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A. The Gluten Free Diet

Source of Recipe

Information obtained here came from the links in the greeting


Recipe Introduction

2001, the American Dietetic Association. "Patient Education Materials: Supplement to the Manual of Clinical Dietetics," 3rd ed. Used with permission. Ok, here it is. Following are examples of foods that are allowed and those that should be avoided when eating gluten-free. Please note that this is not a complete list. You are encouraged to discuss gluten-free food choices with a physician or dietitian who specializes in celiac disease. Also, it is important to read all food ingredient lists carefully to make sure that the food does not contain gluten.

Breads, Cereals, Rice, and Pasta
*Breads or bread products made from corn, rice, soy, arrowroot corn or potato starch, pea, potato or whole-bean flour, tapioca, sago, rice bran, cornmeal, buckwheat, millet, flax, teff, sorghum, amaranth, and quinoa
*Hot cereals made from soy, hominy, hominy grits, brown and white rice, buckwheat groats, millet, cornmeal, and quinoa flakes
*Puffed corn, rice or millet, and other rice and corn made with allowed ingredients
*Rice, rice noodles, and pastas made from allowed ingredients
*Some rice crackers and cakes, popped corn cakes made from allowed ingredients
*Pastas made from ingredients above
*Make sure crackers are corn, rice, soy, arrowroot, tapioca, and potato flours or a mixture instead of wheat flours.

Experiment with gluten-free products. Some may be purchased from your supermarket, health food store, or direct from the manufacturer.

Vegetables
*All plain, fresh, frozen, or canned vegetables made with allowed ingredients
*Avoid any creamed or breaded vegetables (unless allowed ingredients are used), canned baked beans
*Buy plain, frozen, or canned vegetables and season with herbs, spices, or sauces made with allowed ingredients.

Fruits
*All fruits and fruit juices are OK
*Some commercial fruit pie fillings and dried fruit are not - check ingredients

Milk, Yogurt, and Cheese
*All milk and milk products are OK except those made with gluten additives

Meats, Poultry, Fish, Dry Beans and Peas, Eggs, and Nuts
*All fresh meat, poultry, fish, shellfish and eggs are OK
*Dry peas and beans, nuts, peanut butter, soybeans OK unless gluten additives are used
*Cold cuts, frankfurters, or sausage without fillers. Watch for wheat starch additives/fillers
*When dining out, select meat, poultry, or fish made without breading, gravies or sauces


Fats, Snacks, Sweets, Condiments, and Beverages
*Butter, margarine, salad dressings, sauces, soups, and desserts made with allowed ingredients are OK
*Sugar, honey, jelly, jam, hard candy, plain chocolate, coconut, molasses, marshmallows, meringues are mostly OK. *Check for additives. Jelly beans, gummy bears, etc use added flour - read the labels!
*Pure instant or ground coffee, tea, carbonated drinks, wine (made in U.S.), rum, potato vodkas, Seagram's 7 are OK
*Store all gluten-free products in your refrigerator or freezer because they do not contain preservatives.

Remember to avoid sauces, gravies, canned fish and other products with HVP/HPP made from wheat protein.