It seems every month I am discovering a new food allergy attacking my gut biome. I am getting nervous that my next step is going to be to axe the gluten.

I am already lactose-intolerant. Most acidic things as well (i.e. tomatoes, pineapple, onion family including garlic). The latest is animal fat, no more lamb, oxtail, ribs, or ribeye steaks.

I’m fairly diverse and I’d call myself an accomplished home cook. I typically eat pretty well rounded I would say. No breakfast, or maybe a swig of kefir. Sandwiches for lunch everyday. Not big on sweets. No soda, lots of water. Dinner of meat and rice, with a side of sauteed veg is a typical easy night. I’ll make my own pasta, stews and soups are fairly regular too. Try to eat one vegetarian dinner a week.

Is there any hope to have anything good left if I was forced to cut out gluten as well? Or am i doomed to blandness?

Does anyone have any foody websites they visit with such dietary restrictions? It seems i can’t find anything quite niche enough that doesn’t go full vegan (I understand I have to substitute some things myself in any recipes. But when 80%< is substituted I don’t think that counts as following the recipe)

Or is there any cuisine in particular that seems to be easier to make gluten free?

Just looking for help in general here, any advice.

  •  catacomb   ( @catacomb@beehaw.org ) 
    2•11 months ago

    My partner is vegetarian, avoids lactose because it doesn’t completely agree and recently can’t have gluten. It’s certainly challenging but can work.

    Baking with gluten free flour usually comes out a lot better than the pre-made products in the store, especially with a little xantham gum to add elasticity. Pre-made baked food is already not as good as fresh, so add in gluten free flour to that and you have a shell of what you really want.

    So, pizza can still be decent; fake cheese is getting pretty good. You can bake bread, although the pre-baked loafs can be okay. Soy “milk” usually works better because oats are often contaminated. You’ll also be surprised by how many chips add gluten, presumably for texture.

    I’m not sure exactly what your reaction to acidity includes, but I still make good curries, stews, nacho plates and tacos with meat alternatives. It’s not the real deal but it’s more than edible.