Celiac disease is a full body attack against gluten. The list of foods to avoid is quite lengthy and there are many resources to explore in regards to the Celiac disease diet, thank goodness! Check out this article called “GF ABC’s” on the Gluten-Free Goddess website, Karina does a wonderful job explaining where gluten lives. There are so many smart people out there and they continue to make recipes that replace our long lost favorites.
Gluten is a protein found in wheat, rye, barley, oats (unless certified gluten free) and triticale.
Cooking without gluten will be a challenge at first, but you will become an expert in no time.
Why is gluten in everything?
Gluten serves as the sticky, stretchy binder in foods. There are good substitutes for gluten in cooking and baking. You will learn all about different kinds of flours, binders and healthy alternatives to what you have in your kitchen cabinets. Gluten free foods can be both delicious and nutritious.
You are not destined to eat alone in your kitchen for the rest of your life. Many restaurants are incredibly accommodating to celiac disease. Look at Gluten Free On the Go for recommendations on local restaurants and GF shopping. It is the world’s largest online database for gluten free dining options.
Have a house guest with celiac disease? She Sugar’s Ten Tips for Guests with Celiac Disease
Visit She Sugar’s List of the Top 10 Blogs for Delicious Gluten Free Recipes
The good news here is that Celiac disease can be treated through dietary changes. This is a bonus in some respect, because it is one of the only diseases that you can treat without taking medicine!
Speaking of medications… Be sure to ask your pharmacist about gluten in any and all of your medications and supplements. See this article on gluten in medications by the Celiac Disease Foundation.
If you are wondering about FDA recommendations and rules on measuring gluten in our foods read She Sugar’s article “Measuring Gluten One Crumb at a Time”.