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Old 12-09-2009, 04:59 PM   #1
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favorite gluten free low carb foods?

hi all,

i'm fairly new to this board. i've been gluten free since my CD diagnosis in may, and low carb for about 2 months. i gained weight when i first went gf, which i've now lost low carbing.

so, just wondering if there are other gluten free low carbers around who have favorite recipes/products/food items. i generally don't like anything too processed, but i do love baking with flaxseed, almond meal and coconut flour, though i've cut back a bit because i think they were stalling me a little.

i have yet to find a good pasta substitute (though i do love spagetti squash!) and tofu shiritaki noodles creep me out. i generally subsist on eggs, salads, grilled meats and sides of veggies (deliciously so.)

anyone?
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Old 12-10-2009, 11:00 AM   #2
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Hi there..

I'm in SF and eat gluten free as well

I too try to stay away from anything that's too processed. My diet is composed mainly of meats, veggies, dairy (cheese, cottage cheese, yogurt), and fats (olive oil, lots of nuts and nut butters, avocado etc).

I do love healthy food so I try to keep things simple for myself. I rarely use items from a jar besides pasta sauce and mayo type products. When I do use these items I make sure they're labeled gluten free.

As for a pasta type meal..I love spaghetti squash as well. I just ate a ton of it last week. I post lots of my recipes and food intake in my journal link below. You should check it out if you're interested.

Plus I think it's better to stick to basics and natural things because then there is less room for incorporation of unnatural and artificial products. Sounds like you've been doing great thus far.

Also you should definitely check out Rainbow Grocery at 14th and Folsom. I love that place. They have an amazing selection of natural foods as well as a variation of nuts and nut butters in bulk.
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Old 12-10-2009, 08:21 PM   #3
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Whole Foods always has a lot of alternate products, but maybe too processed. I need to check mine out for some more flax seed.

Have you heard of the One Minute Muffin? I eat at least one a day.

1/4 cup ground flaxseed
1/2 t baking powder
[optional 1/4 t cinnamon or pumpkin pie spice, plus 1 t splenda]
1 T butter
1 large egg

Melt the butter in a small microwave container (I use a 10 ounce pyrex thing). Mix the dry stuff. Crack the egg into the butter and mix with a fork - stir it up really good. Add the dry stuff, blend until well mixed. Put it in the microwave for ONE MINUTE - hence the name.

Eat steaming hot... or let it cool a bit. Good as a sandwich, good with cheese inside, good cut in half with an egg in it, you get the idea. It really hits my bready spot.

And no hives! I memorized the recipe after my first bite. A great way to get fiber into your diet, too.
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Old 12-11-2009, 10:24 AM   #4
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rainbow grocery

yes, i love that place. coupon day gets CRAZY! can't wait to see what they come up with next year.

right now i have a batch of coconut flour muffins with an almond flour streusel topping in the oven. i use erythritol & stevia to sweeten.

heather, that muffin sounds good. i've never tried it, though i've seen similar recipes before. i do like to make bread & crackers from flax, usually based on laura dolson's recipes.
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Old 12-11-2009, 02:30 PM   #5
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If you'd like to share your gluten free recipes, feel free to upload your recipes to our Recipe Room at Gluten-Free - LowCarbFriends Recipes.
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Old 12-13-2009, 12:09 PM   #6
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my recipes are gluten free and low carb!

but thanks for replying!
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Old 12-22-2009, 10:22 AM   #7
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Netrition has made it easier to find gluten free foods with a newly designed Gluten Free Products page at Netrition.com's Gluten Free Products.
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Old 01-19-2010, 04:12 AM   #8
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My absolute favorite low carb gluten free food is pizza made with a cauliflower crust! I found the recipe here: http://www.lowcarbfriends.com/bbs/lo...zza-crust.html
I make it all the time, it sounds funny at first but it's soo good and very easy to put your own spin on the recipe. I use about half the cheese she calls for and add lots of garlic and cayanne pepper to the crust mix before I bake it. Then I top it with bacon, jalapenos, green peppers, onions and lots of pepper jack cheese. I haven't been able to make it crispy enough to eat it by the slice but when it tastes this good I don't mind having to use a fork! I always triple the recipe as my whole family devours it whenever I make it!
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Old 02-03-2010, 11:50 AM   #9
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I have been gluten free since Sept 09 when I found out my 7 yr old son has Celiac disease. It was very challenging at first but has gotten a bit easier since I've learned what our favorite products are. I haven't tried doing low carb since I began this with him because GF in itself has just consumed me. I lost about 20 pds just from cutting out gluten right at the beginning but my weight loss has stalled recently. So thank you for starting this thread I am interested to learn how to combine the two ways of eating
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Old 02-04-2010, 02:28 PM   #10
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My favorite LC+gluten free foods are...
meat
veggies
cheese!
easy way.
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Old 02-14-2010, 05:44 PM   #11
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Fish?

I needed a low carb/gluten-free sub for pasta tonight. I cooked up a fish fillet and will put clam sauce over it while the family has pasta and garlic bread. It would work with red sauce too and you could use shrimp or almost any kind of fish.
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Old 02-16-2010, 09:55 AM   #12
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I use cabbage for my "noodles." Depending on what I'm making, I'll either shred it into long strips and steam it, or stir-fry, until tender-crisp (or a little softer).
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Old 03-17-2010, 10:33 PM   #13
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My fav GF food that comes to mind first is natural peanut butter. Then comes eggs, fish, beef and fruits and veggies. Also cottage cheese and yogurt.
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Old 03-31-2010, 08:51 AM   #14
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I second the cauliflower crust as well! Basically any of Cleochatra's recipes are amazing!
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Old 04-01-2010, 10:23 PM   #15
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There is a mix called Pamela's brand which is gluten-free. It is NOT low-carb. However, I have sometimes added it to "flax bread" type recipes and it really improves them in my estimate, and there isn't much added so when you break it down to the quantity you're eating, it's not enough carbs to matter much. It's a 'pancake and bake mix' so you can use it like flour or in anything. That aside I eat mostly just whole-foods low-carb, so it goes well with seed and nut meals (flax, almond, coconut, etc.).

Food is meat, in my world, so gluten free is really only a detail applied to the trivia I choose to add to my food.
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Old 09-06-2010, 11:20 PM   #16
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GF/Low Carb Pasta Substitute

I LOVE pasta with marinara sauce or alfredo sauce. I purchased a spiralizer and I make noodles out of zucchini or yellow squash, then I saute them and eat them just like linguine. I also use these to bake casseroles that otherwise would use pasta. Here is what they would look like raw:



For people without gluten issues, you could also just mix these up half and half with some Dreamfields pasta.
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Old 09-08-2010, 09:23 PM   #17
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Yunalesca, those look YUMMY! Where did you get a spiralizer?
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Old 09-08-2010, 10:27 PM   #18
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I'm insulin resistant and have Celiac's so LC and flour free is the only way to live healthy. I use ground flax to make crackers, almond flour for cakes, soy and whey for pancakes, and grated Parmesan to coat fish or veggies for cooking. I happen to really enjoy shirataki noodles--they need to be well rinsed and dried before using them in a recipe. I put the in the microwave for 5 minutes and drain the water. Cream cheese and sour cream are core ingredients to have available.
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Old 09-09-2010, 02:27 PM   #19
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Quote:
Originally Posted by Anythingwilldo View Post
Yunalesca, those look YUMMY! Where did you get a spiralizer?
google: spirooli
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Old 10-12-2010, 09:57 AM   #20
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Dixie Diner makes a soy based, gluten free (I think), low carb pasta that isn't bad at all, Skinni Spaghetti. Unfortunately it is only available in Spaghetti, as I would love it to come in more robust shapes, like the old Keto brand pasta did. But I'm happy with it.

It's more pasta-like than the squash, (which is a whole different texture and flavor).

Bob
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Old 03-30-2011, 10:57 AM   #21
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The trick to tofu shiritaki noodles is to rinse them well under running water for 2-3 minutes to get rid of the fishy smell. Then, microwave or stove-top boil them for another few minutes, and rinse again. I use Laughing Cow light cheese wedges (sometimes melted in a little fat free milk), add some minced garlic, garlic salt, pepper, and a teaspoon of glucomannan powder to make a low-cal alfredo sauce to pour over it. YUM.

I also found yam flour noodles (same thing mostly) at Grand Mart.
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Old 10-18-2011, 04:26 PM   #22
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I'm on an apple, summer sausage and cheese kick now but I also make pho broth with lots of veggies and eliminate the noodles because all the carbs---
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Old 10-24-2011, 02:49 PM   #23
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I am a low-carb vegetarian. I am not quite ready for my maintenance phase, but about January I expect to begin. At that time, though my carbs and calorie level overall will increase somewhat, I also am planning to attempt to go vegan and gluten free. This thread is going to be a lifesaver!
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Old 10-24-2011, 04:13 PM   #24
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If you check out the blog in my profile, I do a weekly round-up of all the gluten-free recipes that show up on my RSS feed. More than a few are also vegan but all are gluten-free.
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Old 11-01-2011, 01:38 AM   #25
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meat
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