Gluten Free Diet

It is believed that some children are unable to digest the protein found in many cereals, called gluten or in milk called casein in a proper way. Moreover, gluten-free diet is specially recommended for patients with coelic disease and or dermatitis herpetiformis. Some doctors believe the diet is for persons with multiple sclerosis, autoimmune disorders and some behavioural problems. Some people report quick improvement, although it may take about six months for gluten to clear out of the system and one month for casein. Therefore, it is recommend that the diet be tried for at least a year. The diet affects changes in the body at a cellular level and promotes healing of the stomach and intestinal lining. A gluten-free diet is a diet, which is free of ingredients derived from wheat, oats, barley, rye and triticale.

Several grains and starch sources are considered acceptable for a gluten-free diet, such as maize (corn), potatoes, and rice. Occassionally, various types of beans, soybean, and nut flours can also be used in gluten-free product. Getting along with this diet is difficult. Most common source of gluten is wheat, rye, and barley. Casein is commonly found in dairy products like milk. Exercise utmost care while selecting gluten free foods and check ingredients list. Gluten may come in the form of vegetable proteins, starch, modified food starch, maltodextrin, and glucose syrup. Many common ingredients may contain wheat or barley derivatives.

Many foods may be listed as gluten free, but maycontain gluten, because gluten is not used in the formulation of the product, but in the preparation of it. Be mindful that the food itself might not contain gluten, but there is gluten in the ingested product. Ordinary wheat flour contains approximately 12% gluten. Therefore even a tiny amount of wheat flour can cross-contaminate a gluten-free product. Therefore, utmost care is to be taken to prevent cross-contamination in both commercial and home food preparation.

Gluten and wheat free diet recipees rule out all ordinary breads, pastas, and many convenience foods. Various gluten-free bakery and pasta diets are available from specialty retailers. Almost all beers are brewed with barley and wheat, and hence are unsafe for the gluten avoider.

Wine, sherry, port, cider, rum, tequila, bourbon and vermouth are all probably safe. Some gluten free beers are available in the market. Some commercial brewers suggest that their beers may not be dangerous to coeliacs, but medical consultants do not support their claims. However availability of gluten free breads and pastas makes it possible to consume foods that are acceptable in flavour and texture. Research has shown that oats in themselves are gluten free, but they get contaminated by other grains during processing and or distribution. Therefore oats should be excluded from the diet category of risk free choice for coeliac disease sufferers.

Guidelines For Gluten-Free Diets:

Carte should be exercised while selecting ingredients for gluten free diet recipes. You should choose a recipe with very little flour or gluten-containing items. See if you can omit breading or flouring the meats in the recipe. During the beginning stage, concentrate on fruits and vegetables. Learn to make the basic sauces and gravies often used in casseroles and soups. Take the help of some good gluten-free cookbook. First priority should be to use commercial or homemade gluten-free substitutes, such as gluten-free macaroni, bread and corn tortillas.

Flouring or breading meats can be done by cornmeal, potato flakes, crushed potato chips, mixture of rice, beans, gluten-free cereals. For gravies and sauces use sweet rice flour or cornstarch. Gluten-free flour combinations could be tried. Since starches get watery after a day or so, mildly flavored gluten-free flour may be used.

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