A gluten allergy differs from a simple gluten intolerance and celiac disease in terms of symptoms. If an allergy to gluten is present, a person will experience tingling, swelling, wheezing, abdominal pain or difficulty breathing when it is ingested. However, it is still important to avoid foods that contain gluten, which is present in wheat, rye and barley, because food allergies that produce severe symptoms can result in death. Many gluten-free foods are available for someone with a gluten allergy.
Fruits and Vegetables
Various fruits and vegetables are in season throughout the year, making them a choice for a person with a gluten allergy. Produce is naturally gluten-free and inexpensive. Fresh, frozen and dried fruits and vegetables are safe, as is juice, according to Jackson Siegelbaum Gastroenterology. However, those who are striving towards a gluten-free diet should avoid pie fillings and other prepared fruits, as they sometimes contain gluten byproducts to thicken them. In addition, vegetables in sauce or breaded vegetables should not be eaten because they could contain wheat, rye or barley.
Meat
Plain meats, including beef, chicken, pork and fish are gluten-free and fit well into the diet of someone with an allergy to wheat, rye or barley. These cuts of meat should be prepared without sauce and breading to keep them gluten-free. Some marinades also contain gluten and should be avoided unless a person knows for sure they are safe to eat. Cold cuts, meatballs, hot dogs, sausages, meat substitutes and canned meat should also be avoided because they often contain unsafe ingredients, reports Jackson Siegelbaum Gastroenterology. However, gluten-free versions of many of these items are available at health food stores or supermarkets. Alternative protein sources that are safe include, peanut butter, eggs and beans.
Grain Alternatives
While wheat, rye and barley must be avoided by someone with a gluten allergy, there are many alternatives that can be used to prepare breads, biscuits, pancakes and cinnamon rolls. Quinoa meal, rice flour, cornmeal and potato starch are good choices, according to Veg Family. Amaranth, arrowroot flour, chickpea flour, buckwheat and potato flour can also be used as a substitution when cooking a recipe that calls for traditional flour. Most of the items can be found at health food stores, but many supermarkets also offer them. In addition, premade mixes can also be purchased to make it easier to prepare grain items.
