Is your problem gluten? Or faddish eating?

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 Is your problem gluten? Or faddish eating?

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seashanty's picture
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gillum ... totally understand that. i think folks should just be told 'this is what i can do for you ... period' 

that call and subsequent calls just don't sit right with me, either. 

i was just wondering about the frustration level with the gluten free. 

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gillumhouse's picture
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Part of the frustration is the extra time and even more the expense that is not necessary.

Just because some celebrity says something it is THE THING. With DH it is if a dietician says it... And who knows if that dietician knows from shinola? If they graduated at the bottom of the class, they can still get hired somewhere.

If it is a real issue, I willingly do it.

seashanty's picture
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why are so many of you so cynical about the gluten free people?

i know that some of the guests are right PITA's ... but some folks DO have a problem.   that does not mean every place can or will or should serve food that is geared for them.  folks with a true issue will make do and bring along 'special' foods they can eat if they want them. 

i would simply say (and did) 'THIS is what i can offer you ... (insert what i was willing and able to try to do)'

 

Generic's picture
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I have absolutely NO problems with people who are genuinely GF. It's usually easy to tell, they tell you exactly what they can't have. I ask what the level of intolerance is and they answer. 

It's important for me to know the intolerance level. If it is simply GF, we have goods that we have prepared that I can pull from the freezer. If it's Celiac, we have a lot more rigorous routine because they are sensitive to parts per billion. We often will only use packaged foods, so we can show them that it is GF. We won't cook for them. We may prepare their breakfast the night before, closed in cellophane or in aluminum foil and then bags. All to insure no cross contamination.

When someone says no milk, again, I have to ask more questions. Are they lactose-free? are they milk-protein-free? Can they tolerate cheese, cream and butter (all low lactose). It changes what is made for them.

But when you are on a fad diet, that's not my responsibility, that is yours. My job is ensure that guest allergies and dietary intolerances are cared for. That's a medical imperitive. Very different from health choices.

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Madeleine's picture
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seashanty wrote:

why are so many of you so cynical about the gluten free people?

Possibly because it's the latest issue and it doesn't have any 'rules'. We've had guests (celiac disease, but diagnosed by them or a rigorous testing we don't kow) tell us we had to use completely different everything to make their meal so there was no cross contamination.

Then we see other GF guests scarfing down cookies.

And because it can be 'faddish'.

We had a really nice guest who we like a lot tell us she had to eat GF. So we prepared. She arrived and said that after all gluten wasn't the problem and she was looking forward to the pancakes! (All the GF food we tried to freeze but the next GF was months later and it was all freezer burned.)

I think we feel the same about the vegans who wear leather shoes.

This winter, when it calms down I am going thru my cookbook and pulling out GF recipes. Vegan recipes. No dairy recipes. Etc. And putting them together in one section for quick reference. We'll have 3-4 GF meals we can make easily that adapt to everyone else so we're making one meal slightly differently.

I'm tired of trying to keep up with this and that allergy. (And then having the person skip brekkie because they figured we wouldn't do anything for them anyway even tho we asked and spent time discussing food with them!)

I'm more upset that our food supply is insecure. That food itself is making us ill.

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I have NEVER had someone bring their own food. I'd be thrilled if they did.

For me, GF is not a problem, but when it's accompanied by all sorts of other restrictions, then I spend more time and energy fixing meals for that 1 person instead of the rest of the guests. I don't mind the folks that really have a gluten problem, but more and more I hear them say they are doing it to eat healthy (bogus) and not because they have any sort of reaction to gluten. That's when I go ballistic.

gillumhouse's picture
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Possibly partly because of the call I got a couple weeks ago. When she made the rez on July 4 she said sugar-free. OK. THEN she called 5 days before arrival to now say fat-free also. OK. THEN after I said OK to fat-free, she added GF. I said I am sorry but that is a bit much, no. She then called back later that evening telling me she did not appreciate my tone and I was NOT very helpful to which I replied, I am assuming you are calling to cancel the reservation. Yes!

SS, this was a reservation that wanted EARLY check-in and LATE check-out for a 1 night )a Friday) and only took 2-nights when I said the only way they could have early/late was with a 2-night. I wonder what she would have used to make it my fault she cancelled if I had agreed to the GF?

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was making this point to a lady who i know who has several very serious allergies - we don't mind people who had proper medical conditions its the ones who pretend they do because they don't like eggs and don't want to say so or are on some stupid fad diet which annoy us ie you can tell from the food wrappers in their rooms - it gives people with a serious medical problem a bad name.

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seashanty's picture
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http://glutenfreegoddess.blogspot.com/

this blog with recipes was referenced on forum before. maybe it will help.

 

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Love this one

seashanty's picture
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okay

i have been eating gluten free lately since my sister was here.  experimenting with the products she left behind  ... blanched almond flour seems to work nicely in what i've tried it in so far.  and i am a classic baker ... old fashioned recipes with basic ingredients. but it's been so hot i haven't baked much. and we had to freeze most of the flour so it will keep. the being used flour is in a mason jar.  the problem is that this flour is expensive.

i already use stevia and honey myself ($$) and i don't buy bacon with nitrites but finding it without added sugar is hard. today i had turkey bacon and it's just not bacon. i asked at the meat department / butcher of three different stores, and they don't offer their own bacon.  humph.

for the honeymoon guest, i might offer a gluten free muffin or something from a place that specializes in making them, unless you have the ingredients to make a batch and freeze.  otherwise i'd just stay away from the bread for her. she should be happy with eggs and fruit.

my sister brings her 'special food' with her ...

isn't there someone whose wife does special baking?  i have to look back in the posts.

 

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seashanty wrote:

okay

i have been eating gluten free lately since my sister was here.  experimenting with the products she left behind  ... blanched almond flour seems to work nicely in what i've tried it in so far.  and i am a classic baker ... old fashioned recipes with basic ingredients. but it's been so hot i haven't baked much. and we had to freeze most of the flour so it will keep. the being used flour is in a mason jar.  the problem is that this flour is expensive.

 

I've found that almond flour is very not diet-friendly. VERY heavy in the fat/calorie department. I made a nice mix of brown rice flour, tapioca flour, and potato flour that I can use in just about anything.

I know JB here has said that if someone has an allergy to just cut it out of the diet- and to some extent that is possible.

But it's easier for ME to just bake the stuff with my GF flour mix and call it good. And it is good. I didn't want to have to make two different pans of mac and cheese for dinner. Or two types of tacos. Or two types of pancakes. We have all adopted to the GF flour for our daughter's sake and it's helped her to not feel isolated and it's helped us to be compassionate and a 'team' about it Smiling

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Penelope wrote:

seashanty wrote:

okay

i have been eating gluten free lately since my sister was here.  experimenting with the products she left behind  ... blanched almond flour seems to work nicely in what i've tried it in so far.  and i am a classic baker ... old fashioned recipes with basic ingredients. but it's been so hot i haven't baked much. and we had to freeze most of the flour so it will keep. the being used flour is in a mason jar.  the problem is that this flour is expensive.

 

I've found that almond flour is very not diet-friendly. VERY heavy in the fat/calorie department. I made a nice mix of brown rice flour, tapioca flour, and potato flour that I can use in just about anything.

I know JB here has said that if someone has an allergy to just cut it out of the diet- and to some extent that is possible.

But it's easier for ME to just bake the stuff with my GF flour mix and call it good. And it is good. I didn't want to have to make two different pans of mac and cheese for dinner. Or two types of tacos. Or two types of pancakes. We have all adopted to the GF flour for our daughter's sake and it's helped her to not feel isolated and it's helped us to be compassionate and a 'team' about it Smiling

I realize eating in a family is different, I meant those who go out to eat, just don't eat that item. Or staying at a B&B. I went through a similar diet years ago and every sauce, every dish had it in there, and I couldn't eat anything it seemed, except whole foods. 

On the other hand, I am not a big casserole person, I have said it 1000 times when you make a casserole it is supposed to cost less and in the end costs more with all the variety of ingredients.  I am also not a big sauce person, so the less ingredients the better.  Give me a steak, salad and veg or baked potato and I am happy as a clam. Smiling

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Joey Bloggs wrote:

On the other hand, I am not a big casserole person, I have said it 1000 times when you make a casserole it is supposed to cost less and in the end costs more with all the variety of ingredients.  I am also not a big sauce person, so the less ingredients the better.  Give me a steak, salad and veg or baked potato and I am happy as a clam. Smiling

Me too. I have a very light hand with anything that goes on top of a guest's meal. I hate my food to be swimming. I would rather wish for more sauce than have to shovel it off the plate. Casseroles? Who knows what's in there!

gillumhouse's picture
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I keep all the different flours on hand (separate loaf pan, measuring cups, & measuring spoons). If I can make a loaf of bread, I am good for 3 meals - eggs & toast, french toast, and bread pudding. I have to be careful because DH has tried that bread and thought it was good. Therefore, I give the guest any leftover GF bread so he cannot get it into his head for me to make THAT for him. It is bad enough that he now wants an all-rye bread made. I cannot find rye flour in the stores any longer. I have to buy it at the bulk store (translate ORGANIC $$) @ $1.35 a pound!!! I bought 10 lbs but that will not last long with each baking taking 6 to 7 cups. He is expensive enough without catering to GF for him when there is no reason to (other than in his head).

Breakfast Diva's picture
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This is the one I have checking in tomorrow  "I do not eat beef or pork, and no refined sugars. i can eat things sweetened with honey, evaporated cane juice, agave, splenda or stevia. I do eat turkey,chicken and fish so breakfast omlettes and things like turkey bacon, fake sausage are fine and muffins are ok as long as they have no refined sugar."

In another e-mail she states that eats "healthy" and when she does eat bread, etc. it's gluten free.

This is going to be fun. She's here for 7 nights!

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She's here for 7 nights!

I will pray for you!!

Generic's picture
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It's not fair to the other guests if you bend everyone else's meal because of her. Simply tell her what she can and can't have... and that's that. It's a lifestyle choice, not an allergy, intolerance or medically motivated. 

(I carry raw sugar for the vegans, if they want expensive agave syrup, they need to bring their own. But I still don't understand how this is supposed to be good for the planet if you spend resources and fossil fuels to bring this half way around the world instead of beet sugar, which can be grown and refined locally.)

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Eric Arthur Blair wrote:

It's not fair to the other guests if you bend everyone else's meal because of her. Simply tell her what she can and can't have... and that's that. It's a lifestyle choice, not an allergy, intolerance or medically motivated. 

(I carry raw sugar for the vegans, if they want expensive agave syrup, they need to bring their own. But I still don't understand how this is supposed to be good for the planet if you spend resources and fossil fuels to bring this half way around the world instead of beet sugar, which can be grown and refined locally.)

I don't make the other guests eat what she eats. I end up doing 2 entirely different breakfasts, because you're right, it's not fair to the other guests. The problem here is her length of stay. I think I'll just give her the options of fruit, Greek yogurt and GF oatmeal & granola. I can be heroic for 1 or 2 days, but not 7!

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I'm sorry, but you don't need to cater to her in that way. She's on her own cockamame diet. Here is the fruit, bread, cereal, milk, soy milk, etc and enjoy. She will make due. Don't bother to cook for her, you are overworked enough making breakfast for all.

Breakfast Diva's picture
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This is her honeymoon. A memory she'll have forever. I'll do whatever I can to make it a great experience for her.

Silverspoon's picture
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I suspect it is her hubby that need to try really hard to make her honeymoon memorable!

Not much you can do.  If she has kids and starts having to make 3 meals a day I bet she all of sudden eats regular food again.  Interesting how time and money can convert a picky eater into an omnivore!

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gillumhouse's picture
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And she will not recognize hot food.

gillumhouse's picture
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Yes, we do get into that mode. Wouldn't it be nice if guests tried to be the best guests WE ever had!

Madeleine's picture
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There's a good GF corn muffin recipe on here somewhere. Everyone can eat that. I don't know if we could be 'heroic' like you said for 7 breakfasts. There would be a lot of eggs on that table. If I can't feed something to everyone else, I just cannot see wasting all that food on trying to cook differently for one person.

This is another of 'those' weekends. 2 GF's (it was only 1 when they made the rez, and now they are saying it's celiac so we can't even offer them GF toast with the eggs), 3 no processed meat, 1 shellfish, 1 dairy, 1 grapefruit, 1 eggs.

Trying to plan around that when guests are staying multiple nights overlapping with different 'issues' is dang near impossible. PLUS, they are here in groups so we have to be able to cook and serve to 4 and 5 at a time. And I have to remember who has what problem to tell DH when he's cooking. 'This batch no meat, this batch 2 with no toast,' etc.

Madeleine's picture
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We've got the raw sugar, too. And honey and the agave nectar (altho that is not out for guests to just pour all over the place.)

Generic's picture
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There are a lot of "self-diagnosed" and fad GF. I serve the regular stuff to everyone else, they get the GF choices. It's not making them thinner, just more annoying.

gillumhouse's picture
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WOW!! In the last sentence someone actually said it is a fad.

I have no problem going the extra distance for a person who actually HAS a problem but I resent being expected to go to the extra time AND EXPENSE (they KNOW it is expensive) so someone can be trendy.

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