I spent some time
yesterday looking around the internet for information on how to become Gluten
Free due to my decision to give this a go.
I knew right away
that since we do not suspect that Heidi actually has Celiac Disease we should
go Gluten Lite, not totally free. At least to start with.
Here is what I
learned...
Gluten is found in
grains such as wheat, barley, rye, and triticale (cross between wheat and rye).
Wikipedia also says it's used as a food additive in the form of flavoring,
stabilizing, or thickening agents called Dextrin.
Gluten causes
inflammation in the small intestines - this is Celiac Disease
Foods that are always gluten free:
- Beans, seeds, nuts in their natural, unprocessed form
- Fresh eggs
- Fresh meats, fish and poultry (not breaded, batter-coated or marinated)
- Fruits and vegetables
- Most dairy products
- Amaranth
- Arrowroot
- Buckwheat
- Corn and cornmeal
- Chia Seed
- Flax
- Gluten-free flours (rice, soy, corn, potato, bean)
- Hominy (corn)
- Millet
- Montina
- Lupin
- Quinoa
- Rice
- Sorghum
- Soy
- Tapioca
- Taro
- Teff
- Yam
- Barley (malt, malt flavoring and malt vinegar are usually made from barley)
- Rye
- Triticale (a cross between wheat and rye)
- Wheat
- Bulgur
- Durum flour
- Farina
- Graham flour
- Kamut
- Semolina
- Spelt
- Beer
- Breads
- Cakes and pies
- Candies
- Cereals
- Cookies and crackers
- Croutons
- French fries
- Gravies
- Imitation meat or seafood
- Matzo
- Pastas
- Processed luncheon meats
- Salad dressings
- Sauces, including soy sauce
- Seasoned rice mixes
- Seasoned snack foods, such as potato and tortilla chips
- Self-basting poultry
- Soups and soup bases
- Vegetables in sauce
- Iron
- Calcium
- Fiber
- Thiamin
- Riboflavin
- Niacin
- Folate
On Celiac.com I
found a link to Gluten-Free Recipes but even more importantly I found an
article on how to substitute a mix of Gluten Free flours for standard wheat
flour. This means I can still make homemade soup and sauces since the roux
would be made from this "safe" mix.
I mentioned this
experiment to a co-worker who has had Celiac for her entire adult life. She was one of the people who gently nudged
me to this decision. She offered her shoulder to lean on and then casually
mentioned that Lactose intolerance goes hand in hand with Gluten intolerance.
Well, who knew?! It just happens that I do have a Lactose intolerance.
I walked away from
this research with a better understanding of what I am up against. I need to
find a weeks worth of recipes and make a good shopping list. I am almost
tempted to do my shopping for the week at Whole Foods in on Lake Calhoun
instead of my local Cub but if I want this to work I should learn what my Cub
Foods has on hand right out of the gate.
I am also not going to be crazy and start baking Gluten free brownies or
anything like that. We will start with the basics, normal meals that do not
have any of the forbidden ingredients listed above. We can save swaps for next
month.
Wish us luck!
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