Doc has me off wheat and dairy for 3 months to help diagnose some GI issues.
Please send me your Wheat-Free, Dairy-Free life hacks.
I am one week in and questioning so many life choices right now.
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@chu Ingredients stuff:
Butter is easily replaceable by just vegan butters/margerines, don't even need to think about it. Plant-based milks taste different but is able to be used and to function the same. Try a few different ones per your taste -- I liked.. uh, some brand's pea-based on but it gave me lower-GI issues and am now on.. I think Silk?'s cashew milk. Cheese doesn't have good substitutes.
Cooking for friends wheat-free, I haven't been able to get good results with anything that leans on gluten-structures, like things that need to rise and stuff -- I've had better experiences with recipes that just lean in to "this won't be a highly structured food" rather than "gluten-free bread!". e.g. apple crumbles rather than apple pies. (If Absolutely No Gluten is important, be careful getting oats, they're often cross-contaminated. If allergy-triggering amounts is fine don't worry, but check carefully & look widely if you need that.)
@chu Things like subbing in rice flour for wheat flour in a fudge brownie recipe I can give you worked 100%. I don't remember if I tried it but I'd feel pretty confident just substituting any non-gluten flour for the crust of a quiche (no rising, and it's fine if it falls apart). If you're Jewish and need something to say motzi on the best result I ever saw was an oat (and baking-powder I think?) based cake-y crumbly thing that didn't try to be challah at all, it was just really good.
(If half those words mean nothing to you, then the relevant part is "an oat-based cake-y crumbly thing was nice to eat and could have veganbutter and stuff spread on it".)
@chu For avoiding it entirely:
Stir-fry & rice is a pretty easy to toss together large dish you can cook big in an evening and last you for a few days. Tofu either sauted in that, marinated plain, marinated and roasted in the oven...
Soups are pretty easy -- a good red lentil soup is like 5 ingredients (onions, celery, carrots, salt, red lentils, water) and 3 steps (saute the vegetables covered until soft, add the water and red lentils and boil, turn down to a simmer for 30min). Many other soups. (Egg-drop is fun.)
If you're being Fancy and Hosting, salmon cooks easily and quickly and is a good, tasty, and fancy-looking main.
Oven-roasting veggies covered in oil with spices tossed on is a really good way of filling out larger meals -- e.g. quartered mini-potatoes, cubed sweet-potatoes, carrots cut into finger-length sticks, onions, ...
All advice, recipes, tips and tricks appreciated.
I am living off rice and potato chips right now. I cook a lot, and do a lot of rice and noodles, so that's not so bad... but the snack options are killing me.
The days I do Taekwondo with the kids, I am always famished. My go to of crackers and cheese as a snack are off the table so it's been just chips. This won't do longer term.
@chu Okay yeah I'll definitely suggest nuts&raisins&candied-fruit trail-mix as a substitute go-to. YMMV but for me I can go through them just as easy.
I also often prep tuna-salad -- diced onion & celery, tuna, mayo, garlic-powder & a bit of lemon juice -- and have that with chips. (I prefer tortilla chips, personally. I like Cronch.)
I don't usually make marinated-then-baked tofu cubes FOR snacking on them, but once I have them I often do a lot.
@chu Are you looking for recipes/ingredients tips (I just drafted a bunch of that -- I'm dairy-free but my primary exposure to gluten-free is shabbat meals I host/attend) then realized) or easy-prep mostly-ready meals?
(Or gotchas to watch for?)
Rice & microwaveable packages of indian food, if the latter? Tuna salad is a staple of mine. Eggs are great.
(Soy sauce has wheat -- tamari is wheat/gluten-free.)
A general life-hack I lean on but this might be an executive-function-issues thing is keeping a trail mix in stock in my pantry so that if I'm hungry & overwhelmed I can eat a bit, enough to carry me forwards to making something bigger.