Gluten Free….Now What?

July 9, 2011 at 5:39 pm Leave a comment

It all started about 7 years ago in late 2004. Tim started getting very sick, going to doctor after doctor, being put through test after test. He had symptoms of Crones disease, IBS, Fibromyalgia, cancer, MS, the list went on. He was diagnosed with gastro paresis, paralysis of the stomach. His stomach muscles weren’t working the way they were supposed to, causing him to get very sick every time he ate. When it came to MS, there was one more test the doctors needed

him to do, the spinal tap. By this time his color was horrible, he h

ad to walk with a cane. He was dizzy all the time, terrible stomach pains, lower back pain, had what they call a brain fog, his memory was getting worse, he was tired all the time and never felt well. He was only 41 years old. I, we, really thought this was it. I thought I was losing him. We started planning for my future without him. I was terrified. (See more of Nicole’s Introduction )

Tim and Nicole Lawson

Meanwhile, my older sister, who was diagnosed with celiac disease several years prior, had been telling us to get Tim tested for Celiac disease. The doctors had never suggested it and we never heard much about it the medical community, so we had shrugged it off. Finally, with nothing else to lose, we listened to her and had Tim and the rest of our family tested. Tim and five of our seven children tested positive for gluten intolerance.

We were so grateful to have answers, as well as a solution that was actually helping Tim, but at the same time, I found myself facing a culinary unknown. What did gluten free actually mean? Did I really have to deny my children sandwiches? Cookies and brownies? Saturday morning pancakes?

Fortunately, the gluten free community is a wonderful and resourceful thing and help, support, and answers are out there. We have many people to thank for all they did for us: People are so happy to share their tips and stories and help you find a way through gluten free cooking. New Grains Gluten Free Bakery is our way of “passing it on”.

So, gluten free. Now what? First of all, know the basics of grains with and without gluten.

Garish and Ghastly Grains with Gluten

  • Wheat- Whether its whole grains, germs, brans, flours, and fermented.  Watch out for spelt, durum, semolina, graham, faro, emmer, einkorn, triticale and kamut.
  • Barley-  Watch out for malted barley in malt vinegars, malted milk drinks and candies, and brown rice syrup made with rice malt and beer.
  • Rye
  • Oats- this one is controversial…sometimes it does contain gluten, sometimes it doesn’t. To be safe, we just avoid it.

Groovy and Grand Gluten Free Grains

  • Amaranth
  • Buckwheat
  • Corn
  • Millet
  • Quinoa 
  • Rice flours- White, Sweet or Sushi, Brown, Wild Rice
  • Sorghum
  • Teff

Nut Flours

  • Almond
  • Chestnut
  • Coconut
  • Hazelnut
  • Pecan

Bean Flours

  • Fava bean
  • Garbanzo (chickpea)
  • Garfava 
  • Pea
  • Romano 
  • Soy

Root Vegetable Starches

  • Arrowroot
  • Potato Starch
  • Potato Flour
  • Tapioca


Entry filed under: About Us, Gluten Free Cooking. Tags: , , , , , , , , , , .

New Grains Gluten Free Recipe Blog! Xanthan Gum

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