Vegetarian allergic to gluten?

Question

I am not a vegetarian but I am gluten intolerant and allergic to wheat. If I were a vegetarian, what would you recommend eating since the staple of vegetarian/vegan diets seem to be mostly grains? This question is just for interest's sake...

Answer 1

I too am allergic to wheat, as well as soy, eggs and many other things most vegetarians eat, but I am still a committed vegetarian. I eat alot of quinoa, which is a whole protein grain, and lots of fresh fruits, vegetables, beans, legumes, pulses, leafy greens and other good, wholesome foods. I eat organic, to avoid pesticides. I feel much better on this type of diet than I ever did on a meat diet-what you may not realize is that if you are consuming meat, you are taking in MUCH more gluten than you realize. Commercial animals are fed a diet high in wheat, soy, barley, and other gluten containing grains. That gluten passes into the meat. Furthermore, meat is injected with "enhancers, sanitizers, and broths" which contain wheat and soy ingredients. If you want to be totally gluten free, you need to eliminate commercial meat and seafood altogether. Wild caught fish is mostly safe, as would be grass fed beef-good luck finding any chicken or poultry that is not fed a grain of some sort, or injected with it. Even if you dont experience immediate or severe symptoms after consuming these things, if you are truly gluten allergic, they are having negative effects on your body. Feel free to email me if you need more info.

Answer 2

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Answer 3

The free from range in supermarkets now have lots of different gluten wheat free products so the staple part of your diet can still be much the same. There pasta is pretty good as are cakes and biscuits but the bread is sometimes a little odd.

Answer 4

I have Celiac Disease(gluten allergy). There are plenty of grains other than wheat, rye, barley,etc. based. Quinoa, Lots of different Rice, Brown, Brown Basmati, Brown Jasmine, Black, etc. Rice based noodle & pastas(Tinkyada is my fav)Pamela's, Gluten Free Bakery, Namasti and many others all make mixes for GF Bread, Cookies, Cakes.
I eat better as a Gluten Free Vegan than I ever did when I was eatting SAD(Standard American Diet).
PLUS all fresh fruits & veggies are GF. I do not use many pre-packaged foods or fake meats.

Answer 5

Gluten and Gliadin are Proteins present in Wheat.There are many people who are Gluten intolerant.The protein in Rice is Oriz(s)in--it is different from Gluten. There are 100s of preparations with Rice.--In India in four Southern states --Andra, Karnataka, Kerala, &Tamil Nadu and in Eastern States-Orissa and Bengal people's Staple food is Rice only for 1000 of years.--In Southern States in 1000s of villages people have never used Wheat or any Gluten containing cereals at all for several centuries till 1950,when India started receiving wheat and Maize as free Food help from U.S.A. You can use many rice preparations without any reservations.

Answer 6

Grains are not the staple for vegetarians only but for most people in the world. But if you are gluten intolerant, I recommend eating oats. They contain very little of it. That's why we can make porridge with it and not bread and baked foods. Gluten makes baking easier, but some people (like you) cannot tolerate it at all. If you want a substitute for flour, try almond flour. Lots of vitamin E, protein and other minerals. Or why not besan (chickpea flour). It has lesser fats than almonds and a dense texture.

Answer 7

I'm vegan and I have just realised after 5 years of daily pain, I am wheat and soya intolerant. I'm also trying to figure out what to eat because I really do not want to have to go back to a vegetarian diet.

Answer 8

You could eat rice, qunoa. maize and other gluten-free grains. There are several of them and they substitute well into most grain-based recipes. Also pulses, beans, vegetables and dairy products are all veggie and gluten free, it would take a little more work but there are plenty of substitutes. I used to know a gluten-free vegan, and it isn't such hard work once you know what grains to use. Hx

Answer 9

When i was young i used to be gluten intolerant, something i was told could not be cured.

I think most allergies can be conquered through a healthier lifestyle, i got stronger and it just sorta went away.

im vegetarian and grains are not my staple. Ive found i like vegetables as my staple
: )

when i was a kid i remember that my mum used to just use corn flour instead of normal flour. i think thats pretty good if you making your own food, though i dont know if you would have any trouble with it :/

rice and potatoes are other carbohydrates that could be substituted for grains i guess.

Answer 10

I am also gluten intolerant. Although I am not vegetarian, I don't eat meat often. You can get your daily amount of protein by eating (and combining) nuts, legumes, rice, corn, diary ... You can find gluten free pasta, bread, bread mix, even gluten free cereal, muesli...
You should watch your levels of iron though ( lack of iron can cause anemia).