I’m sure I’m not the only one who is intrigued…
Which French foods trigger this reaction?
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Most flour based products but not all. Especially from supermarkets.
Most flour based products from traiteurs……but not all. Bouchée a la reine for example is ok as well as pate en croute.
Most processed/ultra processed foods….including some sauces.
Pizza’s are a killer.
The ready made pastry that the French use to make dishes is killer
Biscuits are fine……work than one out. I eat loads of biscuits.
I can eat M&S flour based products without effect. I don’t knw why. But that is once or twice a year.
Some red wine. Which I avoid now.
Mc Dos
Some kebabs…….it depends on the restaurant ???
It is a learning curve. Sometimes the symptoms are immediate, the day after or a few days after.
Basically, I keep away from all processed foods.
I have not been ill for a while.
VERY sensible. Unfortunately biscuits are processed food too! 
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I know. But they don’t make me ill……they make me happy.
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My daughter is tested as GF and we need to be super careful.
Sarrasin is great for crepes.
SuperU is the best marche we have visited for ready-made GF products.
Normal GF Flour is generally difficult to find so always buy GF flour in the UK before coming to France.
Amazingly, Asda is the best UK supermarket for GF yet everywhere seems to be joining the veggie bandwagon to the detriment of shelf space for GF. As my daughter always says “GF is a serious health condition but veggie is only a lifestyle choice”, which we are generally happy with, yet not when essential GF food is removed to be replaced by shelves or freezers full of “lifestyle” products. Perhaps France is going the same route?
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@hairbear I come from a farming family and you get to hear what other people do
Every January in the UK they have the big Veggie/Vegan promotion and a lot of people then complain that it’s the gluten free etc space that is lost
This link might be useful, since it advises what to add to whichever, in order to achieve the best “gluten-free” results when home-baking…
https://www.maviesansgluten.bio/zoom-sur-les-farines-sans-gluten/
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Toryroo
Is is possible for you to make your own bread, wraps, etc with almond flour or coconut flour, or a mix of both?
I use these and although haven’t experimented on making bread as yet ( I buy gluten free bread at the supermarket - uk) it costs approx £2 per small loaf… but when moved to France, do want to try making my own bread. Not had much time here to try it out, but when I do, will definitely post results on here.
You can order on amazon the ingredients to make bread.
I can look out a bread recipe with the above flour and post it to you. But to be honest its a matter of experimenting with ingredients to find the right mix for the bread you want. I try not to use anything that adds too many carbohydrates to my cooking, the main reason for using almond/coconut flour. oh there is also Physilium Husk that you add to the mixture to get that gluten like binding…
Anyhow will try and find the recipe…!
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Ingredients
2 cups almond flour
1/2 teaspoon salt
1 tablespoon baking powder
3 tablespoons ground flaxseed
4 large eggs
1/2 cup melted
1/2 cup water
Preheat the oven to 180C/350F. Line a 8 x 4-inch loaf pan with parchment paper, reserving an inch on all sides for easy removal.
In a small bowl, add the almond flour, baking powder, and salt and mix well. In a large mixing bowl, use a hand mixer to beat together the flaxseed, eggs, butter, and water until frothy and bubbles appear. Gently stir through the dry ingredients until combined.
Transfer the batter to the lined pan. Bake the bread for 40 minutes, or until a skewer comes out clean.
Let the bread cool in the pan completely, before slicing and serving
Not tried the above resipe as yet, but there are lots of recipes for gluten free bread, gluten free cakes and biscuits online.
(When I do bake with above ingredients I tend to use my own measure cup and to be honest its a matter of trying out the ingredients and adjusting accordingly to suit your own preference)
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almond flour contains about twenty-one grams of carbohydrates per one hundred grams, while coconut flour contains about sixty-four grams of carbohydrates .
Yes JaneJones…
Both flours have carbs in them, but compared to normal bread its a very small amount and you also have to take away any grams of fibre from the amount of carbs , which leaves even less carbs to take into account.
When you only allow yourself approx 50gm or less per day, it soon mounts up, considering the average one slice of ordinary shop bought bread is roughly 28 carbs, it makes a massive difference.
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This sounds really good. I make a banana nutbread with millet flour but this sounds much richer. I assume that “melted” is missing the “butter”?
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Cindy, welcome back to the site! I’d love your banana loaf recipe 
Thanks everyone I’ll reply properly when I have time, so much support and info’ - thanks all 
Millet Bread
Ingredients:
-
1 cup millet ground to make 1 ½ cups of flour
-
1/3 cup buckwheat ground to make ½ cup flour
-
1 generous TBSP flaxseed ground with grain, or 1/4 cup ground flaxseed
-
1 1/4 C kukicha (or any room temp liquid like water or juice or other green tea)
-
1/4 C olive oil
-
1 egg
-
½ tsp salt
-
½ TBSP baking powder (or bicarb/cream of tartar combination)
Optional Additions: (Note: I often add a mashed banana, nuts and some cinnamon)
1/4 cup pecan or other nut meal,
1 TBSP cinnamon,
1 mashed banana, easiest way is to freeze it and then thaw it before use, squeeze it out a small hole in the peel. Good use for overripe bananas.
Cocoa powder 1 TBSP to 1/4 cup
1/4 C toasted sesame seeds
1/4 C chopped nuts
Other fruit or nuts as desired, chopped almonds/walnuts, goji berries, etc.
Soak ingredients 1-4 overnight at room temp.
Mix 5, 6 and 7 well in. I use a portable mixer
Add 8 last, especially if using bicarb/cream of tartar mix to avoid corn starch. Add the latter only after oven is preheated
Pour into well oiled bread pan
Bake at 350 degrees for 50 mins
I’m in the US in case measurements are unclear.
I grind all my own gluten free grains which is cheaper and easier to get here.
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This post is fascinating! I had a recent dépistage to assure no serious problems but at a loss to understand what the hell is going on with my gut!
Possibly coming to the conclusion that my love of bread is making me feel dreadful! But whether it is wheat flour or the yeast used or all the added preservatives/ improvers etc will require some experimentation on my part!
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We found two good sources of gluten free flours locally. The bio/healthfood shop near us does many different flours, and I recommend you get a selection and try them out. Sorghum and chestnut flours I really like, for instance, rice flour is ok but I don’t like chickpea flour. Find your optimum mix.
Second source is an Asian shop in Chartres. Most large towns will have one so for rice flour and rice noodles, coconut flour etc, you can get those there.
Also worth looking to see if you have a Day to day or similar ‘en vrac’ shop in the nearest large town. They have a lot of choice and you can fill a paper bag with just as much as you need.
FWIW when I went gluten free I found it much better to cook from first principles rather than buy GF bread, pasta etc. They are never fresh and rarely tasty.
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I forgot about this thread. I had a recommendation about Leclerc doing a good GF pastry. I just made a tart with one and it is fabulous!!!
Crunchy, crispy and a bit flakey. So happy to have something ready made I can use!
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They also sell lupin flour which can help with low carb and gluten free pastry/biscuits etc.