A diagnosis of Celiac Disease can certainly be bewildering. All of a sudden, the whole world seems full of food that are forbidden. Yet, Celiac Disease is manageable with some dietary modifications that are actually quite simple. The following are some delicious food choices and also some food to avoid for anyone who has Celiac Disease:
Make a List of Favorite Meals
Before beginning to go gluten- free, it is useful to sit down and list all of the most favorite food. This is because it is likely quite possible to go on eating these foods by using substitutions. Therefore, sit and list food that simply makes life more enjoyable, and then go about finding gluten-free alternatives that will not cause a flare up of Celiac Disease symptoms.
When there is a diagnosis of Celiac Disease, certain classes of food must be completely avoided. Foods to avoid are barley, bulgar,couscous,kamut, malt, matzo, rye, semolina,spelt, wheat, wheat flour, wheat germ and wheat starch. These ingredients are often found in many processed and commercially available food. Also, please avoid oats, as oats are sometimes fine and sometimes not. It is best not to take the chance.
Don’t worry- there are still plenty of foods left to indulge in. Anyone who has Celiac Disease must find flour and grains to replace the ones that will cause illness. Some gluten-free grains and flours are as follows: almond flour, amaranth flour, coconut flour, corn flour, cornstarch, white rice flour, tapioca flour, soy flour sorghum flour, quinoa flour and grain. This is a fairly long list, which demonstrates that there are plenty of available substitutions for gluten based products.
Gluten-Free Special Pastas
One thing that seems so difficult to people with Celiac Disease is the idea of giving up pasta. Apart from being a comfort food, pasta has an important place in many one- dish meals. Luckily, there is a wide variety of gluten- free special pasta. The following is a list of companies that make gluten-free pasta to select from: De Bolles, Glutano, Heartland’s Finest and Tinkyada.
The above are some “do’s and don’ts” for anyone with Celiac Disease. While certain food must be avoided entirely, it is usually quite possible to go on eating in relatively the same way by just using some ingredient substitutions. It does not have to feel as though life with Celiac Disease will be more difficult. In fact, many gluten-free ingredients taste delicious and of course will not cause painful Celiac Disease symptoms.
Mattin, V. (2010) The Gloriously Gluten- Free Cookbook. Hoboken, NJ: Wiley and Sons.