Stick to the perimeter of the store where fresh produce and meats are located to find naturally gluten-free foods. Veggies are naturally gluten-free, and they can be the perfect base for your meals.
Opt for snacks like fresh fruits, nuts, yogurt, or gluten-free bars to satisfy cravings without gluten. Best to say certain dairy products including flavored yogurts and ice creams may include gluten-based thickeners.
Keep a variety of gluten-free staples like rice flour, almond flour, and gluten-free pasta in your pantry for versatile cooking options. Don't forget crackers made with ingredients such as rice, quinoa, or chickpeas.
Cross-contamination can happen when using or storing gluten food within the same utensils. Therefore use separate utensils, cutting boards, and storage containers for gluten-free foods. Some people may be so sensitive even oats cross-contaminated with wheat may cause symptons.
Gluten in Medications: Some medications and supplements may use gluten in their formulations.
Look for certified gluten-free labels on products and check the ingredients list for any hidden gluten sources like malt or wheat starch.
Experiment with almond flour, coconut flour, or oat flour for delicious gluten-free baking options that add unique flavors.
Always call ahead to confirm the restaurant's gluten-free options and cross-contamination practices to ensure a safe dining experience.
Batch-cook gluten-free grains like quinoa or brown rice for easy, nutritious meals during traveling. Remember to carry snacks as well, which can be a great way to keep up with nutrition.
Communicate dietary restrictions clearly and choose a restaurant known for accommodating gluten-free needs to ensure everyone enjoys the meal.
Find gluten-free certified brands and products with GFCO certification by GIG using the product finder at: Gluten-Free Certified Product Finder
HiveRecipes.com offers alternatives and substitutions for gluten-free versions of traditional recipes; however, recipes oriented toward gluten-free diets can be found at the following:
The minimum safe amount of gluten for individuals with celiac disease or gluten sensitivities is typically set at 10 parts per million (ppm). This standard is recognized by organizations such as the U.S. Food and Drug Administration (FDA)
Celiac disease is an autoimmune disorder causing intestinal damage from gluten. Gluten sensitivity causes symptoms without intestinal damage. Both require gluten avoidance, but celiac disease is more severe.
Cooking gluten-free can be challenging, but understanding that about 1% of the worldwide population have celiac disease and around 6% of the population experiences non-celiac gluten sensitivity emphasizes the importance of creating delicious, safe meals for everyone. Embrace creativity in the kitchen to make gluten-free cooking accessible and enjoyable for all!