Hi, I have Celiac Disease and therefore cannot eat gluten which has been slowing down my emergency food stockpile. Has anyone come across any gluten free emergency preparedness food? If so, please point me in the right direction. Thank you Trauma Sent from my IPhone 4s
A buddy of mine has Ciliac Disease also, and his good lady wife has gotten very good at cooking Gluten Free. She makes her bread of rice flour, potato flour and garbanzo bean flour, so I would stock these items in their raw storable form, then grind and process as flour when needed. Corn of course too, and oats can be eaten, as long as they were not processed on machinery also used for wheat products. Grind your own and it's no problem. Fortunately, there is a lot of Gluten Free info online, and I see more stores (like my local Publix) stocking "Gluten Free" items. This malady has long been under-diagnosed, but is finally being recognised.
Thanks for all the pointers, will check all those websites tonight. Keep them coming if you think of anymore. I really like this forum and how everyone seems willing to help. True Monkey spirit I suppose Sent from my IPhone 4s
Potato White Bread was the staple at our house, while I was growing up. Mother, baked once a week, for most of my childhood, and made the Family Bread, for the week. ...... YMMV.....
Potato bread unless specifically made with gluten free flower still has gluten. The usual white potato bread you can purchase at any supermarket is loaded with wheat flower. In the other hand if we are going to make our own anyway potato would definitely be a tasty alternative Sent from my IPhone 4s
The homemade Gluten Free breads tend to be a coarser and more crumbly texture, but they taste very good! Gluten Free items are definitely getting more available, but it still makes for a higher grocery bill!
My buddy Keith is not diabetic fortunately. Unfortunately, I am (borderline). But I am not Gluten Challenged...... I have eaten some gluten-free foods, just to try them, and possibly gain some health benefits. Regular white bread, like white sugar, isn't good for us. My other buddy Bob has been after me to stick with whole wheat breads, instead of white. Not a problem as it tastes a lot better! But Keith doesn't have that option - it's gotta be gluten-free for him. He has found that some yogurts have gluten in them too. Need to read those labels very carefully!
I wish I could offer a ton of info. I do know that others have found workarounds. I suggest looking at the foods you eat now and asking how you can store / substitute from that list for long term. There is a reason that bread is called the staple of life. Prior to cereals man in general had a much more nomadic / primitive life. Grains allowed man to move forward with civilization as much as taming animals. It might be worth looking at palio diets since these were hunter gather diets that did not use wheat, and perhaps would point you towards some alternatives. Not being "average" in your ability to eat foods seems to be more common / identified today. I have seen people with gluten alergies improve so much when they gave it up, but man I would hate to give up all the things that come with wheat, along with it being a staple in my storage plans. Now i have to consider what if I get someone who cannot eat such. I alreaedy have a lactose intolerant sister in law, so stored milk / cheese is a problem. I need to check and see if she can eat goat cheese since I make that more than cow cheese anyhow.
Stay away from anything that doesn't say "WHOLE" before the grain type. [incorrect information removed] Amaranth is a good substitute. Stay away from anything with caramel coloring. Not all organic is gluten free but all gluten free is organic. My son is on a GFree diet and I had all sorts of stuff stored up. He can't eat it.. or he can, but it won't be good for him. So I am having to build a smallish pile of food for him alone, while the rest of us can eat the other stuff.
Thanks for sharing bud, actually, thanks to everyone, great advice so far thank you Sent from my IPhone 4s
Whole wheat is NOT gluten-free! All wheat contains glutenin and gliadin prolamins. Source: Celiac Sprue Association, emphasis added. Now that we have that out of the way, gluten-free foods are plentiful and becoming more so every day. My wife has an acute gluten-sensitivity and works for a national non-profit that supports healthcare professionals in the diagnosis and treatment of Celiac Disease and other gluten-sensitivity related issues. Rice and beans, staples the world over, are both inherently gluten-free. Beans, in particular, are very nutrient dense. Purchase them in bulk and store them in sealed Mylar bags with oxygen absorbers. This is MUCH cheaper than purchasing prepared, long-term storage foods. You can also purchase and dehydrate any number of vegetables, fruits and meats on your own. Be sure to read up on proper storage and shelf-life (from a reputable source). If you're looking for prepared foods, Augason Farms is an excellent supplier. Their prepared products are available through their website or through Sam's Club if you're a member. We've tested most of their products at our house and they're all quite good. Depending on one's sensitivity to gluten, be careful to watch for products that are prepared or packaged in facilities that also prepare or package products containing prolamins (gluten).
My pleasure. My wife has non-Celiac gluten sensitivity and is a dietitian with a Masters in health education who works for a national gluten-free non-profit, as I mentioned. We live it every day. I'm thinking about partnering up with my wife and writing a gluten-free preparedness book.
Thanks for this. I actually had an argument with my wife about this and she convinced me because she talked to a dietitian that I was wrong. Now I'm pissed.. and I get to prove I was right in the first place because I freaking hate being wrong and she hates when I'm right and the so called professions are full of ****. Man, I'm steaming mad..
