This presentation discusses living gluten-free and provides information to help manage celiac disease. It covers the importance of strictly following a gluten-free diet to prevent both short and long-term health issues. Tips are provided for safely shopping for and identifying gluten-free foods by reading labels and ingredient lists. Guidelines are also given for properly storing and cooking gluten-free foods at home to avoid cross-contamination. The presentation concludes with recipes for a gluten-free menu.

1. Presented by:
Allie Otwell,
Amrita Samra,
Bei Wu, and
Kelsey Ford
LIVING GLUTEN-FREE

2. https://www.youtube.com/watch?v=k9QbC41oQRo
ONE GRAIN MORE

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

9. Quinoa
Millet
Corn
Potato
Tapioca
AmarenthFlax
Chia
Soy
Rice
Nut Flours
SAFE GRAINS

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

14. QUESTIONS?