gluten? help please!

Best answer:

Answer by tiggsy
Gluten is the protein in wheat, rye, barley, spelt and a few other closely related grains. It’s not in corn, rice, or oats.

Gluten free flour would be flour from something or a mixture, which does not contain gluten.

Some examples: cornstarch, rice flour, potato flour, sorghum flour, soy flour, gram flour (aka garbanzo bean flour, chickpea flour or besan), coconut flour.

You can get gluten free flours in Whole Foods and Trader Joes in the US, I believe. In the UK, most bigger supermarkets will have it, most likely in the “free from” section. For this experiment, I would choose an all purpose gluten free flour mix, or you might like the results using coconut flour if you can get it.

Gluten plus flour? I’m not sure, it may be what we in the UK call bread flour, which is made from a grade of wheat that contains more gluten than normal wheat, or it might be a flour that has had extra gluten added for the same reason.

Gluten is the part of flour that makes dough stretchy, which is why you need a high level of gluten to make bread (which contains a lot of air because it rises a lot).

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Gluten Free Handbook

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Posted by GlutenFree - April 10, 2013 at 1:19 pm

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what is a good gluten free and soy free diet?

Question by mnm: what is a good gluten free and soy free diet?
I’ve been gluten free and soy free for a year now. and people say that if I still to the farmers diet, only fresh foods, I will not get gluten poisoning, and I will lose weight. Well I have only gained weight. What is going on? and how do I stay healthy?

p.s. Gluten free food, like bread tends to have more calories than normal bread.

Best answer:

Answer by Skeptic
The following is an excellent whole plant based diet and I’ve heard it has great recipes:

The Get Healthy, Go Vegan Cookbook: 125 Easy and Delicious Recipes to Jump-Start Weight Loss and Help You Feel Great by Neal Barnard and Robyn Webb (Paperback – Jun 8, 2010)

Other excellent books are “Eat More, Weigh Less” by Dr. Dean Ornish and “Eat to Live.”

I lost 90 pounds without counting calories, without going hungry, and without limiting serving sizes. It’s simply changing the choice of foods. Instead of drinking milk, I drink a non-dairy green smoothie (many recipes on the web). Leafy greens have a tremendous quantity of calcium, iron, and protein per calorie. I try to eat a bunch of kale, collards or chard each day in the smoothie. For additional protein components, I also eat about a cup of brown rice or quinoa each day (these are gluten free). I’ve found breads to be loaded with sugar, oils, and sometimes even wood fiber ( to increase fiber content ). Eat about a cup of legumes (peas, beans, lentis) each day to fulfill other protein requirements. Eat as much fruit and colorful vegetables as you want. If you are a pure vegetarian, take B12 (if you need it). Get out in the sun for Vitamin D. Finally take one tablespoon of ground flax see each day for essential fatty acids.

Food allergies are common, especially in new genetically modified forms of soy, wheat, and corn that are pervasive in processed foods in America. Severe reaction to these new GM foods are common in a small percentage of people. My hunch is that many more people are reacting but not to a degree that can be recognized.

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Gluten Free Handbook

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Posted by GlutenFree - April 9, 2013 at 1:24 pm

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