Hellobee Boards

Iowa Girl Eats blog, http://iowagirleats.com/ is GF (She got celiac disease after the birth of her son). I've followed her for a long time and like her recipes.

DH has been GF for 3ish years. I know you said you don't want subs- but corn pasta is awesome! Brown/white rice/ potatoes are an easy side. We eat a lot of protein, veggie, carb dinners. Namaste gf flour is great to have on hand. I go through a Costco bag 1x a year but it's good for sauces/ very occasional baking.

For breakfast Loco moco or breakfast bowls- hash browns, eggs, cheese, sour cream, avocado, Planck beans, salsa or chopped tomato.

I can make any of the pioneer woman's recipes gf pretty easily.

Also- Thai food, Chinese food, sushi and Mexican food are all gf friendly.

Following. I've been trying to go gluten free for the past year and failing. I will be good for a month then fall off track for 2 or 3 months creating a vicious cycle. I haven't found a gluten free bread I like and I love treats.

DH has been gluten free for a few years now, so we pretty much eat exclusively gluten free at home. I would start by going through your current recipes. If DH is going low carb, you may just be able to make a few substitutions without completely overhauling your menu. If you have questions on specific gf product substitutions, let me know, we've tried A LOT of them .

@mrsjazz: I think GF bread is the GF community's nemesis. There really isn't a perfect substitute. We basically gave up eating sandwiches and grilled cheese . We like Udi bread the best, but only grilled as a panini with lots of butter.

@BadgerMom: Bread is the hardest thing for me. I tried Udi's and was not impressed.

I've been gluten free for a year since my celiac diagnosis. I try not to eat a ton of replacement foods either. Here's our weekly meal plan for this week, to give you some idea:
Sunday: chili, cornbread (I used bobs red mill mix for the cornbread, but we usually make it from scratch. I use King Arthur's gluten free flour mixes).
Monday: soft polenta with roasted vegetables and fried eggs
Tuesday: steak fajitas with peppers and onions in corn tortillas
Wednesday: Caesar salad (homemade dressing) topped with grilled steak, baked sweet potato fries on the side
Thursday: I work, so quick meal: veggie burgers (I usually have my burgers over sautéed kale, tossed with a little red wine vinegar), sweet potatoes, salad
Friday: pizza (I make a sourdough crust from scratch, but we used to use bobs red mill pizza crust and really liked it)

This is actually a corn-heavy week for us, now that I see it written out. We usually do a fish night (with rice or quinoa and veggies), and a soup. So you can see a lot of our dinners end naturally up gluten free. I do eat more meat now then I used to, because it's sort of what the meals center around. I usually do vegetarian chilies and soups.

For breakfast I usually have yogurt with granola (we make our own, gluten free granola can be pricey), oatmeal (get gluten free oats- we buy a big affordable bag at trader joes), or eggs and a smoothie.
Lunches are typically leftovers, or maybe a can of soup. I do keep frozen GF bread in the house, and will toast a piece with some cheese or peanut butter.

As I mentioned, I prefer having my burgers over kale to a GF bun (they get gummy and he texture is weird). I love pizza, so we tested a lot of GF options. Bobs red mill works. It isn't the same, but it's good. I've never tried a cauliflower crust, but I think that would be even healthier, and avoid some of the rice flour that's in all the GF subs.

Eating t is the hardest part, for me, because I'm sensitive to cross contamination. I've found a few reliable resturaunts and we usually go there. I miss fried and breaded things a lot. My husband sometimes fries fish in cornmeal, which is tasty. Honestly, it's the unhealthy gluten foods that are hardest to replace- I guess that's probably for the better!

I'm happy to answer any questions, or give you some product recommendations. I just got the cookbook "it can't be gluten free" (I think that's the title, it's from Americas test kitchen), and it's excellent. I highly recommend it.

@MaryM: eat more fat!! Seriously, when you cut out gluten/sugars, you need to up the protin and fat! I also find I need to eat starchy veggies to feel human. So, lots of sweet potatoes and squash for me.

Also, are you on Instagram? I love @inspiralized, aka Ali Maffucci. She turns veggies into noodles, and they are so good! She's got a cookbook out which is awesome.

@MaryM: here's her website
http://inspiralized.com/

Starchy veggies help me stay stable. I get super cranky without them!

I've been gluten free AND oat free for about 10 years. We do occasionally eat GF bread (Udi's), but I often cook from scratch. I second the 'Nom Nom Paleo' site, and can add 'Beyond Kim Chi' for some ideas on gluten-free Korean food. Beware sauces and seasoning mixes that contain hidden gluten...

Some of my fav recipes really haven't changed though...like roasted chicken, veggies & rice. And, there are lots of simple substitutions that can make a recipe gluten free with no fussiness...like using roasted spaghetti squash instead of noodles for spaghetti, using warm corn tortillas instead of flour ones, or using rice pasta in lieu of wheat or semonlina-based pastas.

More fat will help more than starchy veggies. But sweet potatoes are good if that's what you think you need! Snack ideas:
A small handful of sweet potato chips plus raw veggies (cucumber, bell pepper, carrot) both dipped in hummus. Cheese and a handful of nuts.
Fruit and peanut butter.
Cottage cheese and fruit or cottage cheese and diced veggies with black pepper.
Also, adding black beans to salads makes me not miss croutons or bread because it fills that carb void.

Post what your meals and snacks have been lately and maybe we can help you round them out!