How to Live With Allergies to Wheat
Research and make a list of the basic food ingredients that include gluten, including ingredients that are not directly produced from wheat., Investigate which common food products and dishes include these ingredients., Become familiar with...
Step-by-Step Guide
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Step 1: Research and make a list of the basic food ingredients that include gluten
Ingredients produced directly from wheat include flour (white and whole wheat), semolina, bulgur, barley, and rye.
Other ingredients like vegetable starch and vegetable gum often have gluten in them.
Consult websites like www.glutenfreeliving.com and Celiac.com for reliable lists of products that have gluten.
Organizations that provide additional information and support for people with Celiac disease or gluten allergies and sensitivity include the National Foundation for Celiac Awareness and the Gluten Intolerance Group of North America. -
Step 2: including ingredients that are not directly produced from wheat.
Pay special attention to foods that you were accustomed to consuming.
Some of the most common food products that include gluten are: bread, pasta, beer, cereal, pizza, crackers, baked goods, and soy sauce. , Check for these on all food products you buy.
Some more obscure gluten-rich names or ingredients are durum, frumento, gelatinized starch, and hydrolyzed vegetable protein. , These include all fruits and vegetables, corn, potatoes, rice, milk, eggs, nuts, meat, fish, and most oils. , Many of these are especially designed for people with Celiac disease, while others are natural products that can easily replace wheat.
Substitutes for flour include sorghum and cornstarch.
Common non-gluten grains include buckwheat and quinoa.
For cooking, look to products like xantham gum to use as thickeners or binders.
In addition, there are a variety of breads, pastas, flours, and cereals specifically marketed as gluten-free. , Many stores, especially health food outlets, now have entire gluten-free sections. , Build up a library of recipes for all types of meals, snacks, and desserts. , Be sure to include enough calories in your daily intake, and vary the types of produce and meat you are eating. , -
Step 3: Investigate which common food products and dishes include these ingredients.
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Step 4: Become familiar with lesser-known ingredients and products that include gluten.
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Step 5: Make a list of common foods that are gluten-free and healthy for you to eat.
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Step 6: Research common gluten substitute products.
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Step 7: Consult your local supermarkets and retailers to see what non-wheat products are readily available.
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Step 8: Learn recipes that do no call for wheat
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Step 9: or for which non-wheat products can easily be substituted.
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Step 10: Design a diet using the recipes and food products you have researched.
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Step 11: Stick to your gluten-free diet even as symptoms begin to subside.
Detailed Guide
Ingredients produced directly from wheat include flour (white and whole wheat), semolina, bulgur, barley, and rye.
Other ingredients like vegetable starch and vegetable gum often have gluten in them.
Consult websites like www.glutenfreeliving.com and Celiac.com for reliable lists of products that have gluten.
Organizations that provide additional information and support for people with Celiac disease or gluten allergies and sensitivity include the National Foundation for Celiac Awareness and the Gluten Intolerance Group of North America.
Pay special attention to foods that you were accustomed to consuming.
Some of the most common food products that include gluten are: bread, pasta, beer, cereal, pizza, crackers, baked goods, and soy sauce. , Check for these on all food products you buy.
Some more obscure gluten-rich names or ingredients are durum, frumento, gelatinized starch, and hydrolyzed vegetable protein. , These include all fruits and vegetables, corn, potatoes, rice, milk, eggs, nuts, meat, fish, and most oils. , Many of these are especially designed for people with Celiac disease, while others are natural products that can easily replace wheat.
Substitutes for flour include sorghum and cornstarch.
Common non-gluten grains include buckwheat and quinoa.
For cooking, look to products like xantham gum to use as thickeners or binders.
In addition, there are a variety of breads, pastas, flours, and cereals specifically marketed as gluten-free. , Many stores, especially health food outlets, now have entire gluten-free sections. , Build up a library of recipes for all types of meals, snacks, and desserts. , Be sure to include enough calories in your daily intake, and vary the types of produce and meat you are eating. ,
About the Author
John James
Creates helpful guides on hobbies to inspire and educate readers.
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