Gluten and Wheat Free Foods

As most wheat freebies know there are some foods one just has to avoid.

Those are the easy ones although I do give a list below. It's the hidden wheat and gluten that are the problems and one does tire of having to read labels all the time.

The Coeliac Society in the UK, & the Celiac Disease Foundation

in The States publishes lists of foods that are suitable - though not all are kosher. Other countries also have societies and lists.

These guides are excellent if you keep them up to date and combine it with a kosher guide to help you with that part if you keep kosher. Symbols on packets and warning areas are a good source of information and they are improving all the time, as are the ranges available to us. So keep a wary eye.

However, I feel that there is nothing to beat home cooked food.

At least you know what's in it and what is not added.

The Forbidden Foods

All wheat including - pasta, bulgar, couscous, semolina, wheat starch and malt. This includes cakes, biscuits, rusks and breads unless marked as suitable.

Barley, Rye, Spelt and Oats all contain a protein similar to wheat gluten which can cause problems and should not be included in a coeliac diet.

Watch out for Beer, Lager, Whisky, etc that are grain based except for one's made specifically for us.

MSG can often be made from wheat starch and personally why use a flavour enhancer when cooking from scratch, and I know all to many people who prefer not to have MSG as they react to it.

Products with food starch are a real hazard and this can include margarine.

Barley malt contains gluten try using a tiny touch of treacle to replace it if you need that kick and you are not diabetic.

Use cider, balsamic or wine vinegar as guess what, malt vinegar is out.

These may contain wheat flour as a carrier or thickener so
watch it:

Gravy powders

Mustard

Baking powder Soy Sauce

White pepper

Curry powder an spice mixes

Muesli Instant Deserts

Flavoured crisps Sauces

Soups Ready prepared meals

Drinking chocolate and some coffees Sausages and Salamis

Last but not least

Millett Flour and Soya Flour These are tolerated by most coeliacs and wheat abstainers but there are a few who have problems with them (its not me but a few friends will recognise themselves if they read this) so you are warned. However, they have no problem with them as a grain/bean or as flakes.