It seems every month I am discovering a new food allergy attacking my gut biome. I am getting nervous that my next step is going to be to axe the gluten.
I am already lactose-intolerant. Most acidic things as well (i.e. tomatoes, pineapple, onion family including garlic). The latest is animal fat, no more lamb, oxtail, ribs, or ribeye steaks.
I’m fairly diverse and I’d call myself an accomplished home cook. I typically eat pretty well rounded I would say. No breakfast, or maybe a swig of kefir. Sandwiches for lunch everyday. Not big on sweets. No soda, lots of water. Dinner of meat and rice, with a side of sauteed veg is a typical easy night. I’ll make my own pasta, stews and soups are fairly regular too. Try to eat one vegetarian dinner a week.
Is there any hope to have anything good left if I was forced to cut out gluten as well? Or am i doomed to blandness?
Does anyone have any foody websites they visit with such dietary restrictions? It seems i can’t find anything quite niche enough that doesn’t go full vegan (I understand I have to substitute some things myself in any recipes. But when 80%< is substituted I don’t think that counts as following the recipe)
Or is there any cuisine in particular that seems to be easier to make gluten free?
Just looking for help in general here, any advice.
Thank you for the tip on pasta. This is a big deal for me because i just recently got into it, and I’d like to continue making my own. With my health in decline making pasta is kind of good workout sadly enough. I haven’t made any other types, but can imagine a corn pasta being tasty enough. I’m a big fan of Asian cuisine, so maybe rice noodles could be another direction too. (Though to be honest i didn’t realize until posting this that rice is gluten free)
Definitely! Rice noodles (not pasta made from rice flour, but rice noodles like vermicelli) are absolutely fantastic! Of course, when made with an appropriate recipe, like pad thai. There’s so much variety with eastern Asian cuisines to be able to use rice noodles, and like I say curries and such are very often fantastic options too!
Other starches are also options, for example corn tortillas. Working masa into tortillas might be an option!
In particular, you’ll need to avoid wheat, barley, rye, and triticale. Pat is typically grown near and processed alongside wheat, so most oat is out - and some find trouble even with oats marked gluten free (processed gluten free). I’m fine with oats marked GF.
