Gluten is a protein found in grains such as
Many foods are suspected to cross react with gluten – Your immune system mistakes them as gluten. These include;
Hidden Sources of Gluten
Commonly overlooked sources of Gluten
Going gluten free can be hard at first especially if you are used to eating fast foods and take aways. Initially while you are figuring it all out and discovering new recipes and foods you enjoy eating and cooking it is a challenge. But as you begin to feel the benefits and learn how to eat a gluten free diet it becomes very easy.
So what can you eat?
Safe gluten free grains are
Products labelled ‘gluten free’
You can be confident that products displaying the ‘gluten free’ label are safe.
- Products that use the ‘Crossed grain logo’ are endorsed by Coeliac Australia and are safe.
Products that are gluten free by ingredient
- If any ingredient in a product is derived from wheat, rye, barley or oats, then this must be declared.
There are so many websites and resources out there for gluten free foods, so don’t feel like your alone.
Be aware that many gluten free breads, pastas and other substitutes are overly processed and full of refined carbohydrates. Avoid very white gluten free products, usually made from potato or tapioca starch, soy flour and corn. Try making your own bread (there is a recipe on this website) and choose whole grains such as quinoa and brown rice products over white rice crackers, starch based breads and biscuits. Perth has a wonderful gluten free baker called Strange Grains. Look on the net and see if there is a retail outlet or supplier near you.