Gluten-free diet requires attention to every product you use in the food preparation process. To be sure of the composition of the food you eat, the best option is to prepare it yourself. However, you should use fresh products, not semi-cooked products.
Fresh meat, fish, fruit, vegetables do not contain gluten and are completely safe for people with celiac disease who should not just limit their gluten intake, but completely eliminate it from their diet.
In addition to the existing special gluten-free products, you can use fresh fruit and vegetables, organic meat, fish and dairy products.
These are eggs, oil, butter, rice, corn, buckwheat, beans, soybeans, peas, lentils, chickpeas, potatoes, nuts, quinoa, tapioca, cassava, amaranth, wild rice.
Where gluten is found
Many of the canned goods, salami and convenience foods have additives containing gluten. In regular recipes, ingredients should be used to replace those containing gluten.
Gluten is contained in many products. You should know them and avoid them. These are wheat, rye, barley, oats, pastry products, macaroni and all foods that contain these ingredients.
Candies and sweet products, caramel, chocolate, cakes - they all contain gluten. It is also found in ice cream, yogurt, cottage cheese, dry and condensed milk, cream, margarine, butter, cheese, mayonnaise and many other products in the store. So it's a good idea to always read gluten content labels.
What to replace white flour with
Wheat flour can be replaced with other products in certain proportions. Half a cup of almond flour can be used instead of one cup of flour, but it should be refrigerated.
It can also be substituted with one cup of buckwheat flour or one cup of corn flour and also one cup of cornstarch.
Alternatives to wheat are one cup of amaranth, one not full cup of chickpea flour, or one cup of sorghum flour. A cup of wheat flour can be substituted for one not full cup of rice flour. Have a look at all gluten-free flours.
Proper storage of gluten-free foods
Avoid "contaminating" food with gluten when eating at home. The whole family should participate in the organization of the diet and be careful not to mix the gluten products they eat with your gluten-free ones.
Gluten-free products should be stored separately from gluten products. Always clean the table well before eating and separate kitchen utensils with which you cook gluten-free meals.
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