Chablis and vegan pair?

[lucy_presley]

Hello. This is the Anne half of dananne. First of all, I am sorry to hear about your diagnosis. It is more than inconvenient, and though friends and family will have the best intentions when trying to feed you, they will get it wrong. So will waiters. You will be amazed at how many folks don't know that white flour is wheat.

A few things to note. If you find that after six months you are not feeling better, your Celiac may be worse than previously thought (not likely); you may also be either intollerant to other foods not tested; or you may be getting accidentally glutened. If you are not feeling better, get tested for dairy, soy and corn intollerances. It seems that once your digestive tract is being assaulted regularly with Celiac, your belly will start rejecting other things, and those are the most common. If soy is one for you, I have no idea how you could remain vegan. I am soy and cow's milk intollerant in addition to having Celiac, and that is why Dan and I really cannot eat the same things. I have no idea what type of information your physician gave you, but cross contamination is a big problem for some people, though I don't seem to be that sensitive. (Curiously though, I seem to be sensitive to grain alcohol, which is supposedly okay for Celiacs.) That means that you can't eat the fries if they are cooked in the same oil as the onion rings and can't eat the corn tortilla chips cooked in the same oil as the flour tortilla chips. Cooking equipment may also have remnants of gluten on it. Plastics, cast iron, and teflon surfaces are the most likely. Then, there are things you put on your body, face and hair that may cause you trouble. While we don't absorb those through our skin, sometimes, you have lotion on your hand and touch your face or the water runs to your mouth in the shower. You get the idea. Some people have found it advantageous to change to gluten free grooming products as a result.

As KC said, there are GF beers out there (Bard's and New Grist), but none are distributed in my home state. With luck, they will be in Wisconsin.

If you plan to make gluten free bread, I would suggest you get either a Kitchenaid Artisan or stronger mixer or a Zojirushi Bread Machine. Except quickbreads, GF breads usually contain xanthum gum, which is really sticky and will ruin the motor on anything less powerful. The Kitchenaid, Bosch, and Viking mixers can handle the GF breads, and the Artisan seems to be the least expensive one that will. The Zojirushi has two paddles, and folks say it is the only one on the market that really does the trick. I don't have the Zo and have been making bread without a bread machine.

This is a great site listing ingredients that are and are not gluten free; so you'll know that all those things that purport to be "wheat free" that are not okay for you. http://www.celiac.com/st_main.html?p_catid=12

Don't forget not to lick envelopes, as the glue is often made from wheat. I use a glue stick or ask Dan to do the honors at home.

For online recipes or restaurant suggestions, check here: http://forums.delphiforums.com/celiac/start

Whole Foods GF baked goods are quite good if you have a Whole Foods. I prefer Kinnickinnick breads, which I have to order online. https://secure.kinnikinnick.com/index.cfm

A note of caution, however. All of the gluten free items from pretty much all companies contain substantially more calories than the originals they intend to replace. They range in 50%-300% higher in calories for a piece of bread. And they are often tapica or rice flour, which is not high in fiber either.

For pasta, you can use Amaranth, Quinoa (but read the label, as these are often blended with wheat), Brown Rice and Corn. I prefer the texture of corn pasta, and it isn't as sticky as the brown rice pasta. And there is always risotto.

As for vegan replacement food, that will be really tough. Amy's Organics don't add gluten, but they are processed on equipment that uses gluten. And I think they contain dairy. So if you are sticking with veganism, I don't know that any of those would work for you. Similarly, with Quorn, the only one that doesn't flat out contain gluten is the chicken tenders, but again, not made on dedicated GF equipment. So depending on your sensitivity level, that may or may not work for you.

On cookbooks, Bette Hagaman's books are the standard, but a lot of people think they are too complicated. A bit like a Martha Stewart recipe. I like this one best:
http://www.amazon.com/125-Best-Gluten-Free-Recipes/dp/0778800652/sr=1-7/qid=1158341435/ref=sr_1_7/102-6796245-4727316?ie=UTF8&s=books

Since you are vegan, you may already avoid regular soy sauce, but if not, start. The second ingredient listed after water is wheat. San J makes a wheat-free tamari sauce for you to use, and you can use Bragg's Liquid Aminos too.

There are several brands of mixes for breads and other baked goods, but I think they are overpriced and don't use them. If I'm going to pay $6 for a loaf of bread, it's going to already be baked. That's just me though.

Anyway, that's probably way more information that you really wanted. I hope that helps, and let Dan know if you have any more questions.