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Gluten free diet

Therapy is to eliminate all gluten from the diet. This diet must be followed indefinitely. Strict adherence presents a challenge because gluten may be in the form of additives as a stabilizer or emulsifier. Corticosteroids and water-soluble multivitamins may be prescribed.

Some of the foods that should be avoided if gluten enteropathy is diagnosed include: bread, crackers, buns, biscuits, graham crackers, wafers, pancakes, cones, matzo, macaroons, cakes, cookies, dumplings, doughnuts, pretzels, pie crust, rolls, wheat germ, cereals, oatmeal, chili, some meat loaves, gravies, cream sauce, breaded foods, macaroni, lasagna, noodles, spaghetti, vermicelli, ravioli, and stuffing for turkey or chicken.

 

A Country Kitchen Index - Health Index - Health book shop
The Permacult Project
Gluten intolerance defined - Celiac disease - Candida diet

Some foods which don't contain gluten include: Rice Krispies, puffed rice, corn flakes, grits, Chinese rice noodles and some of the gluten-free bakery goods prepared or sold at health food stores. Tapioca flour, corn starch, corn flour, potato flour, cornmeal, and rice flour can be used for thickening gravy and for baking. Combining flours usually makes a better product.

There are also numerous foods that may contain gluten that may not be readily apparent, so label reading is important. Some examples of non-cereal foods that may contain gluten are: commercial chocolate milk, cocoa mixes, commercial salad dressings, non dairy creamers, commercial seasoned rice mixes, commercial candies, white vinegar and many others.

More from the Gluten-Free Gourmet: Delicious Dining Without Wheat

More from the Gluten-Free Gourmet:
Delicious Dining Without Wheat

by Bette Hagman
Paperback (1994)

In this paperback edition of her second book, Bette Hagman offers 275 gluten-free recipes, for casseroles, soups, stews, and for pies, pastries, breads, meats, and poultry, cakes and cookies,  -- the sweets most often missed by those on a gluten-free diet -- made without wheat. 44 delicious bread recipes, advice on bread machines, and sources for gluten-free products are included.

The Gluten-Free Gourmet: Living Well Without Wheat

The Gluten-Free Gourmet:
Living Well Without Wheat

by Bette Hagman
Hardcover (1990)

Paperback (1991)

This book saved my life.  This book is perfect for the person whose medical advocate has told them simply, "Don't eat wheat." and, "Most people find this diet so difficult to follow that they don't succeed -- good luck." She shows hidden glutens in foods I thought were safe, and how to create dishes I enjoy. I learned so much I've regained my health.
A reader from Tucson, 1998
It's my bible for gluten free cooking!!  The recipes are easy to follow, contain ingredients available at any health food store and taste as close to the "real thing" as can be possible. The selection of recipes cover every taste and lifestyle. She also gives tips for making up gluten free packages of all the little convenience food items we take for granted in the grocery store. A must for anyone cooking for a Celiac. A reader, 1997

Against the Grain: The Slightly Eccentric Guide to Living Well Without Gluten or Wheat

Against the Grain:
The Slightly Eccentric Guide to Living Well Without Gluten or Wheat
by Jax Peters Lowell
Paperback (1996)

A reader from Minnesota, 1999
Helps Celiacs to Cope with Gluten Free Diet   Against the Grain is a must for people with Celiac Disease. I found the book extremely helpful in learning to cope with the gluten free lifestyle. Make note that some products mentioned in the book as being gluten free, are in
fact not currently gluten free. (For example, Rice Dream contains gluten.) So be careful when reviewing food recommendations, they quickly become outdated and should be used as a guideline for calling manufacturers to confirm whether they are in fact gluten free.

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Wheat-Free Recipes & Menus:
Delicious Dining Without Wheat or Gluten
by Carol Lee Fenster, Carol, Phd. Fenster
Paperback (1997)

Excellent GF recipes   This book contains my all-time favorite GF bread recipe. Carol Fenster.
Uses stiffly-beaten egg-whites in many recipes to aid in rising and texture.  An added benefit is, many of her recipes are lower in fat and cholesterol than other GF recipes. The recipes are well-written, easy to follow. This is the cookbook that I use the most in my everyday cooking as a Celiac. A reader from Portland, OR, 1999

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A Country Kitchen Index - Health Index - Health book shop
The Permacult Project
Gluten intolerance defined - Celiac disease - Candida diet

 

Disclaimer:  I am NOT a medical professional.
I am a CFS - EBV sufferer who is relaying some of his experiences and opinions.
None of the information on these pages is to be construed as medical advice.  Please see a doctor for such advice.
Due to the nature of my illness, I am unable to work for a regular employer in my former occupation as a journalist, and have started this Website, it's mirror sites and others, as an information resource and business. 
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