I know a lot of you out there are gluten free, either for yourself, or for a loved one in the home. One of the most common questions asked is whether the Grocery Shrink method will work if you are gluten free. The answer is yes. The method will save you money no matter what your diet needs are because it is the WAY to shop, not a prescription for what to buy and cook. And it will teach you how to take what you buy and use it up with no waste.
Here’s what one gluten free buyer had to say: “Angela – started to read the ebook and LOVE it! Common sense stuff that I really need to follow. It can all be adapted to GF [gluten free]. I may not save as much but it is something! And your idea about almond flour – BRILLIANT! Yes, I will need to join that group. Thank you, Wendi”
I haven’t tried living gluten free on $50 per person per month. Many grains are gluten free: rice, soy, millet, flax, quinoa, corn, oats. But if they haven’t been processed or packaged in a gluten free facility they aren’t safe for a true Celiac. While I can find a carton of plain rolled oats very inexpensively, to buy one that is certified gluten free will cost 5 xs as much! And something as innocent as a piece of hard candy is often coated in flour (containing gluten) to keep it from sticking to the wrapper. So while using the Grocery Shrink method for any dietary needs will save money, a gluten free house might not reach the $50 per person per month level.
http://pccuisine.com/wild-rice-pilaf.html
The best way to save money on a gluten free diet is to make your own bread mixes from bulk ingredients. And to not try to replace all familiar bread foods in the diet with gluten free counterparts. Instead focus your diet on fresh/frozen veggies, simply prepared meats, fruit, and gluten free grains such as corn, rice and quinoa. Use some gluten free baked goods to keep you from feeling deprived, but don’t make them the staple of your diet.
I’m doing research for inexpensive ways to buy gluten free ingredients in bulk. And I’ve been having a lot of trouble (hence the no post yesterday–sorry) I smell a business opportunity. I found lots of sites that advertised bulk ingredients and they turned out to be a lot of prepackaged foods and mixes. I’m still looking though and I’ll let you know when I find THE source. Any tips? Leave your sources in a comment.
I have a fun link to share wtih you today while I continue my research. There are a lot of mothers learning how to cook gluten free from scratch and I’m thankful they are posting the journey online. But first. For those new to the gluten free idea here are some fun facts.
1. Gluten is a protein that is very good for you, unless you have a condition that makes it impossible to digest.
2. Gluten gives structure and loft to breads. This quality can be mimicked with xanthan gum (made by fermenting sugar with the Xanthomonas campestris bacterium) or guar gum (made from the guar bean.) Both of these ingredients are carbohydrates.
3. There are at least 3 conditions that require a gluten free lifestyle: Celiac disease, gluten intolerance, or gluten allergy. Someone with gluten intolerance won’t get violently ill if they ingest a small amount of gluten but someone with Celiac’s will notice even a microscopic amount.
4. Gluten senstitivites is usually tested by an elimination diet. If all gluten is removed and the symptoms improve, then the person is assumed to be gluten intolerant. A more definitive way to test is with a saliva test.
5. You can help build structure in your bread by adding high protein flours such as soy flour to your gluten free flour blend.
Image source: GlutenFreeMommy.com
This fantastic gluten free pizza was made by Natalie at Glutenfreemommy.com without a mix! You can get the recipe here. And while you’re there, poke around. She has a lot of wisdom to share.