How to Cook for Someone With Celiac Disease

Celiac disease is a digestive disease in which the small intestine can't absorb a protein called gluten, found in wheat, barley, rye and oats. Gluten is found primarily in foods, but also may be found in such products as stamps, envelopes, children's clay, medicines and vitamins. Because those with Celiac disease react violently to the presence of gluten, cooking for them involves careful vigilance of ingredients and preparation of foods.

Difficulty: Moderate

Instructions

1. Inspect all food labels carefully for the presence of wheat, barley and rye. Some people with Celiac disease can tolerate a certain amount of oats while others can't, so watch for this ingredient, as well. Omitting oats from the diet is controversial. Take note of any reference to starch, binder or filler, which may indicate gluten in the product. Canned soups and packaged meals are risky.

2. Prepare foods from the least processed form available. Fresh chicken, for example, is preferable to chicken prepared with a solution of water and other ingredients. Make your own stock with permitted vegetables and freeze or can for later use. Steer clear of breaded meats and fish, or dishes such as meatloaf or swiss steak that might include gluten and any processed meats that might include gluten stablizers such as hot dogs, sausages, sandwich spreads, cold cuts or canned meats.

3. Make or buy bread products made from carob, corn, arrowroot, pea, rice, potatoe, soybean, sorghum or tapioca flour or starch. Besides the regularly avoided ingredients, you should also avoid buckwheat, graham and duram. You'll also want to skip using commercial pancake, waffle, cornbread, biscuit, pizza dough and muffin mixes and instead, opt to make these menu items from scratch.

4. Choose noodles made of rice or simply use rice or enriched rice for your meals instead of using regular noodles, macaroni, spaghetti or dumplings you buy in the store, unless it specifically indicates on the package that the product is gluten-free.

5. Pick fresh fruits and vegetables when possible or any plain frozen, dried or canned fruits and vegetables and fruit juices. You can also incorporate fresh white or sweet potatoes or yams, but don't use any prepared or thickened fruits or vegetables or those that are breaded or creamed or prepared with cheese or cream sauce. You should only use canned or frozen vegetables listing one or two ingredients.

6. Keep dairy products unprocessed. Choose any variety of regular skim, 2% or whole milk, but avoid commercially prepared chocolate milk or other milk flavored drinks. You'll also want to avoid non-dairy creamers and most instant breakfast drinks. For chesse, choose aged cheeses and avoid the processed varieties.

7. Top salads or vegetables with margarine or butter, homemade salad dressings or vegetable oils. Take commercial salad dressings, gravy and cream sauces made with flour and mayonaisse off the menu.

8. Satisfy the sweet tooth by making your own. Use only white or brown sugar, honey or molasses. Supplement with jellies and jam, fruit ice and gelatin. Choosing prepared cookie and cake mixes and pastries or donuts, certain types of ice cream, puddings and pies could introduce unwanted gluten into their diet.

Tips & Warnings

• Wine and distilled liquors are naturally gluten free, but beware of beers, ales and male liquors, fortified wines and liquors made from cereal grains such as vodka, gin or whiskey. For coffee drinkers, go with pure coffee, not instant, or choose tea.
• Among the often overlooked sources of gluten are imitation crab and lobster and many commercially prepared condiments.

Resources

• Find gluten-free recipes at Celiac.com.
• Learn more from the Celiac Disease Foundation.
• Quick Start diet guide for Celiac disease.
• Sample menu and info on finding hidden gluten.

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[lilleawoodlyns]

on 7/10/2009 Really good summary! I am gluten intolerant and do all of my own cooking with simple ingredients to avoid traces of gluten whenever possible.

The problem with oats seems to be that they are usually processed near to wheat products and therefore easily become contaminated with gluten. There are guaranteed gluten-free oats on the market now so that might be an option for some people.

[kkolode]

on 12/2/2008 Thorough article, very helpful. Thanks!