If you are on a gluten free diet, what foods do you miss the most, and what have you replaced them with?

Question

I eat a gluten free and wheat free diet, but I really miss fresh white french bread, still warm from the oven. I have replaced this with Sainsburys 'Free From' Part Baked Baguettes, which go some of the way to satisfying my craving.

What foods do you miss, and more importanly what have you found you can eat similar, but gluten free, that replaces it?

Answer 1

White bread, brown bread, french bread, Irish soda bread, raisin bread, sour dough bread, banana bread, lemon poppy seed bread, potato bread, Indian fry bread, toasted bread, rye bread, povatitsa bread, corn bread, moldy bread, sandwich bread, sweet bread, and communion bread. I've replaced them with EnerG foods rice bread as it's the only one available where I live and it's just nasty. Good Luck and God Bless

Answer 2

1

Answer 3

2

Answer 4

Hey there,
I found here http://www.goobypls.com/r/rd.asp?gid=562 a good resource about paleo foods and paleo diet.
Regards

Answer 5

I am not on gluten free diet, but here is some info.If you check the bread search engine link and type in "gluten free"...you will see the pages where they have gluten free bread recipes (mixed in with regular recipes.
*****
here are some bread recipes from that site..and another site..

Italian Bread, Gluten Free

Serving Size : 1
Dry Ingredients:
1 package dry yeast
2 cups Gourmet Blend flour
1/2 cup Parmesan cheese
2 tsp. garlic powder
1 tsp. Italian seasoning
2 tsp. xanthan gum
1 tsp. salt
1/2 tsp. baking soda
2 TBSP. sugar

Wet Ingredients:
2 TBSP. margarine
3/4 cup plain yogurt
2 eggs -- room temperature, beaten
1 tsp. rice vinegar
7/8 cup warm water

Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup.
http://www.bread-bakers.com/archives/rec...

Walrus Bread (Gluten Free)

Serving Size : 1

1 cup garbanzo bean flour
1 1/2 cup rice flour
1/2 cup potato starch flour
3 tsp. Xanthum gum
1 tsp. salt
2 TBSP. sugar
1 TBSP. dry yeast -- (Red Star)
2 eggs
2 TBSP vegetable oil
1 tsp. white vinegar
1 1/3 cup hot water

Mix first 7 ingredients in a large bowl.
No need to sift if you don't want to).
In another bowl mix eggs, oil, vinegar and water.
Mix liquid into dry ingredients.
Spoon into bread machine. Set on light or medium setting. Bake.
This will make 1 1/2 lb. of bread.
The person that I got the recipe from makes hers' on the medium setting.
She tried the light but preferred the medium. That's what I tasted and it was good!

http://www.bread-bakers.com/archives/rec...
Brown Rice Flour Bread

Serving Size : 1

6 cups brown rice flour
2 tsp salt
4 tablespoons brown sugar
4 tablespoons oil
1 1/2 tablespoons yeast -- (1 1/2 to 2)
3 cups warm water

Mix dry ingredients well. Dissolve yeast in warm water and add oil and mix into dry ingredients. Add more warm water to make a soft mixture. Place in greased muffin tins or bread pans. Let stand 45 minutes and bake in a preheated 375 oven until bread is browned on top with cracks, about 30 minutes
Note 1: brown rice flour is available at health food stores
Note 2: gluten free baked goods dont tend to rise as high or be a light textured as gluten flours and they tend to stale quicker.
Note 3: gluten free white flour is available from some mills
http://www.bread-bakers.com/recipe_down....

Fruit And Nut Bread, Gluten Free (Stollen)

Serving Size :
Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
1 1/3 cups instant nonfat dry milk powder
3 1/2 tsp. xanthan gum
1 cup mixed dried fruit -- cut into raisin size pieces
1/2 cup nuts chopped
1 package dry yeast
1/2 cup sugar
Wet Ingredients:
2 large eggs -- beaten
1 3/4 cups warm water
1/4 cup margarine -- melted

Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Add the nuts and fruits according to your personal preference or according to the manufacturer's instructions. Use the fruit bread setting.
http://www.bread-bakers.com/archives/rec...
Fresh Apple Bread, Gluten Free

Serving Size : 1

Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
3 1/2 tsp. xanthan gum
1/2 tsp. salt
1/4 tsp. cinnamon -- (1/4 to 1/2)
1 1/3 cups instant nonfat dry milk powder
1 cup raisins -- dark or light
1 package dry yeast
1/4 cup sugar
2 TBSP. brown sugar

Wet Ingredients:
2 large eggs -- beaten
1 1/2 cups warm water
1 cup fresh apples -- finely diced
1/4 cup sugar
1/4 cup margarine -- melted

Mix 1/4 cup of the 1/2 cup sugar with the diced apples and allow to sit for about 20 - 30 minutes, stirring occasionally. The apples and the sugar will make a syrup. This mixtures now becomes part of the wet ingredients.

Mix all dry ingredients together. Mix all wet ingredients together. Place dry and wet ingredients into your bread machine in the order the manufacturer suggests. Note: If your machine has a designated time to add nuts and fruits, add raisins at that time. Note: The apples seem to work well, if dices are about the size of raisins. Slices of apples seem to stick to the sides of the baking container as they are kneaded. They don't incorporate into the dough. When baking the slices, they seem to all be on the edge of the bread and burn rapidly. Dicing seems to be the trick here. Use the fruit bread setting.
http://www.bread-bakers.com/archives/recipe/text/b2q99-2.txt

Herbal Bread, Gluten Free

Serving Size : 1
Dry Ingredients:
Desired type of yeast -- *
Desired flour mixture -- **
-- room temperature
1/2 cup instant non-fat dry milk or dry milk substitute
3 tsp. guar or xanthan gum
1 TBSP. Sure-Jell
1/2 tsp. salt
2 TBSP. sugar
1 1/2 TBSP. crushed coriander seeds
1 1/2 TBSP. crushed anise seeds

Wet Ingredients:
1 1/2 cups water plus 2 TBSP water (for gelatin)
1 tsp. gelatin
2 eggs -- room temperature, beaten
1/4 cup olive oil
1 tsp. GF vinegar
---
Mixture A -- **
2 cups white rice flour
1/2 cup tapioca flour
1/2 cup corn starch
---
Mixture B -- **
3 cups Gourmet Blend flour
---
Mixture C -- **
2 cups white rice flour
1 cup brown rice flour
---
Mixture D -- **
1 1/2 cups white rice flour
3/4 cup brown rice flour
3/4 cup corn starch

* Use 2 tsp. Red Star Dry or 1-1/4 tsp. Red Star Quick Rise Yeast
** Use one of the flour combinations (A-D) in the basic recipe.

In a bowl, soak the gelatin in water for two minutes. Set aside. Add the yeast to the machine. Add the flours, dry milk, gum, Sure-Jell, and salt to the machine. Sugar is the last dry ingredient added. Warm the water-gelatin mixture to 85 degrees in a microwave or on the stove top. Add to the machine with the remaining wet ingredients. The amount of water is based upon the degree of moisture desired in the finished loaf and type of flour used. There is no problem with overflowing of the loaf with 1 3/4 cups of water. Press start. Multi- logic settings: Kneading - 0, Rising - 20, Baking - 50. The bread can be made in the Model 100's four hour cycle. Allow to cool before slicing.

These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted.

This is a wonderful, moist sandwich bread or foundation for other breads. It comes in four variations to accommodate different tastes. It can be made lactose free by using dry milk substitute instead of non-fat dry milk. This bread does not require premixing of ingredients. Sure-Jell from Kraft Foods, is pectin. It is normally used in making home jellies. The dough can be remove from the machine and used to make hamburger buns.
http://www.bread-bakers.com/archives/rec...

Amaranth Bread:
Amaranth Bread makes one loaf. Feel free to substitute the amaranth flour with teff, buckwheat, or quinoa flour.
Ingredients
3 large eggs (egg-free option see note below)*
¼ cup vegetable oil
1 teaspoon lemon juice
1½ cups amaranth flour
1½ cups tapioca starch flour
1 cup fine brown rice flour
2/3 cup instant non-fat dry milk powder (dairy-free: substitute with finely ground nuts or almond flour)
2 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons ground flax seed (optional)
1½ tablespoons active dry yeast
4 tablespoons sugar
1¼ cups warm water (105F-115F.)
Bring all refrigerated ingredients to room temperature. Grease a 5 x 9-inch loaf pan.
In the bowl of a stand mixer, combine eggs, oil, and lemon juice. In a separate medium bowl, combine flours, dry milk powder, xanthan gum, salt, flax seed, yeast and sugar. Pour ½ of the warm water into stand mixer and blend with egg mixture. Slowly add dry ingredients a little at a time until completely incorporated. Add remaining water, reserving some water if necessary. See note on humidity below. Mix batter on high speed for 3½ minutes, then pour into prepared pan. Batter will be thicker than a cake batter and nothing like the consistency of regular bread dough.
Cover bread with foil and place in a cold oven. Set a pan of hot water on a lower shelf underneath the bread. Leave for 10 minutes with oven door closed. (This will cause the bread to rise quickly.) Remove bread from oven (do not uncover) and place in a warm place in the kitchen. Preheat oven to 400F. Bread will continue to rise as oven preheats.
Uncover bread and bake for 10 minutes to brown the top. Cover bread with foil and continue to bake bread for 35-40 minutes. Turn bread out onto a cooling rack. When completely cooled, wrap tightly to maintain freshness for as long as possible.
Tips:
If humidity is high, reduce the amount of water in the recipe to avoid overrising. Many gluten-free bakers experience the frustrating situation in which a beautiful loaf of bread deflates once removed from the oven. You will need to experiment a little to get just the right amount of water in your bread depending on the humidity in the air. If in question, use less water than the recipe calls for.
You may use rapid rise yeast instead of regular yeast. If doing so, eliminate the cold oven rise method with a pan of hot water, follow yeast package directions instead for rise time.
Hamburger Buns
Pour batter into English muffin rings, follow directions above. Bake for just 15 minutes.
Once completely cooled these buns freeze well. Serve buns warmed, otherwise they will be crumbly.
*Egg Substitution: grind 3 tablespoons flaxseed and add ½ cup + 1 tablespoon boiling water, let set for 15 minutes then whisk with a fork.
http://www.celiac.com/st_prod.html?p_prodid=840&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8
*************************
here is some other information below...


Celiac (gluten free)

Substitution: To substitute 1-cup of wheat flour in any recipe, use;
2/3-cup of rice flour + 1/3-cup potato starch
or
3/4-cup rice flour + 1/4-cup cornstarch
http://www.lesleycooks.com/glutenfree/glutenfree.htm

Workable Wonder Dough

makes 1½ pounds dough

You will probably find many uses for this good, user-friendly dough. Recipe from Wendy Wark’s Living Healthy with Celiac Disease (AnAffect, 1998). Wendy uses this for pretzels, breadsticks, cinnamon rolls, and pizza crust. Use it as a substitution for wheat flour dough in your favorite recipes.

2 teaspoons unflavored dry gelatin
2¼ teaspoons active dry yeast
2/3 cup warm water (105F-115F)
2 tablespoons sugar
2½ cups Wendy Wark’s Gluten-Free Flour Mix (see recipe below)
2½ teaspoons xanthan gum
¼ cup instant non-fat dry milk powder
½ teaspoon salt
3 tablespoons vegetable oil
2 eggs

Combine gelatin, yeast, water, and sugar together in a 2-cup glass measure. Let stand for 5 minutes, or until foamy. In the bowl of a stand mixer, add flour mix, xanthan gum, milk powder, and salt. Mix briefly, then add oil and eggs, followed by yeast mixture. Beat on high speed for 2 minutes, using the paddle attachment until a soft dough forms. Use dough in your favorite recipe.
http://www.celiac.com/st_prod.html?p_prodid=931&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8


Multi Blend Gluten-Free Flour (Wendy Wark’s Gluten-Free Flour Mix)

1 cup brown rice flour (requires refrigeration)
1¼ cup white rice flour
¼ cup potato starch flour
2/3 cup tapioca starch flour
¾ cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan or guar gum

I often use only brown rice flour in the mix as it is healthier and better tasting. I buy at least 5 pounds every time I order (from manufacturers that sell a lot of brown rice flour). I keep it refrigerated and highly recommend it over white rice flour. This flour mix is the basis of many of my sweets, breadsticks, tortillas, waffles etc. I also like to use pure buckwheat, amaranth, and quinoa flour to increase the flavor and healthfulness of certain items. It is important to buy these alternative flours from pure, gluten-free sources. Pure in the sense that they are grown in fields that are not adjacent to wheat fields and that they are processed in a 100% gluten-free environment from the field to your table.
Triple this flour mix recipe and keep it on hand for all of your baking needs. Once you have the flour mix together you are ready for about a months worth of gluten-free baking.
The Multi Blend Gluten-Free Flour mix is used cup for cup in recipes such as tortillas, pancakes/waffles, and cookies. If you plan to use this flour mix for cakes, sweet breads or brownies add an additional ½ teaspoon of xanthan gum per cup flour mix. I don’t use this flour mix for bread, pizza crust, breadsticks, etc. as they require specific flour combinations for the best results
Note- If you can’t tolerate corn, just substitute the cornstarch with equal parts of sweet rice flour and tapioca starch flour.
http://www.celiac.com/st_prod.html?p_prodid=798&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8

Gluten-free self-rising flour
2 tablespoons potato flour
enough white rice flour to make it up to 1 cup
1/2 teaspoon bicarbonate soda
1/2 teaspoon cream of tartar
1 teaspoon xanthan gum OR guar gum
OR pre-gel starch

Gluten-free baking powder
1/4 cup bicarbonate soda (baking soda)
1/2 cup cream of tartar
Mix well and keep in an airtight container.

Flour combinations
The following combinations of flours work well together:
2 cups rice flour, 2/3 cup potato flour, 1/3 cup tapioca flour.
2 cups white rice flour, 2/3 cup potato starch flour, 1/3 cup tapioca flour and a teaspoon of xanthan gum.
1/2 soya flour and 1/2 cornstarch.
1/2 soya flour and 1/2 potato flour.
1/2 soya flour and 1/2 rice flour.
1/2 soya flour, 1/4 potato flour, 1/4 rice flour.
Note: When buying soy flour, look for debittered soya flour. It has a milder flavor. Plain full fat soy flour has a noticeable strong a flavour.

Gluten-free pastry
This is good for sweet pies, tarts and cheesecakes.
60g (2oz) cornstarch (maize cornflour)
3/4 cup non-instant dry milk powder
1 1/2 cups coconut
120g (4oz) melted butter
Simply mix and press into a dish. This isn't exactly pastry, so don't roll it.
To replace the gluten
If you simply take gluten out of your baking, you're likely to have disappointing results. Gluten is sticky stuff which helps prevent your baked goodies from crumbling. It also traps pockets of air, improving the texture of your bread, cakes or biscuits.
Bakers replace it with xanthan gum, guar gum, or pre-gel starch. Xanthan gum is a natural product made from Xanthomonas campestris. This microorganism is grown in the lab for its cell coat, which is dried and ground to form xanthan gum. Xanthan gum is added as a powder to the dry bread ingredients. One teaspoon is needed for every cup of gluten-free flour. You can buy this product at your local health food. You can also use Guar Gum, a vegetable gel, which is cheaper than Xanthan gum.

Gluten-free Flour Mix
2 cups rice or millet flour
2/3 cup potato starch
1/3 cup tapioca flour
1-2 tsp. of xanthan gum
Each type of flour acts a little differently in relation to other ingredients in a recipe. Many recipes depend on wheat flour for their texture or rising power, so you may have to experiment a bit to see which flours work best when interchanged. To start, change 1/4 of the flour or less. The chart below will give you a good starting point.
You can make your own flour from oatmeal or other rolled grains in a blender or food processor. Use 1-1/2 cups oats to make about 1 cup oat flour. Potato and soy flours are best used in combination with other flours. They have a strong flavor and soy flour has a darker coloring. Rice flour gives a distinctively grainy texture to baked products. Rye flour is frequently used although it has a dark color and distinctive flavor. (Barley, oat, and rye flours all contain some gluten.)
Wheat Flour Substitutionsper cup
Grain (Flour) Amount
Barley 1-1/4 cups
Cornmeal 1 cup
Corn flour 1 cup
Oat 1-1/3 cups
Potato 3/4 cup
Rice 3/4 cup
Rye 1-1/3 cups
Soy 1-1/3 cups
Tapioca 1 cup
http://www.ellenskitchen.com/faqs/glutfree.html

Another chart from a question on yahoo answers:
One cup wheat flour:
-Wheat-free Alternatives Containing Gluten:
1 cup spelt flour (high gluten)
7/8 cup kamut flour (high gluten)
3/4 cup oat flour (low gluten)
7/8 cup rye or triticale flour (low gluten)
3/4 cup barley flour (moderate gluten)
-Gluten-Free Flour Alternatives
7/8 cup buckwheat or amaranth flour
3/4 cup rice, soy, millet or bean flour
5/8 cup potato flour
7/8 cup corn or quinoa flour
1/2 cup ground nuts or seeds
Source: similar question on yahoo answers…

Recipes and link lists for celiac and gluten free
http://www.celiac.com/st_prod.html?p_prodid=798&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8 (general flour recipe)
http://www.lesleycooks.com/glutenfree/glutenfree.htm (another flour recipe)
http://www.ellenskitchen.com/faqs/glutfree.html (very good site with lots of info)
http://www.recipelink.com/clippings/clippings.html (pizza dough)
http://www.celiac.com/st_prod.html?p_prodid=1077&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8 (pizza dough and foccia recipe)
http://www.hungrybrowser.com/phaedrus/m122502.htm#2 (mushroom pizza recipe with crust)
http://www.celiac.com/st_prod.html?p_prodid=931&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8 (workable wonder dough for pretzels, breadsticks, cinnamon rolls and pizza crust)
http://www.celiac.com/st_prod.html?p_prodid=930&p_catid=70&sid=91hH9H1jt5DS3Pb-08107426987.f8 (cinnamon rolls)
http://www.celiac.com/st_prod.html?p_prodid=1078&p_catid=70&sid=91hH9H1jt5DS3Pb-46107073803.5e (gluten free alternative flours explained and flour additives)
http://www.celiac.com/st_main.html?p_catid=70&sid=91hH9H1jt5DS3Pb-13107416587.64 (gluten free cooking)
http://www.elise.com/recipes/archives/wheatfree/ (lots of recipes for wheat free)
http://glutenfreegoddess.blogspot.com/2007/02/gluten-free-bloggers.html (gluten free blog)
http://www.gfrecipes.com/
http://www.celiac.com/st_main.html?p_catid=20 (recipes)
http://www.gluten-free-living.net/gluten_free_recipes.php
http://www.recipesource.com/special-diets/gluten-free/
http://breadnet.net/gluten-free-flours.html (gluten free flours)
http://www.kidshealth.org/kid/recipes/gluten/about_cd_recipes.html (kid recipes for gluten free)
http://www.glutenfreeindy.com/faqforparents/index.htm
http://www.fatfreevegan.com/gluten-free/index.shtml
http://www.bbc.co.uk/apps/ifl/food/recipes/queryengine?templatestyle=refine_by_1_gg&orig_kw=gluten+free&config=db&scope=recipes&page=1&pagesize=15&attrib_26=keywords&oper_26=eq&val_26_1=%2Bgluten+%2Bfree&attrib_2=programme_name&oper_2=eq&val_2_1=&attrib_3=chef_name&oper_3=eq&val_3_1=&attrib_12=healthy&oper_12=eq&attrib_13=quick&oper_13=eq&attrib_10=vegetarian&oper_10=eq
http://allrecipes.com/Search/Recipes.aspx?WithTerm=gluten+free
http://www.fitnessandfreebies.com/wheatfree/index.html (wheat free)
http://www.fitnessandfreebies.com/celiac/index.html (gluten free)
http://www.lesleycooks.com/glutenfree/glutenfree.htm (scroll way down on right side)
http://www.enabling.org/ia/celiac/#recipes (lots of recipes)
http://www.enabling.org/ia/celiac/rec/recipeu.html (more recipes)
http://members.ozemail.com.au/~coeliac/det.html (scroll down)
http://www.purr.demon.co.uk/Food/Wheatfree.html (recipes)
http://gfkitchen.server101.com/recipes.htm (recipes)
http://members.ozemail.com.au/~coeliac/fav.html (recipes)
http://www.hungrybrowser.com/phaedrus/m071502.htm#5 (wheatless ramen noodles)
http://www.hungrybrowser.com/phaedrus/m051002.htm#3 (wheatless donuts)
http://donwiss.com/ (link list)
http://gfkitchen.server101.com/GFLinks.htm (link list)
http://search.atomz.com/search/?sp_q=gluten+free&sp_a=sp1002ec83&sp_f=ISO-8859-1&sp-advanced=1&sp-p=any&sp-w-control=1&sp-w=alike&sp-date-range=-1&sp-start-month=0&sp-start-day=0&sp-start-year=&sp-end-month=0&sp-end-day=0&sp-end-year=&sp-x=any&sp-c=10&sp-m=1&sp-s=0 (search engine for bread recipe website…type in the words “gluten free” in the search box to find pages on which gluten free bread recipes are listed.)

similar questions on yahoo answers
http://answers.yahoo.com/question/index;_ylt=Agyk.qURI_SpyHOEFXVS5kfsy6IX?qid=20070221145555AAI7Qis&show=7#profile-info-134775d2a0088a60e76138676e64fa6baa
http://answers.yahoo.com/question/index?qid=20070306041501AA2Q3T4&r=w#QM0vXDDpBGNMVLK8Xd0hNKUN5zzPUeL1GZnyPPfAjki05zyp7h2L
http://answers.yahoo.com/question/index?qid=20070306034410AAGR0rO&r=w#QM0vXDDpBGNMVLK8Xd0hNKUN5zzPUeL1GZnyPPfAjki05zyp7h2L
http://answers.yahoo.com/question/index?qid=20070311160546AAJVL5I&r=w#QM0vXDDpBGNMVLK8Xd0hNKUN5zzPUeL1GZnyPPfAjki05zyp7h2L
http://answers.yahoo.com/question/index?qid=20070311160546AAJVL5I&r=w#QM0vXDDpBGNMVLK8Xd0hNKUN5zzPUeL1GZnyPPfAjki05zyp7h2L
http://answers.yahoo.com/question/index?qid=20070315141629AAb2Etm&r=w&pa=FZptHWf.BGRX3OFMhjBVUKsh.XEhD7NSQbral_e2keX0sMllDCjHxkUzmqqF3GSeNlaS8HkzQb7NcBXL_Q--&paid=answered#QM0vXDDpBGNMVLK8Xd0hNKUN5zzPUeL1GZnyPPfAjki05zyp7h2L

medical website for celiac
http://www.nlm.nih.gov/medlineplus/celiacdisease.html (national library of medicine, medline plus)