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.

  • @StillPaisleyCat
    1•3 months ago

    It’s a journey. You may find that a wide variety of neurological and muscle issues ease or vanish with a super strict GF diet. There’s also evidence that within 5 years of starting a true GF diet many with celiac find that other food intolerances wane or disappear.

    I just bought a gluten free cookbook that comes highly recommended called ‘The Gluten Free Cook’ by Cristian Broglia, an Italian chef, who looked for naturally gluten free recipes from around the world. This seems to be the kind of thing that might be useful to you. (Haven’t really tried much in it myself yet.)

    One cookbook that I find super reliable is ‘Healthy Gluten Free Eating’ by Davina Allen and Rosemary Kearney of the Ballymaloe Cooking School in Cork, Ireland. Ireland has the highest prevalence of celiac in the world and the Chef’s school there has been at the forefront of developing workable recipes.

    Another cookbook that I rely on is ‘Gluten Free Flour Power’.

    Last, ‘Baked to Perfection’ is a recent award winning GF baking book by a woman who was a PhD student in inorganic chemistry when she wrote it. She understands a great deal about making GF baking work and explains it in an understandable way.