Preparing a Safe Gluten Free Meal for Those with Celiac Disease (2024)

FAQs

Which food is gluten-free and acceptable for people with celiac disease? ›

Many foods, such as meat, fish, fruits, vegetables, rice, and potatoes, without additives or some seasonings, are naturally gluten-free. Flour made from gluten-free foods, such as potatoes, rice, corn, soy, nuts, cassava, amaranth, quinoa, buckwheat, or beans are safe to eat.

You can still eat a well-balanced diet with many different foods, including meat, fish, rice, fruits, and vegetables, along with prepared foods that are marked gluten-free. Gluten-free bread, pasta, and other products have long been available at organic food stores and other specialty food shops.

Effects of the Gluten-Free Diet on Symptoms and Enteropathy. Several studies have supported that following a GFD leads to an improvement in clinical symptoms and normalization of antibodies in most people living with CeD.

In general, avoid the following foods if you have celiac disease: Cereals, breads, or other grain products that include wheat, rye, barley, or oats. This includes white or whole-wheat flour (including cookies, crackers, cakes, and most other baked goods), semolina, couscous, bread crumbs, most pastas, and malt.

Plan ahead and read ingredient lists on food packages. Many processed foods contain hidden gluten. Be sure to check soups, soup stock, rice mixes or premade sauces to see if they contain gluten. This is a case of “when in doubt—leave it out.” Your guest will appreciate your effort.

Do celiacs need a gluten-free kitchen? ›

Answer. No, it is not required to have a completely gluten-free kitchen. Some have an all gluten-free kitchen, others have some gluten-containing items for other family members.

In most cases, they can be used interchangeably as long as they are cleaned properly between use. The only pans that are iffy are cast iron pans, these pans usually have a coating on them that is hard to clean and may flake off into the food. I recommend having a dedicated cast iron pan for gluten-free cooking.

People with celiac disease may experience weight gain after starting a gluten-free diet; this initial weight gain indicates that their intestinal health is improving and they are more effectively absorbing nutrients. However, gaining too much weight can lead to multiple health problems.

Some people report feeling dizziness, nausea, extreme hunger and even anxiety and depression when they suddenly go from eating a lot of gluten to being gluten-free. These symptoms usually go away after a few weeks on a gluten-free diet, but talk to your health care provider if they persist.

Individuals with undiagnosed or untreated celiac disease may experience unintended weight loss over time due to malabsorption of nutrients caused by damage to the intestine. However, when a gluten-free diet is begun and the intestine heals, lost weight is sometimes re-gained and weight gain continues.

These include brown, black or wild rice, quinoa, amaranth, pure buckwheat, corn, cornmeal, popcorn, millet, gluten-free oats, sorghum and teff. Many large grocery stores and specialty food stores carry ready-to-eat gluten-free grain products.

People with celiac disease can rest assured that foods labeled 'gluten-free' meet a clear standard established and enforced by the FDA,” says Carol D'Lima, food technologist with the Office of Nutrition and Food Labeling in the FDA's Center for Food Safety and Applied Nutrition.

'May contain' labelling

may contain traces of gluten. made on a line handling wheat. made in factory also handling wheat. not suitable for people with coeliac disease/a wheat allergy due to manufacturing methods.