You’ve got a diagnosis, and they said “Don’t eat anything containing wheat, oats, barley or rye – avoid all gluten”.
OK – but what does that mean? What can you eat?
Your first thought might be ‘oh, that’s not so bad – only four things to avoid’ but after a trip to the supermarket, and looking at some labels, you might be thinking ‘I’m going to starve’.
Luckily, the truth is in-between, and you may end up with a healthier diet than when you were eating gluten, because you’ll probably eat more fresh and home-prepared food.
So – what can I eat?
- Cereals and grains: rice, millet, maize, quinoa, tapioca, sago, buckwheat, teff and sorghum
- Meat fish and eggs: all are basically fine – just check any coatings, sauces and spices you add, and check wafer-thin meats too (sometimes wheat flour is added to make them ‘peel apart’)
- Dairy products: milk and most cream, cheese and yoghurt – check any added ingredients, and check ready-grated cheese (sometimes wheat flour is added to stop the slivers of cheese sticking together)
- Flours: rice, corn, potato, maize, gram, soya, chickpea, sorghum, tapioca and chestnut flours are all OK
- Fruit: all fruits are naturally gluten free – check ready-made pie fillings, though
- Vegetables: all vegetables are naturally gluten free – check any coatings, sauces and spices
- Fats: you can eat butter, margarine, oils, lard and dripping (if you want!) but avoid suet and check low-fat spreads
- Breakfast cereal: tricky one – check carefully, and avoid any containing wheat, oats, barley or rye. You might also want to avoid malt extract
- Bread, crackers and crispbreads: avoid all the conventional ones, and eat only those labelled as gluten free, or those you’ve made yourself and know to be gluten free
- Cakes, pastries, cookies and biscuits: avoid all the conventional ones, and eat only those labelled as gluten free, or those you’ve made yourself and know to be gluten free
- Pizza and pasta: avoid all the conventional ones, and eat only those labelled as gluten free, or those you’ve made yourself and know to be gluten free
- Soup and sauces: check every time, in case wheat flour has been used to thicken a soup or a sauce
- Pies, quiches, flans and tarts: avoid all the conventional ones, and eat only those labelled as gluten free, or those you’ve made yourself and know to be gluten free
- Puddings and desserts: check every time – meringue, jelly and most icecreams and sorbets will be fine, but unless specifically labelled gluten free, cheesecakes, pies etc will not be good for you
- Snacks: nuts, raisins and seeds are all naturally gluten free, but check any added coatings and check all packets of crisps (chips) and other savoury snacks – we’ve been caught out by these before, especially when the recipe is changed
- Sweets (candy): check every time – chocolate is usually OK to eat, but not if it covers a biscuit! All sorts of unexpected sweets contain wheat, such as Smarties, here in the UK, and licorice
- Alcohol: wine, spirits, liqueurs and cider – avoid real ale, beer, lager and stout (unless specifically labelled as gluten free)
- Soft drinks: coffee, tea, juices, cocoa, fizzy drinks and most squashes – but check that they don’t contain barley or ‘cloud’, and don’t drink from vending machines
- Spices and seasonings: pure salt, pepper, herbs, vinegar – check spices and mustard powder for added flour.
- Spreads and preserves: jam, marmalade, honey, nut butters
- Pickles and dressings: check every time
- Cooking ingredients: yeast, bicarbonate of soda and cream of tartar – check baking powder for added flour
There – that’s not so bad, is it? Lots to choose from, and you’ll soon get in the habit of checking food labels and asking for the recipe. The next thing to worry about: cross-contamination. More on that soon …
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I’ve written a book summarising what we’ve learnt over 20 years of dealing with the gluten free diet, and it might be just what you’re looking for. It packs the lessons we’ve learned into what I hope is a helpful and straightforward guidebook. It’s available on Amazon, as a paperback or for your Kindle… |
well i checked my naturally white wheat flour by hodgkins mill and it doesnt have gluten in it ,, does say i cld get some and add if i want .. so why do u say what has gluten i do not care for the reg white flour as it isnt anythign but dust from the hulls etc
Hi Star – you won’t see gluten listed as an ingredient in wheat flour because it is a natural part of the wheat grain itself. If you’re checking labels, then one of the words to look out for is ‘flour’, because gluten is in the flour.
Sometimes people add extra gluten when baking because some kinds of flour don’t have as much gluten in as others – gluten helps the baking to rise and ‘sticks’ the bread together. This is why bread made without gluten is often crumbly!
Thanks alot!
i would like to know what kind of salads i can eat–like letuces and tomatoes etc
can i eat salads –like ltuces tomatoe etc greens
Hi Connie – thanks for visiting.
All fruit and vegetables are naturally gluten free, including all lettuces, tomatoes, cucumber, peppers, onions, greens, cabbages, carrots etc. Just be careful about any dressing you might add – check it doesn’t have any wheat/flour ingredients – and don’t add croutons, bread, or grains like wheat, barley or rye, including couscous. Rice, millet or quinoa would be OK, though.
I hope that helps – come back soon!
What about spelt? It is very crumbly bread. Is this type o.k.?
Hi Faye – please don’t eat spelt if you’re celiac/coeliac. It does contain some gluten, and Coeliac UK (charity for coeliacs here in the UK) refers to it as ‘toxic for coeliacs’.
In fact they managed to get an apology from the Independent (a quality paper here in the UK) who wrote that spelt was OK for coeliacs to eat – you can see my post on this here
I believe that I can not loose weight because I eat bread and etc ? Need info .
my boyfriend cannot have wheat this will really help me cook for him thanks
Big John
x
Hi John – glad to help.
D: I’m sorry, I’m not an expert on losing weight, other than what we all know: eat less and exercise more. Not easy though!
hi, i’m finding it hard to find foods that i can eat , i can not eat any dairy products asi have an intolerance to it … can you please tell me what kind of foods i am safe with that dosent contain gluten … its bread im finding hard i have tried the gluten free bread and hate it is there any thing else i can have ..please help im hungry ..
Hi Gillian
So you need to be dairy free and gluten free?
From the list above, you could eat:
Cereals and grains: rice, millet, maize, quinoa, tapioca, sago, buckwheat, teff and sorghum
Meat fish and eggs: check any coatings, sauces and spices you add
Flours: rice, corn, potato, maize, gram, soya, chickpea, sorghum, tapioca and chestnut flours are all OK
Fruit: all fresh fruits are naturally gluten and dairy free
Vegetables: all fresh vegetables are naturally gluten and dairy free
Fats: this is slightly more difficult, because you won’t be able to eat any dairy fats, but how about using oils (such as olive oil) or spreads such as Pure?
Breakfast cereal: this is difficult, because you’d have to find gluten free versions, and then add a non-dairy milk, such as soya milk, or rice milk, but it can be done.
Bread, crackers and crispbreads, cakes, pastries, cookies and biscuits, Pies, quiches, flans and tarts: avoid all the conventional ones, and eat only those labelled as gluten free and dairy free, or those you’ve made yourself and know to be OK
Pizza and pasta: avoid all the conventional ones, and eat only those labelled as gluten free and dairy free, or those you’ve made yourself and know to be OK – and hold the cheese!
Soup and sauces: check every time, in case wheat flour has been used to thicken a soup or a sauce, or in case they contain cream
Puddings and desserts: check every time – meringue, jelly and most sorbets will be fine (not icecream unless it says so) but unless specifically labelled gluten free, cheesecakes, pies etc will not be good for you
Snacks: nuts, raisins and seeds are all naturally OK, but check any added coatings and check all packets of crisps (chips) and other savoury snacks
Sweets (candy): check every time. Chocolate won’t be OK to eat unless you buy a dairy free kind! All sorts of unexpected sweets contain wheat, such as Smarties, here in the UK, and licorice
Alcohol: wine, spirits, liqueurs and cider – avoid real ale, beer, lager and stout (unless specifically labelled as gluten free)
Soft drinks: coffee, tea, juices, cocoa, fizzy drinks and most squashes – but check that they don’t contain barley or ‘cloud’, and don’t drink from vending machines, and don’t add milk!
Spices and seasonings: pure salt, pepper, herbs, vinegar – check spices and mustard powder for added flour.
Spreads and preserves: jam, marmalade, honey, Marmite (UK only – check in other countries), nut butters
Pickles and dressings: check every time
Cooking ingredients: yeast, bicarbonate of soda and cream of tartar – check baking powder for added flour
I hope you can find something to eat in that lot – you could always start with a really simple meal of a baked potato with tuna or baked beans (check the label on the beans). Don’t add butter or cheese…
I have had an ongoing allergy issue for over a year now, and feel completely let down by my doctors in terms of ‘trying’ to diagnose. I have finally gone down the exclusion route and started with wheat/gluten. I have been quite devastated by how much food contains wheat or gluten in some form. Once a ‘big’ foody, I loved everything about food, loved cooking, loved eating – could spend ALL DAY in a supermarket, I have now lost all my ‘foody’ motivation. I had excluded wheat/gluten for 4 weeks (recommended by the doc) and then after the time was over, had a sandwich. Within an hour I got all the syptoms I had had before. I am fairly convinced then that this is the route of my problem. I have now gone back to the exclusion diet and will try a similar thing in a few weeks to see if the reaction happens again. It will be trial and error to find the exact cause. To cut a long story shor however I would like to say how delighted I am to have accidentally stumbled across this web site and only wish I had sooner. My doctor was very unhelpful, but this website has pretty much answered all of my questions. I didn’t even know you could get precriptive help with ‘free from’ food, which is great – as it’s SO expensive!Thank you, thank you. I now have to wait for the penultimate doctors appointment for the expected diagnosis. Until then, I will be glued to this website for advice.
My difficulty is finding a decent bread recipe – I SO MISS BREAD!!
Hi redbully – it is shocking, isn’t it, to discover how much food contains wheat or gluten? And I’m really sorry to hear that you’re struggling to find out the root cause of your problem.
I’m sure you’ll get back your foodie interests, they’ll just have to be more specialised, and there are some wonderful gluten free recipe sites around. I’ll try and pull together some of my favourite links soon.
I don’t know what country you’re in, and obviously things vary between countries, but another good source of information and support is the GF message board. If you are UK based, then someone will be able to advise on good places to find gluten free foods near you.
While going gluten free may be helping you in the short term, it may mean that it takes you longer to get a diagnosis. If you have coeliac disease, then you will have suffered some internal damage to your intestines – going gluten free will start the healing process. Since the diagnosis involves looking at the lining of your small intestine, if it is healing, it will be more difficult for doctors to see what is wrong.
Please do come and discuss this on the messageboard …
Hi. I live in SA and am also struggling with gluten and wheat, i do not have a noted allergy to them however as soon as i eat them i experience cramping, bloating and all the other symptoms that come with an allergy. Can celiac disease be picked up via blood tests? My doctor is very unsure as to why im having such strong reactions and suggests i go to a gastroentorologist. But thanks for the food list it helps alot because getting the wheat free and gluten free food is not great or easy.
Hi Jessica G – yes: get a blood test. This should give a strong indication of coeliac disease; there can be false negatives (i.e. it says you don’t have CD when in fact you do) but it is a pretty good indicator. Sometimes your doctor will then request a biopsy – the ‘gold standard’ test – so that they can inspect the lining of your small intestine, which is where the damage will be occurring.
But your gastroenterologist will know. I’d recommend seeing a specialist if you can (I know the medical systems are different in the US to those here) – something isn’t right, and even if it isn’t CD, I expect you want to know what it is. I’m glad the food lists help.
Thanks that helps alot will definitely make sure they check for that. So nice to get some advice on these things cause alot of the time people are clueless:)
If I have whole wheat to grind, is gluten in the wheat before grinding, where?
Hi Charlene
Yes, there is gluten in whole wheat – gluten is the proteins found in wheat. Grinding won’t make any difference, I’m afraid.
Hi there,
What are the symptoms if celiac disease? I think I’m celiac with bloating, cramps, seizures sometimes, skin rashes, tingling in the back of my legs at night, constipation and gas. Do you think I suffer from celiac? I visited my local doctor today and shes sending me to get blood tests done tomorrow. Thanks for the list of foods! Great help!
Also, What is the difference of yeast and gluten free? I read on another site that you can eat yeast when your celiac?
Hope you can answer my queeries,
Thanks :)
Hi Sadia
Poor you – you do seem to be having a rough time, with seizures as well as everything else! The tricky thing with coeliac/celiac disease is that it shows up in so many different ways, so you do need the proper tests. I’m glad you’re getting blood tests done so quickly, and I hope your doctor manages to pin down the cause for you.
As for yeast, yes you can eat yeast as a celiac. I think some people have trouble with yeast, but that isn’t because of coeliac disease.
Good luck with the tests – let us know how you get on.
Hello. My name is Kat, I’m 21, and I was born with celiac disease. I was always sick and I had a lot of diarrhea and my mom had no idea what was wrong with me. Finally, a doctor diagnosed me. Then, when I was around 3 years old, I ate something I shouldn’t have (that had gluten in it) and I didn’t get sick. My mom took me to the doctor and he said that I must have out grown the celiac disease. So for the rest of my life, I’ve always eaten anything I’ve wanted. Well, about 2 years ago I had blood work done and the doctors said that my gluten levels were off, indicating that the celiac disease was still present. I told him that I eat gluten all the time and don’t have any problems with it. He said that that was fine then. But I’m starting to wonder if it is really fine. I’m wondering if I am hurting myself internally by consuming gluten on a regular basis. I’m thinking about going back to the doctor to get checked out and focus on the celiac disease. What do you think?
Hi Kat – I’m glad you found us.
I don’t believe you can ‘outgrow’ celiac disease – when my daughter was diagnosed aged one, I was told there is something called ‘toddler’s diarrhoea’, which is similar, and which you can outgrow – but not celiac disease. I do think, though, that teenagers seem to show a certain resilience, and (for some) it seems to go into a silent phase, where no symptoms appear. Some celiacs never show symptoms!
This is dangerous, because it can still be doing damage inside, even if you don’t notice any symptoms. And, as I’m sure you know, there are potentially very nasty effects for undiagnosed celiacs, or for diagnosed celiacs who do eat gluten.
So I’d suggest that you should go back to the doctor (or to another doctor) to discuss celiac disease. Perhaps asking for a confirmation of your diagnosis? A biopsy would indicate if there was internal damage.
The good news is that if there has been damage, stopping eating gluten should allow your intestine to heal.
Good luck – do come back and let us know how you get on.
Hello,
I have had a blood test which came back “negative” for Celiac disease but my doctor has told me to go on a “gluten free” diet for three months. I find this difficult to understand when she told me before I had the test that it would tell us “black & white” wether I have it or not! When she gave me “negative” result she turned around & said there is grey area where you could still have it?! This is my second week on this diet & it’s depressing me can someone please tell me if I am wasting my time sticking to the diet or not? Thankyou Candace
Hi Candace – sorry to hear you’re feeling depressed about this. I think you may not be in the UK, so possibly the diagnosis route is different, and obviously we don’t have all the details (and I’m not a medical doctor!), so we can’t give you a definite answer.
It is possible for blood tests to provide either a false negative or a false positive result – it isn’t necessarily a black/white result. Is your doctor planning to test your blood again in three months? That sounds as though she might be expecting to see a change if you’re gluten free. I know it is only two weeks, but are you feeling any better yet for being gluten free? Perhaps she’s trying to assess it that way … though I’m not sure going gluten free without a definite diagnosis is the right thing to do.
If she’s planning to send you for a biopsy, then you definitely need to be eating gluten for at least six weeks before that, as otherwise the results could be misleading.
Do go and have a look at the UK guidelines here: http://www.coeliac.org.uk/healthcare_professionals/81.asp. The diagnosis flowchart PDF is worth looking at too.
Have you considered going back to the doctor, explaining how you feel – particularly if you are feeling depressed – and asking for more explanation of what the next steps are? One of the potential symptoms of coeliac disease is ‘brain fog’, or inability to concentrate for long, so if this might be one of your symptoms, you could take someone with you to hear what the doctor is saying and take notes for you to review later.
Good luck – do come back and let us know how you get on.
Hey, I’m taking medicine that requires me to avoid dairy, gluten, fats, oils, chocolates and excess meats. just what can I shop for to eat and to pack for lunch in between jobs.
Hi Al
Now that is a challenge!
Presumably you can eat all gluten free grains (and flours), and all fruit and vegetables, fish and eggs? Do nuts and seeds count as fats and oils, or are they OK?
Can you heat up or cook food at work, or must it be cold, or transported in a thermos?
I’d start with the basics, and see what I could add over time. A baked potato with a fish or egg protein filling (hold the mayonnaise!) – or hummus – and as much salad as you can manage would be an excellent meal. Homemade vegetable soup is filling, warming and healthy. And there are many ways of cooking potato, fish and egg dishes.
Rice based dishes would be possible: a bean chili dish? mushroom risotto (no cream or butter added)?
Pulse dishes would give you protein, too: a daal curry? I think you’d have to dry-fry your spices, but that should be fine.
Bread, though, is a difficulty, I think, because most use a little fat or oil… I’ve found this recipe for fat free french bread, but I’ve never tried it, so can’t tell you how well it works. fat free gluten free french bread
I’ve found a few sites that you might find helpful:
The Fat Free Vegan
Gluten Free Goddess (always a good resource for gluten free and dairy free)
Group Recipes
And I suggest looking for a cuisine style that suits your needs… if you can manage coconut, for example, then perhaps Thai or Sri Lankan cuisine would be suitable? Here’s a recipe for Roti (a flat bread) that uses coconut to bind together the flour to create a flat bread (obviously use a gluten free flour): Coconut Roti
OK I got diagnosed with gull stones when i was pregnant with my daughter and a month after I had her i got my gullbladder out well ever since ive been havin problems i get really bad stomach pains (almost as bad as labor pains)and then i have to run to the bathroom. Just about everything i eat does it i either have it everyday to every other day and i HATE IT. A friend of mine had her gullbladder out and had the same symptoms i do now and got diagnosed with chrons disease. I dont have insurance so what should i do till i get insurance to find out whats wrong. Please help!
Hi Ashley
This sounds awful for you, particularly if you had a baby recently.
I’m afraid I know very little about gallbladder problems. Were you advised to stick to a low-fat diet? You do still need some fat in your diet, so don’t cut it out altogether.
You might find this useful: NHS Gallbladder dietary advice
Or this: Post Surgery Gallbladder diet (this one discusses diarrhoea post surgery)
Overall, though, the message seems to be eating little and often, avoiding most fats, highly spiced foods, alcohol, fizzy drinks, fast food and convenience foods.
Do look after yourself – reducing stress may help too.
Hi,
I was just diagnosed with Celiaks today and really love indian food. I do a lot of cooking with ground spices (cardomon, cumim…chillis….). Do you know where I could purchase spices that don’t contain flour??? I don’t want to miss out on indian :(.
Hi Janna
Not knowing where you live makes it difficult to recommend a brand. Could you try asking the manufacturers of your preferred brands to confirm whether or not they used flour in their ground spices?
But why not buy the spices and grind them yourself? That way you could be sure they were not mixed with flour to bulk them out, and they would be really fresh. Pure spices are naturally gluten free.
I’m starting my gluten free, dairy free diet.
I have suffered from adult acne for years…and if this diet doesn’t clear my skin then I’m not sure what will! Here I go! from USA!
Hi Karinah – thanks for your comment. I suggest you give it a month to see if you get any benefit, and do come back and let us know how you got on!
Hi. I have been living with hives for the last 19 years. I mean 24/7. I wake up with them and I go to bed with them. Over the years they have tried everything and nothing works. I have thyroid problems and have had it removed as well in thinking that it is the cause of the hives. about 3 years ago I was told that I needed to lose weight because I am borderline diebt. I went on the south beach diet. I ate nothing but veggies. I went from 190pounds to 115 pounds and was hive free for two years. Then I started eating bad things again and put the weight back on. I am 185 now. I have IBS bloating cramping and now the hives are back 24/7. Infact within the last 2 weeks I have been in the ER with hives in my throat. I’m going to the doctor tomorrow and get tested for gluten allergy. Just wanted to know what you think. When I didn’t have any of the gluten I felt great and had no hives. They have also made my thyroid meds with gluten free and I have started that a week ago.
Hi Theresa – that sounds horrible for you.
I think there may well be a link between gluten and hives, and there do seem to be a number of studies that show this. Have you seen this post from Gluten Free Mommy? It sounds similar.
Is it definitely hives, or might it be dermatitis herpetiformis? That’s another gluten-related disorder that results in intensely itchy hive-like weals on the skin, though (luckily!) we’ve no experience of this.
I hope that they manage to find out exactly what it is so you can do something about it – and from what you say, going gluten free helped, whatever the eventual diagnosis turns out to be. Do let us know how you get on.
I’m lactose intolerant, so I’ve already cut out dairy. I’m still having symptoms, so I’m probably going to try gluten free as well. The diet is intimidating me since I have a family with 3 small children. I read somewhere that if the label says “flavoring” that it contains gluten. What about natural flavors? just want to know all the basics about reading labels before I dive in!! Thanks for ALL you do!!
Hi Kellie
It is difficult to organise a gluten free diet for one member of a bigger family, but it can be done. We have one coeliac out of five of us – so sometimes we all eat gluten free, and sometimes I cook two dishes. Pasta, for example: I do two pans of pasta (one GF), and then add sauce separately, because it’s just too expensive to cook gluten free pasta for five.
As for flavourings, this is a bit of a minefield.
I’m guessing you’re in the States (based on your spelling of flavour/flavor!) The US Code of Federal Regulations describes a “natural flavorant” as:
“the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or any other edible portions of a plant, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose primary function in food is flavoring rather than nutritional.” (From Wikipedia)
So it just means something extracted from some plant, fish, bird or animal, or from any of their products, and used to flavour food, rather than as an important nutritional element of the food (so not a whole chicken breast, for example!). ‘Plant’, here, of course, could include wheat, barley or rye, so without more detail, it’s hard to know what might or might not be gluten free, and it would depend on the flavourings used.
And from the US Department of Agriculture site, I found this:
“Can hydrolyzed animal or vegetable protein be identified as “natural flavoring” on the label?
No. FSIS regulation requires that animal or vegetable proteins must be specifically identified in the ingredient statement on the labels. The source of the protein must also be disclosed. On the label, you will read “hydrolyzed wheat protein” or “hydrolyzed milk protein,” not just hydrolyzed protein.”
Not strictly about flavourings, but useful to know none the less.
I believe that some flavourings are ‘blown’ onto the foodstuff (e.g. crisps/chips) with flour as a carrier, so these wouldn’t be gluten free, whether natural or not. And spices sometimes have flour in, as a carrier, although pure spices are naturally gluten free.
I’m sorry that I can’t be more helpful, but I don’t really know the answer. Your best bet is probably to contact the manufacturer to ask, if there is a product in particular you are worried about.
In the short term, if you’re trying an exclusion diet for a short while to see if your symptoms disappear, you could eat only plain-cooked food (no added flavourings) and see if it helped… Then, if you decided you did need to go gluten free permanently (and I would recommend a proper diagnosis if possible) you can look into adding things back in as you find out if they are acceptable or not.
Do let us know how you get on, and if you find out anything about flavourings, do share!
hi i am a mum of a 10 year old son who is a fussy eater and he has been having trouble with his bowels for the past 2weeks. my doctor has told me to put him on a gluten free diet for 2weeks i know very little about the diet,and i would be very grateful for any help.
Hi Tina. I’m sorry to hear your son isn’t well, but I’m concerned that the doctor has suggested a gluten free diet, apparently without testing first, and for only 2 weeks. If you’re to get a proper diagnosis, with a biopsy, then your son will need to have been eating gluten for several weeks – otherwise the test will be unreliable. Has he had blood tests or a biopsy?
That said, though, you want to know how to manage the diet. I know it is daunting, but it can be done. Start with simple foods – plain chicken, fish, potatoes, rice, vegetables and fruit… Did your doctor give you a prescription for gluten free foods, such as bread? (I’m guessing you’re in the UK). If not, and your son wants bread, then you can buy gluten free bread at supermarkets these days, but it isn’t cheap.
Here are some links to pages you might find helpful:
Getting Started
What will I Eat?
Gluten Free Child
I wish you all the best – I do know how difficult it is!
HI
I have not been diagnosed with ceoic however i have gone on a gluten free diet. For the last 20 years! I have felt tired all the time(dark circles under eyes) , depressed and bloated very easily this coupled with headaches and not being able to concentrate in lessons. I have researched and since the diet I feel alive and awake,active. I orignally thought I was aneomic ….is there a link? and do the symptons mentioned tie in with ceoliac because I certainly feel different?
Regards
Lou
Hi Lou – I’m glad you’re feeling better. There definitely is a link between being anaemic, feeling tired all the time, being depressed, headaches, inability to concentrate and coeliac disease, though obviously there might be another explanation.
I’d recommend seeing a doctor, if you haven’t already, to eliminate other problems.
And of course you’d need to go back on the gluten to get a proper diagnosis of coeliac disease (if that’s what it is). That’s very hard, if you’re feeling better without it…
Hello, My 18 month old has just been diagnosed Ceoliac, she has a positive blood test and we are awaiting biopsy results but she has been on a gluten free diet since the op and we have seen an improvement already, it’s lovely too see. She has gone from a very poorly child who just lay around all day and was loosing weight rapidly to having a smile and actually played in the last few days!! I am just trying to get my head around all the food she is and isn’t allowed. I have the coeliac directory which is a big help but can you recommend any other forums/sites for general info for children?
I’m trying to find out if she is ok with Kraft Dairylea traingles? The ingrediants are not truly clear and I cannot seem to find it in the food and drink directory, but I’m thinking its just cheese must be ok? They are here favourite thing and would be good to get clarity on them?
Hope you can help? Thanks
Hi Jellybrain
How lovely for you! I remember my daughter starting to recover at the same age…
I recommend the message board for day to day chat – lots of parents on there, including me – though I’m always happy to help if I can. It’s at http://members2.boardhost.com/glutenfree
As for Kraft Dairylea triangles: it is important to check this kind of processed cheese, as I have seen a light cream-cheese with wheat in (supermarket’s own brand).
I went to the Kraft site, where they say this:
“We understand how important it is for people who have been medically diagnosed with gluten sensitivity to have accurate information about foods to help plan their meals and diets. Therefore, it has been a long standing policy for all Kraft and Nabisco products to list ingredients that contain gluten on the ingredient statement. These items will be listed using commonly known terms such as Wheat, Barley, Oats or Rye. For other ingredients that contain gluten, the grain source will be declared in parenthesis after the ingredient name. For example, if the ingredient “natural flavor” contains a gluten source, the label would read: natural flavor (contains rye). Other ingredients that contain gluten are: Triticale, Spelt, Kamut, Mir or Farina (also known as Far or Farro).
For Kraft-branded products that contain vinegar, information from our vinegar suppliers assures us that the vinegar we use in our products is gluten free. All vinegar is distilled and through the distilling process protein gluten is removed.
If you have additional questions about your personal dietary needs, please consult your doctor or a registered dietician. Lastly, here’s a link for more information on Choosing Gluten Free Foods: http://www.kraftfoods.com/kf/HealthyLiving/Articles/FoodAllergiesSensitivities/GlutenFreeFoods.htm”
Hope that helps!
hi i dont have coeliac have just found out to day that my partner has hi she is panick what can she eat she has to change every thing i am asking can any one help me out
Hi Craig
I’m sorry to hear about your partner’s diagnosis; it is upsetting, but at least by eating a gluten free diet she will be healthy, and avoid some of the awful things that can happen if you don’t follow the diet when you should. There is quite a lot of things she can eat, and it is getting easier all the time.
Look at the list above, and work out what she likes to eat. Basically, the less processed the food the better, and the healthier it is anyway!
Are you in the UK? If so, contact Coeliac UK for advice, and also try some of the food available on prescription – or some of the gluten free food available in the supermarkets, in the free from sections.
Please feel free to come back and ask any specific questions you have – we’ll do our best to answer!
Am about to try going gluten- and dairy-free. Thanks for the very helpful and extensive information you provide. Do you know what the South African equivalent is of ?
Hi Rose – I’m glad this is useful…
Something’s missing- what is it that you want to know the South African equivalent of?
Pure – that was the word that was missed out in my comment, sorry not sure why! – I think a non-dairy spread? Is there something similar in SA?
Thank you.
R
Hi Rose!
Yes, Pure is a dairy-free spread, which can be used in baking – they can’t all!
I’m sure there will be something equivalent. I looked on the Vegan South Africa site (http://www.vegansa.com) and they suggest Cardin or Ole. I don’t know whether either of those are suitable for cooking – but I expect the packaging would say. Does anybody else know?
Hi there,
I’ve been having a lot of issues with my stomach and for the longest time I assumed it was due to being lactose intollerant. I recently had blood work done for it and turns out I’m not. My doctor believes it could be due to gluten intollerant. I’m not sure if CD and gluten intollerant are the same thing or different..I didn’t get to ask my doctor because I didn’t know of CD until comming across this on the net afterwards.I live in Canada and apparently here to test for CD is really expensive and I would have to pay for it myself because it is not covered. So my Doctor suggested that I cut Gluten out of my diet for a month and see if my problems go away. Do you suggest this is something I do or is it really important that I get the test done? Also, I want to Thank You, all your great information has helped me understand better the Do’s and Don’ts of a Gluten Free diet. It sure is going to be a struggle…
Hi Jessica
I’m sorry to hear of your issues with your stomach – and that tests for CD are expensive where you live. Has your doctor told you how much they would cost? There are usually two stages of testing, first a blood test and then a biopsy. I’d have thought the blood test would be cheaper than the biopsy. Here’s a link to the Canada Celiac Association: http://www.celiac.ca/celiac.php#Diagnosis. I’m sure they’d be able to advise you about diagnosis and costs in your country. There might even be a local contact for you to ask.
CD and gluten intolerance aren’t the same thing, even though they’re treated the same way, with a gluten free diet. There’s an explanation of the difference here: http://americanceliac.org/celiac-disease/. I hope this helps.
In principle, I’d recommend you have the test, but I can see that if it is really expensive this might be difficult. The thing is, if you don’t have the test, and then go gluten-free, a future test won’t be reliable unless you’ve been eating gluten again for a while – because you’ll have healed. Will you want to do that? Will having a definite diagnosis (one way or the other) make a difference?
I wish you luck with whatever you decide to do; come back and let us know how it goes!
Thank you so much for all the info. And I was thinking, if the Gluten free diet solves my problems, then I guess it does not really matter wether I am gluten intollerant or have CD…either way the outcome is a gluten free diet. I have another question, not sure if you’ll be able to answer. Its not the end of the world if I don’t find out…but I play darts two nights a week and I’m a social drinker. I know my usual beers are out of the question. And I was able to find out online that Rum is gluten free but I can’t find a deffinate answer about Whiskey. As I said, it’s really not the end of the world if I do not find out the answer and maybe I’ll just have to do a little more investigating to find out.
Once again I Thank you for all your help..it’s wonderful to know that there are people(a complete stranger at that!) out there that are kind enough and care enough to take the time to answer our questions and concerns…Thank You
Was wondering, roughly how long does it take for the symptoms to go away after you start a gf diet?
Does going on a Gluten-free diet take out all the Barley? My daughter is allergic to barley and that is in pretty much everything. Everytime I look up Barley-free foods, the search results come up with Gluten-Free foods. What should I do?
Hi Karmen
If your daughter needs a gluten-free diet, then she should not eat barley, because barley has gluten in it.
But is she allergic to barley, or to gluten? If it is “just” the barley, then she may be able to eat wheat and rye.
[I say “just”, but we all know that there is no “just” about having to avoid any kind of food!]
What did the doctor say?
Certainly, a gluten free diet would eliminate all the barley from her diet, but if she can eat wheat, it would be a shame to remove that from her diet as well. Wheat flour is even more common than barley!
Please let us know which it is, and maybe we can find some information to help…
I have been having digestive troubles for years. Swelling of my stomach, alternating diarreah and constipation, cramps and gas. I am always tired. My doctor has advised me to go on a gluten free diet to see if that will make me feel better before they test my intestines. Do these symptoms sound like they would be symptoms of a gluten allergy?
Your symptoms could be symptoms of gluten intolerance; but they might also be symptoms of something else. I’m not a doctor, and couldn’t say. I know that people do get very different symptoms with coeliac disease…
However, do bear in mind that if you stop eating gluten (and if gluten is the problem for you), your small intestine might start healing before the test. You might then get a false result.
It is recommended that you should be eating gluten for a while before taking the test, so that they can get a good result. So you might have to start eating gluten again to get a proper diagnosis.
Do let us know how you get on. And I hope you start feeling better soon!
can i eat relish on a gluten free diet
Hi Chris
That so depends on the relish… what are the ingredients? If you could tell us the brand name and manufacturer, we might be able to find out from them.
Hi, I am 29 years old and I just found out that I can not have dairy, and I have Celiacks. It is very hard to find foods that are Gluten free and Dairy free. I live in the U.S. any suggestions?
i have had hives for 2 yrs now and have been doing reserch on how to get rid of them i am taking steroids daily and now my glucose levels are high!i am going to try the glutin free diet i really with i had a good support system i need to get off steriods asap! but i am so confused about what ican eat and cannot eat please help!
I to had this challenge when I started eating gluten free. One of the things I found was the Paleo Diet was very helpful b/c it fits in perfectly with the gluten free lifestyle. It cuts out grains, bread etc. Eat veggies, lean proteins and fats. It has worked out great for me. If you’ve hit a wall early in this new lifestyle check it out – I love it!
can you buy gluten free butter?
Hi Jaime
Pure butter should be naturally gluten free, being just made of milk and maybe a little salt. Flavoured butters (and margarines / other spreads) though, might need to be checked, in case the manufacturers have added a little something. I was very surprised to find wheat flour in a cream cheese a while ago – admittedly, that was a supermarket’s own ‘light’ brand, rather than a branded quality product.
I have an employee that has to have a gluten free diet. This has started my interest in this dieting lifestyle. One of the biggest advantages to this dieting is that it is very hard for him to gain a lot of fat weight. He tells me that this is common.
Hi guys! i have been diagnosed with celiac last week and I just started to eat gluten-free. I find it very difficult, I just cannot believe that I will have to eat like this forever. I am a very active person, studying, working, leaving my place early in the morning and coming home late in the evening. I used to have lunch out and since im gluten free i’m hungry all the time… Do you have any tips where/what to eat when u away from home? any safe options in fast foods/groceries for lunch? I heard it’s not safe to eat chips as they may be made in the same oil as fish etc..what do you think? any advice? I will appreciate! hope ur ok with ur dieting…tell me it gets better with time…
Hi Marga
It is difficult to start off with…
Where are you based? And what kinds of things do you like to have for lunch? You mentioned fast food – obviously sandwiches are going to be difficult, but there are options, depending on what you like. And some places are very helpful, marking things up on the menu etc. So let us know what you like, and maybe someone will have some advice to share!
If you’re UK based, I do recommend joining Coeliac UK, as they’re very helpful for newly diagnosed people. The Food Book is very useful – its a list of what food you can/can’t eat in the UK.
Hello,
I just found out like a week agoe that I have an allergen to wheat and rye & shellfish which I already knew. Wheat and Rye I didnot know but had a feeling that something wasn’t right because everytime I ate some I would always not feel to good. I couldn’t understand what it was so I jut started taking foods out of my diet on my own which did include wheat yet I was still eating breads and flour. I love lucky charms cereal but have stopped eating them because of my new allergens. My doctor wants me to get a skin test done which I will. I was just wondering because I am already little now with this new diet I am taking on I really don’t know how to eat and I am hungary.
I have been eating a lot of white rice I eat fruits and a lot of chicken but not fried. I have went out and bought Canola oil and some gluten free foods but I just need to know what other types of meats I can eat also is processed meats and cheeses not good for the gluten free diet? Please help!!
Thank You
Hi,
I have been suffering with seborrheic Dermatitis for 3 months. I am being tested for a food intolerance and pretty sure it is going to come back positive but I am scared about what I can and can’t eat. I am already underweight and a vegetarian and have been told I can’t eat Quorn which is basically what I live on. It is even now very difficult for me to find something to eat and will be even worse if this test comes back positive. Help.
Hi Di
I think it’s going to depend which food/s it turns out you can’t eat, and how strict a vegetarian diet you maintain. It is possible to be a coeliac and a vegetarian!
Do you eat dairy products? They would provide good protein and calcium. Lentils and other pulses are also good sources of protein. All fruits and vegetables are gluten free, and several grains.
Let us know which intolerances the test finds, if any, and we’ll see if we can come up with some ideas for you.
Hi Mair
The Coeliac society here in the UK advises that all cheese is gluten free except for some soft cheeses which have added wheat fibre. I know that some people have concerns about blue cheese too, but we haven’t found a problem with that. However, do check the label, especially if you’re choosing highly processed foods – and you can always contact the manufacturer to check.
Meat, too, is naturally gluten free, though once it gets processed, you do need to be careful. Sausages, burgers, meatballs etc often – even usually, here in the UK – contain gluten. Breaded ham obviously does too…
Hi, my step son is 9 and has asperger’s syndrome. We just got done reading a book that said gluten and wheat may upset some of his disorders and make them worse. I was just wondering if you have any advice on how to make this transformation an easy one as he is still young, defiant and is used to a gluten filled diet. Desperately seaking help with this.
Hi Misty
I have heard that this change in diet might help – and there are stories out there on the internet that suggest it has helped at least some people – but I can see that switching his food might be difficult for both of you.
Perhaps you could do it one item at a time, gradually changing to gluten-free.
What are the foods that he is happy to eat? There may be reasonable alternatives that he might be prepared to eat, and once he’s eating, say, a gluten-free breakfast cereal, you could look at changing the next thing. It might be easier to start with ‘hidden’ gluten that by removing, say, his favourite doughnut!
I don’t have experience of Aspergers myself, but I found a few sites or pages that might be helpful (listed below).
Do please let us know what he will eat, because there might be a good alternative we could suggest – and do let us know how it goes!
http://aspergersyndromeblog.com/
http://www.myaspergerschild.com/2009/02/aspergers-picky-eating.html
http://www.dailymail.co.uk/femail/article-138520/How-I-persuade-son-eat-healthy-foods.html
http://www.yourlittleprofessor.com/nutrition.html
Hi there!
I Have been I’ll the past three months and been going to the doctors for the past two and a half. I have been getting bad stomach cramps and pains, bad abdominal pains and cramps, sore heads, reflux and just started getting problems with my left war (unrelated I think). I recently got bloods taken and she did get me tested for crohns (family history of it and cancers in the area) and celiac. He said the celiac came back negative but levels in my liver were off. I was out for my mothers bday dinner last night to prezzo. I had bruschetta and pizza. Not even 5 mins after I was pretty much ready to explode! Had very very bad pains/cramps my head was killing me and I was (sorry to be so graphic) do ready to throw up I would only have been able to go a step. Was so scared I was honna be sick that we actually had to sit at the table an extra 5 mins just so I could see if it would settle. My mum said I should stop eatin wheat and gluten and see what happens. I was also referred to the GI unit at ARI but it’s a 3 month waiting list. I’m thinking that my mum might be right and I am going to start cutting these foods out. Does this actually sound like a good idea? Any help is. Wry much appreciated!!
Laura x
Hi Laura
It sounds horrid for you. I’m glad to hear that your doctor has been testing you for crohns and celiac, and has referred you to the GI unit. Did she say what the liver levels being off meant?
I’m not a doctor, so I’m not qualified to advise you. Normally I’d recommend that you continue to eat wheat so that the GI team can establish whether or not you have celiac (if you cut it out completely, your intestines might begin to heal, and then they can’t tell whether you have it or not) – but you’ve already been tested for that.
Can you ask the doctor whether it would be OK to cut out wheat before the GI appointment?
I suggest trying to get an earlier appointment at the GI unit, by asking the consultant’s secretary to let you know if there is a cancellation. You just might get lucky!
Please let us know what you decide, and how it goes for you
Hi Lucy,
Thanks for that :) I know that cutting it out may start the healing process etc, but I just don’t think I can handle the pain I was in if i keep eating it :(
It normally takes a couple weeks for me to even get to see a doctor at my GP but I think I could maybe get them to do a call back which could be just as useful instead of taking more time off work for an appt.
I don’t have a letter saying when I can get an appt with the GI team yet so I wouldn’t even know where to start with that but certainly something I will look into doing just so I can get it sorted!!
Thanks again.
Laura x
Hi Laura
Good plan – after all, you don’t need to be seen by the doctor, just to ask a couple of questions about whether it would be OK to cut out/cut back on gluten, and what the liver results meant.
Good luck!
Oh what the liver results meant. She wasn’t entirely sure but she thought the reason was an allergy but didn’t know what because I had been eating all kind of foods!
Knew I had forgotten to put something else in my reply!
And thanks :)
I have been having allergy problems which they believe may be related to diet. I want to try a gluten free diet and want to clarify a couple of things. It is flour (wheat, rye, etc) and not all starches. For example are potatoes okay? It looks like rice noodles should be fine as long as there is no wheat. No oatmeal – right? But rice is okay?? I make almost everything from scratch because I do low sodium and low fat recipes. So all natural fruits, veggies, seafood and meats are okay?? Your advice would be appreciated. Thank you
Hi Jenny
Potatoes are OK for a gluten free diet as long as there is no gluten added during processing. For example, some chips (fries) are coated in wheat flour before being fried to make them crispier.
Rice and rice flours would be fine – and there are many more gluten free flours available.
Oats can be bought gluten-free, but if they aren’t marked as such then there is a risk that wheat got in during milling etc.
All natural fruits, veg, seafood and meats are OK – again, provided no gluten-containing flours are used in preparation or processing.
Hope that helps! Let us know how it goes
Thank you Lucy. Off to the store now.
Hey there, great list. Is Whiskey gluten free?
Hi I have an underactive thyroid & was told that having a wheat gluten free diet will help. I understand the gluten is the protein in wheat so does that mean I need to stay away from both & look for foods that do not contain wheat & gluten?
Hi Tina
This isn’t quite as easy a question as it seems!
If you were told to be both wheat-free and gluten-free, then you should indeed avoid foods that contain either.
The thing is, that some other grains also contain gluten, so you should avoid barley and rye as well as wheat if you want to be gluten-free. In addition, you might want to steer clear of oats: some people can eat gluten-free oats (that is, oats that haven’t been mixed up with gluten-grains such as wheat at any point in their production), but not everyone can. I think it is usually advised to avoid oats until your intestines have healed, and then to try only small amounts of gluten-free oats at a time.
Some food is gluten-free but not wheat-free, as sometimes manufacturers remove the gluten from wheat before producing the food. Some food is wheat-free but not gluten-free (if it has rye or barley in, for example).
If you want to be both wheat-free and gluten-free, then you will need to avoid wheat as well as other gluten-containing grains such as rye and barley. Note that spelt is not gluten-free either… it isn’t easy, but you CAN do it.
Hope that helps a bit? Come back and let us know how you get on.
hello i took my nine year old daughter to have a food intolerance test last night and she cant have foods like brewers yeast,bakers yeast,chocolate,cocoa,cows milk,butter,cottage cheese, yoghurt made from cow milk,lactose, cheddar cheese, orange, lemon,marmite,peanut grapefruit,chilli pwder, suger cane,sweet potato, white potato, green and red pepper,tomatoe can you help please i need all the info i can
hi lucy,i have been reading all your letters and have found them very helpfull!mines rather a long story!i have been suffering with my stomach and high liver enzymes for several years!they have tested me for coeliac disease with bloods and 2 biopsys and they came back inconclusive!the specialist thinks im developing coeliac and it can take a long time to develope fully.in the mean time iv had to endue a liver biopsy (horrid)and they want me to have another to see if my liver is getting damaged!iv now decided to go gluten free!love my food but cant go like this!i also suffer with sores in my mouth,is that another symtome?any advice ypu could send me would be fab.think my periods of depression and foggy head have been connected to this!!many thanks Deb
Hi Deb
How horrid for you… I hope they get to the bottom of it soon. It does seem to be taking a long time!
‘Brain fog’, mouth ulcers, depression and liver disease can all be related to coeliac disease, though obviously you could have any of these without having coeliac disease.
You should know that if you are in fact a coeliac, that going gluten free should heal your intestine over time, with the result that they would no longer be able to test via biopsy to see if you do have coeliac disease. And that means you wouldn’t have a diagnosis, and wouldn’t be able to get prescription gluten free staples such as flour and bread.
However, some people think this is a reasonable trade-off for feeling healthier; only you can make that call!
And, of course, if it isn’t coeliac disease, then going gluten free might not help.
But it is possible to love food and still eat gluten free – it just takes a bit more effort, and the recognition that some food items may be gone forever…
Do let us know what you decide to do, and if/when you start to feel better
Hi, I just came across your blog. Great info I must say. My husband has been having stomach issues for about 4 years now and it wasn’t until I tapped in his symtoms online that I think he may have intolerance to gluten or maybe even CD. His problem is that whenever he has a certain type of bread, cookie, pastry or type cheese within 4 to 4 and half hours he has to run to the toilet no matter where we are…he is running and after 2 or so times his stomah feels awful. Do you think he may have Cd? I don’t know what to do because he is not big on docs. Is it wsie to get him to see a specialiist and maybe get a blood test? Please help.
rachel i should get your husband to go and have food allergy tests your dr wont do it for you i go private but well woth the money
Hello Lucy, I found your site after searching and reading on Wheat free and Gluten free diets. I have IBS chronic constipation and bloating. I have been tested for Coeliac and allergies to wheat and do not have either. I do have IBS and it is worse when I eat dairy and sweets. My husband and I went on a Danial Fast and I never felt better and my IBS never bothered me once, not even bloating. Emotionally I felt better less anxiety and depression. I told my GI doctor and he suggested a Wheat and Gluten free diet without Sugar and Dairy (I am lactose intolerance). I’m having a very hard time trying to figure out what to eat. Can you HELP me? Gratefully Appreciated
Hi Raquel
It does sound like he should be tested. Are you in the UK or US? If in the UK, then the first step would be to see your GP, who can refer him to the right specialist. You said that he’s not keen to see the doctor, but it sounds horrible for him: uncomfortable and inconvenient to say the least! I’m not a medic, so I couldn’t say whether it is CD, but something is definitely wrong, isn’t it?
I hope you can persuade him… please let us know. Have you been watching the Embarrassing Bodies programme? That says it so clearly: “there’s no shame, we’re all the same”. It is difficult and embarrassing to talk about these things, but the doctors will have heard it all before!
Hello Yvonne
Wow, how tricky for you! But worth it if you feel better.
I found this site: http://gluten-dairy-sugarfree.com/ which looks good. This one: http://cindalouskitchenblues.blogspot.co.uk/ is wheat/gluten/dairy free, but some of the recipes will be suitable for sugar-free too.
You could explore this one: http://simplysugarandglutenfree.com/ (sugar free and gluten free, sometimes dairy free)…and I’m sure there are many more.
Where are you based? Here in the UK, supermarkets stock non-dairy milks (rice / almond) and the free-from sections are looking better all the time. Could you use fruit sugar or agave nectar in place of processed sugar?
Consider looking for vegan recipes too, as these will be free from dairy (and egg), though you’ll have to look closely to be sure they’re gluten and sugar free.
Do you eat meat and fish? Plain meat and fish will be fine for you to eat – just be careful of any sauces/coatings. Non gluten containing grains will be fine too – avoid wheat, barley and rye, and non-gluten-free oats. Can you eat all fruits and vegetables?
I think the thing to do is to identify all the things you can eat and build up to a menu from there. Did the doctor give you any information about avoiding sugar? That’s really not an area I’m familiar with…
Yvonne
I missed these ones!
http://thepalatepeacemaker.com/
http://supercharged1.wordpress.com/
Hope that you find something useful in some of these sites…
thank you so much for your quick reply and loads of information. I live in NC, USA. I was told to avoid sugar but have never tried agave. I do eat meat and love fish BUT feel better with out it. I have to avoid anything that contains Soy, I have Graves disease (hyperthyroidism) and TED (thyroid eye disease) soy messes with the medicine Synthroid and salt with the eyes and inflammation. I will look over these sites. I don’t want to over do it because I am hypo now so I need to what my intake. Can you tell me if beans like black, lima ect… a protein? I don’t want to eat at one setting meat and beans if it is a protein. White rice messes with my stomach big time, brown rice not so bad. So most of the time I stay away from all rice. With that in mind what do you recommend for grain? I would like to find a pasta but I’m only familiar with reg. and whole wheat.
Hi Yvonne
I can see why your diet is tricky… With such complex needs it worth consulting a professional dietician or nutritionist?
Beans and pulses do contain protein – black beans, lima beans, kidney beans, lentils etc.
When we visited the States some years ago, my daughter very much enjoyed the Ancient Harvest pasta, which is based on quinoa – quinoa flour and corn flour, I think. Quinoa is gluten free, and the pasta cooked very nicely. And it was available in the supermarket.
Some other grains that you could experiment with include: quinoa, amaranth, buckwheat (don’t be confused by the name!), millet and teff. Also wild rice, which isn’t actually a rice at all, and which might work as a substitute for rice. My family have enjoyed eating quinoa… Don’t forget that starchy vegetables such as potatoes, sweet potatoes and yams can be served as carbohydrates too, if you can eat them.
Good luck!
Hi, I don’t have a child with Coeliac Disease but I am currently studying child-care and I am in need of a 7 day food menu for a daycare center menu. The child that I have to do a study on is 18 months old they have morning tea, lunch and afternoon tea at the center. If some one could help me that would be greatly appreciated.
Sam
Hi, I don’t have a child with Coeliac Disease but I am currently studying child-care and I am in need of a 7 day food menu for a daycare center menu. The child that I have to do a study on is 18 months old they have morning tea, lunch and afternoon tea at the center. If some one could help me that would be greatly appreciated.
Sam
Hi my daughter age 5 has a friend who is coeliac. She is coming to our party and I wondered what sweets etc are ok? Popcorn? Cocktail sausages, sausage rolls? Also can a coeliac eat haribo type sweets? Fizzy juice? Lastly, have bought wee mini bars of choc from marks do u think these r gluten free?
Hi Fiona
It’s great to know that you’re checking what your small guest can eat!
Going through your list of questions…
Popcorn is almost certainly fine, as long as it doesn’t have any fancy flavourings on. Butter and salt are both gluten free, as is the corn.
Cocktail sausages and sausage rolls, though, are not OK unless they are clearly marked as gluten free. Marks and Spencer do gluten free cocktail sausages, but most brands contain rusk, which is wheat-based. You can buy gluten free sausage rolls (frozen section in big Sainsbury’s, for example, might have some) but typically neither the sausages or the pastry will be gluten free.
I believe that Haribo are gluten free. Their website says: Most Haribo products are gluten free. The following Haribo products are NOT gluten free: Black Licorice Wheels, Red Licorice Wheels, Sour S’ghetti, Fruity Pasta, Brixx, Konfekt and Pontefract Cakes.
Fizzy drinks and squash should be fine as long as it isn’t the cloudy kind – sometimes the ‘cloud’ contains gluten – and isn’t one of the ‘fruit and barley’ varieties (barley contains gluten).
And chocolate, if it is just chocolate without any bits in, is gluten free. Chocolate biscuits, Twix, etc all contain wheat, and are therefore not gluten free.
If you have brand names, I can check for you. Sometimes the answers are surprising – Smarties, for instance, are not OK. Birthday cake, unless clearly marked as gluten free, is not OK because of the wheat flour (we can recommend the Tesco Free From chocolate sponge – sprinkle some gluten free sweets on, such as chocolate buttons, and they’ll be thrilled!). And for a special treat, you could find her a Dotty Cookie and a Gingerbread man from Sainsburys Free From sections (make sure they say gluten free on).
Let me know what you’re planning to serve (either here or by email if you prefer – I am lucy@free-from.com) and I’ll see if I can help further. Parties are very tricky if you’re a coeliac, so it’s wonderful that you’re thinking about it!
Hi , some brands of yeast do contain gluten.
Hello Lucy, can you recommend which brand(s) of chocolate are gluten free? I have checked the ingredients on the back of the packets of a number of chocolate brands, but so far they have all stated ‘may have been cross contaminated in the production factory’. I have recently used Llindt white chocolate, as it doesn’t state cross contamination on their packets, but to be honest, I don’t believe that is a full guarantee.
Thank you.
Hi Pam – its frustrating, isn’t it? I think you’re in the UK – different countries make chocolate from different recipes, which makes it even more difficult!
Assuming that you are in the UK, can you tell me what kind of chocolate you like – for example, is it a bar of ordinary milk chocolate you’re looking for? And/or where you like to shop? I can have a look in the Coeliac UK’s food and drink directory for 2014… If you don’t have this, I do recommend it!
For example, I can see that it says that Aldi’s Choceur mini chocolate bars (in white or milk or dark) are on the list, as are Cadbury’s Buttons, or Thornton’s milk chocolate block 90g, or M&S’s Swiss Chocolate extra fine mini milk chocolate bars, or Waitrose Belgian milk chocolate 200g bars. But there are lots more – too many to list…
Hi,
I am just waiting to go to the hospital for the test, I asked my doctor last year to do a blood test for gluten intolerance which they duly did. Unfortunately when I rang for the results they told me it was negative. I have since been back in contact over another matter and found out that the test was a ‘partial positive’ and am now being referred. I had been avoiding bread because of the consequences but since being referred have been eating bread etc as I don’t want the chance of a false negative. After eating bread or biscuits within the hour I look 7 months pregnant and get the stomach cramps. In a way I hope they diagnose me as being a coeliac as I can then do something to relieve the symptoms. Just a bit daunted at all the foods that I love that I won’t be able to eat. So have decided that up until the hospital test I am going to make a bucket list of gluten containing foods to have and enjoy (obviously I don’t enjoy the side effects).
I found your page very interesting and will bookmark just in case the test result is positive.
Hi Sue,
I’m like you. I hated the thought of not being able to go to Italian restaurants especially and enjoying the food I love!
I had negative tests, they put it down to wheat intolerance which has now been diagnosed (after having the hospital tests and them coming back negative).
But i’ve been on a wheat free diet which does involve mainly buying gluten free items. But I have noticed that even in the two years since this all happened that restuarants are getting better with having gluten free options. And with a bit more effort, the meals you know/think you miss you can make yourself. In some instances they taste better!! I’ve made pizza’s, pasta, my own sauces and I’m having a whale of a time.
So don’t feel too daunted by it all. If you still feel like you will be or are daunted by it all, ask your doctor to see a dietician (I’m sure i’ve just spelt that wrong – sorry!) and they should be able to help you no problem!
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Just love your blog.Awesome it is!! so many gluten free food ideas. Even i follow gluten free, organic diet.
Hi i have just had an intolerance test dine and i cannot have wheat ,soya,yeast ,dairy and sugar also tea ,chocolate and any alcohol for at least 4 weeks ,would you be able to recommend any goid recipe sites or meal options please thanks in advance Danielle uk
Hi Danielle – that sounds like a challenging diet! You could look at Yummly – they’ll ask you some questions to help narrow the recipe choice down a bit. Do let me know how you get on…