Any gluten free preppers have any tips?

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Many-Shower-6200@reddit

the best and easiest way for her to prep is making your own foods for long term storage. canning your own food, buy in bulk and store it, freeze dry, dehydrate. As you know Celiac is really a real thing, many people seem to claim 'gluten intolerance' and most people laugh it off as a Millennial phobia, but Celiac is real meaning this person cannot have gluten. The safest way to make sure there is no gluten is to make the food yourself.

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cjenkins14@reddit

Gluten intolerance isn't millennial phobia

My celiac test came back negative, but if I eat regular pizza, 4 hours later I can't make it off the couch before I shit myself. Happens that way with gluten every single time. I know several other people with autoimmune diseases like myself and they have the same issue but celiac tests all came back negative.

Don't tell someone else that what they've learned about their body isn't real.

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LakeAdventurous7161@reddit

Do you maybe have a wheat allergy? This could explain your issues and then the celiac test coming back negative.

Is it only certain food (you mention pizza) or generally food with wheat in it (asking, as you mention just pizza but there are so many other baked goods like bread)?

I'm not questioning your problems, I take them very serious. I ask to help you to probably be able to get better help.

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cjenkins14@reddit

Honestly not sure, I got tastes for celiac years ago. I hadn't even heard of having a wheat allergy that's not a gluten allergy

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cjenkins14@reddit

But its mostly any foods with wheat in it that create symptoms of various levels. Pizza/pasta is probably the worst. Different breads are varying levels of problematic but they all cause symptoms

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LakeAdventurous7161@reddit

Yes, this will happen with both celiac and wheat allergy.
It's a bit similar like lactose intolerance and milk allergy: similar that you can't eat it, but different how it works.
At least you know which food you cannot eat, it can take quite a time to find it out!

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cjenkins14@reddit

I will have to look into that. I got celiac tested like 6 years ago, and a wheat allergy wasn't mentioned then. It's been a long road to find the happy medium that's for sure. Thank you very much for the info!

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Hsanchez00@reddit (OP)

Yeah, I worked in a sandwich shop for years. To be clear, I have no problem if you are gluten free by choice and am not saying anybody’s experiences with gluten intolerance aren’t real, but my sister has a legit auto immune disease that comes with a list of health problems if she decides to negligently consume gluten. My current thinking is if it ever came down to it, separate GF and non GF, and prioritize from there. I am currently a rice and beans and canned goods guy due to a limited budget, and honestly couldn’t can something if my life depended on it. Thanks for the reply!

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Creative-Ad8310@reddit

yeah i thought it was bunk until i couldnt not have the trots and had crazy joint pain. stopped eating bread or gluten alot better. every once in a while eat some gluten and get crazy tired shart myself and ankles feet hands wrists etc really hurt like bad arthritis. our food is trash. i used to drink alot of beer stopped maybe 10 years ago but wonder if that messed me up as well. i have found that organic heritage wheat is alot better. i have some wheat berries and a mill hoping i can eat that bread. i do miss fresh bread with butter with soup.

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smsff2@reddit

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needanewnameonreddit@reddit

My spouse has celiac, so our whole prepper pantry has to be gluten-free too. The trick is sticking to naturally gluten-free staples instead of pricey “specialty” foods.

Grains/starches: white rice, brown rice, quinoa, millet, buckwheat, cornmeal, and certified GF oats (i found these in bulk at resturantsupply)

Proteins: typical canned goods (be careful with certain soups - lots use wheat to thicken)

Baking: almond flour, coconut flour, tapioca starch, arrowroot, GF baking powder, salt, sugar, honey, and coconut oil

We label everything “GF ONLY” or put little orange stickers to avoid cross-contamination.

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Hsanchez00@reddit (OP)

She likes gluten free oats, just never been able to find them in bulk. Had no idea about GF baking powder. Thanks for the comment!

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Academic_1989@reddit

I have celiac and I estimate it is 2x - 4x the cost to prep, even basic ingredients like flour. I'm not sure where you live, but if you or someone you know is near an HEB (Texas) they have some good store brands. I am a super sensitive celiac, and while I make a good living, I try to minimize grocery costs as much as possible. Here are my go-tos:

Costco sells gluten free sprouted oats, 5 lb for $11 on their same-day, probably cheaper in the store, hope links are allowed: https://sameday.costco.com/store/costco/products/20633876-one-degree-organic-foods-sprouted-rolled-oats. Most affordable larger package of oats I have found

HEB store brand (higher harvest) has the best gluten free rice/corn pasta I have ever tried, $2.08 right now, on sale for $2 off if you spend $10, and they say they ship out of state. Shelf life is longer than package indicates, still using stuff I stocked during covid. Their gluten free flours are also affordable but not bulk.

Martha White gluten free cornbread mix, Great Value gf cream of chicken soup, both reasonably price and sold on line at Walmart. Be careful of Walmart's Great Value beans, especially lentils, some are cross contaminated. Progresso makes lots of gluten free soups, also a go-to for us and affordable - I get them on sale, great prep, as most of us with celiac inevitably get cross-contaminated at times and it is so nice to have when you are sick

Vitacost has really great sales - not really bulk, but bulk prices when they do their holiday discounts - check on Black Friday sells this year, I bought multiple packages of gf stuff for less than half price.

Never found a good or cost effective mix or recipe for home-made breads

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Hsanchez00@reddit (OP)

Unfortunately I don’t have an HEB. It is crazy how much more expensive GF stuff is. Thanks for the recommendations on the brands!

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Evening-Ad9149@reddit

The way I see it (as a mildly but recently discovered gluten intolerant person) if SHTF enough that I have to break out the freeze dried tins, I’ve probably got bigger things to worry about than stomach ache (but my symptoms are mild and manageable compared to most).

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Hsanchez00@reddit (OP)

I hear you there, but I’m not thinking end of the world here. If that was the only food available, it’s better than starving. But she has celiac which is an autoimmune disease. When she eats gluten she gets sick. Breaks out in hives, gets the shits, and feels like dogshit. Not to mention it puts her at increased risks of certain cancers. I’m thinking more natural disasters, short to mid term “SHTF”, etc. If the world ends don’t think any of us will be surviving 😂

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backwardscowsoom@reddit

We are. We stock buckwheat as grain and for making flour. Makes a decent loaf of bread.

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Hsanchez00@reddit (OP)

Never heard of buckwheat, will definitely look into it. Do you use it in everyday diet, or just as a prep?

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backwardscowsoom@reddit

Everyday as a replacement for both wheat (as flour) and rice (as grain). Rice was irritating digestion. Where we are buckwheat is as cheap as rice. As a gluten free flour it's far lighter than rice flour, closer to cassava. As a grain, when toasted, it's really good. Toasted or not we find the texture better then rice. Culturally, I grew up on kasha and onion, so it's pretty natural.

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Cute-Consequence-184@reddit

I have started playing around with gluten free pantry mixes.

Gluten free flour is expensive and is cheaper to make it yourself, but only if you make it in bulk, and like regular flour, not all are good for all recipes.

For example I used one type of flour for egg noodles and it worked great, it just absorbed more liquids. So I had to use 2 eggs for approximately only half again the amount for 1 egg.

But that flour sucked for flatbread. It was dry and crispy instead of soft and pliable. So I needed to add more xanthum gum or another binder.

So right now, I'm just testing recipes. I have a few books I'm playing with and trying out flour blends. My step-father is allergic to wheat so we have a motive. Once I move this winter, I'll be baking up more.

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Hsanchez00@reddit (OP)

Thanks for the comment! In your experience, no bullshit is it worth making it yourself even in bulk? Currently we are all on a limited budget and time, so just not sure if any of us (probably my sister since she is the GF cook) would even want to commit the time to. Especially because she isn’t prepping, despite my behest.

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Cute-Consequence-184@reddit

If you are serious about making breads, cakes, cupcakes, muffins and such yourself, make it in bulk. But if you are just playing around, buy it.

It is insanely expensive.

However, if you have a good blender or good food processor, you can make many ingredients, l cheaper. Rice flour is just ground up rice. You grind, shift and then re-grind what didn't go through the sifter. Oat flour is just ground up quick cook oats. Chickpea flour is (I think) cooked and dehydrated chickpeas that are ground up. You can get chickpeas 5lbs for $22, sometimes much cheaper. 0 There is pea flour and black bean flour. If you read the labels of GF products and flour mixtures, I think you'll be surprised at all the different ingredients you might already have in your kitchen. I have dehydrators so I'll be playing around this winter with those as well. I also use an air dryer next to a wood stove so I can dry in bulk.

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Subtotal9_guy@reddit

Many Indian premade curries are wheat free with some GF and I use them as a cheap, ready now meals for my GF household.

I say wheat free, not GF because I don't trust the production facility to be completely gluten free.

Also - as others have said, try to stick with foods that are typically wheat free. Vietnamese foods don't use wheat typically.

Last one - if you're in Canada, Alymers Cream of Mushroom soup is gluten free.

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Hsanchez00@reddit (OP)

The states unfortunately so not sure if those brands will be an option. It really is crazy when you start to see how much cross contamination there is, she doesn’t really trust it either. She rarely eats out because anytime she does, even with gluten free selections she almost always gets sick. Don’t necessarily blame them because that’s the risk you take, and how many times do you have to get sick before you stop taking the risk. Seems like store bought foods off a production line are a bit safer. So are you saying “wheat free” is going to be safer in terms of side effects than “gluten free” because of stricter guidelines?

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swampjuicesheila@reddit

I'm gluten free. Our pantry has oats, rice, various gf flours so I can make multigrain bread, canned and dry beans, powdered lf cow and almond milk, crackers, Cheerios, chocolate, other stuff for baking. King Arthur Flour has a couple of gf flour blends I prefer- one with xanthan gum that I use for regular baking, one without any gum that I use for gravies, fancier baking, and dusting baking pans. Some canned corn. Salsas, peanut sauce, pasta sauce for my husband, oils, vinegars, relish, ketchup, mustard, salad dressing, mayo, etc. Spices. Canned soups both gf (me) and or vegetarian (husband). Which reminds me, I need to go through the soups and check dates! I usually make soup from scratch and freeze it, and the cans are just there for emergencies.

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Hsanchez00@reddit (OP)

Never thought about stockpiling condiments and spices, which sounds dumb typing that out. The big thing I am concerned about is she is just inevitably going to burn through food much faster than us, as we typically only eat gluten free a couple times a week when we eat as a family. Otherwise we all work different schedules and eat on our own. Thanks for the recommendations!

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Justme15222@reddit

Just a heads up, it came out recently that regular cheerios are not gluten free despite having the gf logo. There are some varieties that are but not the regular ones. I stick to the gf Chex options when I'm craving cereal now.

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swampjuicesheila@reddit

Imagine a string of appropriately pissed off emojis. I keep the Honey Nut Cheerios around for snacking when I’m tired of nuts or crackers. The gf Chex are okay but not the same. Time to change up snacks again. Thanks for telling me (and everyone else here)!

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generogue@reddit

For longer term meal storage, Mountain House has a number of options that are gluten free. Most of them are going to be Asian-inspired like curry or pad Thai.

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espressocycle@reddit

Gluten free corn and rice pasta is a staple in my house.

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OptimisticDoomCat@reddit

Rice noodles/pasta, Mylar bag lentils and rice, buckets of rice, mountain house carries gf meals but it’s not tasty (tend to have a ton of sugar) + expensive so if you can afford a freeze dryer, there’s a sale in Canadian Costco’s (I haven’t done this but my friends were sharing) and might be worth doing your own free drying if you’re prepping for the family.

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