I read the following article almost a year ago. Taking their advice I began my daughter on a mild candida yeast cleanse and cut out all white sugar, white starchy flours (mostly), white rice and processed food from our kitchen.
Now 10 months later, my daughter can eat a piece of wheat toast with no side effects. She isn't completely free from the disease or yeast problem, but she is well on her way.
I encourage you to read the whole article.
Showing posts with label Helpful Hints. Show all posts
Showing posts with label Helpful Hints. Show all posts
Friday, January 11, 2013
Thursday, June 21, 2012
An update on the NEW diet change
April 26, 2012.
That's when I changed Rachel's diet from a strict gluten free to a still gluten free, but with no white sugar, less white flour/starches, and more wholesome natural foods. It's been almost two months since we began this diet.
Want to know what has happened?
Will you believe me what I'm about to tell you?
Let me just say these few things: Rachel (our daughter with Celiac for 3.5 years now) has had more energy than she has ever had before and she is happier. Her sweet, energetic personality has just shone with her exuberance. What a difference from before!
Today she ate not one, but two granola bars (homemade) with regular oats. Yes, the regular, full of cross contaminants, oats. What happened? Usually she would be doubled over in pain, on the couch, crying in pain within 20 minutes or less. Then she would move to the bathroom and you can guess what we (a mother and a sick child) would experience in there.
None of that happened. She played on throughout the day as if she had eaten nothing "wrong" and was still her cheerful, wonderful self as we now have come to know her.
Amazing. Unbelievable. Yet very believable.
I am writing this to give you hope. I am writing this post to give you inspiration to look at what things you or your child are eating. Please read this article with an open mind and give it a go.
It is worth it.
That's when I changed Rachel's diet from a strict gluten free to a still gluten free, but with no white sugar, less white flour/starches, and more wholesome natural foods. It's been almost two months since we began this diet.
Want to know what has happened?
Will you believe me what I'm about to tell you?
Let me just say these few things: Rachel (our daughter with Celiac for 3.5 years now) has had more energy than she has ever had before and she is happier. Her sweet, energetic personality has just shone with her exuberance. What a difference from before!
Today she ate not one, but two granola bars (homemade) with regular oats. Yes, the regular, full of cross contaminants, oats. What happened? Usually she would be doubled over in pain, on the couch, crying in pain within 20 minutes or less. Then she would move to the bathroom and you can guess what we (a mother and a sick child) would experience in there.
None of that happened. She played on throughout the day as if she had eaten nothing "wrong" and was still her cheerful, wonderful self as we now have come to know her.
Amazing. Unbelievable. Yet very believable.
I am writing this to give you hope. I am writing this post to give you inspiration to look at what things you or your child are eating. Please read this article with an open mind and give it a go.
It is worth it.
Wednesday, April 25, 2012
The Four Letter Word
I don't know about you, but I'm pretty sick and tired of seeing my sweet five year old girl suffer every day. She is separated from the rest of the family by her disease. She has a separate toaster, a separate wash rag to wipe her mouth on, separate toothpaste. When I make wheat bread I make sure she isn't in the kitchen "just in case" she breathes in the flour. And yet, she is still tired a lot of the time. She gets sick easily, even though we homeschool and keep a (somewhat) clean house.
If gluten-free is really the way to go for Celiac Disease then why doesn't my little girl feel and act healthy. Yes, she is much better than what she used to be before diagnosis, but it makes me wonder.
I use herbs and I enjoy using what God has given us on this green and blue earth. I strive to keep our family away from chemicals, processed foods, etc. So, I started searching on the Internet for herbs used to help Celiacs and their digestive troubles. I came across a website that completely intrigued me. This website was right up my alley! Not only do they promote herbs and such, but they had a whole article on how to treat all kinds of diseases. Uncurable diseases. Including Celiac Disease. A Cure? Really? I looked the article over and it all made sense and it was nothing out of the ordinary. The cure promoted a more healthy lifestyle- right where I wanted myself and my family to be. And I didn't have to pay anything- it was right there- the whole plan and diet change.
I am already starting to implement these changes to mine and my daughter's diet. I am trying to give it to God, keep a level head, but yet hopeful.
Here is the website link: www.healthwyze.org
Here is the Celiac Disease article: http://healthwyze.org/index.php/curing-celiac-disease.html
I hope you will become inspired and motivated to try it!
If gluten-free is really the way to go for Celiac Disease then why doesn't my little girl feel and act healthy. Yes, she is much better than what she used to be before diagnosis, but it makes me wonder.
I use herbs and I enjoy using what God has given us on this green and blue earth. I strive to keep our family away from chemicals, processed foods, etc. So, I started searching on the Internet for herbs used to help Celiacs and their digestive troubles. I came across a website that completely intrigued me. This website was right up my alley! Not only do they promote herbs and such, but they had a whole article on how to treat all kinds of diseases. Uncurable diseases. Including Celiac Disease. A Cure? Really? I looked the article over and it all made sense and it was nothing out of the ordinary. The cure promoted a more healthy lifestyle- right where I wanted myself and my family to be. And I didn't have to pay anything- it was right there- the whole plan and diet change.
I am already starting to implement these changes to mine and my daughter's diet. I am trying to give it to God, keep a level head, but yet hopeful.
Here is the website link: www.healthwyze.org
Here is the Celiac Disease article: http://healthwyze.org/index.php/curing-celiac-disease.html
I hope you will become inspired and motivated to try it!
Wednesday, January 11, 2012
A "New" Flour Mix
We are trying to eat healthier here at our house. We are cutting out meat, dairy and lowering our sugar intake. At the same time we are eating more of a whole foods, plant based diet which is better for everyone including my dear daughter with Celiac. Our six year old son was just diagnosed with Type 1 Diabetes in November, so now my husband and I are even more convinced we need to eat healthier, for our children's sake. I've been searching the internet in my spare seconds of time to find vegan, gluten free recipe ideas. Wow. Not much out there, maybe I'm just not seeing it... So you can imagine my excitement when I found this recipe for muffins. Not only was the recipe do-able but the post was about creating a whole grain gluten free flour mix. I didn't even know this was possible. What? Only 30% starches and the rest is whole grain? Amazing. Go ahead and check it out. I'm really liking the site and their recipe ideas.
As far as the said muffin recipe, I made it vegan by using homemade applesauce instead of the buttermilk. They were delicious! Next time though I'm going to cut down on the sugar-they were too sweet for us.
As far as the said muffin recipe, I made it vegan by using homemade applesauce instead of the buttermilk. They were delicious! Next time though I'm going to cut down on the sugar-they were too sweet for us.
Tuesday, July 5, 2011
Traveling Gluten Free? With Kids?
My husband and I have been traveling quite a bit with four kiddos ranging from 6 years old to 5 months. One of my children has Celiac disease. How in the world do I travel in the van for multiple hours, on a tight budget, with 3 picky (ok, selective) children? One of which is strictly gluten free?
Well, I've been taking notes these past few trips and I have some ideas. I would appreciate yours also.
(To make some of these ideas cheaper, you can make it homemade or watch for the sales!)
**Quick breads (I have found my daughter to enjoy GF banana bread, cranberry bread, etc for car food than any other bread. The bread tends to stay moister for a longer period of time than does the regular GF yeast breads.) Slather with butter, peanut butter, and/or jelly.
**Jell-O jigglers (Kraft brand will specify gluten containing ingredients on their food labels) or Knox blocks. Use the jiggler/blocks recipe not the regular jello recipe- it's too soft for the car. The jigglers hold together much better for little fingers.
**Chips (check ingredients, there are chips that are naturally gluten free.)
**Make your own Lunchables. Take rice crackers (or homemade) and cut up GF deli meat and cheese into bite sized squares. My four year old daughter enjoyed this as well as my six year old and my two year old. And it takes them longer to eat it, so great temporary entertainment for the car!
**Fruit (gotta love grapes! Apples, peach slices, and canned fruits are great too.)
**String cheese
**Yogurt (great for a snack or a breakfast car food, remember to bring a spoon, though, oh, and napkins/wipes.)
**Pudding (again, Kraft brand will specify gluten containing ingredients, or make your own. And again, bring a spoon and wipes)
**How about vegetables? Carrot sticks are practical, but my four year old doesn't particularly enjoy the texture. I tried the V-8 Fusion this last trip. It was a great alternative to just juice or water. My kids liked the Blueberry Pomegranate flavor. We also tried grape tomatoes. Loved 'em! Just be careful with the choking possibility. Slice them in quarters before hand and bring a fork and a bowl.
**Pre-cooked hot dogs work for a quick dinner.
**Jerky can be "if-ey", but we make our own venison jerky. Sometimes our GF daughter likes it, sometimes not...
**Applesauce
**Popcorn!
**Fruit roll-ups and fruit leather tend to be on the sticky side.
**Does your child enjoy cold leftovers? GF mac n cheese is a fav.
**How about dessert? I try to stick with fruit. Filling kids with sugar when they are stuck in a small space isn't my idea of a good time. But there is a time for chocolate or some other nice alternative. Homemade GF cookies, frosting slathered on some GF banana bread is what I did last time, skittles or starburst is GF as well as Reese's peanut butter cups.
Some tips for traveling:
Bring a cooler. Definitely a must.
Bring plastic bowls. I bring three: one for each kid.
Bring forks and spoons for each child.
Bring lots of wipes. I wipe out each bowl after eating to reduce the cross contamination issue.
Bring a sense of humor and plenty of patience.
Plan out each meal and have ideas for snacks- it makes the trip go so much smoother.
Do some research on restaurants in the area you are traveling. It's good to be prepared!
And lastly:
Enjoy the trip! I've been told over and over: these days with our kids are short, so enjoy them!
Happy summer to you!
Saturday, January 9, 2010
Burger King
Sometimes it's nice to just go out and grab a burger. Check out Burger King's list below for some gluten free items:
Wednesday, December 2, 2009
Caramel Coloring: Is it Gluten Free?
Question: Is Caramel Coloring Gluten Free?
Answer: Here's the bottom-line answer (right on top): the experts say that yes, caramel coloring is gluten-free.
There is a lot of confusion about this issue, and this answer might contradict what you have heard or read in the past. The U.S. Food and Drug Administration (F.D.A.), in its rules on color additives, says the color additive caramel can be derived from the following food-grade carbohydrates: dextrose, invert sugar, lactose, malt syrup, molasses, starch hydrolysates and fractions thereof, or sucrose. Barley malt -- which is the most common kind of malt -- would make a product off-limits to people with celiac disease.
BUT registered dietitian Shelley Case, who is on the medical advisory board of the Celiac Disease Foundation, the Gluten Intolerance Group, and the Canadian Celiac Association, told me that gluten-containing ingredients are no longer used to make caramel coloring in North America, and from my own correspondence with major manufacturers of caramel color that indeed seems to be the case. While gluten-containing ingredients can be used in the production of caramel color, North American companies are now using glucose from corn, or sometimes sucrose (table sugar). In Europe, Shelley says, companies use glucose syrup that's derived from wheat starch, but the caramel color is highly processed and contains no gluten.
Therefore, Shelley says, "Caramel color is an acceptable ingredient on the gluten-free diet and does not need to be restricted."
Monday, October 5, 2009
How To Store Homemade Gluten Free Bread
I was just starting out on this adventure of Gluten Free shopping when I ran into someone who was more knowledgeable than I. Her husband had Celiac Disease and she was quite helpful to me and gave me quite a few hints.
One of those hints I will share with you now: How to Store Gluten Free Bread
Most of you will most likely make your own bread, either in a bread machine or with a heavy duty mixer. Or maybe even with a hand held Kitchen Aid mixer. You'll bake it and let it cool. Then because it smells so good, maybe you'll eat a slice. But then what? GF bread is always so crumbly after the first day, how do you store it?
This is what has worked the best for my family:
You'll need a gallon sized zip lock plastic bag, wax paper, a cutting board for GF bread, and a bread knife.
Slice up your GF bread. Cut out rectangles about the size of your bread slices from the wax paper. Place one of the heels of bread in your plastic bag, then a piece of your wax paper, continue to alternate with the bread and wax paper until you are done. Seal the bag. Place in freezer.
Now you have bread that is ready by the slice. Simply place in toaster or toaster oven when ready to eat.
If you want a slice of bread that is warm and moist, but have only frozen slices? Check it out and try it!:
Place slice of bread on microwave safe plate. Place a small piece of paper towel, just barely sprinkled with water. Lay it over the slice of bread and microwave for about 15-20 seconds. Turn bread over and microwave for about another 7-10 seconds. The times will vary and you may have to experiment a few times to get it right. But the end result should produce a slice of bread like it just came out of the oven! yum!
One of those hints I will share with you now: How to Store Gluten Free Bread
Most of you will most likely make your own bread, either in a bread machine or with a heavy duty mixer. Or maybe even with a hand held Kitchen Aid mixer. You'll bake it and let it cool. Then because it smells so good, maybe you'll eat a slice. But then what? GF bread is always so crumbly after the first day, how do you store it?
This is what has worked the best for my family:
You'll need a gallon sized zip lock plastic bag, wax paper, a cutting board for GF bread, and a bread knife.
Slice up your GF bread. Cut out rectangles about the size of your bread slices from the wax paper. Place one of the heels of bread in your plastic bag, then a piece of your wax paper, continue to alternate with the bread and wax paper until you are done. Seal the bag. Place in freezer.
Now you have bread that is ready by the slice. Simply place in toaster or toaster oven when ready to eat.
If you want a slice of bread that is warm and moist, but have only frozen slices? Check it out and try it!:
Place slice of bread on microwave safe plate. Place a small piece of paper towel, just barely sprinkled with water. Lay it over the slice of bread and microwave for about 15-20 seconds. Turn bread over and microwave for about another 7-10 seconds. The times will vary and you may have to experiment a few times to get it right. But the end result should produce a slice of bread like it just came out of the oven! yum!
A Peek at my Pantry
So I find it helpful when I see what others do and what they have in their fridge and pantry. That way I get a better handle on what I'm up against and it gives me more confidence. If you are like this keep reading.
I will list what I usually keep in my pantry and shelves. Then further down I will type out what I keep in my fridge. If it helps you to know, I am on a budget and I try to get what is cheapest but also what is healthy; a good balance of both.
In My Pantry:
Flour:
Sorghum Flour
Tapioca (Starch) Flour
White Rice Flour
Cornstarch
Potato Starch Flour
Potato Flour
Sweet Rice Flour
Featherlight Flour Mix
French Bread/Pizza Mix
Cereal:
Panda Puffs
Gorilla Munch
Various GF Chex varieties
Some Gluten containing cereal for the rest of the family
Other Baking Products:
Guar Gum
Unflavored Gelatin
Egg Replacer
Salt
Baking Powder
Baking Soda
Vanilla Flavoring/Extract
Dry Milk Powder
Hershey's Baking Cocoa
An off brand of chocolate chips
Brown Sugar
White Sugar
Powdered Sugar
Light Corn Syrup
Raisins
Craisins
Shredded Coconut
Canola Oil
Olive Oil
Crisco
Various kinds of Rice
GF Pasta
Potatos
Onions
Squash
Pudding Mix
Canned Black beans
Canned Tomatoes
Tomato Paste
Pasta Sauce
Canned Stir Fry Veggies
Tuna
Salmon
Canned Fruit
Black Olives
Chips
Crackers
Fruit Snacks
Peanut Butter
Honey
Chicken Bouillon
In The Freezer:
Almond Meal/Flour
Quinoa Flour
Brown Rice Flour
Ground Flax Seed
Corn Meal
Flax Seed
Yeast
Juice
Veggies
Fruit
Homemade Sliced Bread
Brown Rice Tortillas
Ice Cream
Hormel Pepperoni
Hormel Canadian Bacon
Meat
GF Chicken Nuggets
In The Refrigerator:
Milk
Juice
Water
Jelly/Jam
Butter
Salad Dressings
La Choy Lite Soy Sauce (Cheaper than Tamari)
Heinz Worcestershire Sauce
Heinz Ketchup
Miracle Whip
Mustard
Pickle Relish
Pickles
Beef Bouillon
Eggs
Yogurt
Cheese
Deli Meat
Leftovers
Applesauce
Vegetables
Fruit
I will list what I usually keep in my pantry and shelves. Then further down I will type out what I keep in my fridge. If it helps you to know, I am on a budget and I try to get what is cheapest but also what is healthy; a good balance of both.
In My Pantry:
Flour:
Sorghum Flour
Tapioca (Starch) Flour
White Rice Flour
Cornstarch
Potato Starch Flour
Potato Flour
Sweet Rice Flour
Featherlight Flour Mix
French Bread/Pizza Mix
Cereal:
Panda Puffs
Gorilla Munch
Various GF Chex varieties
Some Gluten containing cereal for the rest of the family
Other Baking Products:
Guar Gum
Unflavored Gelatin
Egg Replacer
Salt
Baking Powder
Baking Soda
Vanilla Flavoring/Extract
Dry Milk Powder
Hershey's Baking Cocoa
An off brand of chocolate chips
Brown Sugar
White Sugar
Powdered Sugar
Light Corn Syrup
Raisins
Craisins
Shredded Coconut
Canola Oil
Olive Oil
Crisco
Various kinds of Rice
GF Pasta
Potatos
Onions
Squash
Pudding Mix
Canned Black beans
Canned Tomatoes
Tomato Paste
Pasta Sauce
Canned Stir Fry Veggies
Tuna
Salmon
Canned Fruit
Black Olives
Chips
Crackers
Fruit Snacks
Peanut Butter
Honey
Chicken Bouillon
In The Freezer:
Almond Meal/Flour
Quinoa Flour
Brown Rice Flour
Ground Flax Seed
Corn Meal
Flax Seed
Yeast
Juice
Veggies
Fruit
Homemade Sliced Bread
Brown Rice Tortillas
Ice Cream
Hormel Pepperoni
Hormel Canadian Bacon
Meat
GF Chicken Nuggets
In The Refrigerator:
Milk
Juice
Water
Jelly/Jam
Butter
Salad Dressings
La Choy Lite Soy Sauce (Cheaper than Tamari)
Heinz Worcestershire Sauce
Heinz Ketchup
Miracle Whip
Mustard
Pickle Relish
Pickles
Beef Bouillon
Eggs
Yogurt
Cheese
Deli Meat
Leftovers
Applesauce
Vegetables
Fruit
Tuesday, September 8, 2009
Dining Out
Ask Shelley Case: Eating Out - Resources & Tips
September 6th, 2009Question: I just got diagnosed with celiac disease and my two children also have food allergies. Can you give me any tips on eating out safely… and easily?
Answer: Eating out can be a real challenge, especially when you are first learning about the gluten-free diet, so I recommend mastering the basics of the diet before venturing out to eat in restaurants. But once you’re ready to eat, there are a growing number of restaurants that are gluten-free (GF) friendly. Many have a GF menu or they’re willing to make adaptations and substitutions in order to meet the needs of the GF customer. Also it’s exciting to see initiatives like the Gluten Free Restaurant Awareness Program (GFRAP) from the Gluten Intolerance Group (GIG) that includes educational and training materials for restaurants and their staff. Once they meet specific criteria they are listed on the GFRAP website so that individuals can search participating restaurants in North America by restaurant name or city and type of cuisine. Check out www.glutenfreerestaurants.org
There are many other great resources to help you eat out and travel safely:
1. The Celiac Scene™ features a free database and downloadable maps of restaurants that locals with celiac disease trust in cities across the USA and Canada. Owned and updated by an individual with celiac disease. Many restaurants bear the special symbol of the Gluten-Free Restaurant Awareness Program.
2. Glutenfreeonthego.com is another free online global directory of over 6000 GF listings of restaurants, bakeries, hotels, resorts, spas, cruises and more. Recommendations are submitted by individuals with celiac disease or others following a GFD, as well as individual GF eating establishments.
3. Glutenfreepassport.com has a variety of resources on safe GF travel and dining. One is a great book called Let’s Eat Out with Celiac and Food Allergies that provides practical information on eating out in regular and ethnic restaurants. It includes 7 international cuisines with hundreds of menus items showcasing common ingredients, hidden allergens and food preparation techniques used by chefs and restaurants. In addition they have cuisine specific pocket size guides that include sample menus, menu dish descriptions, preparation techniques, quick reference guides and questions to ask to ensure safe meals. Another handy resource is the multi-lingual phrase pocket guide that has over 1200 translations from English to French, Spanish, German and Italian. The phrases include dining requests, ingredients, specific preparation requests, sample menus and over 300 health phrases in 4 languages. They have also just released new iPhone/iPod touch applications for some of their resources.
Listen to my podcast (scroll down to podcast #3) with Kim Koeller, co-author of “Let’s Eat Out: Your Passport to Living Gluten-Free and Allergy-Free.” It features an informative discussion on Kim’s newly released revised edition on eating out in regular and ethnic restaurants around the world and tips to eat out safely.
4. Triumph Dining has an Essential GF Restaurant Guide that features over 5000 restaurants across the US listed in a state by state directory and every listing is verified and updated each year by an individual with celiac disease. And the Guide has 80 GF lists from various chain restaurants. Triumph Dining also has laminated wallet sized dining cards for 10 different cuisines. One side of the card is in English and the other side in the foreign language.
5. Bob and Ruth’s Gluten-Free Dining and Travel Club is a company specializing in assisting individuals on a GFD. They offer escorted GF getaways to resorts, on cruises and tours of exotic places all over the world. All the arrangements are taken care of and you can eat safely in these various locations with fellow gluten-free travelers while enjoying a wonderful vacation. My husband and I booked a one week trip with Bob and Ruth a few years ago to the Caribbean. We stayed at the Club Med and not only was the food fantastic and safe, but we met so many nice people.
Here are a few tips for a safe and successful dining experience for those with celiac disease, as well as any intolerance or dietary restriction:
1. Call the restaurant the day before or earlier in the day and ask to speak to the chef or manager to discuss meal options. They can often substitute other ingredients or create an alternative menu or menu item.
2. If possible try to avoid peak meal times. Dining early or late will allow more time and easier access to the staff that can answer questions and usually accommodate special needs.
3. Explain your dietary restrictions briefly. The terms celiac disease is still often unfamiliar to many to those in the food service industry. So I often find it easier to explain that you have a serious food allergy and will get very sick if your order is not handled properly. Indicate that you must not have any foods or ingredients containing gluten which means no items made with wheat flour, breading, croutons, etc. It often helps to ask to speak to the manager or chef to make sure the order gets placed properly and prepared safely.
4. No matter whether the restaurant has a special GF menu or some GF items on the menu, it is still essential to ask specific questions. You need to inquire about cooking methods, specific ingredients that are in the item and how it is served.
5. Request that your food be prepared on a clean grill or in a clean pan. If this is a problem, suggest cooking it on clean aluminum foil.
6. When they bring your meal make sure you ask again if this is the special meal and were your instructions followed.
7. Don’t forget to thank the server, chef and manager. Leave a generous tip for good service and patronize the restaurant again.
Tips adapted from Gluten-Free Diet: A Comprehensive Resource Guide by Shelley Case and Restaurant Dining by the Gluten Intolerance Group.
Thursday, August 27, 2009
Getting Started
So somehow, for some reason, you need to be on a gluten free diet. If you have Celiac Disease, that means absolutely no gluten. Where do you start?
This post is to help you in that direction: how to go gluten free.
To make it simple: Gluten is a protein found in wheat, rye, barley and usually oats (due to cross contamination).
Gluten is found in a lot of foods, but not in everything as it may seem at first.
To get started, do not cut out gluten 'cold turkey'. This is harmful to your body. What I did with my daughter Rachel, was to give myself time to learn about Celiac and gluten over the course of two months while cutting different foods out of her diet (and adding new ones in). This was easier on her body while making it less stressful on myself.
1. Cut out the obvious: bread, noodles, crackers, etc, the things you know that have wheat, rye, or barley.
2. Next, start learning the different terms containing gluten on an ingredient label. There is a great list on Celiac.com which will be helpful to you. It's overwhelming at first, but after a month of grocery shopping with that list in hand and reading labels, it will start to come together in your mind. On the positive side, there is also a safe ingredients list, which is much longer than the list of 'no-no's'. Learn what you can eat and the wide world of grains that do not contain gluten.
3. As you start to learn where gluten is hidden, eat more 'whole' foods like fresh veggies, fresh fruits, fresh meat. Make salads. Look for 'Gluten Free' on the front of boxes, bread mixes, etc and purchase those. Yes, it is expensive. The first few months are going to be the most expensive until you learn the ins and outs of gluten free cooking. So go easy on yourself and spend the extra cash so that you have something good for you to eat. Especially those bread mixes and flour mixes. You can learn to make those from scratch later.
This post is to help you in that direction: how to go gluten free.
To make it simple: Gluten is a protein found in wheat, rye, barley and usually oats (due to cross contamination).
Gluten is found in a lot of foods, but not in everything as it may seem at first.
To get started, do not cut out gluten 'cold turkey'. This is harmful to your body. What I did with my daughter Rachel, was to give myself time to learn about Celiac and gluten over the course of two months while cutting different foods out of her diet (and adding new ones in). This was easier on her body while making it less stressful on myself.
1. Cut out the obvious: bread, noodles, crackers, etc, the things you know that have wheat, rye, or barley.
2. Next, start learning the different terms containing gluten on an ingredient label. There is a great list on Celiac.com which will be helpful to you. It's overwhelming at first, but after a month of grocery shopping with that list in hand and reading labels, it will start to come together in your mind. On the positive side, there is also a safe ingredients list, which is much longer than the list of 'no-no's'. Learn what you can eat and the wide world of grains that do not contain gluten.
3. As you start to learn where gluten is hidden, eat more 'whole' foods like fresh veggies, fresh fruits, fresh meat. Make salads. Look for 'Gluten Free' on the front of boxes, bread mixes, etc and purchase those. Yes, it is expensive. The first few months are going to be the most expensive until you learn the ins and outs of gluten free cooking. So go easy on yourself and spend the extra cash so that you have something good for you to eat. Especially those bread mixes and flour mixes. You can learn to make those from scratch later.
4. As you progress in your diet, cutting things out and adding new foods in, be sure that you are getting enough fiber and other nutrients and vitamins. This is very important. The gluten free diet, though it may seem healthy at first, is challenging. Whole wheat has many nutrients and vitamins as well as fiber. Most gluten free flours do not. In our house we use alot of whole and ground flax seed. I also make sure Rachel eats oatmeal (for fiber), eggs (for protein) and takes a vitamin everyday. Soon you will find what works for you.
5. Read a book about Celiac Disease (if you have Celiac) or a book about gluten free living. For Celiac I recommend this one:
For gluten free living you could try this book:
I've heard good things about this one:
There are a lot of resources out there for you whatever category you fall into. You do have to be careful, and make sure that what you are reading is trustworthy. You'll find a list of links to professional websites who specialize in giving out good info about Celiac Disease on the right hand side of this blog.
5. Learn about cross contamination in your kitchen, in restaurants, and elsewhere.
6. If you are going to make your own bread, you need to decide if you are going to purchase a bread machine or a heavy-duty mixer. Reasons? It is impossible to knead gluten free dough. It is the consistency of mashed potatos and sometimes muffin batter. I have heard good things about using a KitchenAid Hand Held Mixer for GF bread. You'll need to purchase either the 7 or 9 speed to have the sufficient motor power it takes to mix and knead your GF bread dough.
7. Purchase some good gluten free cookbooks. Bette Hagman books are a good start.
8. Sign up for some e-newsletters. About.com and Glutenfree.com have some good weekly ones that are very informative.
9. Experiment with different recipes. Use those recipe books you purchased or checked out at the library. Go online to various gluten free cooking websites. There are some good ones on the left hand side of this blog.
10. Join a support group in your area. Swap recipes, ideas, hints.
11. Learn about how to order at a restaurant.
12. Don't be ashamed of your diet. You are not the only one going gluten free. People are becoming more aware of gluten and becoming gluten free. Talk to your family and friends about it and let them know how they can help you. Cook them a gluten free meal sometime.
13. Don't give up! It's a lot of work at first, the learning curve is steep, but you can persevere!
14. Stay up-to-date on information. Always read food labels, since these do change without warning. Read your newsletters, scan articles in magazines and newspapers, ask questions and keep researching - but in a more relaxed manner than you did when you first started your new diet.
Hope all that helps. If I've left anything out, please let me know with a comment!
Sources:
Mayo Clinic
Celiac.com
Celiac.org
About.com
5. Read a book about Celiac Disease (if you have Celiac) or a book about gluten free living. For Celiac I recommend this one:
For gluten free living you could try this book:
I've heard good things about this one:
There are a lot of resources out there for you whatever category you fall into. You do have to be careful, and make sure that what you are reading is trustworthy. You'll find a list of links to professional websites who specialize in giving out good info about Celiac Disease on the right hand side of this blog.
5. Learn about cross contamination in your kitchen, in restaurants, and elsewhere.
6. If you are going to make your own bread, you need to decide if you are going to purchase a bread machine or a heavy-duty mixer. Reasons? It is impossible to knead gluten free dough. It is the consistency of mashed potatos and sometimes muffin batter. I have heard good things about using a KitchenAid Hand Held Mixer for GF bread. You'll need to purchase either the 7 or 9 speed to have the sufficient motor power it takes to mix and knead your GF bread dough.
7. Purchase some good gluten free cookbooks. Bette Hagman books are a good start.
8. Sign up for some e-newsletters. About.com and Glutenfree.com have some good weekly ones that are very informative.
9. Experiment with different recipes. Use those recipe books you purchased or checked out at the library. Go online to various gluten free cooking websites. There are some good ones on the left hand side of this blog.
10. Join a support group in your area. Swap recipes, ideas, hints.
11. Learn about how to order at a restaurant.
12. Don't be ashamed of your diet. You are not the only one going gluten free. People are becoming more aware of gluten and becoming gluten free. Talk to your family and friends about it and let them know how they can help you. Cook them a gluten free meal sometime.
13. Don't give up! It's a lot of work at first, the learning curve is steep, but you can persevere!
14. Stay up-to-date on information. Always read food labels, since these do change without warning. Read your newsletters, scan articles in magazines and newspapers, ask questions and keep researching - but in a more relaxed manner than you did when you first started your new diet.
Hope all that helps. If I've left anything out, please let me know with a comment!
Sources:
Mayo Clinic
Celiac.com
Celiac.org
About.com
Wednesday, August 5, 2009
Encouraging Article For Parents
Check out this article aimed at parents with children who have been diagnosed with Celiac Disease from Boston Children's Hospital's website. It was very encouraging to read.
Tuesday, August 4, 2009
Video on Creating A Gluten Free Flour Mixture
I found this video helpful, not only does Jules Shepard explain her "secret" flour mixture, but it was fun watching someone else cook gluten free. Might find some good tips...
Wednesday, July 29, 2009
Gluten Terms on a Restaurant Menu
Au Gratin
Cooked with a topping of bread crumbs and sometimes butter and/or grated cheese; also referred to as gratiner.
Battered
Cooked in a coating that usually contains wheat flour, eggs and milk.
Bechamel
A white sauce made by thickening milk with wheat flour and butter.
Beurre Manie
A paste made from flour and butter, used to make sauces thicker.
Bisque
A smooth creamy shellfish soup that’s often thickened with flour.
Bread
To coat with bread crumbs or batter.
Coat
Usually, to cover with flour or crumbs.
Cordon bleu
Chicken or veal dish that often includes a bread-crumb crust.
Croquette
Pureed vegetables encased in bread crumbs and deep fried or sautéed.
Croutons
Cubes of bread, seasoned and lightly baked or fried, popular on salads.
Crusted or Encrusted
Thickly coated with flour or bread crumbs in order to bind ingredients to food item.
Demi glace
A rich, concentrated stock made from beef and veal bones, vegetables and tomato paste, with flour.
Dredged
Dragged through flour, cornmeal or breadcrumbs.
Dumplings
Dough shaped like balls or small pillows, sometimes stuffed with vegetables or meat, and poached with stews or soups.
Dusted
Lightly sprinkled with dry ingredient such as flour.
En groute
Baked in pastry.
Espagnole Sauce
A rich brown sauce thickened with flour.
Farfel
A soup garnish made of finely chopped or minced noodle dough.
Fillo
A flaky, paper-thin pastry.
Fricassee
A stew of meat or poultry in gravy, usually thickened with flour.
Fritter
Food dipped into or combined with batter and fried.
Gnocchi
Pillow-shaped dumplings made from a paste of flour, potatoes and eggs.
Gravy
Sauce made from meat juices, often thickened with flour.
Marinade
May contain soy sauce or other processed ingredients with gluten.
Meuniere
Dusted with flour and sautéed in butter.
Milanaise
Dipped in egg and bread crumbs, then fried in butter.
Phyllo
A flaky, paper-thin pastry.
Raspings
Finely ground bread crumbs.
Roux
A paste of fat (usually butter) and flour that is used to thicken sauces and soups.
Scallopini
Thin sliced meat usually coated with flour and fried.
Souffle
A dish (often a dessert) made from a sauce, egg yolks, beaten egg whites, flour, and a flavoring or puree and baked until puffed up.
Soy Sauce
Most soy sauces include roasted wheat or barley.
Streusel
A crumbly mixture made from flour, butter, sugar and spices.
Teriyaki Sauce
Contains soy sauce.
Tempura
Shrimp, seafood and vegetables battered and fried in a flour-based batter.
Veloute
Sauce thickened with flour; often used as a base for soups, stews and fricassee.
Welsh Rarebit
Cheese sauce made with ale or beer and served over toast or crackers.
Monday, July 27, 2009
Myths About Celiac Disease
Unfortunately, many people get incorrect information about celiac disease from sources that are outdated or unreliable, and they end up believing some common celiac disease myths. Some of these myths appear below, along with popular misperceptions about the gluten-free diet. Follow the links for more information.
Myth: You can outgrow celiac disease.
Fact: You can't "outgrow" celiac disease -- even though doctors once thought you could. If you're an adult who "had celiac disease as a child," you still have it now, even if the obvious symptoms have gone away.
Myth: People with celiac disease are allergic to wheat.
Fact: Celiac disease is an autoimmune disorder, not an allergy. Celiac disease is often confused for an allergic illness because (like an allergy) it requires a foreign substance to trigger it.
Myth: People with celiac disease are always thin.
Fact: Although it was once thought that patients with celiac disease were always very thin, now doctors are realizing that patients with celiac disease are not necessarily underweight. Even overweight people can have celiac disease.
Myth: Gluten can be absorbed through the skin.
Fact: Gluten molecules are too large to be absorbed through the skin. If you're having a reaction to a personal care product (for example, a moisturizer or a sunscreen lotion) that contains gluten, you may be allergic to one or more of the ingredients.
Myth: Celiacs need to use gluten-free cosmetics.
Fact: Celiac disease is triggered by eating gluten, so skin-care products and cosmetics that contain gluten aren't a problem unless you swallow them. Toothpaste, lipsticks, lip balms, and any product that will be used on small children should be gluten-free.
Myth: You'll feel better as soon as you stop eating gluten.
Fact: The amount of time it takes to feel better after going gluten-free is different for every person. Some people feel the results right away, but others need weeks or months to feel results.
Myth: If you have celiac disease, all you need to worry about is avoiding gluten.
Fact: Even when they're completely gluten-free, people with celiac disease need to be concerned about their cholesterol levels, their vitamin status, and their weight. In addition, people with celiac disease need to be aware that a variety of symptoms and medical conditions can be related to celiac disease.
Sources:
University of Maryland Center for Celiac Research
Green PHR, Cellier C. Medical Progress: Celiac Disease. The New England Journal of Medicine 2007;357:1731-1743.
Dickey W, Kearney N. Overweight in celiac disease: prevalence, clinical characteristics, and effect of a gluten-free diet. American Journal of Gastroenterology 2006;101:2356-9.
Green PHR, Stavropoulos SN, Panagi SG; et al. Characteristics of adult celiac disease in the USA: results of a national survey. American Journal of Gastroenterology 2001;96:126-131.
Grzegorz Telega, MD; Tess Rivera Bennet, MD; Steven Werlin, MD Emerging new clinical patterns in the presentation of celiac disease. Archives of Pediatric and Adolescent Medicine 2008;162:164-168.
American Celiac Disease Alliance
The University of Chicago Celiac Disease CenterUnsafe Foods (contains gluten)
UnSafe Foods in a GF Diet:
Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits - Specific Types)
Amp-Isostearoyl Hydrolyzed Wheat Protein
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer
Bleached Flour
Blue Cheese (made with bread)
Bran
Bread Flour
Brewers Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Couscous
Dextrin
Dextrimaltose
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Farina
Farina Graham
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Malt
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matzo Semolina
Mir
Oriental Wheat (Triticum turanicum)
Pasta
Pearl Barley
Persian Wheat (Triticum carthlicum)
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Spirits (Specific Types)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
Strong Flour
Suet in Packets
Tabbouleh
Teriyaki Sauce
Textured Vegetable Protein - TVP
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vegetable Starch
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)
The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:
Artificial Color4
Caramel Color1, 3
Coloring4
Dextrins1,7
Flavoring6
Food Starch1, 4
Glucose Syrup4
Gravy Cubes4
Ground Spices4
Maltodextrin1, 8
Maltose4
Miso4
Modified Food Starch1, 4 Modified Starch1, 4
Monosodium Glutimate (MSG)1, 4
Mustard Powder 4
Natural Flavoring6
Shoyu (soy sauce)4
Smoke Flavoring4
Soba Noodles4
Soy Sauce4
Starch1, 4
Stock Cubes4
Vitamins4
Wheat Starch5
1) If this ingredient is made in North America it is likely to be gluten-free.
3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.
4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.
5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.
6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional.
7) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch. (1) Therefore, unless you know the source, you must avoid dextrin.
May 1997 Sprue-Nik News.
(1) Federal Register (4-1-96 Edition) 21CFR Ch.1, Section 184.12277.
(2) Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
8) Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications. (2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer wont change their process to use wheat starch or a gluten-based enzyme in the future. (3) - May 1997 Sprue-Nik News
1. Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
2.Additives Alert, an information sheet from the Greater Philadelphia Celiac Support Group, updated early in 1997. This specific information comes from Nancy Patin Falini, the dietitian advisor for the group and a speaker at a national celiac conferences in the past few years.
3. From the CELLIAC Listserv archives, on the Internet, Donald D. Kasarda, posted November 6, 1996.
Safe Foods (no gluten)
Safe Gluten-Free Food List (Safe Ingredients) (taken from Celiac.com)
Acacia Gum
Acorn Quercus
Adipic Acid
Adzuki Bean
Acacia Gum
Agar
Alcohol (Spirits - Specific Types)
Alfalfa
Algae
Algin
Alginate
Allicin
Almond Nut
Aluminum
Amaranth
Annatto
Annatto Color
Apple Cider Vinegar
Arabic Gum
Arrowroot
Artichokes
Artificial Flavoring
Aspartame (can cause IBS symptoms)
Aspic
Ascorbic Acid
Astragalus Gummifer
Baking Soda & Powder (check)
Balsamic Vinegar
Beans
Bean, Adzuki
Bean, Hyacinth
Bean, Lentil
Bean, Mung
Bean Romano (Chickpea)
Bean Tepary
Benzoic acid
Besan
Betaine
BHA
BHT
Beta Carotene
Bicarbonate of Soda (check)
Biotin
Buckwheat
Butter (check additives)
Butylated Hydroxyanisole
Butyl Compounds
Calcium Carbonate
Calcium Caseinate
Calcium Chloride
Calcium Disodium
Calcium Phosphate
Calcium Silicate
Calcium Stearate
Calcium Sulfate
Camphor
Canola Oil (Rapeseed Oil)
Caprylic Acid
Carageenan Chondrus Crispus
Carboxymethylcellulose
Carnauba Wax
Carob Bean
Carob Bean Gum
Carob Flour
Carrageenan
Casein
Cassava Manihot Esculenta
Castor Oil
Cellulose1
Cellulose Gum
Cetyl Alcohol
Cheeses
- (check ingredients)
Chestnuts
Chickpea
Chlorella
Chymosin
Citric Acid
Collagen
Corn
Corn Gluten
Corn Meal
Corn Flour
Cornstarch
Corn Syrup
Corn Syrup Solids
Corn Swetener
Cortisone
Cotton Seed Oil
Cowitch
Cowpea
Cream of Tartar
Cysteine, L
Demineralized Whey
Desamidocollagen
Dextrose
Dioctyl Sodium
Distilled Vinegar
Eggs
Elastin
Ester Gum
Ethyl Alcohol
Ferrous Gluconate
Fish (fresh)
Flaked Rice
Flax
Folic Acid-Folacin
Formaldehyde
Fructose
Fruit (including dried)
Fumaric Acid
Gelatin
Glutamate (free)
Glutamic Acid
Glutamine (amino acid)
Glycerides
Glycerol Monooleate
Glycol Monosterate
Glycol
Glycolic acid
Gram flour (chick peas)
Grits, Corn
Guar Gum
Hemp
Herbs
Honey
Hyacinth Bean
Hydrogen Peroxide
Hydrolyzed soy protein
Iodine
Inulin
Invert Sugar
Jobs Tears
Kasha (roasted buckwheat)
Keratin
Kudzu Root Starch
Lactic Acid
Lactose
Lanolin
Lecithin
Lentil
Lipase
Locust Bean Gum
Magnesium Carbonate
Magnesium Hydroxide
Maize
Maize Waxy
Malic Acid
Maltitol
Maltodextrin
Manioc
Masa
Masa Flour
Masa Harina
Meat (fresh)
Methyl Cellulose2
Microcrystallin Cellulose
Milk
Millet
Milo
Mineral Oil
Mineral Salts
Mono and Diglycerides
Monosodium Glutamate MSG (made in USA)
Monopotassium Phosphate
Mung Bean
Musk
Niacin-Niacinamide
Nuts (except wheat, rye & barley)
Nut, Acron
Nut, Almond
Oats3
Oils and Fats
Oleyl Alcohol/Oil
Paraffin
Peas
Pea - Chick
Pea - Cow
Pea Flour
Pepsin
Peru Balsam
Petrolatum
Phenylalanine
Pigeon Peas
Polenta
Polyethylene Glycol
Polyglycerol
Polysorbates
Potassium Citrate
Potassium Iodide
Potassium Sorbate
Potatoes
Potato Flour
Prinus
Pristane
Propolis
Propylene Glycol
Propylene Glycol Monosterate
Propyl Gallate
Psyllium
Pyridoxine Hydrochloride
Quinoa
Ragi
Rape
Rennet
reticulin
Rice
Rice (Enriched)
Rice Flour
Rice Vinegar
Romano Bean (chickpea)
Rosin
Royal Jelly
Sago Palm
Sago Flour
Saifun (bean threads)
Scotch Whisky
Seaweed
Seeds (except wheat, rye & barley)
Seed - Sesame
Seed - Sunflower
Sphingolipids
Soba (be sure its 100% buckwheat)
Sodium Acid Pyrophosphate
Sodium Alginate
Sodium Ascorbate
Sodium Benzoate
Sodium Caseinate
Sodium Citrate
Sodium Erythrobate
Sodium Hexametaphosphate
Sodium Lauryl Sulfate
Sodium Nitrate
Sodium Phosphate
Sodium Silacoaluminate
Sodium Stannate
Sorbic Acid
Sorbitol-Mannitol (can cause IBS symptoms)
Sorghum
Sorghum Flour
Soy
Soybean
Soy Lecithin
Spices (pure)
Spirits (Specific Types)
Stearates
Stearamide
Stearamine
Stearic Acid
Subflower Seed
Succotash (corn and beans)
Sucrose
Sulfosuccinate
Sulfites
Sulfur Dioxide
Sweet Chestnut Flour
Tallow
Tapioca
Tapioca Flour
Tarrow Root
Tartaric Acid
TBHQ is Tetra or Tributylhydroquinone
Tea
Tea-Tree Oil
Teff
Teff Flour
Tepary Bean
Thiamine Hydrochoride
Tofu-Soya Curd
Tolu Balsam
Tragacanth
Tragacanth Gum
Tri-Calcium Phosphate
Turmeric (Kurkuma)
Tyrosine
Urad/Urid Beans
Urad/Urid Dal (peas) Vegetables
Urad/Urid flour
Vinegar (All except Malt)
Vanilla Extract
Vanilla Flavoring
Vanillin
Vinegars (Specific Types)
Vitamin A (retinol)
Waxy Maize
Whey
White Vinegar
Wines
Wine Vinegars (& Balsamic)
Wild Rice
Xanthan Gum
Yam Flour
Yogurt (plain, unflavored)
1) Cellulose is a carbohydrate polymer of D-glucose. It is the structural material of plants, such as wood in trees. It contains no gluten protein.
2) Methyl cellulose is a chemically modified form of cellulose that makes a good substitute for gluten in rice-based breads, etc.
3) Recent research indicates that oats may be safe for people on gluten-free diets, although many people may also have an additional, unrelated intolerance to them. Cross contamination with wheat is also a factor that you need to consider before choosing to include oats in your diet.
Acacia Gum
Acorn Quercus
Adipic Acid
Adzuki Bean
Acacia Gum
Agar
Alcohol (Spirits - Specific Types)
Alfalfa
Algae
Algin
Alginate
Allicin
Almond Nut
Aluminum
Amaranth
Annatto
Annatto Color
Apple Cider Vinegar
Arabic Gum
Arrowroot
Artichokes
Artificial Flavoring
Aspartame (can cause IBS symptoms)
Aspic
Ascorbic Acid
Astragalus Gummifer
Baking Soda & Powder (check)
Balsamic Vinegar
Beans
Bean, Adzuki
Bean, Hyacinth
Bean, Lentil
Bean, Mung
Bean Romano (Chickpea)
Bean Tepary
Benzoic acid
Besan
Betaine
BHA
BHT
Beta Carotene
Bicarbonate of Soda (check)
Biotin
Buckwheat
Butter (check additives)
Butylated Hydroxyanisole
Butyl Compounds
Calcium Carbonate
Calcium Caseinate
Calcium Chloride
Calcium Disodium
Calcium Phosphate
Calcium Silicate
Calcium Stearate
Calcium Sulfate
Camphor
Canola Oil (Rapeseed Oil)
Caprylic Acid
Carageenan Chondrus Crispus
Carboxymethylcellulose
Carnauba Wax
Carob Bean
Carob Bean Gum
Carob Flour
Carrageenan
Casein
Cassava Manihot Esculenta
Castor Oil
Cellulose1
Cellulose Gum
Cetyl Alcohol
Cheeses
- (check ingredients)
Chestnuts
Chickpea
Chlorella
Chymosin
Citric Acid
Collagen
Corn
Corn Gluten
Corn Meal
Corn Flour
Cornstarch
Corn Syrup
Corn Syrup Solids
Corn Swetener
Cortisone
Cotton Seed Oil
Cowitch
Cowpea
Cream of Tartar
Cysteine, L
Demineralized Whey
Desamidocollagen
Dextrose
Dioctyl Sodium
Distilled Vinegar
Eggs
Elastin
Ester Gum
Ethyl Alcohol
Ferrous Gluconate
Fish (fresh)
Flaked Rice
Flax
Folic Acid-Folacin
Formaldehyde
Fructose
Fruit (including dried)
Fumaric Acid
Gelatin
Glutamate (free)
Glutamic Acid
Glutamine (amino acid)
Glycerides
Glycerol Monooleate
Glycol Monosterate
Glycol
Glycolic acid
Gram flour (chick peas)
Grits, Corn
Guar Gum
Hemp
Herbs
Honey
Hyacinth Bean
Hydrogen Peroxide
Hydrolyzed soy protein
Iodine
Inulin
Invert Sugar
Jobs Tears
Kasha (roasted buckwheat)
Keratin
Kudzu Root Starch
Lactic Acid
Lactose
Lanolin
Lecithin
Lentil
Lipase
Locust Bean Gum
Magnesium Carbonate
Magnesium Hydroxide
Maize
Maize Waxy
Malic Acid
Maltitol
Maltodextrin
Manioc
Masa
Masa Flour
Masa Harina
Meat (fresh)
Methyl Cellulose2
Microcrystallin Cellulose
Milk
Millet
Milo
Mineral Oil
Mineral Salts
Mono and Diglycerides
Monosodium Glutamate MSG (made in USA)
Monopotassium Phosphate
Mung Bean
Musk
Niacin-Niacinamide
Nuts (except wheat, rye & barley)
Nut, Acron
Nut, Almond
Oats3
Oils and Fats
Oleyl Alcohol/Oil
Paraffin
Peas
Pea - Chick
Pea - Cow
Pea Flour
Pepsin
Peru Balsam
Petrolatum
Phenylalanine
Pigeon Peas
Polenta
Polyethylene Glycol
Polyglycerol
Polysorbates
Potassium Citrate
Potassium Iodide
Potassium Sorbate
Potatoes
Potato Flour
Prinus
Pristane
Propolis
Propylene Glycol
Propylene Glycol Monosterate
Propyl Gallate
Psyllium
Pyridoxine Hydrochloride
Quinoa
Ragi
Rape
Rennet
reticulin
Rice
Rice (Enriched)
Rice Flour
Rice Vinegar
Romano Bean (chickpea)
Rosin
Royal Jelly
Sago Palm
Sago Flour
Saifun (bean threads)
Scotch Whisky
Seaweed
Seeds (except wheat, rye & barley)
Seed - Sesame
Seed - Sunflower
Sphingolipids
Soba (be sure its 100% buckwheat)
Sodium Acid Pyrophosphate
Sodium Alginate
Sodium Ascorbate
Sodium Benzoate
Sodium Caseinate
Sodium Citrate
Sodium Erythrobate
Sodium Hexametaphosphate
Sodium Lauryl Sulfate
Sodium Nitrate
Sodium Phosphate
Sodium Silacoaluminate
Sodium Stannate
Sorbic Acid
Sorbitol-Mannitol (can cause IBS symptoms)
Sorghum
Sorghum Flour
Soy
Soybean
Soy Lecithin
Spices (pure)
Spirits (Specific Types)
Stearates
Stearamide
Stearamine
Stearic Acid
Subflower Seed
Succotash (corn and beans)
Sucrose
Sulfosuccinate
Sulfites
Sulfur Dioxide
Sweet Chestnut Flour
Tallow
Tapioca
Tapioca Flour
Tarrow Root
Tartaric Acid
TBHQ is Tetra or Tributylhydroquinone
Tea
Tea-Tree Oil
Teff
Teff Flour
Tepary Bean
Thiamine Hydrochoride
Tofu-Soya Curd
Tolu Balsam
Tragacanth
Tragacanth Gum
Tri-Calcium Phosphate
Turmeric (Kurkuma)
Tyrosine
Urad/Urid Beans
Urad/Urid Dal (peas) Vegetables
Urad/Urid flour
Vinegar (All except Malt)
Vanilla Extract
Vanilla Flavoring
Vanillin
Vinegars (Specific Types)
Vitamin A (retinol)
Waxy Maize
Whey
White Vinegar
Wines
Wine Vinegars (& Balsamic)
Wild Rice
Xanthan Gum
Yam Flour
Yogurt (plain, unflavored)
1) Cellulose is a carbohydrate polymer of D-glucose. It is the structural material of plants, such as wood in trees. It contains no gluten protein.
2) Methyl cellulose is a chemically modified form of cellulose that makes a good substitute for gluten in rice-based breads, etc.
3) Recent research indicates that oats may be safe for people on gluten-free diets, although many people may also have an additional, unrelated intolerance to them. Cross contamination with wheat is also a factor that you need to consider before choosing to include oats in your diet.
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