Grains, like wheat, barley and rye, contain storage proteins known as gluten that can cause a chronic intestinal disease called celiac disease, or CD. While there are other forms of gluten in corn and rice, these storage proteins don't cause problems in people with CD. When people with celiac disease eat or drink something containing gluten, the protein damages their small intestines and blocks the absorption of vital nutrients. Going gluten-free can be challenging, but the Celiac Sprue Association, or CSA, maintains that it's the best treatment.
Step 1
Gather information from reliable sources. The CSA recommends consultation with doctors, dietitians, home economists and celiac organizations. Many organizations dedicated to celiac disease host websites with comprehensive information about gluten, the problems that gluten causes people with CD, foods that contain gluten, hidden sources of gluten and gluten-free foods and recipes.
Step 2
Accept your gluten sensitivity. Instead of denying the diagnosis or resisting dietary restrictions, the CSA advises a focus on a gluten-free diet as the way to improve health and well-being. Consider the diet as a tool that allows you to manage the condition and avoid the long-term effects of celiac disease.
Step 3
Learn about foods that contain gluten. Some gluten sources are obvious, such as breads, pasta and baked goods made with wheat, barley or rye. Gluten can also be found in food products, such as candies, gravies, imitation meats or seafood, salad dressings and sauces and self-basted poultry, according to MayoClinic.com.
Step 4
Identify basic gluten-free grains and starches. Corn, cornmeal, polenta, hominy grits, quinoa, rice and buckwheat are usually gluten-free. However, MayoClinic.com cautions that it's a good idea to read the label closely. Call the manufacturer for your favorite brands to see if gluten was added during the manufacturing process.
Step 5
Research gluten-free sources. The National Foundation for Celiac Awareness, or NFCA, says hundreds of gluten-free products can be purchased in regular grocery stores. The NFCA website also provides extensive listings of substitutes for gluten-free grains, gluten-free food brands and online markets for gluten-free products.
Step 6
Buy gluten-free cookbooks. The NFCA recommends using special cookbooks with tasty, nutritious gluten-free recipes.
Step 7
Prevent cross-contamination. It's a good idea to keep gluten-free products in a designated spot in your kitchen, so they don't come into contact with gluten in other foods. Clean dishes, cooking utensils and food preparation surfaces thoroughly before fixing gluten-free meals, says the NFCA.
Step 8
Join a support group. It can be reassuring and educational to speak with others who have adjusted to a gluten-free existence, suggests the NFCA.
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