vourite cafes here on the coast, 304 on West not only labels what is Gluten Free, but vegetarian as well. I was inspired by Rainbeau Mars latest newsletter. Here is a very brief video presented by her "How to be Gluten-Free: In the Kitchen". Of course, if you are eating 100% raw vegan diet, you are probably gluten free, but not everyone is doing this (author looks at herself in the mirror).I have a couple of weaknesses, one being shortbread biscuits. There is a gluten-free shortbread I buy in the supermarket, I don't remember the name but they are rather delectable. I buy them because I think at least they are not too bad. Anyway, watching Rainbeau's prompted me to do a little more research. Starting with the 1 in 100 Australians that have been diagnosed with Coeliac Disease.
What is Coeliac Disease?
According to Coeliac Australia,
In people with coeliac disease the immune system reacts abnormally to gluten (a protein found in wheat, rye, barley and oats), causing small bowel damage. The tiny, finger-like projections which line the bowel (villi) become inflamed and flattened. This is referred to as villous atrophy. The surface area of the bowel available for nutrient absorption is markedly reduced which can lead to various gastrointestinal and malabsorptive symptoms.Currently, the only recognised treatment is a gluten-free diet. Gluten can be found in a range of foods including:
"Foods to avoid
A person with coeliac disease should avoid all foods that contain gluten. It is important to read the labels of all packaged or prepared foods. Some foods that contain gluten include:
Cereal and baking products – wheat, wheaten cornflour, semolina, couscous, wheat bran, barley, oats, porridge, breakfast cereals containing wheat, rye, oats or barley, corn or rice cereals containing malt extract from barley, some icing sugar mixtures and baking powders.
Pasta and noodles – spaghetti, pasta, lasagne, gnocchi, hokkien noodles, soba noodles and two-minute noodles.
Bread, cakes and biscuits – all bread, cakes and biscuits prepared with flours from a gluten source.
Meat products – any products prepared with breadcrumbs or batter, sausages and other processed meats or smallgoods (unless labelled gluten free), thickened soups, meat pies and frozen meals.
Dairy products – malted milk, icecream in a cone and some soymilks.
Fruits and vegetables – canned and sauced vegetables, textured vegetable protein (found in some vegetarian products) and fruit-pie filling.
Condiments – malt vinegar, some mustards, relishes, pickles, salad dressings, sauces, gravy and yeast extract from barley.
Snacks – liquorice, some lollies and chocolates, packet savoury snacks and some flavoured potato and corn chips.
Drinks – cereal coffee substitutes, milk drink powders.
Alcoholic drinks – beer, stout, ale, Guinness and lager (most beers contain gluten, however a range of gluten free boutique beers is now available in Australia).
Naturally gluten free foods
Despite the restrictions, a person with coeliac disease can still enjoy a wide and varied diet. Corn (maize), rice, soy, potato, buckwheat, millet, quinoa, lentils and amaranth are all gluten free. It is important to read the labels of all packaged or prepared foods. Some gluten free foods that people with coeliac disease can enjoy include:
Meat products – unprocessed meat, fish, chicken, bacon, ham off the bone and meats that are frozen or canned but with no sauce.
Dairy products – eggs, full cream milk, low fat milk, evaporated milk, condensed milk, fresh cream, processed or block cheese and some custards and soymilks.
Fruits and vegetables – fresh, canned or frozen but not sauced; fruit juices, nuts and peanut butter.
Cereal and baking products – corn (maize) flour, soya flour, lentil flour, rice (all types), rice flour, rice bran, potato flour, buckwheat, millet, amaranth, breakfast cereals made from corn and rice without malt extract from barley, polenta and psyllium.
Bread, cakes and biscuits – most rice crackers, corn cakes, rice crispbreads, corn tortillas and corn taco shells.
Pasta and noodles – gluten free pasta, rice noodles, rice or bean vermicelli and 100 per cent buckwheat noodles.
Condiments – tomato paste, tahini, jam, honey, maple syrup, cocoa, all kinds of vinegars (except malt), some sauces and some salad dressings.
Snacks – plain chips and corn chips, popcorn and plain chocolate.
Drinks – tea, coffee, mineral water, wine, spirits and liqueurs."
Further reading;
Gluten-free diet: fabulous or furphy?
Gluten free diet: Better health Channel
You can find a lot of Gluten-free products in the supermarket and online, including:
Gluten Free Foods Mornington
Sunnybrook Health Store
I also found this book online, "My Gluten Free Supermarket Guide".
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