Living with Celiac disease calls for a significant amount of attention to what you are consuming, protecting the intestines from further damage. Gluten can be found in ingredients, such as wheat, barley, rye, or triticale (wheat and rye blend); thus, many types of grains should be avoided. It is also important to watch for processed foods, like soy sauce, salad dressings, and condiments.
Naturally, gluten-free grains and starches include quinoa, millet, rice, corn, potato, and amaranth!
It may seem like there are a great deal of “diet don’ts” involved in eating gluten-free, but the truth is that it can be quite simple if you use the following tips to guide you along the way.
- Know your Grains. Rice, corn, potato, quinoa, millet, and amaranth are just several ingredients that are acceptable on a gluten-free diet.
- Cook Often. Be aware of every ingredient you consume! If you do plan on dining out, review the menu online first and ask questions when necessary.
- Make Gluten Free Swaps. When baking, it is safe to use ingredients like chickpea or rice flours and tapioca or potato starch instead of baking powder. Use arrowroot to thicken the gravy.
- Use Gluten Free products. Fortunately, there are plenty of gluten-free ingredients, like pancake mix, pasta, cookies bread and cereals, available in our stores now! Do not hesitate to take advantage!
It is crucial that those with gluten sensitivity or celiac disease consume a sufficient amount of grains each day. Carbohydrates, vitamins, and minerals are essential to the body’s metabolism and for disease prevention.