Celiac disease, also referred to as celiac sprue and gluten-sensitive enteropathy, is a food hypersensitivity disorder of the small intestine. It is the result of an inflammatory response to wheat gluten and the similar proteins found in barley and rye. The immune reaction to gluten causes damage to the surface of the intestinal tract and an inability to absorb certain nutrients. Celiac disease has no cure. Strictly adhering to a gluten-free diet is the only way to manage its symptoms and prevent complications. Read the labels of prepared foods to determine whether gluten is present. Products labeled gluten-free, not wheat-free, are allowed. Wheat-free products may contain rye, barley or spelt ingredients that contain gluten.
Gluten-Free Food
Fresh meat, fish and poultry are allowed on a gluten-free diet. Avoid breaded, batter-coated or marinated meat, fish and poultry. Fruits, vegetables, potatoes and sweet potatoes are part of the gluten-free diet. Additional choices include polenta, soybeans and tofu. Chestnuts, coconut and honey are accepted in a gluten-free diet and can add a little variety to meals and snacks. Coffee, tea, wine and distilled liquors, ciders and spirits are beverage options.
Safe Grain Sources
Patients with celiac disease can safely add corn, kasha, millet and sorghum to their diets. Ground into flour, each of these safe-list items can be substituted for wheat, barley and rye flour. Rice--including arborio, brown and basmati--can be part of a gluten-free diet. Cornmeal and hominy are safe choices as well. Wild rice and wild pecan rice can be included in a celiac patient's meal plan.
Legumes, Seeds and Seasonings
All legumes are safe choices and can be served as either a side vegetable, a main source of protein or dried and ground into flour. Chickpeas, dal (which is a mildly spiced Indian dish prepared with split peas, fava beans and lentils) and peanuts are a few examples of legumes. Urd, which is a bean cultivated in India, is safe for celiac patients. A celiac diet can also include flaxseed, sesame and sunflower seeds. Saffron can be used to spice up any meal.
