The Gluten Free Diet

Celiac disease is an auto-immune disease that is triggered by the consumption of gluten.There has been some evidence herpetiformis is related to gluten intolerance. Gluten is protein found in grains like wheat, rye, barley and other related grains. Patients with celiac disease the lining of the small intestines is injured by gluten. Injured intestines results in weight loss, bloating, diarrhea, gas, abdominal cramps and nutritional deficiencies. If gluten is removed from the diet the intestinal lining has a chance to heal.

If you have celiac disease you should remain on a gluten-free diet throughout life. A registered dietitian should be consulted. Removing gluten from your diet is not easy. Grains are used in the preparation of many foods. Reading the ingredient’s name may not disclosure the inclusion of gluten. Examples would be oats. Oaks are suppose to be safe for gluten patients but have been known to be cross-contaminated if processed in the same facilities as wheat.

Many products that you may touch have Gluten included:
Food additives, malt flavoring, modified food starch and etc.
Some medications and vitamins that use gluten as a binding agent
Lipstick and lip balms
Toothpaste
Postage stamps
Play dough

Foods to Avoid:
Wheat Breads
Barley Cereals
Rye Crackers
Farina Croutons
Graham flour Pasta
Semolina Cookies
Durham Cakes & Pies
Bulgur Soups
Kamut Gravies
Matzo meal Sauces(including soy sauce)
Spelt Salad dressings
Tritical Beer
Oaks Candy
(maybe contaminated)
Amaranth
Imitation meat or seafood
Buckwheat
Processed lunch meat
Quinoa Self-basting poultry

Gluten Free Safe Foods:
Fresh poultry, fish and meats ( cannot be marinated, breaded or basted coated
Most dairy products
Fresh fruits
Fresh vegetables
Rice
Potatoes
Gluten free flours (rice, soy, corn, potato)
Wine and distilled liquors, ciders and spirits

“Gluten-Free” produces are safe. There are an increasing number of Gluten-Free products on the market. Additionally, there are gluten free substitutes for gluten-containing foods. If you cannot find gluten-free products at your local market try specialty grocery stores. For more information check with a Celiac Support Group.

Gluten-Free Diet: GF Recipes: Orange Mint Rice Salad

Ingredients
3 oranges
3 cups cooked rice
1/3 cup golden raisins
1/3 cup chopped fresh mint leaves
1/2 cup chopped walnuts
Salt and pepper to taste
Directions
Peel and segment two oranges; set aside. Squeeze juice from remaining orange; set aside.
In a large bowl, combine rice, orange segments, raisins, mint and walnuts. Add orange juice; toss well. Salt and pepper to taste.
Yield: 6 servings
Recipe courtesy of USA Rice Federation at. www.usarice.com

Gluten-Free Diet: GF Recipes: Baked Chicken Supreme
Ingredients
1 frying chicken, skinned and cut into pieces
1 green pepper, cut into strips
1 clove garlic, pressed
1/4 cup scallions, chopped
1 cup GF chicken stock
1 teaspoon tarragon
1/2 cup margarine or butter
2 tomatoes, cut into wedges
1 teaspoon paprika
1 t salt
Directions
Sprinkle chicken with garlic and paprika and brown on in 1/4 cup of margarine. Remove from pan. Add rest of margarine and sauté mushrooms, onions and green pepper. Return chicken to pan. Add chicken stock, tarragon, tomatoes and salt. Simmer for 1 hour or until chicken is tender. Serve over rice.

Provided by: Celiac Sprue Association

Note: “Wheat-Free” does not mean gluten free. These products may still contain gluten.

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