The Fads Are Coming... The Fads Are Coming...

24 replies [Last post]
Generic's picture
Offline
Joined:
02/24/2011

For the last few days I have had the "fad diet" people telling me that they are coming. And yup, the fad is wheat-free. Not an allergy... just a fad. Okay, plain eggs instead of my delicious French Toast.

I HATE fad diets. They don't stick to them. And they ruin their vacation with them. I live in one of the greatest food cities anywhere and it's a fad diet that doesn't work here.... and a few months from now, the fad will be done, but the fact that they ruined their vacation over it... will be a regret they will have to live with for a long time.

Is it okay for me to bake some lovely danish tonight? Ugh! Schadenfreude time.... really!

__________________

Permission to quote in whole or in part, other than usage on this forum, is entirely forbidden.

 

Madeleine's picture
Offline
Joined:
09/29/2011

One today that wouldn't own up to 'vegan' but won't eat any meat, eggs, milk, cheese, butter. 'No, we're not vegan.' OK, you're not vegan. Another one that is doing a diet plan and can we cook to that? No, we can't. It will be obvious when she sees the kitchen why we can't cook what she wants while the not vegans are there and the want pancakes are at the next table and the diabetic is at another table.

Altho she won't know they all asked us to cook special for them.

__________________

Everyday, for good or ill, we intersect with some else's story and become a part of it.

 

Generic's picture
Offline
Joined:
02/24/2011

Okay, what will they eat vegans won't eat.

My "wheat-free" has become low carb. Sorry, I don't do low carb! Just take what you want and skip the rest.

Flower's picture
Offline
Joined:
06/19/2011

Date: Fri, 5 Oct 2012 11:50:27 -0700
some, it’s a choice. For others, a necessity. But regardless of the reasons, gluten-free has become a huge food trend in the last few years. In fact, sales of gluten-free products jumped 37 percent in the last year alone! But one word of advice before hitting the kitchen: even when using natural or specialty gluten-free products, make sure to double check with the manufacturer to ensure there’s no risk of cross-contamination with gluten in production. With that in mind, here’s our list of the 27 best gluten-free cooking substitutions to satisfy any need.
1. Corn tortillas for sandwich bread
Cold cuts and deli cheese just aren’t the same unless they’re sandwiched between something starchy. When gluten-free bread isn’t an option (or if trying to watch the carbs and calories), corn tortillas are a great stand-in.
2. Brown rice tortillas for crackers
Feeling crafty? When cut into squares and toasted, gluten-free brown rice tortillas make a great substitute for crackers.
3. Gluten-free oats for breadcrumbs
A quick whirl in a food processor or blender makes rolled oats the perfect substitute for traditional breadcrumbs. Add a sprinkle of herbs and some Parmesan cheese for Italian-flavored seasoning!
4. Crushed flax or fiber cereal for breadcrumbs
Crush up that gluten-free cereal and mix in some herbs for a lower-sodium substitution for traditional breadcrumbs. Plus, it’s an easy way to get an extra dose of fiber or omega-3s!
5. Mashed potatoes for pizza crust
Believe it or not, leftover mashed potatoes make a great alternative to pizza crust. Mix one serving with about ¼ cup of any gluten-free flour. Smooth the mixture into a thin layer onto a greased cookie sheet and bake for a few minutes until crisp. Add favorite traditional pizza toppings, return to the oven until warmed through, and enjoy!
6. Lettuce leaves for tortilla wraps
It’s not a perfect swap, but forgoing the carbs for fresh lettuce is a fun (and easy) switch that can lighten up any wrap or taco dish. Plus, replacing the bread with an extra veggie will give the dish a nutritional boost with added vitamins and folate.
7. Corn tortillas for flour tortillas
Half the calories and fat. ‘Nuff said. Just make sure to pick a certified gluten-free brand.
8. Grits for oatmeal
Craving carbs for breakfast? If gluten-free oats aren’t available, try substituting corn grits. They’re often higher in calories and carbs, but they’re typically lower in fat and contain more folate.
9. Cornmeal pancakes for regular pancakes
Sometimes it’s just a pancake kind of morning. Replacing the wheat flour with cornmeal or corn flour (like in this recipe) can be a perfect substitute.
10. Chopped nuts for granola in yogurt
The oats in most commercially-sold granolas are usually grown and processed with wheat or other gluten-containing grains, making them unsafe for people who have to avoid gluten. Instead of grabbing the granola bag, opt for some fresh toasted nuts to go with yogurt or fruit.
11. Meringue for pre-made frosting
Store-bought frosting can sometimes have gluten-based thickeners in it (bummer, right?). Made from just egg whites and sugar, meringue can be a tasty fat-free substitution for traditional frosting. Feel like going a step further? Take a torch to it. Lightly charring the edges of the meringue can add a nice caramelized flavor.
12. Nuts for croutons
Every salad needs that extra crunch. To avoid gluten-filled croutons, try some lightly toasted slivered almonds, pecans, or walnuts. For a savory salad (think Caesar) try a spice or herb roasted variety!
13. Sorghum flour, almond meal, rice flour, chickpea flour, brown rice flour, or buckwheat flour PLUS cornstarch, tapioca starch, or potato starch PLUS xanthan gum for flour
Aside from the classic wheat, there are dozens of other unique types of flours safe for the gluten-free population. One problem: There isn’t really an exact 1:1 swap for wheat— a blend of several flours is needed to get the same texture. When in doubt, check out these recipes from Gluten-Free Goddess and Living Without for some flour combinations that work perfectly in place of wheat flour!
14. Black beans for flour
Substituting a can of back beans (drained and rinsed) for flour in brownies is a simple way to avoid gluten and also add an extra dose of protein! And don’t be fooled— they taste great.
15. Almond flour for wheat flour
This gluten-free switch lends baked goods a dose of protein, omega-3s, and a delicious nutty flavor. Start with something like a simple butter cookie to get a hang for the switch. Feeling creative? Try other nut flours like walnut or hazelnut for another fun switch!
16. Coconut flour for flour
High in fiber and low in carbohydrates, coconut flour is a great partial substitute for wheat flour in baking recipes. Be careful, though— more than ¼ to ½ cup, and the flour’s bitterness can take over.
17. Zucchini or eggplant for lasagna noodles or pasta
Thin strips (cut with a knife) or ribbons (easily made with a vegetable peeler) are a great substitute for wheat-filled pastas. The wider ribbons work perfectly in lasagna, and strips are a great replacement for spaghetti!
18. Spaghetti squash for pasta
Roasted and pulled apart with a fork, spaghetti squash is a great low-carb and lower-calorie substitute for wheat-based pasta.
19. Rice noodles for pasta
When veggie substitutes just won’t cut it, go for one of the many gluten-free rice-based noodles on the market. Chances are, they’ll be stocked in at the grocer’s international aisle.
20. Polenta for pasta or couscous
Polenta is another great option to take the place of traditional pastas. Plus, it goes perfectly with all the classic pasta toppings, from marinara sauce to breaded chicken or sautéed veggies.
21. Grated steamed cauliflower for couscous
Cut calories, carbs, and gluten with this simple switch. Plus, cauliflower offers a handful of other health benefits including vitamins and minerals, and even some cancer-fighting compounds known as glucosinolates.
22. Quinoa for couscous
While couscous is made from processed wheat flour, quinoa is a whole grain superfood packed with protein and nutrients. Bonus points for having almost the exact same texture.
23. Tamari for soy sauce
Many plain soy sauces contain wheat. Avoid getting accidently gluten-ated by going with tamari, a type of soy sauce that’s wheat-free.
24. Bragg’s Liquid Aminos for soy sauce
When wheat-filled soy sauce is a problem, go for liquid aminos for the same “umami” flavor without the risk of gluten contamination!
25. Cornstarch and water for roux
Cut gluten— and fat! To thicken soups, stews, and stir-fries, replace the traditional fat-and-flour roux mixture with a 1:1 ratio of cornstarch and water (start with a tablespoon of each).
26. Potatoes for roux
Another great option for thickening soups and stews is to add a few chunks of starchy potato (like Idaho). As the potatoes cook and soften, they break apart and slowly thicken.
27. Rice cakes for… just about anything
Rice cakes work perfectly as a stand-in for crackers, pizza crust, and even bagels (we swear, they’re really good with cream cheese— just stick to one serving

 

__________________

Flower

 

Offline
Joined:
04/21/2010

We get a lot less of that in the Midwest but then I just explained to a prospective buyer that all the bed frames had been reinforced to support the unpicky eaters.

Generic's picture
Offline
Joined:
02/24/2011

Ugh! They went for crepes last night.... wheat-free my ___!

Joey Camb's picture
Offline
Joined:
04/02/2010

proper Celiacs - bit of gluten - super fun symptoms are diareer for a week like a tap - this is not something I would wish on anyone.

Fussey gits are a pain! - DH and I are both on a diet to try and shift a few pounds but we arn't mental about it! went out for dinner the other night but opted not to have dessert - didnt ask for the chef to make something specially!

__________________

Don't mess with me today or I will kill you!!!!

 

Aussie Innkeeper's picture
Offline
Joined:
01/16/2010

camberleyhotelharrogate@yahoo.co.uk wrote:

Fussey gits are a pain! - 

 

Oh, I just love the Brits! They can word a nasty remark so that it seems almost a compliment. LOVE them!! 

__________________

Lynne
Queen of Everything!

 

Generic's picture
Offline
Joined:
02/24/2011

And what am I supposed to do with instructions like "we limit white wheat". So how the heck am I supposed to know what your limit is? So instead, it's just easier to make you GF and give you no wheat whatsoever and not worry about your silly limits and diet and whatnot. So that's what they are getting, the GF diet, while everyone else gets the normal.

People forget that they are on vacation. That they need to have fun, enjoy life. They just take life too seriously all the time. Maybe that is why they forever end up throwing away my physallis, they are afraid to try life.

Offline
Joined:
05/30/2008

I would definitely eat them since I like them and there's no way we get them here!

I don't eat a lot of bread and I'm only a fan of really good bread, but my dh likes his bread and doesn't care about the quality.  People have different preferences...some are pretty strong.  I guess some guests just want to let you know what these strong preferences are so you don't prepare something where they would leave the dish untouched. 

I am finding that I'm increasingly lactose intolerant and I keep my mouth shut about it and suffer later.  I think I need to change that.  Luckily, my local coffee shop prepares great specialty drinks with soy milk and hands me the soy milk when I order drip coffee.  smiley I am a loyal customer.

__________________

People don't notice whether it's winter or summer when they're happy.
~ Anton Chekhov

 

gillumhouse's picture
Offline
Joined:
05/22/2008

Sounds like Jimmy's with DH - we keep a bottle of his balsamic vinegar at Jimmy's and they bring it out for him. Saves us binging it every week.

gillumhouse's picture
Offline
Joined:
05/22/2008

I think DH is so pissy half the time because he really wants FOOD instead of the rabbit crap he usually eats. Poor fool wants to live forever. I just want to enjoy what time I have. Oh well, as long as he is able to paint, I will humor him (his paintings sell!). The results of Monday may change everything. We shall see.

Madeleine's picture
Offline
Joined:
09/29/2011

Oh yes, the limiters. And what happens is they limit so much that when they finally cave it's for something completely over the top that makes them sick because they haven't eased into it!

Offline
Joined:
10/07/2008

Sorry you have "this on your plate" EA, people are being people unfortunately.

GF is a fad, has been a fad and will continue until the next one. How do I know this? There are some of you who have GF out the kazoo. I know that sounded weird, but it is true, areas closer to big cities where you are a destination B&B, so you have more "trendy" people stay with you.

Even I don't like eating too much bread/starch/carbs, but when I am traveling I pick what I want at restaurants, and at a B&B, it is what it is. 

 

__________________

Gluten free is never free. - Joey Bloggs

 

Generic's picture
Offline
Joined:
02/24/2011

I understand it. But hey, it's their loss too. Instead of something wonderful that I have planned, they get the plain and mundane that I make instead. And it's not going to be a choice. This week it's a wheat-free for one day, a dairy-free for two and then a wheat-free for three days. But I'm not going to remake my dish for them... the main dish for the regular and an omelet for the others. 

Of course the other side of this is they likely stayed here because of those reviews that say such nice things about how inventive our menu of breakfast items are... except they nixed them, themselves.

Highlands John's picture
Offline
Joined:
04/16/2010

I've tried all sorts of diets in my life, but they all went on hold when on holiday.

Oooh I've had my 5gms of saturated fat for today,  oh shut up!

As my friend Jeff says "Which dessert are you going to have first?".

 

__________________

If you wanted hotel facilities you should have booked a hotel and paid hotel prices!!!

 

gillumhouse's picture
Offline
Joined:
05/22/2008

Sounds as if Jeff is my soul mate!!

Per my Mother, my very wealthy great-grandfather (Gramps ran through it like water) said he wanted his dessert first because a lot could happen between the soup and the dessert. If he died during dinner, he wanted to have had his dessert.

Madeleine's picture
Offline
Joined:
09/29/2011

No veggies. That's my note for breakfast tomorrow. Then we go along pretty well until we hit an actual celiac. (Not that I am actually going to hit the celiac!)

A request for pancakes coming up. A no lactose. But I think the faddists are mostly in the summer. At least here. So far. This month.

Generic's picture
Offline
Joined:
02/24/2011

When people says they are GF, I always ask if they are Celiac, because Celiacs are parts per billion of wheat. And if you bake, the wheat can stay in the air for up to two hours. So I either use preprepared foods that are kept way from their food to prevent cross contamination or I bake the night before, so that the wheat isn't in the air to contaminate their food.

Oh? You take requests? I don't. It's chef's choice, ever day! Of course, if you tie my hand behind my back by telling me your fad request, then you get what's available on the path of least resistance. Then again, I do want to try that new recipe for quiche that I found... you skip the pie crust and just use spaghetti squash. Don't know if it's tasty, but it is wheat free. Smiling

Madeleine's picture
Offline
Joined:
09/29/2011

Eric Arthur Blair wrote:

When people says they are GF, I always ask if they are Celiac, because Celiacs are parts per billion of wheat. And if you bake, the wheat can stay in the air for up to two hours. So I either use preprepared foods that are kept way from their food to prevent cross contamination or I bake the night before, so that the wheat isn't in the air to contaminate their food.

Well, we're not that careful. We'll use different utensils and cookware but if everyone else is having pancakes, the pancake flour is right there. The celiac will get non-gluten pancakes cooked on a cleaned griddle but we don't remove all gluten products from the area.

Generic's picture
Offline
Joined:
02/24/2011

It's very different for Celiacs than for normal GF. Some of them can be affected by traces of gluten. Because it's so difficult for them, I use commercial products, which are certified to be less than 0.0002% gluten (that's the standard in the US and Canada). But most people are just GF, thankfully. If someone is so intolerant, they will let you know.

Kay Nein's picture
Offline
Joined:
02/13/2012

Thank you for this discussion.  I had no idea that Celiac's can be so sensitive!

Madeleine's picture
Offline
Joined:
09/29/2011

If someone asks far enough in advance and it's something we usually make anyway we'll plan it for the day they're in the house. We had a walk-in ask for blueberry pancakes last week and we were able to do that in the morning. She was delighted.

It helps that we no longer tell anyone what's for breakfast until we're getting ready to cook it.

Arks's picture
Offline
Joined:
05/22/2010

Eric Arthur Blair wrote:

.... and a few months from now, the fad will be done, but the fact that they ruined their vacation over it... will be a regret they will have to live with for a long time.

Try to discreetly get that point across to them.

Reminds me of my visit to Cairo and my tour of the smaller of the 3 great pyramids at Giza. We went down into the burial chamber and the sarcophagus is still down there because it was too big for the grave robbers to get out the door of the room. The tour guide told us we could each climb in and lay a moment where the pharaoh was laid to rest.

The younger ones in our group all did it, but I said no thanks, thinking it was childish and unnecessary. The guide told me, "you'll regret not doing it the rest of your life."

AND I HAVE!!

__________________

All saints can do miracles, but few of them can keep hotel. ~ Mark Twain

 

Generic's picture
Offline
Joined:
02/24/2011

That's the problem... people go all the way around the world and then get cheap and miss out on that one special thing forgetting that a flight, hotels and all have costs and they likely won't easily get back to do it again. 

Comment viewing options

Select your preferred way to display the comments and click "Save settings" to activate your changes.