This is just the most wonderful must read on living gluten free.
Ck out her blog...tons of great information, tips and mouth watering recipes. It is fantastic! Karina's Kitchen...What a find!
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How To Start Living Gluten-Free
I have to be what? Where do I begin? And what can I eat?
Going gluten-free can be confusing at first. Keep it simple until you get your bearings. Focus on whole, naturally gluten-free foods. A good place to start?
Say yes to fresh produce. If you’re a vegetarian, you're in luck. You already love veggies of all kinds, so go for it. Do your bunny food thing. And don't forget fresh seasonal fruit.
Omnivore? You're in luck, too. Plain fresh meat, chicken, eggs and fish are all naturally gluten-free (watch out for added broths, seasonings and marinades). Choose organic and free-range grass fed bison and beef for those nifty Omega 3's.
For starches, think potatoes (white, gold, red, blue) and sweet potatoes. All gluten-free.
Say yes to rice. Rice is gluten-free. Whole grain brown rice is especially good for touchy digestion. Risotto (Italian Arborio rice) makes an elegant meal. Basmati and jasmine rice are fragrant and lovely in stir-fries.
Try quinoa for a fun, new complete protein grain. It cooks up quickly- much like rice- and cozies up to the flavors, herbs and spices you add to it. Here's my post on How to Cook Quinoa with delicious recipes to get you started.
Rolls of cooked polenta (cornmeal mush) that say "gluten-free" right on the label are a convenient base for Italian and Southwestern style toppings and casseroles.
Dairy? Here's the bad news. Some celiac savvy physicians suspect a whopping fifty percent of celiacs are also intolerant of- or allergic to- the proteins in milk, casein and whey, and many others find it difficult to digest the sugar in milk, called lactose (lactose intolerance). If you find you are still symptomatic after giving up gluten, you might consider getting testing for milk proteins. (Note: I didn't really start healing until I went GF/CF; a blood test confirmed I'm very allergic to both dairy proteins.)
If dairy is fine for you, cultured plain organic yogurt is gluten-free; try it with a dab of honey, all natural 100% fruit jam or pure maple syrup.
Aged block cheeses are safe; start with a wedge of good Parmesan and aged cheddar; both are high in calcium and have zero lactose. When you are ready to branch out, fresh goat cheese is delicious; and there are many varieties of real cheese that are safe (check labels for additives or flavorings; check source of mold in blue veined cheeses, though the latest info shows most blue cheeses are safe).
If- like me- your digestion cannot tolerate lactose, casein or whey (the sugar and proteins in dairy food) there are several vegan alternatives on the market crafted from rice, almonds, or soy (note that soy can be problematic for some celiacs). Always check labels for hidden ingredients. Some dairy-free cheeses actually contain casein! Luckily, many non-dairy milks now say Gluten-Free right on the package. Call the company when in doubt.
For sandwiches think: corn, teff or brown rice tortillas, lettuce wraps, rice paper wraps, and even toasted gluten-free waffles (they make fabulous grilled panini). There are several gluten-free breads available with a wide variety of quality and taste. Some are sawdust awful. Some aren’t half bad (Whole Foods makes some delicious breads).
However, I wouldn’t jump into gluten-free bread right away.
Give your taste buds time to adjust to the newness of gluten-free flours. They are, indeed, different. They smell different and taste different. It takes about two weeks to adjust your taste buds to alternative grains.
Oats have been a controversial topic in the celiac community. Here’s why. Although the protein in oats is not the exact same problematic protein found in wheat, rye, barley and spelt (note: spelt is NOT gluten-free), commercial oats have been found to contain gluten, possibly due to cross contamination in the harvesting, storing and milling process. The good news is, a few small dedicated farms have begun producing certified gluten-free oats.
Most doctors recommend avoiding oats completely until you have healed your gut inflammation. When you are ready to try some, start slowly. Oats are high in fiber. They can be gassy. Try them in small amounts at first, once or twice a week, to give your digestion a chance to adjust to the fiber.
Aside from the obvious forbidden foods (bread, breadcrumbs, rolls, muffins, bagels, donuts, croissants, cereal, pizza, fried food, pasta, beer, crackers, pretzels, cookies, cake, brownies, pie crust) I advise saying no to processed foods and mixes, fast food, junk food, snack food dusted with added flavors, packaged seasonings, soups and dressings- in other words, anything with ingredients you can barely pronounce.
It is my personal belief that limiting refined sugars and starches, soda, unhealthy saturated fats and low nutrient junk food will go a long way toward healing a stressed digestive system.
When food is the cure for what ails you,
choosing whole natural foods
makes the most sense, after all.
choosing whole natural foods
makes the most sense, after all.
Experience taught me to avoid high fructose corn syrup as much as possible. HFCS is a relatively new super-refined, super-sweet cornstarch based sweetener (added to so many products now, it's ubiquitous). HFCS can cause digestive troubles in an already sensitive system (and you should know it also raises your set point for "sweet" taste, and is suspected to contribute to insulin resistance, higher triglyceride levels, and Type 2 Diabetes- a once adult-onset disease now endangering our children and teens).
Also problematic for many (celiac or not) are the artificial sugar alcohol based sweeteners (sorbitol, mannitol). They can cause digestive symptoms remarkably similar to a gluten reaction, including pain, bloating, gas and diarrhea. Check your toothpaste, gum and breath mints-- what you suspect might be hidden gluten may actually be an artificial sweetener wreaking havoc.
To read a post and discussion on sugar and alternative sweeteners go here.
Many celiac folks need to avoid coffee, too, especially if heartburn is a symptom (it's a gastric irritant). Try, instead, drinking plain green or black tea, unsmoked yerba mate, and chai (original and organic Oregon Chai has been gluten-free- but please double check).
Be careful with blended teas and herbal teas; many contain barley, malt, or flavors derived from gluten grains.
As for alcoholic drinks, there is good news. Many are safe. In general, avoid flavorings, mixes, and malt. Potato vodkas and unflavored rums and tequilas are naturally gluten-free. Distilled whiskey is as well. Cognac and good brandy are fine- watch out for added flavors that may not be gluten-free.
Red and white wines are often safe (avoid malted wine coolers) but you should be aware that many wineries use old oak barrels sealed with food grade paste (aka wheat). It's best to call the winery and check. For those allergic to casein, egg proteins, or fish, be aware that modern methods of winemaking often include a fining process that utilizes one of these top allergens. From personal experience, I have found that a great many wineries use casein and egg. I look for vegan wines that are fined with a non-animal fining agent. Frey Vineyards uses a natural clay fining agent, and stores wine in stainless steel (note that the Syrah and Port may be aged in oak barrels).
And the best news of all is: there are gluten-free lagers on the market now. Redbridge beer, made from sorghum, is excellent. There is also Green's, and many more.
Okay. Cocktails are solved. What about snacks?
In the beginning, Dear Reader, I kept it really simple.
I snacked on rice cakes and natural organic peanut, almond or cashew butter with a dab of honey. I ate roasted almonds with raisins. Applesauce. Bananas.
I sliced cheddar cheese and ate it with a handful of grapes. I kept bags of carrot sticks handy to dip in hummus. I made my own flavored yogurts with organic plain yogurt and natural fruit preserves.
I got a popcorn maker so that I could choose my cooking oil and seasoning. And I always kept some organic dark chocolate on hand for a real treat. I still do (it’s those nifty antioxidants, I’m after- really it is!).
After I got more comfortable with knowing what brands were- and were not- gluten-free, I branched out to yellow, white and blue corn tortilla chips. They’re fab and easy to serve with salsa and guacamole.
And there are even more safe gluten-free snacks available now– Pirate’s Booty, Blue Diamond Nut Thins, Mary's Gone Crackers, and Lundberg Rice Chips, to name a few.
Great! So, what's for dinner? Breakfast? Any gluten-free menu ideas?
Here’s what I did my first year gluten-free...
For dinner I roasted cut-up vegetables like crazy- potatoes, squashes, onions, carrots, broccoli, you name it- tossed in sea salt, garlic and extra virgin olive oil.
I based meals around baked potatoes, both white and sweet. Split open and seasoned baked potatoes and sweet potatoes make a wonderful base for all kinds of toppings: chili, stew, roasted veggies, Italian ragu, and baked beans. I even would make a salad baked potato- topped with fresh baby greens and all the fixin's.
I cooked up a lot of rice. From long and short grain brown rice, to arborio risottos and stir-fried white basmati rice. It's all good.
On an average weekday I might cook up a batch of rice in a rice cooker and lightly stir-fry it in a skillet with a little olive oil, herbs and spices. I add cut-up fresh vegetables and some protein. You can add strips of meat, chicken, ground turkey, pork, fish, chick peas, beans or slivered almonds.
To conjure my art school days I might do a simple brown rice stir-fry with matchstick carrots, golden raisins and chickpeas.
Sometimes I go Mexican-style add chopped roasted green chiles, cumin, black beans or chicken, and a big squeeze of fresh lime juice.
I stir-fry rice Thai-style with a splash of coconut milk, basil leaves and mild curry, and add whatever veggies we happen to have on hand. Sometimes I'd add a dab of peanut butter.
On nights we craved Italian, I made a marinara sauce with fire roasted canned tomatoes, garlic, wine, sweet peppers, mushrooms, with a splash of balsamic vinegar and chopped fresh herbs.
For breakfast there is hot rice cereal, and buckwheat cereal; or try the new quinoa flakes. There are several cold cereals that are marked gluten-free- check your market for kid-friendly choices. Frozen gluten-free waffles.
You can also cook up rice, millet and whole quinoa as a breakfast cereal- top with maple syrup and cinnamon. Nuts and fruit.
Part 2. Healing Soups & Stews & Smoothies
I'm a big believer in the power of fresh vegetables. All those vitamins and antioxidants! Make lots of them. Too busy to make soup? Dust off your slow cooker – it’s perfect for making soups, stews and comfort food.
Spike your soups with the healing properties of fresh minced garlic, ginger, fennel, a squeeze of lemon or lime juice or apple cider vinegar, shredded cabbage, parsley and cilantro, and you have some serious medicine. In our house it’s called Jewish Penicillin. Here are some fabulous soup and stew recipes to get you inspired.
Salad Dressings
On to dressings. Salad dressing labels are very scary, not to mention, unappetizing Exactly what is partially hydrogenated mono sodium glutamate hydrolyzed vegetable protein guar gum cottonseed oil, anyway?
Instead, I take five minutes and whisk together my own simple dressings with extra virgin olive oil and fresh squeezed lemon juice, or Spectrum Organic Balsamic Vinegar or Champagne vinegar (adding a spoonful of gluten-free honey mustard, yogurt, or mayonnaise thickens the dressing if you’d like more than a simple vinaigrette). I add dried or fresh herbs- a little dill, a dash of basil, thyme or oregano and ground pepper. For a touch of sweetness I add a dab of agave nectar. It's so simple. Taste test and experiment; you'll soon come up with your own favorites. Here are three of my favorite ways to dress a naked salad.
Smoothies
For a jump start in added nutrition, whip up smoothies with yogurt and a banana, a touch of sweetener, a splash of fresh fruit juice and chunks of more fruit (frozen fruit works well for this). Find a gluten-free rice protein powder to add extra aminos and protein. I like Nutribiotics protein powder; it comes in vanilla and chocolate.
Dairy a problem?
For those avoiding dairy (50% of celiacs react to milk proteins and lactose), use a gluten-free rice, nut or hemp milk (the chocolate flavors make a decent cocoa). Check labels carefully, as some non-dairy milks are not gluten-free due to barley used in processing the “natural flavor”. If you tolerate lactose-free milk- and the milk proteins casein and whey are not a problem- try organic brands.
And don't forget coconut milk! Coconut milk is terrific in soups, stir-fries, sauces, puddings, and baking. Note: before you choose soy based dairy substitutes, please do a little research on the side effects of soy on the thyroid gland. Celiacs are vulnerable to autoimmune diseases including thyroid disease.
I’ve got a sweet tooth. How about gluten-free goodies?
Good question. Here’s what I did. So that I wouldn't have to stress about perfecting the art of gluten-free baking right away, I selected a favorite gluten-free ice cream and sorbet for dessert. Fortunately, there are quite a few available. Baking came later and now is a pleasure.
But before you bake, you have to go shopping!
Part 3. Gluten-free Shopping Strategies: How Not To Feel Overwhelmed
I admit it. The first trip to the supermarket post diagnosis was a total nightmare. I spent almost two hours reading the super-fine print on every label in every crowded grocery aisle. I was bumped and glared at for taking up space. I felt stupid and discouraged and totally overwhelmed. I realized quickly I needed a strategy. So I went home with a grocery bag of fresh vegetables, Lundberg brown rice and rice cakes, a bunch of bananas, and made a plan.
I looked over the various safe food lists for celiacs on the Internet, copied all the familiar products I was interested in, pasted them into a document file, and created my own personalized Gluten-Free Shopping List. This helped me focus on the brands and foods I preferred (rather than printing out the long on-line lists cluttered with brands and products I would never need or want). I scoured the lists for favorites.
For instance, I looked for a brand and flavor of sorbet I liked. Then, peanut butter, jam, ketchup, mayo, green tea, canned tomatoes, olive oil and balsamic vinegar. You get the idea. All the basics.
I compiled. I saved the list and printed it out for convenience. Over time, I have edited The List and pared it down quite a bit. Shopping has become infinitely easier now that I have my own list of tried and true favorites. Periodically, I re-check labels to make sure my favorites are still gluten-free.
Check the links page for on-line gluten-free product lists and resources to get you started.
Please note: Even though you may find a certain brand listed on-line as gluten-free, it’s always wise to double check. And even as you develop and maintain your own personal gluten-free list over time, it's a good idea to continue to read labels (to make sure the ingredient list has not changed).
When in doubt, call. Most companies have 1-800 customer service numbers listed on food, health and beauty items and many, if not most, actually know what gluten is.
Part 4. Eliminating Gluten & Making Your Kitchen Safe
The day after I went gluten-free, my husband Steve and I tackled the pantry and the fridge. We raked through labels and identified any foods that contained gluten. If they were unopened, they went into a box for the local food bank. If they were partially used, we dumped them out and recycled the containers. If I was unsure about a product, I set it aside and researched it. It was an enormous task. Which brings me to an important side issue. Support.
Support is invaluable in this endeavor we call living gluten-free--- especially in the first year. Don't underestimate your need for it. To stay healthy and gluten-free it takes a partner, family member, or friend willing to embrace change, willing to listen and learn. Steve told me that pantry-clearing day, “I’m in this with you, Babela. I’m going gluten free.” Yes, he’s quite a guy. A mensch, even.
And now you know why I fell in love with him in the first place. Well, that, and he could juggle- and... whistle a Crowded House tune perfectly. So here's a shout out to my dear husband. The guy behind the gluten-free goddess. He's been there for me from day one. And honestly, it’s made all the difference.
Contamination Issues
And now for the thorny part. The tricky bump on the learning curve- invisible gluten. It is dead sneaky! Where does it come from?
First- consider the contents of your refrigerator. All shared condiments must be avoided; it's best to purchase your own peanut butter, jam, butter & margarine, mayo- and separate it. You can label it: My GF Stash. Or use a colored sticker system. It does seem extreme, I know. But, Dear Reader, crumbs and residue from gluten containing food can wreak havoc. Trust me.
You may not think so, at first (I admit, didn't believe it), but even the tiniest gluten crumble contains enough of the offending gluten molecule to cause serious trouble and trigger our sensitive immune systems. And we know how tiny molecules are. And how invisible.
So picture those sticky fingers of family- and co-workers- blissfully eating orange oil pizza, or dripping sub sandwiches and glazed donuts. Fingers that can easily leave gluten residue on fridge handles, computer key boards, phones...you get the idea.
Remember, gluten is a protein– and gluey proteins are next to impossible to eradicate. Because, well. They're sticky. There's a reason, Darling, that wheat is used in wallpaper paste, adhesives and drywall compound.
I suggest using alcohol wipes in shared spaces to clean off fridge and cabinet handles, steering wheels (I'm sure you don't ever eat in the car, right?), remote controls, computers, you name it.
And after using a grocery cart? Or after shaking hands? I use alcohol “soap” (aka hand sanitizer). Alcohol sanitizers help to dissolve the gluten protein off fingers, if used liberally.
Other considerations?
Let's get back to the kitchen. Porous materials. Aware of the protein residue problem, I set aside my old cutting boards and breadboards- including a lovely antique round carved breadboard I’d had for twenty years; I hated to part with it, but my health trumped sentiment. Off they went, with all my favorite old wooden spoons, and anything porous that might contain old gluten residue, including our non-stick skillet, and wooden salad bowl.
I also gathered up my old vinyl and plastic spatulas, my bread machine, and our blender with a rubber gasket. We made quite a big donation pile. And what wasn’t donated we sold at a yard sale. Then came the fun part. Replacing. I even gave the kitchen a new coat of paint, just to brighten my spirits and enhance my fresh start- with color.
Next on the agenda?
More label reading. Check the fine print on your vitamins, medications, and cosmetics (especially lipsticks), mouthwash, and toothpaste. If it touches your lips, Babycakes, it's suspect.
Although controversial- doctors often sneer at this- I even checked shampoo, hand and body lotions. They will say such things don't matter- you don't actually eat shampoo or lotion, after all. But I would argue, Dear Doctor, that some of us use our hands and fingers to eat.
If I'm using a shampoo with wheat proteins, or a hand lotion fortified with wheat germ oil, might I not transfer the gluten to a tortilla chip, or an apple I'm crunching, or an olive I pop into my mouth?
Paranoid or not, I didn’t want anything in my house that could possibly transfer those sticky gluten proteins to my hands. Why chance it? It's not that hard to find wheat-free beauty products now. (Readers often write to me asking what shampoo or lipstick I use. So here you go: I use Pantene shampoo and conditioner. MAC lipstick- frosts are gluten-free. Alba body lotion or Lubriderm with Sea Kelp. Neutrogena Body Wash. As always, check labels because product formulations can change.)
It took me a good 5 to 6 months to truly eradicate all specks of gluten from my life. I made some mistakes early on (an herb tea with barley, a natural lip balm with wheat germ oil, a friend’s old wooden spoon used to stir my pot luck supper offering of pumpkin soup), but time and experience smoothed out the bumps of my mistakes and the gluten-free lifestyle soon became second nature.
As it will, for you, too, Dear Reader. Promise.
Part 5. Your Holy Grail: Bread? Gluten-free pasta? Brownies?
When you’re ready to branch out a bit and your taste buds have adjusted to food without gluten, I am here to tell you there are fabulous breads, killer pasta, pancakes, baked goodies and sweets in your future!
When the flavor memory of wheat begins to fade (this takes time by the way, and is why I didn’t recommend rushing out to purchase gluten-free substitutes for pasta, brownies, bread, and cookies; they’ll taste funny- even odd to your wheat saturated taste buds) there are plenty of tasty pastas to twirl, breads to toast, and decadent Dark Chocolate Brownies to melt in your mouth.
But try to give yourself two weeks first. Gluten affects brain chemistry. Experts liken it to addiction. One mother told me her agitated son actually licked the kitchen table during the his first gluten-free week, trying to get a taste of gluten.
Adjustment to living gluten-free usually takes a minimum of two weeks; and it can, in some individuals, take up to a month or two- especially if hidden gluten is consumed, and the craving for it lingers. Think of it as a psychic adjustment period, where your focus is not on what you can no longer have, but on choosing fresh, healthful, whole foods that will jump-start your healing process. And when you’re ready, order some Pamela's Amazing Baking and Pancake Mix, and peruse my recipes for luscious Dark Chocolate Brownies, Chocolate Chip Cookie Squares with coconut, and a truly sexy Flourless Chocolate Cake.
Most of all- have fun with the new adventure of living gluten-free. Why? you might grumble. What’s so fun about it?
Here's the thing. After getting rid of your life-long enemy- that heinous gluten- you're going to feel more energetic, clear, focused and free than you have in a long, long time.
That's what is not only fun about it- but for many of us- sick for years before proper diagnosis- the benefits of living gluten-free might even be called a minor miracle.
So as William Goldman wrote in The Princess Bride, Have fun storming the castle.
And don't forget.
Laughter is damn good medicine.
The author Karina Allrich copyrights this original article ©2005-2009.
All rights reserved. No re-posting, copying, broadcasting or excerpting is permitted.
All rights reserved. No re-posting, copying, broadcasting or excerpting is permitted.
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