Anyone else doing this gluten-free?

[whoopseedaisee]

For my son's benefit we've been gluten-free for the past few weeks and I was wondering if anyone else here was gf as well. It would be nice to have others to trade tips & tricks with since I've been told that there's quite a bit of tweaking that needs to happen in order to do both well!

~Karen

[RedRox]

I'm not doing this gluten free but wouldn't it mostly be just taking off the grains that contain gluten from the Starches category in the foods list? I would think the hardest part would be breads and pastas and baked goods and making sure that the GF products in that category meet the other fiber and added sugar guidelines. Although gluten is in a lot of packaged foods, SB should help a bit with its focus on minimally processed foods and fresher ingredients. no?

Good luck with it! If you want to make it work, I am sure there is a way to do so!!

[whoopseedaisee]

I know it's going to be doable ... just not easy! The gluten-free alternatives for bread, pasta, etc are all on the high end of GI since their mostly made with rice, potato, tapioca or corn. I'm going to try and get my hands on some coconut flour & almond flour and play with that a bit. There's a book on low GI/gluten-free living that I'm going to order once my next payday hits. Hopefully that with some of the SBD/GF blogs I've been stumbling upon will help! Thanks for replying!

[RedRox]

you're welcome... i just didn't think anyone here was going to fall into that category, but didn't want you to think you were being ignored. I just don't think we have a large enough membership base to cover such specialized situations. I was thinking more about spelt or quinoa pastas. Not sure how those would work.