List Of Gluten Free Foods

If you haven't been officially diagnosed but find yourself consistently leaping to the porcelain god after consuming beer, wheat, oatmeal and other gluten-abundant evils, you may be a prime candidate for a diet restricted to gluten-free foods. Consuming foods containing gluten can cause abdominal pain and bowel complications if you're suffering from celiac disease. Knowing what you can and can't consume can help you avoid anymore incidents before you check in with a naturopath.

1. Rice flour, arrowroot, corn, buckwheat, cornmeal, hominy grits (other grits may contain gluten), polenta, tapioca, amaranth and potatoes allow the consumption of gluten free baked goods. Pick up a bread maker and go crazy. Mix one part rice flour with a half-part arrowroot (a binder). Pour in a half-part of water and canola oil each. Add maple syrup (actual maple syrup) or enzyme-processed agave (the good kind) and desired seasonings to taste. If you're using the dough for sweet cakes, pancakes or cookies, add at least one part organic maple syrup or agave to the mix. Bake on 350 degrees or dehydrate for six hours at 115 degrees.
2. Quinoa is a trusted comfort food that eases residual mourning of your breakup with oatmeal. Mix it as dried cereal or in fruit crumbles. It satisfies the hunger beast. You can even sprout quinoa for its greens (or start a garden with the plantlings). Get a sprout jar, fill it with water, rinse after twelve hours, then rinse and drain once a day until sprouts of good length appear long enough for harvest (you can store them in the fridge if you're not consuming them until later that week) or planting.
3. Legumes are also your friends. If that doesn't excite you, consider that black beans can be made into sauces, burgers, sweet baked bean dishes and brownies. Soy beans are in nearly every mock product on the market (if you don't have soy allergies, it's got you covered). White beans can be used as a flour substitute or as a side. Garbanazo beans (chickpeas) can be mixed with tahini and garlic to make hummus, blended with rice flour and oil to make burger patties or blended with kelp powder and vegenaise to make a gluten-free mock-tuna. They are diverse, rippling with manly proteins and satiate the tongue with even average seasoning mojo.
4. Tree nuts are deceptively useful and gluten-independent. They'll aid your heart and are excellent for the colon (an area you're trying to nurse back to health). Soak and blend with flavorings to make puddings and batters for desserts or seasoned pate for wraps. Combine cashews with tahini, garlic and a bit of lemon and onion to make a kind of raw cheese if you don't process cheeses well (it literally tastes like sharp cheddar-pour in a little boiled agar to make it a block cheese). Coconut multi-purposes as milk, ice cream, flour, sugar and oil, usually in premade form. Peanut oil also makes a decent cooking oil. The variety of treenuts satiate without the frills—eaten straight up. Don't sleep on the trail mix.
5. Root vegetables are also gluten free, fairly multi-purpose, tastebud-appeasing and healthy when consumed in moderation. Potato starches can be used as binders or flours as with other dried and ground root vegetables. Potatoes do turn to sugar in the body, however, so use them in moderation.

Note: Gluten inflames and subsequently damages the intestines in celiacs. In cases of extreme sensitivity, eating foods prepared in dishes that have trace amounts of gluten from previously prepared meals can also cause a reaction. Up your intake of iron, fiber, thiamin, riboflavin, niacin, calcium and folate which the colon may not be absorbing enough of. Foods containing grains like wheat, farina, spelt, rye, semolina and barley should be avoided. This means reading the labels of beer, salad dressings, sauces, lunchmeat, variations of poultry, the mock-meats and mock-fish of select brands, baked goods, soups, cereals, toothpastes, cosmetics, modified starches and flavoring agents. All of these are known to contain gluten unless otherwise indicated.