3. The Importance of Compliance
Grocery Shopping: Sorting through Labels
Cooking with Celiac Disease
OBJECTIVES
4. Short-term
Prevention of undesirable symptoms
Long-term
Bone loss
Malnutrition
Lactose Intolerance
Irritability and Depression
Lymphoma
Bowel Cancer
Dental Defects
Cardiovascular Disease
THE IMPORTANCE OF COMPLIANCE
5. What’s fair game?
Fruits and vegetables
Meat, poultry, fish, and
seafood
Dairy
Beans, legumes, and
nuts
Oats (only 100% GF)
Gluten-free/Specialty
Foods Aisle
Shop up top
Avoid bulk bins
AT THE GROCERY STORE
6. Look for four key
phrases:
Gluten-free
Without gluten
No gluten
Free of Gluten
Buy from reputable
companies
Don’t be afraid to call!
Read the ingredient
list!!
HOW TO KNOW IF A LABEL IS SAFE?
7. At home, gluten-free
items should be
above gluten
containing products
to prevent potential
contamination
Brown Rice Loaf and
Penne Noodles
WATCH OUT!
8. Ingredients:
Wheat, barley, and rye
Malt, malt flavoring, or
malt vinegar
Oats (only if 100% GF)
Soy sauce
Triticale
Food coloring
Spelt
Brewer’s Yeast
Wheat Starch
Acceptable if product
states under 20 ppm
KEY WORDS
10. Avoiding Cross-
Contamination
Store gluten-free products
on top
Separate cookware
No wooden spoons or cutting
boards
Toaster Safe bags
Aluminum foil when grilling
Keep your surfaces clean!
Separate counter space
Personal or squeezable
condiments
COOKING AT HOME
11. Recipe selection
Multiple types of flour
Eggs
Xanthan or guar gum
½ tsp for every cup flour
Helpful Additives
Adding butter or oil
Ground flax or chia seeds
Carbonated water
Mix it all at once and don’t over mix!
Be patient, have fun, and don’t give up.
GLUTEN-FREE BAKING
12. Bruschetta on Gluten-free Focaccia
Homemade Sweet Potato Fries with Yogurt Dip
Quinoa Salad
Gluten-free Fudge Brownies
TODAY’S MENU
13. Brown, Marlisa. "Preventing Cross-Contamination - Expert Tips to
Help Clients Adhere to a Gluten-Free Diet at Home." Preventing
Cross-Contamination - Expert Tips to Help Clients Adhere to a
Gluten-Free Diet at Home. Today's Dietitian, Oct. 2013. Web. 26
Feb. 2015.
Coppedge, Richard J., and Culinary Institute of America. Gluten-
free Baking with the Culinary Institute of America: 150 Flavorful
Recipes from the World's Premier Culinary College. Adams
Media: Avon, Mass., 2008. Print.
Horth, Virginia. "Celiac Diesease, Non-Celiac Gluten Sensitivity, and
Wheat Allergy." Celiac Disease Presentation. Viterbo University,
La Crosse. 29 Jan. 2015. Lecture.
"One Grain More." YouTube. YouTube, n.d. Web. 26 Feb. 2015.
"Sources of Gluten." Celiac Disease Foundation. N.p., 2015. Web.
26 Feb. 2015.
RESOURCES
Even sources of gluten the size of a crumb can cause adverse reactions and put you at risk for other diseases!
-Gluten-free items on the top shelf eliminates the risk for anything to contaminate the product from above (potential spills, crumbs, etc.)
-Bulk bins may have previously held gluten containing products which has the potential to contaminate the gluten-free items
-FDA ruling—companies are not required to say something contains gluten, nor do they have to put one of the four phrases on their label!
- Phrases like “made without gluten” “not made with gluten-containing ingredients” do not have to comply with the labeling law!!
(Horth)
-Reading labels is crucial to avoid gluten containing products because companies aren’t required to mark their products. Know those key ingredients.
-Multiple types of flour/starch helps with structure
-Eggs help to provide structure and add some volume (net trapping air and moisture)
-xanthan or guar gum help to thicken gluten-free breads and makes them less “gummy”
-Butter/oil help to add moisture and flavor, help ingredients stick together
-Flax/chia help to gel the ingredients and flax adds fiber, and omega-3’s
-Carbonated water helps increase volume
**mixing all at once helps to keep ingredients wet (mix all dry and then add all wet), no need to over mix because there’s not gluten to activate/develop**