Living with celiac disease, a condition the National Digestive Diseases Information Clearinghouse (NDDIC) defines as "a digestive disease that damages the small intestine and interferes with absorption of nutrients from food," is a hardship for those diagnosed with the limiting condition. When even a small amount of gluten can irritate the small intestine, going out for a meal or having dinner at a friend's house can come with serious challenges, and seeking out gluten-free foods becomes a necessity.
Mixes and Blends
The Mayo Clinic points out that gluten is a part of almost all breads, pastas, cookies and pizzas. Foods containing wheat, barley or rye are also off-limits. To make things easier for those with celiac, some companies manufacture gluten-free baking mixes or flour blends that can be used to bake the same traditional foods that those not affect with the disorder can eat. These blends may include combinations of rice, bean, corn flour or nut flours. Bread and other baked products made without gluten often have a dense texture and may be heavier than other baked goods, but as the NDDIC states, a gluten-free diet is the only current treatment for celiac disease.
Rice
Many celiacs struggle with finding alternatives to main-dish bases such as bread and pasta. In most cases, rice can be a valid and tasty substitute for these items. As a gluten-free whole grain, rice of any color or variety can serve as a bed for vegetables or meat, and rice pastas can be substituted for those that contain gluten. Many breads are also made with gluten-free mixtures that contain rice flour. Rice also has the advantage of a naturally subtle flavor, so it's perfect for adding sauces and spices to.
Grains, Beans and Legumes
Wheat, barley and rye are the only whole grains that are out of consideration for someone on a gluten-free diet. Harvard Health Publications lists other whole grains such as amaranth, soy, oats, flaxseed and millet as viable alternatives. Protein-rich seeds, legumes and beans such as quinoa, soy, lentils, pintos beans, chickpeas and kidney beans can also provide a boost of vitamins, minerals and protein to a celiac's diet.
Other Foods
Most foods that aren't wheat-based are primarily gluten-free, but it's important to check ingredient lists to make sure, especially when shopping at the grocery store. The NDDIC lists triticale, durum flour, farina, graham flour and semolina as ingredients to avoid and points out that many processed foods may contain traces of wheat protein in their spices, binding agents and coloring. Celiac.com publishes printable lists of both safe and unsafe ingredients for those who follow gluten-free diets.
