Gluten-free cuisine.Gluten is a protein found in many grains, such as wheat, rye, barley, spelt, kamut, and triticale triticale Wheat-rye hybrid that has a high yield and rich protein content. The first cross was reported in 1875, the first fertile cross in 1888. The name triticale first appeared in scientific literature in 1935 and is attributed to Erich Tschermak von Seysenegg. . It is present in many common foods, including breads, cereals, pastas, baked goods, convenience items, condiments, and beverages. When some people eat foods that contain gluten, their immune system immune system Cells, cell products, organs, and structures of the body involved in the detection and destruction of foreign invaders, such as bacteria, viruses, and cancer cells. Immunity is based on the system's ability to launch a defense against such invaders. damages their small intestine small intestine Long, narrow, convoluted tube in which most digestion takes place. It extends 22–25 ft (6.7–7.6 m), from the stomach to the large intestine. . Individuals who are 'sensitive' to gluten may be diagnosed with 'celiac disease,' which is also called gluten sensitivity, gluten-sensitive enteropathy gluten-sensitive enteropathy n. See celiac disease. , celiac sprue celiac sprue (sē´lēak sprōō), n a genetic disorder in which the body cannot digest certain gluten proteins found in wheat, barley, rye, and oats. , celiac sprue disease, or non-tropical sprue sprue, chronic disorder of the small intestine caused by impaired absorption of fat and other nutrients. Two forms of the disease exist. Tropical sprue occurs in central and northern South America, Asia, Africa, and other specific locations. . The terms 'celiac disease' and 'gluten intolerant' will be used in this article. When someone who has celiac disease celiac disease: see sprue. celiac disease or nontropical sprue Digestive disorder in which people cannot tolerate gluten, a protein constituent of wheat, barley, malt, and rye flours. consumes any gluten, his or her immune system tries to 'protect' the body as it might if the person had consumed poison. This immune system response damages the small intestines and causes malabsorption malabsorption /mal·ab·sorp·tion/ (mal?ab-sorp´shun) impaired intestinal absorption of nutrients. mal·ab·sorp·tion n. Defective or inadequate absorption of nutrients from the intestinal tract. of vital nutrients, such as iron, calcium, and folic acid folic acid: see coenzyme; vitamin. folic acid or folate Organic compound essential to animal growth and health and needed by bacteria as a growth factor. , and of fat-soluble vitamins Fat-soluble vitamins Fat-soluble vitamins can be dissolved in oil or in melted fat. Mentioned in: sub> Deficiency , including vitamins A, D, E, and K. This reaction can also lead to other medical problems, including continual gastrointestinal distress, such as bloating bloating Vox populi A lay term for post-prandial abdominal fullness or swelling , gas, and diarrhea; lymphoma of the small intestine; unexplained weight loss; osteoporosis due to calcium malabsorption; constant fatigue or feelings of weakness; depression that does not respond to medications; unexplained anemia; fertility problems; and possibly birth defects birth defects, abnormalities in physical or mental structure or function that are present at birth. They range from minor to seriously deforming or life-threatening. A major defect of some type occurs in approximately 3% of all births. . In addition to those symptoms, small children who are unaware that they have celiac disease may develop distended distended Medtalk Enlarged, bloated. Cf Nondistended. abdomens, unexplained discoloration dis·col·or·a·tion n. 1. a. The act of discoloring. b. The condition of being discolored. 2. A discolored spot, smudge, or area; a stain. Noun 1. of teeth, failure to thrive Failure to Thrive Definition Failure to thrive (FTT) is used to describe a delay in a child's growth or development. It is usually applied to infants and children up to two years of age who do not gain or maintain weight as they should. , and possibly related poor behavioral changes. HOW DO PEOPLE WITH CELIAC DISEASE MANAGE THEIR CONDITION? There are more people who have celiac disease than you might think. Recent studies show that as many as one in 144 Americans has this condition. Just search the Internet or cruise the cookbook selections at a bookstore. There are many organizations and support groups for people who are gluten intolerant. People with celiac disease keep their condition under control by following a strict gluten-free diet. When celiac celiac /ce·li·ac/ (se´le-ak) abdominal. ce·li·ac or coe·li·ac adj. Of or relating to the abdomen or abdominal cavity. celiac pertaining to the abdomen. patients avoid gluten completely, they give their small intestine a chance to heal and more properly absorb nutrients. A gluten-free regime must be followed at all times. Avoiding gluten is not as easy as it sounds. Many companies process wheat in the same factories as they do gluten-free products. Labels need to be read carefully. Even certain brands of rice may say, "Processed in a plant with wheat-containing products." If people with celiac disease are preparing foods from scratch using unprocessed ingredients, then they will be able to prepare items that are gluten- or wheatfree. Arrowroot arrowroot, any plant of the genus Maranta, usually large perennial herbs, of the family Marantaceae, found chiefly in warm, swampy forest habitats of the Americas and sometimes cultivated for their ornamental leaves. , cornmeal corn·meal also corn meal n. Meal made from corn, used in a wide variety of foods. Also called Indian meal. Noun 1. , soy, rice, tapioca, and potato products should be fine for most gluten-intolerant people. Processed items, such as spice blends, mashed potato mixes, and soup bases, will require celiac patients to read the labels very carefully or even contact manufacturers about their products. READING LABELS FOR GLUTEN CONTENT When shopping for gluten-free items, you must become an avid label reader, and you will come across many ingredients while on your gluten-free hunt. Here is a short guide to some popular products and ingredients: * Amaranth--A healthy gluten-free plant similar to grains. * Buckwheat--Despite the name, buckwheat buckwheat, common name for certain members of the Polygonaceae, a family of herbs and shrubs found chiefly in north temperate areas and having a characteristic pungent juice containing oxalic acid. Species native to the United States are most common in the West. is gluten-free. Buckwheat is nutritious and adds variety to the gluten-free diet. It is no more likely to be contaminated with gluten than any other grain. However, buckwheat is sometimes mixed with wheat flour, so don't assume that all buckwheat products are gluten-free. Always read the label. * Caramel Color--According to the Food and Drug Administration (FDA FDA abbr. Food and Drug Administration FDA, n.pr See Food and Drug Administration. FDA, n.pr the abbreviation for the Food and Drug Administration. ) Code of Federal Regulations The New Deal program of legislation enacted during the administration of President franklin roosevelt established a large number of new federal agencies, which generated a shapeless and confusing mass of new regulations. (CFR CFR See: Cost and Freight ), caramel color can be made from barley malt. U.S. companies tend to use corn because it makes a better product. Check that the caramel color is both gluten-free and vegan. * Citric cit·ric adj. Of or relating to citric acid. citric Adjective of or derived from citrus fruits or citric acid Adj. 1. Acid--This ingredient is gluten-free. * Dextrin--Dextrin can be made from corn, rice, potatoes, arrowroot, tapioca, or wheat. Major dextrin-producing companies in the United States say that they use corn, but imported dextrin dextrin, any one of a number of carbohydrates having the same general formula as starch but a smaller and less complex molecule. They are polysaccharides and are produced as intermediate products in the hydrolysis of starch by heat, by acids, and by enzymes. could be made from wheat. * Flavors--Flavors are tricky. It is often difficult to find out what is in a flavoring. According to the Flavor Extract Manufacturers Association, gluten-containing grains are rarely used in flavoring, except in meat products and products that contain meat. * Malt--Although there is a slight chance that malt is made from corn, it is almost always derived from barley and, therefore, contains gluten. Malt extract, malt syrup, and malt flour are made from barley. Malt vinegar is often made from barley, and it is not distilled, meaning that it could contain gluten. * Maltodextrin--When a product in the U.S. includes the word "maltodextrin" on its label, this ingredient may be made from corn, potato, or rice, but it must not be made from wheat. Confusion comes flora the name. Malt is usually made from barley and dextrin can be made flora wheat, but maltodextrin is gluten-free. Recently, there has been some evidence that wheat might be used to produce maltodextrin. If this is the case, the label will specifically say "wheat maltodextrin" or "maltodextrin (wheat)." * Mono- and diglycerides--Mono- and diglycerides are fats and therefore gluten-free. There has been concern that food manufacturers might use a gluten-containing carrier to make these fats perform effectively in the manufacturing process. Research indicates that this rarely happens, and when it does, the gluten-containing carrier should be listed. * Oats--When wheat was identified as a cause of celiac disease, rye, barley, and oats oats, cereal plants of the genus Avena of the family Gramineae (grass family). Most species are annuals of moist temperate regions. The early history of oats is obscure, but domestication is considered to be recent compared to that of the other were also included on the list of toxic grains, but in recent years, several well-respected research studies strongly suggest that oats do not belong on the list. Unfortunately, growing conditions and the grain's appearance make it very likely that oats are contaminated with wheat. Therefore, U.S. celiac experts have not yet approved oats for the gluten-free diet. * Quinoa--An ancient grain-like plant from South America that is gluten-free. Quinoa quinoa (kēnwä`), tall annual herb (Chenopodium quinoa) of the family Chenopodiaceae (goosefoot family), whose seeds have provided a staple food for peoples of the higher Andes since pre-Columbian times. is nutritious and adds variety to the gluten-free diet. It is no more likely to be contaminated with gluten than any other gluten-free plant. * Soy Sauce--Some (but not all) contain wheat. Read the label. * Spelt--Spelt is a form of wheat. In the past, some spelt producers have labeled their product as "gluten-free," which is incorrect. Although those who are allergic to wheat may be able to tolerate spelt, it is still a form of wheat and, therefore, not gluten-free. * Spices and Seasonings--Pure spices are gluten-free. Bottled spices often contain an ingredient to keep the spice free-flowing. Usually, the ingredient is silicon dioxide, which is gluten-free. If a spice container does not have a list of ingredients on the label, the only thing it contains is the spice indicated. Sometimes, the contents of a seasoning are included on the label in parentheses See parenthesis. parentheses - See left parenthesis, right parenthesis. . The FDA has not defined what constitutes seasonings, so they could contain any ingredient. * Starch--On a food label, starch always indicates cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. . That's the only certainty. Although usually made from corn, modified food starch can be made from wheat. In pharmaceuticals, both starch and modified food starch can be made from wheat. * Vanilla--Vanilla and vanilla extract are glutenfree. * Wheat Starch--Wheat starch is wheat with the gluten washed out. A special grade of wheat starch is permitted on the gluten-free diet in some European countries. However, it is not permitted in the U.S. because the washing process is rarely complete, and wheat starch usually contains residual gluten. * Yeast--All brand-name packaged yeasts sold in the U.S. are gluten-free. Autolyzed (broken down by self-produced enzymes) yeast in a food product is generally considered gluten-free. When brewer's yeast is a byproduct of beer, it is not considered gluten-free. Brewer's yeast nutritional supplements, however, can be made from either brewer's yeast or sugar. If the supplements are made from sugar, then they are gluten-free. Note: The Wild Oats website (<www.wildoats.com>) has a very informative guide for gluten-free shopping. Also, most Trader Joe's stores stock guides for gluten-free menus. COOKING GLUTEN-FREE For gluten-free baking, you can use flour made from acceptable ground grains, such as corn or rice. You may be able to find flour made from potatoes, sweet potatoes, tapioca, almonds, and lentils. Xanthan and guar gums are specialty ingredients used as thickeners. They can be used for gluten-free baking. Many recipes can be made gluten-free. These are some helpful guidelines: * Focus only on the items in the recipe that need to be adapted. In other words Adv. 1. in other words - otherwise stated; "in other words, we are broke" put differently , if you have a vegetable, bean, and pasta soup recipe, you only need to focus on an acceptable exchange for the pasta, not the non-wheat products. * Choose a recipe with very little flour; sometimes, the flour can be omitted. For example, a vegetable stew may call for a small amount of flour to thicken thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. . Prepared mashed potatoes may do the trick. * Avoid recipes that rely on convenience foods. * Compare proportions. Given the same amount of liquid, it takes less cornstarch to thicken than wheat flour. Corn, nut, and lentil lentil, leguminous Old World annual plant (Lens culinaris) with whitish or pale blue flowers. Its pods contain two greenish-brown or dark-colored seeds, also called lentils, which when fully ripe are ground into meal or used in soups and stews. flours should take about the same proportion of wheat flour to liquid. * For breading vegetables or tofu tofu Soft, bland, custardlike food product made from soybeans. Believed to date from China's Han dynasty (206 BC–AD 220), tofu is today an important source of protein in the cuisines of East and Southeast Asia. , try cornmeal, potato flakes, crushed potato chips, gluten-free bread crumbs, of almost any mixture of rice, bean, or sorghum sorghum, tall, coarse annual (Sorghum vulgare) of the family Gramineae (grass family), somewhat similar in appearance to corn (but having the grain in a panicle rather than an ear) and used for much the same purposes. gluten-free flours. * For gravies and sauces, try rice flour or cornstarch. Read the product instructions for proportions of liquid or thickener thick·en tr. & intr.v. thick·ened, thick·en·ing, thick·ens 1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway. 2. and the cooking instructions. Remember that starches break down and thin under high heat or during long cooking or holding times. * To thicken sauces, try potato flakes or potato or rice flour. * For puddings and pie fillings, try cornstarch, potato starch, tapioca, or arrowroot. Of simply try some of these gluten-free recipes.
POTATO BISCUITS
(Makes ten 2-inch biscuits)
1 cup gluten-free flour, such as lentil flour
or almond flour
1 Tablespoon baking powder
1 teaspoon salt
2 Tablespoons nonhydrogenated vegan
margarine
1 cup mashed potatoes
1/2 cup lowfat soymilk
Additional gluten-free flour to cover
rolling surface
Vegetable oil spray
Sift together the flour, baking
powder, and salt.
Use a fork to blend margarine
into dry ingredients. Add potatoes
and blend. Add soymilk and mix
until you have a soft dough.
Preheat over to 400 degrees.
Roll out the dough on a floured
surface to a half-inch thickness.
Spray a baking sheet with vegetable
oil. Cut out the biscuits and place
them on the baking sheet. Place
in the oven and bake for 12 minutes
or until biscuits are golden.
Note: To make sweet potato biscuits,
add 3/4 cup mashed, cooked
sweet potatoes instead of white
potatoes, 2/3 cup soymilk, and
3 Tablespoons vegan margarine.
Bake at 450 degrees.
Total calories per serving: 90 Fat: 3 grams
Carbohydrates: 13 grams Protein: 2 grams
Sodium: 436 milligrams Fiber: 1 gram
STRAWBERRY SAUCE
(Makes approximately 11/4 cups or
ten 2-Tablespoon servings)
This sauce is smooth and thick,
without flour or wheat products.
One 10-ounce package sweetened frozen
strawberries, thawed and drained
2 teaspoons cornstarch
1 Tablespoon lemon juice
Thaw and drain the strawberries,
reserving approximately a 1/2 cup
of the liquid for later use.
In a small bowl, combine cornstarch,
lemon juice, and strawberry
liquid. Stir in the strawberries.
Microwave on HIGH for 2-5 minutes,
stirring at least twice during
cooking, until the sauce is thickened
and clear. Remove sauce
from microwave, stir, and serve
warm or cool.
Total calories per serving: 12 Fat: 0 grams
Carbohydrates: 3 grams Protein: <1 gram
Sodium: 1 milligram Fiber: <1 gram
GLUTEN-FREE SNACK MIX
(Makes approximately 16 servings)
You can use this snack mix as a tasty
cold cereal, or serve it as a topping
for fruit or soy yogurt.
1/2 cup maple syrup
1/4 cup nonhydrogenated vegan margarine
2 cups gluten-free cold cereal
1/4 cup shredded coconut
1/2 cup chopped pecans, Brazil nuts,
cashews, and/or walnuts
1/3 cup hulled pumpkin seeds or sunflower
seeds
In a small pan, heat syrup and
margarine; stir and cook until
margarine is melted.
Preheat oven to 375 degrees.
In a medium-sized baking dish,
combine cereal, coconut, nuts,
and seeds and pack down to form
a consistent layer. Pour margarine
evenly over cereal mixture.
Allow snack mix to bake for
25 minutes or until golden brown,
stirring occasionally. Store the finished
snack mix at room temperature
in an airtight container.
Total calories per serving: 103 Fat: 7 grams
Carbohydrates: 9 grams Protein: 1 gram
Sodium: 2 milligrams Fiber: 1 gram
GLUTEN-FREE PECAN
RICE DRESSING
(Makes approximately twenty 4-ounce
servings)
1 cup nonhydrogenated vegan margarine
1 cup chopped onion
1 cup chopped celery
1 cup minced parsley
2 teaspoons dried thyme
11/2 teaspoons salt
1 teaspoon sage
1/2 teaspoon ground doves
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1 teaspoon orange zest
8 cups cooked white or brown rice
2 cups chopped pecans
In a large pot, melt margarine.
Add onions, celery, and parsley
and saute over low heat until tender.
Add seasonings and cooked
rice and stir. Add pecans and heat,
covered, approximately 10 minutes
until warm.
Total calories per serving: 257 Fat: 18 grams
Carbohydrates: 21 grams Protein: 3 grams
Sodium: 183 milligrams Fiber: 3 grams
GLUTEN-FREE GINGER
AND DATE BREAD
(Serves approximately 12-14)
This recipe can be used as a cake or
a bread when you're looking to serve
a treat that is denser than traditional
fruit breads. It freezes well.
1 cup potato flour
1/4 cup nonhydrogenated vegan margarine,
softened
1/2 cup brown sugar or dry vegan sweetener
1/4 teaspoon salt
4 Tablespoons silken tofu
1/2 cup vegan sour cream or plain soy
yogurt
1/2 teaspoon vanilla extract
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup dates, finely chopped
1 Tablespoon molasses
Put all of the ingredients into a
large mixing bowl and blend to
combine.
Invert a saucer in the middle
of the microwave or insert a microwave
rack. Pour the batter into
one 8" x 12" microwaveable baking
dish or shallow casserole or
two 8" x 4" microwaveable loaf
pans. Microwave a 8" x 12" dish
on HIGH for 5-8 minutes or until
a toothpick inserted into the center
comes out clean. Microwave each
of the 8" x 4" loaf pans separately
on HIGH for 8-10 minutes or until
a toothpick inserted into the center
comes out clean.
Total calories per serving: 154 Fat: 5 grams
Carbohydrates: 28 grams Protein: 2 grams
Sodium: 115 milligrams Fiber: 2 grams
SWEET POTATO FLAN
(Serves 8)
2 cups peeled, raw sweet potatoes, cut
into large pieces (Start with 11/2 pounds
of unpeeled sweet potatoes.)
1 cup lowfat soymilk
2 cups plain silken tofu
1/2 cup beaten silken tofu
1/2 cup sugar (Use your favorite vegan
variety.)
2 teaspoons vanilla extract
1 teaspoon orange zest
Vegetable oil spray
Preheat oven to 350 degrees. Bake
the sweet potatoes until they are
soft enough to mash with a fork,
approximately 45 minutes to an
hour, depending on thickness of
the potatoes. Remove from oven
and mash with a fork of with a
food processor.
In a medium-sized saucepan,
combine the soymilk and plain
silken tofu together until just
simmering. Set aside.
In a large bowl, mix the potatoes,
the beaten silken tofu, sugar,
vanilla, and zest to combine.
Slowly add the soymilk mixture,
stirring constantly until combined.
Spray a 10" baking pan with
vegetable oil and fill the pan with
the sweet potatoes mixture. Fill
a larger pan with two inches of
water to oversteam the flan. Place
the 10" pan into the larger pan.
Place the larger pan into the
oven and bake for 35 minutes or
until a knife inserted into the center
comes out clean. Remove the
pans from the oven, remove the
10" pan from larger pan, and allow
the flan to cool before serving.
Total calories per serving: 140 Fat: 2 grams
Carbohydrates: 25 grams Protein: 5 grams
Sodium: 21 milligrams Fiber: 1 gram
COCONUT DATE COOKIES
(Makes approximately 24 cookies)
1/2 cup sugar (Use your favorite vegan
variety.)
3 Tablespoons nonhydrogenated vegan
margarine
2 Tablespoons silken tofu
1/2 pound dales, minced
11/2 cups chopped walnuts
1 cup grated coconut
Preheat oven to 350 degrees.
Thoroughly combine the
sugar, margarine, and tofu. Add
dates, walnuts, and coconut and
mix well. Drop mixture by the
teaspoonful, 2 inches apart, onto
a greased baking sheet. Bake for
15 minutes until the cookies are
golden brown. Do not overbake.
Total calories per cookie: 123 Fat: 8 grams
Carbohydrates: 13 grams Protein: 2 grams
Sodium: 3 milligrams Fiber: 2 grams
NEW ENGLAND
CORNMEAL PUDDING
(INDIAN PUDDING)
(Makes twelve 4-ounce servings)
This is a flavorful, dense dessert,
and you can freeze the leftovers
for later use.
6 cups plain or vanilla soymilk
1 cup yellow cornmeal
1/2 cup molasses
1/4 cup sugar (Use your favorite vegan
variety.)
1 teaspoon powdered ginger
1 teaspoon orange zest
1/4 teaspoon baking powder
3 teaspoons egg replacer mixed with
7 Tablespoons water
Preheat oven to 300 degrees.
In a double boiler, heat the
soymilk until just below boiling.
Reduce heat and slowly add cornmeal.
Cook, stirring constantly
to smooth and prevent burning,
until thickened, approximately 15
minutes. Add remaining ingredients
and stir to combine.
Remove from heat. Distribute
evenly into three ungreased 8" x 8"
cake pans and bake for 21/2 hours
or until a knife inserted into the
center comes out clean.
Total calories per serving: 137 Fat: 2 grams
Carbohydrates: 27 grams Protein: 4 grams
Sodium: 21 milligrams Fiber: 1 gram
GLUTEN-FREE BROWNIES
(Makes twelve 2-inch brownies)
1 cup sugar (Use your favorite vegan
variety.)
1/2 cup nonhydrogenated vegan margarine
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup silken tofu
1/2 cup rice flour
1/2 cup vegan chocolate syrup
1/2 cup potato starch
Preheat oven to 325 degrees.
Thoroughly combine sugar and
margarine. Add remaining ingredients
and mix well. Pour into an
ungreased 8" x 8" pan and bake
for 20 minutes or until a knife
inserted into the center comes
out clean. Allow brownies to
cool prior to cutting.
Total calories per brownie: 216 Fat: 8 grams
Carbohydrates: 34 grams Protein: 1 gram
Sodium: 63 milligrams Fiber: 1 gram
Having Celiac Disease Is NOT the Same as Having Wheat Allergies Food allergies are different physiological processes than celiac disease. If someone has a wheat allergy, that person must avoid foods that contain wheat. Someone with a wheat allergy could eat a wheatfree or gluten-free product. However, if someone is sensitive to gluten, that person must avoid all grains that contain gluten, not just wheat. Someone with celiac disease of gluten intolerance could not necessarily eat a wheat-free product because other grains that are used to make these products contain gluten. Foods That Likely Contain Gluten * All foods that include wheat in the name, including wheat starch, wheat germ, wheat bran, whole wheat, and cracked wheat * Cooked or dried cereals made flora wheat, rye, oats, and/or barley * Bread or bread products (crumbs, croutons, breadsticks) made from wheat, rye, oats, and/or barley * Cooked or dry pasta made with wheat, rye, oats, and/or barley, including macaroni and couscous cous·cous n. 1. A pasta of North African origin made of crushed and steamed semolina. 2. A North African dish consisting of pasta steamed with a meat and vegetable stew. * Any matzo product * Cookies and crackers made with wheat, rye, oats, and/or barley * Other grains, including spelt, kamut, triticale, semolina (durum wheat durum wheat: see wheat. ), farina, and bulgur bul·gur also bul·ghur n. Cracked wheat grains, often used in Middle Eastern dishes. Also called bulgur wheat. [Ottoman Turkish bul * Tempeh tem·peh n. A high-protein food of Indonesian origin made from partially cooked, fermented soybeans. [Indonesian tempe, from Javanese, soybean cakes.] , which may be combined with wheat * Vegan fake meats, which may have wheat or flour added * Convenience items, such as soups or soup mixes, cake mixes, pudding mixes, snack foods, and frozen entrees that may have wheat, rye, oats, barley, and/or other grains as ingredients * Bouillon Bouillon, town (1991 pop. 5,468), Luxembourg prov., SE Belgium, in the Ardennes on the Semois River, near the French border. It is a small manufacturing and tourist center. , commercial vinegars, salad dressings, some soy sauces, and condiments, such as ketchup and vegan mayonnaise * Blended soy beverages, which may have added wheat products * Commercial chocolate beverage mixes and other drink mixes * Malt powder * Beer and ale, cereal beverages (such as Postura, rice milk, and oat oat member of the plant genus Avena in the family Poaceae. oats see avenasativa. oat grain seed of Avena sativa, and as 'oats' the favored grain for the feeding of horses. milk), and root beer Foods That Are Likely Gluten-Free The following foods are usually considered to be sale, as long as you know their origin. This means you processed them yourself, such as squeezing fresh orange juice, or you have read the label thoroughly. * Arrowroot * Baking soda * Fresh fruit and fruit juices * Fresh and frozen vegetables and vegetable juices * Beansand legumes Legumes A family of plants that bear edible seeds in pods, including beans and peas. Mentioned in: Cholesterol, High legumes (l * Amaranth amaranth (ăm`ərănth') [Gr.,=unfading], common name for the Amaranthaceae (also commonly known as the pigweed family), a family of herbs, trees, and vines of warm regions, especially in the Americas and Africa. * Some tofu and soymilk soy·milk n. A milk substitute made from soybeans, often supplemented with vitamins. Noun 1. soymilk - a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu (Read the label, especially if flavored.) * Some rice and almond milks (Read the label.) * Nuts and seeds and flours made from them, such as almond flour * Corn products, such as cornstarch, corn flour, cornmeal, corn grits grits coarsely ground hominy served in traditional Southern breakfast. [Am. Culture: Misc.] See : Southern States , corn bran, and hominy hominy [Algonquian], hulled corn with the germ removed and served either ground or whole. The pioneers in North America prepared it by soaking the kernels in weak wood lye until the hulls floated to the top. Hominy is boiled until tender and served as a vegetable. * Rice, including white, brown, basmati Basmati (Hindi: बासमती, IAST: , jasmine, and Arborio varieties, and rice products, such as rice bran, polished rice, enriched rice, and rice flour. Wild rice is gluten-free, but it is difficult to find a commercial variety that does not contain some form of gluten in the ingredients list. * Millet, quinoa, flax, sorghum, and soy items and flours made from these ingredients * Buckwheat and kasha ka·sha n. Buckwheat groats. [Russian, from Old Russian.] Noun 1. kasha - boiled or baked buckwheat hot cereal - a cereal that is served hot (Read the label to ensure that these products do not contain wheat.) * Carob carob (kăr`əb), leguminous evergreen tree (Ceratonia siliqua) of the family Leguminosae (pulse family), native to Mediterranean regions but cultivated in other warm climates, including Florida and California. * Tapioca * Tea and coffee Gluten-Free Menu Ideas Breakfast * Rice cereal with soymilk and sliced seasonal fruit * Muffins made with soy flour, spread with gluten-free peanut butter and fruit preserves (Check the labels on the peanut butter and the preserves for gluten.) Dinner * A green salad with raspberry vinaigrette (Check the label to make sure that the vinegar in vinaigrette is gluten-free.) * Tofu stir-fried with seasonal veggies Veggies of Nottingham, also known as Veggies Catering Campaign, is a campaigning group based in Nottingham, England, promoting ethicalbum alternatives to mainstream fast food. (Check the label on the soy sauce before you use it in your stir-fry.) * Potatoes steamed with fresh herbs Snacks * Rice cakes with salsa and guacamole * Seasoned gluten-free popcorn with vegetable sticks * Fresh fruit slices * Sorbet Nancy Berkoff, RD, EdD, CCE CCE Cornell Cooperative Extension CCE Corporate and Continuing Education CCE Coca-Cola Enterprises Inc. CCE Commission de Coopération Environnementale CCE Centre for Continuing Education CCE College of Continuing Education CCE Certified Computer Examiner , is VRG's Food Service Advisor. She is the author of Vegan Menu for People with Diabetes and numerous cookbooks. |
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