What do you do? Gluten free

amother

Hunter ↓

Tue, Oct 15 2024, 11:27 pm

Snickers18 wrote:

Crumbles and crisps are easy and you can make them gluten free (most oats are GF).

Do you know whether they have celiac or a gluten allergy? There’s usually a difference. We have lots of GF guests but the ones with celiac have to be way more careful. The ones with allergies will usually eat the matzah ball soup with no matzah ball, whereas those with celiac wouldn’t touch the soup. Most of our guests with allergies will eat stuff with small quantities of soy sauce but those with celiac cannot.

My kid with a gluten allergy cannot eat any amount of gluten, nor soup that has had kneidel cooked inside. Or cholent that has kishka. Or barley.

Oats need to be certified gluten free.

SingALong ↓

Wed, Oct 16 2024, 12:09 am

I don’t eat carbs for diet reasons, but I end up being gluten free. I find it easier to just cook with oil and spices, instead of trying to find all the substitute products to mimic gluten products

Meats/chicken.fish just oil and spices and grill or bake. Can do honey, mustard, tomato sauce, pesto
Veggies, also, I just spray and spice. A Pam of Broccli, spray, sprinkle garlic salt, bake for 45 minutes. Chunks of Sweet potatoes, spray, garlic powder and parsley flakes, bake like French fries, and hour in the oven. Whole baked potato or whole sweet potato. String beans with a Little oil, salt, pepper, crushed garlic, also roast in oven for 45 minutes.cauliflower, spray, I do a spice mix and roast an hour. Sauté onions and mushrooms for 5 minutes till soft. Roast an eggplant, cut in half, cut side down, when done make diagonal cuts on the cut side, drizzle Techina, sprinkle chopped parsley and pomegranate. Delicious and super filling.
Soups, just Oil, veggies and spices, no flour. I’ll add shredded chicken or meat sometimes.
I just started making kasha, it’s a gluten free farfel type of food, really good, that’s another easy side.

I find it much harder to use rice pasta, gf products and all this stuff, I just try to avoid products.

amother

Garnet ↓

Wed, Oct 16 2024, 12:52 am

amother Hunter wrote:

My kid with a gluten allergy cannot eat any amount of gluten, nor soup that has had kneidel cooked inside. Or cholent that has kishka. Or barley.

Oats need to be certified gluten free.

Oy! I'm not so careful with my son who has celiac. I would give him soup that had knaidel inside. Is that an issue?

amother

↑ Tangerine

Wed, Oct 16 2024, 2:03 am

SingALong wrote:

PSA: some mustards contain wheat.

amother

↑ Papayawhip ↓

Wed, Oct 16 2024, 7:24 am

amother Garnet wrote:

Oy! I'm not so careful with my son who has celiac. I would give him soup that had knaidel inside. Is that an issue?

Yes that’s an issue. I thought I was on the relaxed side but that’s extreme to me.

amother

↑ Garnet ↓

Wed, Oct 16 2024, 8:27 am

amother Papayawhip wrote:

Yes that’s an issue. I thought I was on the relaxed side but that’s extreme to me.

Even if the soup is totally clear, and there's no pieces of knaidel? Just that it's in the same pot is an issue?

amother

↑ Whitewash

Wed, Oct 16 2024, 8:54 am

amother Garnet wrote:

Even if the soup is totally clear, and there's no pieces of knaidel? Just that it's in the same pot is an issue?

Yes its a big problem. For that price he can just about eat the knaidel.

amother

↑ Papayawhip

Wed, Oct 16 2024, 10:13 am

amother Garnet wrote:

Even if the soup is totally clear, and there's no pieces of knaidel? Just that it's in the same pot is an issue?

Think about how much chicken flavor is in the clear liquid after ‘just’ being in the same pot. It’s the same idea. The kneidel is leaking gluten into the liquid so to speak as it cooks and sits.

amother

↑ Hunter ↓

Wed, Oct 16 2024, 10:49 am

amother Garnet wrote:

Even if the soup is totally clear, and there's no pieces of knaidel? Just that it's in the same pot is an issue?

Yes, the soup has been glutened. I’m surprised you haven’t seen any symptoms but that doesn’t mean there hasn’t been any damage.

He cannot eat anything that touched gluten.

amother

↑ Garnet ↓

Wed, Oct 16 2024, 12:20 pm

amother Hunter wrote:

Yes, the soup has been glutened. I’m surprised you haven’t seen any symptoms but that doesn’t mean there hasn’t been any damage.

He cannot eat anything that touched gluten.

Oops! I thought it was more a digestive issue, so if he isn't eating the gluten it would be ok. I thought it's different than an allergy where a person can even react by touching or smelling...

amother

↑ Hunter

Wed, Oct 16 2024, 12:24 pm

amother Garnet wrote:

Oops! I thought it was more a digestive issue, so if he isn't eating the gluten it would be ok. I thought it's different than an allergy where a person can even react by touching or smelling...

No, it’s very bad. I’m so glad you found this thread.

↑ giftedmom

Wed, Oct 16 2024, 12:58 pm

amother Garnet wrote:

Oops! I thought it was more a digestive issue, so if he isn't eating the gluten it would be ok. I thought it's different than an allergy where a person can even react by touching or smelling...

It’s an allergy but instead of an instant reaction the body reacts with inner damage. Please discuss this with a medical professional.

amother

↑ Garnet

Wed, Oct 16 2024, 1:00 pm

giftedmom wrote:

It’s an allergy but instead of an instant reaction the body reacts with inner damage. Please discuss this with a medical professional.

Thanks everyone. I wasn't aware...I guess you don't see symptoms because it's not an immediate reaction.

↑ Snickers18 ↓

Wed, Oct 16 2024, 2:46 pm

amother Poppy wrote:

Lots of disinformation :-/

Most oats are NOT gluten free. They need to specifically be gf certified.

I can't imagine that people that have a wheat allergy can eat soup that a matzah ball was cooked in or soy sauce, even in small quantities.

Maybe you mean a gluten sensitivity, not a true allergy?

I guess I figured it went without saying that people need to check the packaging. That being said, maybe it's just where I live, but almost all the oats I buy are certified GF. I check every brand because I make a lot of GF desserts.

I have no allergies so I'm admittedly not super well-versed in all things allergy related. All I can draw on is my decades of experience hosting people with allergies and B"H not being responsible for any allergic reactions. I don't know what to tell you about the allergies vs. the sensitivities. All I can tell you is what they tell me and several say they have actual allergies. We're talking about a few teaspoons of soy sauce in a big dish though, not a cup. I always check in with guests and tell people what's in everything and do have the GF soy sauce on hand when cooking for those with less tolerance.