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What is Gluten?

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Gluten is a protein that can be found in barley, rye and wheat.  The gluten is what helps to "glue" flour together, and also serves as a leavening ingredient.  Many people are allergic to wheat, or suffer from Celiac Disease and are therefore unable to eat gluten products.  For an example of a gluten-free menu, click here.

Gluten Free Eating

Eating gluten free can seem like an overwhelming task.  To eat safely, you must first know what ingredients either contain gluten or have a potential to contain gluten.  Click here for a list of ingredients containing gluten.   On the other hand, there are grains that you can eat safely that are gluten free.  Click here for a list of gluten free grains and starches.

Gluten Free Shopping

It is important to read the label of every food item you are buying when following a gluten-free diet.  Here is a basic list to start from when shopping gluten free:

  • Fresh Fruits

  • Fresh Vegetables such as Tofu, Sweet Potatoes, Corn or Lettuce

  • Fresh Beef, Pork, Poultry, Seafood (if not self basted or flavored)

  • Eggs

  • 100% Fruit Juice

  • Coffee, Tea, Cocoa, Soft Drinks

  • Vegetable, Canola and Olive Oils

  • Shortening

  • Unflavored Milk or Cream

  • Aged Cheese if Not Processed Cheese

  • Many Yogurts

  • Butter

  • Cream Cheese

  • Cottage Cheese

  • Sour Cream

  • Many Ice Creams or Sherbets

  • Unflavored Potato Chips or Corn Chips

  • Popcorn

  • Rice Cakes or Crackers

  • Plain Nuts and Seeds

  • Jellos and Puddings

  • Canned Tuna or Chicken, Unflavored

  • Dried Beans, Lentils, Peas

  • Many Baked Beans

  • Cream of Rice

  • Grits

  • Puffed Rice

  • Plain White or Brown Rice

  • Corn Tacos or Corn Tortillas

  • Jams/Jellies/Marmalades

  • Honey

  • Peanut Butter

  • Corn or Potato Starch

  • Corn and Maple Syrup

  • Molasses

  • Brown, White and Confectioner's Sugar

  • Relish, Pickles and Olives

  • Ketchup and Mustard

  • Distilled Vinegars (NOT Malt Vinegar)

  • Many Salad Dressings

For some real-time gluten-free cooking help, the Gluten-Free Homemaker is a blog full of delicious gluten-free, family-style recipes as well as information about celiac disease and following a gluten-free diet.

Cross Contamination

Always be sure to avoid cross-contamination in a household where others eat gluten or wheat.  Use a separate toaster for breads, do not allow "wheat eaters" to use the same jelly jars and butters - crumbs may cross-contaminate the food.  Wipe down all counter tops and utensils that have come in contact with gluten.

Food Allergies

Allergy Cookbooks Food Families
Allergen Ingredients Food Journal
Allergy Testing Genetically Modified Foods
Allergy Trivia Gluten-Free Menu
Anaphylactic Reaction Hidden Allergy Sources
Avoiding Sulfites Introducing Solids to Baby
Breastfeeding Allergic Baby Kosher Labels
Common Food Allergies Peanut Free Classroom
Cooking for Dairy Allergy Play-Doh Ingredients
Cross Reactions Recipes
Dairy Linked to Arthritis Schools and Holidays
Dogs with Allergies Tickers for Allergies
Elimination Diet Wheat & Gluten Free Beer

 

Food Reactions

Calcium Content Hydrolyzed Vegetable Protein
Calcium Requirements Macrobiotic Cooking
Calcium Rich Spices Nut and Seed Milks
Emulsifiers and Stabilizers Nutrient Sources
Food Additives Picky Eaters
High Fructose Corn Syrup  

 

environmental allergies and mold

mold allergies

Aspartame Dangers Hamburgers Cause Asthma
Baby Car Seat Safety Insect Stings
Eczema Lead in the Home
Gastroparesis Pollen & Dust Mite Prevention

 

Allergy Drops = No Needles Mold in the Home
Allergy Shots Worst City for Pollen
Expose Kids to Pets Early  

 

 

Fun for the Day:
Diet Coke and Mentos Explode!