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What does it mean to be Gluten free?

Question by Hope B: What does it mean to be Gluten free?
And what do I need to eliminate in order to have a gluten free diet? What is ok to eat?

Best answer:

Answer by tiggsy

You have to eliminate wheat, barley, rye and a few other more obscure grains, and all derivatives of them, like flour, soy sauce, malt, wheat germ, bran…

Everything is ok to eat, except these few items. Unfortunately, wheat in particular is found in almost all processed foods, so you have to start eating more natural food – fresh meat and fish without sauces or coatings (except ones you make with gluten free ingredients), fresh fruit and vegetables in their natural state or cooked without glutinous additives, dairy products like cheese and yoghurt (but not low fat varieties, unless they are marked gluten free). There are no “normal” breakfast cereals that are gluten free that I know of. You can get some in health stores, though.

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Gluten Free Handbook

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Posted by GlutenFree - April 24, 2013 at 1:36 pm

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Q&A: What are some salads, dishes, and/or dressings for a person with a gluten-free diet?

Question by Ly: What are some salads, dishes, and/or dressings for a person with a gluten-free diet?
I’m going to be having a gathering, and one of the guests is on a strict gluten-free diet. It’s going to be a BBQ (steak and chicken), but that guest can’t eat red meats, fruits, rice, etc. So what can I make besides the chicken that can be eaten by a person on a gluten-free diet, that takes good (has a flavor) so the other guests will eat some too?

I searched online for some recipes, but there’s so many, and I don’t know if they actually taste good. I was going to make a salad that’s “Cantina Bowl” style like from taco bell, but with natural fresh ingredients so that’s the kind of flavor I’m going for like the combination of those ingredients (beans, avocado, tomato, lime, spinach, corn, chicken, rice) but in something different?

Something that won’t take too long in the kitchen, or I can just do outside on the grill.

And maybe a recipe of a salad dressing that you think is really good or flavorful? I would really like it to be something all or at least most of my guests can enjoy, so the person doesn’t feel bad that I had to make something especially for them and no one else is eating it.
I meant *tastes good, not “takes good”.
Yea it’s Celiac, I couldn’t remmeber the name.
Sorry! It was *Candida. If sounded so familiar I thought that was it. But I asked the guest.

Best answer:

Answer by Shauna

The first thing I would do is to ask her if she/he would be comfortable with you making her any food. While your desire to do so will most definitely be appreciated, a large number of celiacs would rather bring their own food and come for the company alone. Because people often don’t understand and can become offended, a number of celiacs I’ve met feel reluctant to say anything and simply bring their food, smile, and don’t eat the gluten free dish provided because they actually can’t.

The ingredients are just a small piece of the puzzle, and even that you would have to buy new ones, depending on the dish. As an example,you can’t use any spices that have ever been open on the counter when you were using flour – they’re likely contaminated.

You will have to cook in a very different way. The celiac will react to gluten in amounts small enough that is is similar to a peanut allergic person avoiding peanuts. The dishes you use can’t have touched gluten after washing. Even second contact like a hand holding a roll and then touching the plate could be a problem for some celiacs.

The pots you use have to have the ability to have every inch scoured out (not just washed), with no cracks or crevices that you can’t reach (so no collanders, pots with bolts on the inside, no wood, no cast iron). YOU can’t touch her plates, her food, or her silverware if you have touched ANYTHING with gluten and not washed your hands yet. You have to scour out an area of the counter if her food touches it, too, or if you have something like a stirring spoon or spatula that needs to be set down.

You can’t use the grill at all, unless you wish to scour it down to gleaming metal to make sure any residue of gluten is eliminated. Gluten is very heat resistant, so it takes about 15-30 minutes at 600 degrees to destroy the molecule, which is why even the grill isn’t safe.

And if this celiac gets just a little gluten contamination, it can take up to 2 weeks before the celiac’s body heals back up.

It’s for the above reasons that so many celiacs will just make their own food, from safe pots and pans. They don’t get sick, and they know they didn’t put their host out by having to follow all these stringent rules to keep them safe.

Your best bet for food, if the celiac has no problem, would be to find some pre-packaged GF food, IMO. As an example, some corn and potato chips, guacamole, dips, and salsas for sale are Gluten Free, so that would be an easy one to provide that others could enjoy as well. They’ll say gluten free on the bag or bottle. Although your celiac would have to have access to either some chips and salsa set aside so they aren’t contaminated by others’ hands that have touched gluten, or they need access to the chips and salsa first, before anyone else touches it.

Wishing you good luck, and I hope your celiac appreciates the kindness of your hospitality.

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Gluten Free Handbook

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Posted by GlutenFree - April 17, 2013 at 1:20 pm

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What is the big deal with gluten-free foods?

Question by D-Writes rich words for poor souls.: What is the big deal with gluten-free foods?
From my understanding, gluten only affects a small population of people yet when I walk in health food stores gluten-free seems to be the main theme.

Thanks
Thank you both for the great answers! I just don’t get the craze.LOL I would think Organic would be a good enough theme…

Best answer:

Answer by Raelyn
Though only a small percentage of people show severe intolerance to gluten, it is, nevertheless, a protein that is hard on the digestive system and may cause damage slowly over time. Modern wheat is much higher in gluten than the wheat cultivated by humans for centuries. Gluten-free items are made from rice flour and potato starch and generally taste like cardboard. I don’t eat baked goods or pasta at all, but if I did, I would eat products made from spelt, an ancient grain related to wheat but with far less gluten.

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Gluten Free Handbook

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Posted by GlutenFree - April 11, 2013 at 1:17 pm

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what is a good gluten free and soy free diet?

Question by mnm: what is a good gluten free and soy free diet?
I’ve been gluten free and soy free for a year now. and people say that if I still to the farmers diet, only fresh foods, I will not get gluten poisoning, and I will lose weight. Well I have only gained weight. What is going on? and how do I stay healthy?

p.s. Gluten free food, like bread tends to have more calories than normal bread.

Best answer:

Answer by Skeptic
The following is an excellent whole plant based diet and I’ve heard it has great recipes:

The Get Healthy, Go Vegan Cookbook: 125 Easy and Delicious Recipes to Jump-Start Weight Loss and Help You Feel Great by Neal Barnard and Robyn Webb (Paperback – Jun 8, 2010)

Other excellent books are “Eat More, Weigh Less” by Dr. Dean Ornish and “Eat to Live.”

I lost 90 pounds without counting calories, without going hungry, and without limiting serving sizes. It’s simply changing the choice of foods. Instead of drinking milk, I drink a non-dairy green smoothie (many recipes on the web). Leafy greens have a tremendous quantity of calcium, iron, and protein per calorie. I try to eat a bunch of kale, collards or chard each day in the smoothie. For additional protein components, I also eat about a cup of brown rice or quinoa each day (these are gluten free). I’ve found breads to be loaded with sugar, oils, and sometimes even wood fiber ( to increase fiber content ). Eat about a cup of legumes (peas, beans, lentis) each day to fulfill other protein requirements. Eat as much fruit and colorful vegetables as you want. If you are a pure vegetarian, take B12 (if you need it). Get out in the sun for Vitamin D. Finally take one tablespoon of ground flax see each day for essential fatty acids.

Food allergies are common, especially in new genetically modified forms of soy, wheat, and corn that are pervasive in processed foods in America. Severe reaction to these new GM foods are common in a small percentage of people. My hunch is that many more people are reacting but not to a degree that can be recognized.

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Gluten Free Handbook

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Posted by GlutenFree - April 9, 2013 at 1:24 pm

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Could you be intolerant to wheat without having celiac ?

Question by lovinbloom: Could you be intolerant to wheat without having celiac ?
My daughter is 1 year now and ive been suspecting that wheat sometimes constipates her, and now lately that she gets a rash and just the other day she got tiny pink spots on her belly and back, im not sure the reason or if i should blame wheat or gluten, and also i think she hasnt been gaining much weight since 10 mos.
I really hope she doesnt have celiac, none of us her parents or ours have that, but please some advice !!! what should i do, thank you

Best answer:

Answer by K
…she’s sometimes constipated, occasionally rashy, and weight gain has slowed since she got more mobile. Okay, you have every formula-fed toddler on the planet.

Why would you think there’s a wheat issue here, given the total absence of symptoms of coeliac disease?

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Gluten Free Handbook

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Posted by GlutenFree - April 5, 2013 at 1:28 pm

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Where can I find gluten free/egg free mayo?

Question by Sarah P: Where can I find gluten free/egg free mayo?
I am looking for gluten free/egg free mayo. And before you say they don’t make it, they do cause I’ve bought it before but the store stopped carrying it so now I’m trying to find it online but can’t. Or even if anyone knows a recipe so that I can make it.

Best answer:

Answer by Kriis

Have you considered making your own? This recipe should help:

Homemade Olive Oil Mayonnaise

3-5 (~3/4 c.) free range whole eggs or equivalent egg substitute (tofu)
2 c. extra virgin olive oil
1 t. mustard powder
1 t. sea salt
garlic powder, to taste
3 T. lemon juice

Optional Add-Ins (Any combo):

tarragon
rosemary
parsley
curry
cayenne pepper

Combine everything except the olive oil. Blend until smooth on medium speed (about 1 minute).

Carefully and slowly pour the olive oil into the running blender, a little at a time. Blend for an additional 30 seconds to mix the flavors.

Serve or refrigerate.

Hope this helps!

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Gluten Free Handbook

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Posted by GlutenFree - March 21, 2013 at 1:20 pm

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How can I make gluten free products if I have Raw wheat?

Question by cherish your Rafting: How can I make gluten free products if I have Raw wheat?
any domestic way to produce gluten free product for the self?

Best answer:

Answer by ckngbbbls
not with wheat.
Gluten free products are made with rice and other grains, NOT wheat.
In fact the best textured gluten free breads, etc are often a mixture of a couple of different flours. A friend of mine had a job developing different gluten free mixtures and baking techniques.
I would think by the time you bought the equipment to grind different grains into flour, messed around mixing and developing your own mix, it would be much cheaper to simply buy a good quality gluten free flour at your local health food store.

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Gluten Free Handbook

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Posted by GlutenFree - March 14, 2013 at 1:45 pm

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How is gluten-free bread different from regular bread?

Question by Jadey: How is gluten-free bread different from regular bread?
How is it different from regular bread, apart from it being gluten free? lol..
Is it better for you? Does it taste different?

thanks, xo

Best answer:

Answer by Mr. Smartypants

Gluten is what makes bread bread! It’s the protein in wheat that causes dough to be ‘gooey’ and trap the gas bubbles made by the yeast. In fact the difference between ‘bread flour’ and ‘all purpose flour’ is that bread flour has MORE gluten so it will rise higher.

Some people have a medical condition where they can’t process gluten, so it makes them sick. It gives them stomachaches and diarrhea So someone figured out how to remove the gluten from wheat and find some artificial substitute to make the bread rise. I’ve never had gluten-free bread but I’ve had gluten free cupcakes and pastries and they are not bad at all. But unless you have this problem (called celiac disease), you have no reason to want to avoid gluten.

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Gluten Free Handbook

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Posted by GlutenFree - March 7, 2013 at 1:20 pm

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Will having Celiac Disease keep me from becoming a nurse in the Military?

Question by Spork21: Will having Celiac Disease keep me from becoming a nurse in the Military?
I want to serve in anyway that I can. I know that I couldn’t be a soldier on the battlefield, but could I become a nurse in the Army or the Air Force? Thanks, any input will be appreciated.

Best answer:

Answer by Shauna
It depends on the country, possibly in the branch of the military. For the USA, last I heard, Celiac Disease is an automatic medical discharge, and will prevent your being allowed into the military, period. I understand it’s simply because they cannot provide safe food for you to eat on any of the bases or in the field.

Again, I could be mistaken about a certain branch, but I don’t believe so.

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Gluten Free Handbook

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Posted by GlutenFree - February 22, 2013 at 2:56 pm

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I have a question about gluten allergies?

Question by Michelle Mendez: I have a question about gluten allergies?
If you suspect that you have a gluten intolerance should you either see a gastroenterologist, get a celiacs blood test or do both just to be on the safe side?

Best answer:

Answer by Lily
I have been diagnosed with celiacs for about 8 years now. When I got tested, it wasn’t as known, so my blood test came back negative and I had to get a biopsy! Now, the blood tests are much more accurate and easier to get than an appointment with a gastroenterologist. I would definitely go for the blood test. If you choose that, it’s important to keep eating food with gluten in it, as you normally would, or the blood test will come back negative (no way of telling if no gluten in blood).

Don’t worry, eating gluten-free isn’t bad at all and is even recommended by nutrionists! 🙂

All the best!

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Gluten Free Handbook

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Posted by GlutenFree - February 21, 2013 at 2:20 am

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