Gluten refers to a group of plant proteins that trigger an autoimmune disorder known as celiac disease, or CD. These include the secalin protein in rye, hordein in barley and gliadin in wheat. The National Foundation for Celiac Awareness, or NFCA, states that a gluten-free diet is the only proven treatment for CD. Even within the restrictions of a vegetarian diet, gluten-sensitive individuals can enjoy a wealth of safe foods.
Effects
When someone with celiac disease eats or drinks something containing gluten, her body identifies the protein as a foreign body that needs to be attacked. During this attack, there can be significant damage to the villi, small fingerlike projections on the inner wall of the small intestine. The damaged villi become less effective at absorbing vital nutrients from the undigested food passing through the gut. Celiac disease can lead to malnutrition and increase the risk of some cancers, osteoporosis, infertility, diabetes and other autoimmune disorders, says the NFCA.
Allowed Foods
Fortunately for those who opt for a vegetarian diet, five of the six food groups are gluten-free in their natural form, says the University of Chicago Celiac Disease Center. Fresh fruits and vegetables are ideal choices for vegetarians with CD, as are many dried, canned or frozen fruits and vegetables. Avoid processed fruits and vegetables that contain thickeners, additives, food starches or preservatives made from wheat, rye or barley, advises the Celiac Sprue Association. Eggs and dairy products like milk, cheese, cream and butter are acceptable vegetarian foods free from gluten. The Vegetarian Society also recommends gluten-free protein sources known as pulses, which include beans, peas and lentils.
Considerations
While many vegetarians enjoy whole-grain products, foods made with whole wheat, rye, barley or semolina can trigger an attack in gluten-sensitive individuals. The Vegetarian Society recommends gluten-free alternatives like buckwheat, corn, maize, rice, potato or soya flour. Many gluten-free flours are low in protein, says the Vegetarian Society, so those who use these substitutes should eat plenty of protein-rich foods like seeds, nuts, milk and eggs. Lentils, nuts and green vegetables can replace some of the vitamins and minerals typically found in enriched commercial baked goods containing gluten.
Tips
When choosing gluten-free main or side dishes, read labels carefully before adding salad dressings, sauces and other condiments that contain hidden gluten. When in doubt, contact the manufacturer before trying a new product.
Warnings
Gluten-free foods can easily become contaminated during the food preparation process. Store gluten-free products in a separate location in the kitchen, clean counters and pans completely and serve gluten-free foods on separate plates from those containing gluten to avoid cross-contamination.
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