What is a gluten free food list? How can it help me lose weight and keep the weight off? These are among the most common questions asked by people who are considering starting a gluten-free diet. A gluten free diet is simply a dietary plan which strictly prohibits gluten, which consists of proteins found in barley, wheat, and rye, as well as other cereals.
The reason why some people decide to follow this diet is to reduce or eliminate gluten from their diet. Those who suffer from coeliac disease, an autoimmune disease which attacks the intestines, are usually allowed to eat foods containing gluten for the sake of their health. Others who suffer from coeliac disease are advised by their doctors to remove gluten from their diets in order to prevent the disease from recurring. This can be difficult, since gluten is used in so many different kinds of foods. The most popular type of food that contains gluten is pizza.
One of the most important things to note when preparing your own gluten free food which types of wheat or barley you use. There are some foods which are wheat or barley based, such as: breads, pasta, cookies, crackers, meat and poultry products, tapioca, and rice. On the other hand, there are also some foods that are not wheat or barley based, like: fruits, vegetables, dairy products, rice, honey, brown rice, corn, mushrooms, beans, potatoes, and sweeteners. Even then, it’s not hard to find gluten-free substitutes for some of these more common foods.
As a general rule, the easiest kind of gluten-free food is grain-based. The main exception to this is barley malt, which is derived from wheat but contains no gluten. Barley malt is sometimes used as a “thick” in sauces, as it doesn’t contain gluten. Other examples of grain-based products are brown rice, quinoa, oats, cornmeal, bulgur, corn, barley, tapioca, and amaranth. If you’re not sure about which grains and which products you can use, check with your health food store or your local nutritionist.
Since some people are allergic to certain gluten ingredients, it’s important that you read the labels carefully. Many gluten free food labels (especially the ones on supermarket shelves) won’t indicate whether the food contains gluten or not. For example, if a food says it contains “wheat flour,” but it’s listed as “gluten-free” or “wheat protein concentrate” – you might not want to buy it.
Another example of “gluten-free foods” that might not contain gluten are oats. Oats are fine, though, as long as they are certified gluten free. Oats are used in a lot of recipes, so if there’s any question, it’s better to check.
The problem lies in sauces and gravies (soups). Just because the sauce or gravy calls for “white flour” or” rye flour” doesn’t mean you should assume it contains gluten. Avoid sauces and gravies containing wheat, corn, or rye flour. Some “all purpose” flour brands, like pastry and cake flour, also list gluten as an ingredient. However, this type of flour may contain traces of other ingredients, such as soy flour, or flaxseed oil.
As far as breads go, breads that are “gluten-free” don’t necessarily mean they have no gluten in them. However, these products typically have no wheat or rye in them. Breads that are “gluten-free” are those that are made from sorghum, buckwheat, triticale, semolina, or triticale-oatmeal (TMO) instead of barley. TMO flour is derived from maize meal (maize grain) and can be used for bread.
For snacks, try fruits, vegetables, nuts, and seeds. These are higher in nutrients and lower in calories than other forms of snacks, which makes them a healthy snack option. Gluten-free grains wheat and oats are also available in snack food selections. For breads, fruits, vegetables, and nuts are the best choices, but you may want to include a gluten-free grain if you’re following a gluten-free diet.
The main consideration for eating gluten free diet food is eating the right portion. Most people can eat up to 30 grams (or a little more) of grains wheat, rye, barley, or oats in one day. If you have coeliac disease, however, or are experiencing symptoms of coeliac disease, these amounts may be much smaller. You can still enjoy a wide variety of foods, with the important rule of portion control.
Vegetables, especially fresh ones like broccoli and cauliflower, are a great addition to your diet. In fact, fresh vegetables and fruits are some of the best vegetables you can eat. With a little imagination and creativity, you can transform ordinary vegetables into something special. You can bake veggies, steam them, roast them, or make a delicious vegetable salad with various types of spices, cheeses, and dressings on the menu. By making your own vegetable recipes, you can add an interesting flavor to your gluten free diet menu.