What not to eat for a gluten-free diet?

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I'm tempted to try, just out of curiosity...

No wheat, rye, oat or barley products, and that includes anything made with their flour; no pizza or pasta for instance.
But some good replacement recipes for bread and pizza etc have been posted in the "Gluten-Free Diet Diary and Support" thread in Members Only, at: http://www.wrongplanet.net/postt45945.html

No hydrogenated vegetable protein; it's often gluten.
No flavoured crisps etc cos often use wheat flour to "stick' the flavourings on.

CAN eat; rice, corn, buckwheat, and potatoes.
CAN eat all meat, fish, cheeses, ( unless want to cut out the other food opioid, casein, at same time that is!) nuts,( so can eat macaroons, mmmm!) beans and lentils, ( so can eat poppadums and "real" pakoras made with gram flour! mmm), seeds, eggs, oils, and fruit and veg.

Be very wary of prepacked, precooked, pre-marinated stuff.

Good Luck!

Last edited by ouinon on 31 Dec 2007, 5:18 pm, edited 2 times in total.

Pasta is ok if it is rice or corn based!! Most stuff on the shelves is not, but you can have gluten-free noodles.

rye, oat or barley

I used to be allergic to these things as a child. I don't eat them, normally.

Cutting on wheat will be hard, though because I eat lots of flour-based food.

Oat doesn't have gluten in it, however most oat is processed in places that process wheat products too. So, you'd have to check to see if it's gluten-free.

Join the crowd Greentea... I started last Wednesday at the urging of some friends to give it a try. It's much much harder than you thing (damn bread why do you have to be so tasty!) but if it can help in anyway I think it's worth it.

Apparently it's still uncertain. Some varieties of oats cause reactions, not just those contaminated by wheat in the factories.
The Coeliac society advises not eating oats if allergic to gluten, unless find that it really makes no difference.
Apparently it contains gliadin, which is one of the two food opioids in gluten, thus if are intolerant of the opioids then oats are bad idea!

Seeing how most of the do not's have been posted, I'll give you a do.

Millet/Sorghum has a similar protein amount of wheat, which is around 11-12% of their weight. Millet/sorghum is a cereal that was domesticated in North-Eastern Africa, a bit close to the Fertile Crescent, some 7,000 years ago. It is now grown in South America, Africa, the Middle East, Southern Asia, and some of North America. It can make flat bread, but it cannot rise, for there is no gluten. It's been used for those allergic to wheat gluten, for (no wonder) it has none.

Wow, random spillage of facts. Only now do I realize I spew out so many facts about it. I did a report of it a month back, not surprising that I remember it.

http://en.wikipedia.org/wiki/Millet

http://en.wikipedia.org/wiki/Sorghum

Flat bread made from millet/sorghum is a pretty good eat. I recommend you should try it.

I'm going to try it too.

Is quinoa OK? (I think I saw a list that said it was).

Quinoa is gluten free, and seems similar to millet.

I'd love to go gluten free, but it's really hard and the foods expensive! However, when I eat breakfast at home it's easy to eat gluten free. I just eat eggs with ground flaxseed and fruit, and it's delicious. My hens are laying like crazy, so I can eat all the eggs I want!

Well, I just checked. I have perhaps 6 of the symptoms, and the occurance of them DID start about the time that I increased my gluten intake!

If anyone has a link to a good site on stuff that can be easily made or purchased on the road that is gluten free, that would be GREAT!