Reply To: Frum and Gluten Free (Egg Free?)

anon for this – KOL HASCHOLO KOSHO oh my gosh, was it grueling. I didn’t know what I was doing, and had no one to ask. My husband was of course very worried about our son so was willing to do anything necessary and was pretty good for a while. Then, he started eating glutens on the outside, or sneaking in some bread, etc. Of course, he suffered and realized that maybe, just maybe, he could also benefit from this. He still slips, but acknowledges it and is grateful for the gluten free home. This yomtov my son was away from home in Eretz Yisroel for three weeks, and I made spelt challahs, because I know that my husband really can have spelt. He appreciated it because his stomach did not bother him the entire month of yomim tovim (I ate my oats).

If general health is not an issue, then you’re right, it’s so much easier to just find products from a supermarket to eat. By the way, I noticed that “classic” kugels – potato, vegetable, and even apple – were gluten free. they were delicious, and what a time saver this month.

The siblings resented the new diet, so I had to be very cautious about my menus. They couldn’t understand why they had to “suffer”. Unfortunately I work full time, so it’s not like I had time to make separate menus, do separate shopping, or think about dual meals. Like I mentioned, I learned to use brown rice pasta because it is so similar to wheat pasta, so spaghetti and meatballs, ziti, and even lasagna became part of my biweekly repertoire. I learned to make qinoia “casseroles” and brown rice – my entire family, hands down, prefers qinoia to any other starch. Even my father, who’s in his late eighties, from Vienna, and needless to say, not very daring about trying new foods LOVES it!!! I use sweet potatos, white potatos, with protein and vegetables. I had gotten sterling advice from someone in the very beginning – whatever you do, DO NOT start a GF diet by baking breads, cakes, or other flour products. Boy were they right. It was hard enough just getting the hang of it, without being discouraged by flours that don’t do what you want them to do, etc.

Now, everyone has settled in to it. Nobody feels deprived at this point, because of the diversity of foods available.