The Gluten Free Diet

Celiac disease is an auto-immune disease that is triggered by the consumption of gluten. 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. A gluten free 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 can be cross-contaminated if processed in the same facilities as wheat.

Foods to avoid:

Wheat-Bread

Barley-Cereals

Rye-Crackers

Farina-Croutons

Graham Flour-Pasta

Semolina-Cookies

Durham-Cakes & Pies

Bulgur-Soups

Kamut-Gravies

Matzo Meal-Sauces

Spelt-Salad Dressing

Tritical-Beer

Oaks (maybe cross Contaminated)-Candy

Spelt-Amaranth

Many everyday products contain Gluten

Food additives, malt flavoring, modified food starch and etc.

Many vitamins and medications use gluten as a binding agent

Lipstick and lip balms

Toothpaste

Postage stamps (only used the self adhesive

Play dough

Gluten Free Safe Foods:

Fresh poultry, fish and meats (cannot be marinated, breaded or basted coated)

Most dairy products

Fresh fruit and vegetables

Rice

Potatoes

Gluten free flours (rice, soy, corn, potato)

Wine and distilled liquors, ciders and spirits

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

“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: Southwestern Chicken Lasagna

Ingredients:

Serves 4

8-10 uncooked DeBoles Rice Lasagna

1 pound coarsely ground chicken

1 egg or egg substitute

2 cups low fat ricotta or cottage cheese

1 cup reduced fat cheddar or Monterey Jack cheese

2 cups cooked beans (kidney or pinto), mashed

1/2 cup water

1 teaspoon cumin

1/2 teaspoon garlic powder

1 cup prepared picante sauce, divided in half

1 small can chopped green chilis

2 cups crushed stewed tomatoes

Directions:

Mix egg and both cheeses in a bowl. Saute chicken in skillet until cooked. Add coarsely mashed beans, water, cumin, garlic powder, 1/2 cup picante sauce and the chilis. In separate bowl, mix tomatoes and remaining 1/2 cup picante sauce. In 9×13 inch pan, layer as follows: tomato sauce, noodles, chicken/bean mixture, cheese mixture. Then repeat. COVER and bake at 350 degrees for 1 hour or until done.

Provided by: Celiac Sprue Association

Gluten-Free Diet: GF Recipes: Rice Pudding

Ingredients:

1 cup cooked brown rice

1 Tablespoon margarine or butter

1 cup cooked white rice

2 eggs, well beaten

2 cups milk

1/4 teaspoon salt

1/2 teaspoon GF vanilla

1/3 cup sugar

1/4 cup raisins (optional)

nutmeg

Directions:

Mix ingredients together. Put in buttered 1 1/2 quart baking dish. Bake at 350 degrees for a total of 60 minutes. Stir every 20 minutes and sprinkle lightly with nutmeg after the 2nd stirring. Serves 5.



Source by Mercedes Cole

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