Does anyone have any experience covering Carbs that are gluten-free. I am curious about the different gluten-free carbs, some of which I am learning are not really carbs, but are composed of other things.
Arnold
diabetic.arnold
We don’t eat gluten free as a rule, but certainly have gluten free meals. I’ve never considered carb counting for those meals differently than those inclusive of gluten.
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I have celiac disease. In general I don’t think there is a difference, but when you make your own bread for example it is harder to estimate the amount of carbs per slice correctly.
My husband eats gluten-free and I find products made with rice flours to be more glycemic so I weight them more heavily when figuring my bolus. I did pretty well with cooked red quinoa for supper last night though.
I eat gluten free (not for celiac but for an allergic condition) and I don’t find there is a difference in counting carbohydrates. I generally avoid rice flours, but I use almond, coconut, oat, arrowroot, flax, and quinoa flours. I tend to base my recipes around the lower-carb flours and use only small amounts of the higher-carb ones.
I have celiac disease. I believe I am a TD2 at this point. I manage on a gluten free, low carb, high fat diet. Basically, you have to experiment and base it off your meter results. What spikes one person, doesn’t bother another. In my case, I avoid all grains. While I will cheat on my LCHF diet, I never cheat on my GF diet.
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I have T1 & Celiac disease. One thing to remember is that gluten free flours tend to be more processed than whole wheat flours so the glycemic index is higher & the carbs work faster. When calculating carbs I use a higher carb index than the carb information on the package indicates. By trial & error I have found out what works.
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I have T1 and Celiac Disease. I find that the GF bread, muffins, etc elevate my blood sugar more – Best wishes to you!
Arnold - I don’t have celiac but I am following a low carb high fat meal plan - currently I don’t eat any grains - my carbs come from vegetables or a little dairy so voila - no gluten 
I count carbs, and attempt to avoid those things that tend to raise my sugar too rapidly.
I am thrilled about what is beginning to become available in breakfast cereals … the “newer” chex cereals corn and rice chex are both now certified GF foods, as are a couple of other GM cereals.
I was having difficulty finding suitable breakfast choices in the past, and spoke with a diabetes educator who suggested adding butter or margarine to my morning grits, to make them absorb more slowly, and this has worked for me, so I continue to do this.
I use GF Bread, which I can purchase locally, but am not a baker, and do not make my own breads. I find that store-bought corn tortilla’s work well for me as a bread alternative.
I find that if the bread nutritional information indicates that it has 22 grams of carbs per slice (as an example), I also need to allow a little more … for some reason, as both rice and tapioca flower’s are more dense that wheat flower (gluten-based) ones.
Thanks for all the help.
Arnold
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Just saw this GF blend on the King Arthur flour site:
http://www.kingarthurflour.com/shop/items/king-arthur-gluten-free-whole-grain-flour-blend-2-lb
After some serious digestive issues last spring when I had lost about 20 pounds, my bg was crashing every time I ate and I was hospitalized with high blood sugar and high key tones I went totally gluten-free avoiding cross-contamination.
This has helped me a lot so far. I also don’t need any other grains and I have read that people with celiac or gluten sensitivity should not eat any type of grains. I’ve had a reaction to corn for many years as well as to wheat and gluten. I have found that a lot of the gluten-free foods are way too high carb for me. Many also have other grains so I can’t eat them. I also have problems with potatoes and any starchy vegetable so I have to restrict my diet a lot. I tend to make a lot of low carb meals with veggies and fruit, like low-carb pancakes which don’t spike me so I can keep my blood sugar more stable that way.
Is the idea that Quinoa is gluten free? although not considered to be low carb?
The best “gluten-free” carbs come from vegetables. 
Along with avoiding all wheat and starch based foods, I avoid any products that are normally made with wheat flour substitutes, because these usually contain rice flour which has a much, much higher glycemic content and results in horrible BG spikes. “Gluten-free” has become the new “low-fat” of the day, in my opinion, and similarly is another food industry labeling racket of even less healthy foods in most cases.
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Quinoa seems to be less glycemic than other GF foods, at least for me.
For me too. I’ve found gluten free pastas made from quinoa & corn flour don’t spike my blood sugars & are much lower carb than rice pasta, which always spike my BG. Also rice pasta always seems to end up as a gelatonous blob when I’ve tried to cook it!
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Agreed.
I know several people who absolutely need to eat GF certified foods or their health suffers.
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Hey CatLady - Celiac and wheat intolerance are very real conditions. I know, I suffer from the latter. My point is that the best way to go GF is just to avoid all wheat products, period, rather than eating GF substitutes for wheat based products. These are usually even less healthy and much higher glycemic foods, because they often contain rice starch, which spikes your blood sugar even worse than wheat.
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I was thinking more broadly to include the non-D population, is all.