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Celiac Disease: Gluten Free Diet (cont.)

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What foods can you consume on a gluten-free diet?

The greatest difficulty with following a gluten-free diet used to be the limited availability of foods that do not contain gluten. This is no longer the case. There are many more options than ever and it appears that this will continue to grow as more people are finding relief from health issues with following a gluten-free diet.

Foods that are safe to eat

  • Amaranth
  • Arrowroot
  • Bread made from rice flour or potato flour
  • Buckwheat
  • Chestnuts
  • Corn
  • Distilled vinegars
  • Flax
  • Garbanzo beans (chickpeas)
  • Grits (corn or soy)
  • Herbs
  • Hominy
  • Job's tears
  • Lentils
  • Millet
  • Nut flours
  • Potatoes
  • Pumpkin
  • Quinoa
  • Rapeseed oil
  • Rice
  • Sago
  • Seeds
  • Soy
  • Sorghum
  • Tapioca
  • Teff

The other foods that you are able to eat with a gluten-free diet are:

  • Meats (these are your high protein options)
  • Plan meat, poultry, fish, shellfish, and eggs
  • Dry peas and beans, nuts, peanut butter, and soybeans
  • Tofu

Fruit

  • Fruit
  • Fruit juice

Vegetables

  • Fresh, frozen, and canned vegetables

Dairy

  • Milk Plain yogurt
  • Cottage cheese
  • Cheese

Beverages

  • Pure instant or ground coffee
  • Tea
  • Carbonated beverages
  • Beer made with buckwheat, sorghum, rice, or corn
  • Alcohol – brandy, champagne, gin, run, tequila, vodka, wine

Fats

  • Butter
  • Margarine
  • Vegetable oils
  • Lard
  • Shortening

There is a way to convert recipes that contain gluten into gluten-free recipes. You will need to experiment with the ingredient substitution, length of time, and temperature used for baking. Here are some substitutions that you can make in your recipes:

For 1 tablespoon of wheat flour, substitute one of these:

  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons potato starch
  • 1 1/2 teaspoons arrowroot starch
  • 1 1/2 teaspoons rice flour
  • 2 teaspoons quick-cooking tapioca

For 1 cup of wheat flour, substitute one of these:

  • 3/4 cup plain cornmeal, coarse
  • 1 cup plain cornmeal, fine
  • 5/8 cup potato flour
  • 3/4 cup rice flour

You are going to need time, patience, persistence, and support with making these changes. These changes can affect you and everyone in your life, but it will get easier as you all get used to it. You are not alone in this so reach out to those who know what you are going through. The important thing to remember is that your body needs this diet to function correctly and for you to feel well and live symptom free.

Medically Reviewed by a Doctor on 8/12/2013

Patient Comments

Viewers share their comments

Gluten Free Diet (Celiac Disease) - Symptoms Question: Describe the symptoms associated with celiac disease, or the symptoms that caused you to change to a gluten-free diet.
Gluten Free Diet (Celiac Disease) - Diagnosis Question: Describe the tests and exams you had that led to a diagnosis of celiac disease.
Gluten Free Diet (Celiac Disease) - Dietary Restrictions Question: If you omit gluten from your diet, what foods do you no longer eat, or eat in moderation?
Gluten Free Diet (Celiac Disease) - Safe Foods Question: If you are on a gluten-free diet, what foods are OK to eat? What new foods have you added to your diet?
Gluten Free Diet (Celiac Disease) - Resources Question: Please share resources, organizations, websites, or products you have found helpful in learning more about becoming gluten free.
Gluten Free Diet - Experience Question: Please describe your experience with gluten allergy (including the condition you have).
Gluten Free Diet - Foods to Avoid Question: What foods have you found to be particularly troublesome and how difficult was it to eliminate these foods from your diet?
Gluten Free Diet - Safe Foods to Eat Question: What foods have you found that do not cause gluten allergy symptoms?
Source: MedicineNet.com
http://www.medicinenet.com/celiac_disease_gluten_free_diet/article.htm

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