MyDigitalpoint
Veteran
I'm not on a gluten-free diet, but I had to spend some time researching for a friend who was diagnosed with celiac disease, hence trying to help with her change of eating habits I came across with these guidelines that I think may serve to some of our community members needing to take care of their gluten intake.
So here you go:
SAFE Food. This may be used freely.
cornstarch , polenta, corn chips, corn, corn meal (100%), beans, 100% corn tortillas, amaranth, arrowroo, tapioca starch, tapioca, flax, millet, nuts, quinoa, sago, sorghum, teff (100%), soy, rice, wild rice, fruits, vegetable, buckwheat (100%) legumes, lentils, peas meats, poultry, fish, eggs butter, margarine, oils,
glutinous rice/sweet rice vinegar, most cheeses potatoes - white, sweet, yams, pasta with 100% safe starches distilled alcoholic beverages wine blue-veined cheeses
CAUTION FOOD. Read labels to verify safety because wheat free is not gluten free!
sour cream yogurt, soy sauce cold cuts, corn bread hot dogs, tomato paste bouillon, cottage cheese broth, pudding, candies, soups, salad dressings, miso, beverage mixes, processed cheese food, meatballs or hamburgers, processed meats, roquefort cheese, preseasoned mixes, self-basting poultry
ingredients such as: brown rice, syrup, dextrin and fillers from undefined sources.
Note: marinades, ‘wheat-free’ french fries* is not the same as corn chips, corn tortillas* ‘gluten-free.’ seasoned french fries*
DO NOT USE THESE FOOD. These must be avoided
croutons, cracker, flour, roux, cereals, teriyaki, tamari, wheat germ, bran, coating mixes, cookies, bread crumbs, bread, batter-dipped items rye, barley malt, malt, imitation seafood or bacon, flour-based gravies, sauces, baking pans, malt vinegar wheat starch, beer, ale, lager, wheat (durum, semolina, farina, spelt, kamut, triticale, einkorn, bulgar, seitan) bread stuffing, matzo, pie crusts, pizza, pancakes, waffles, cakes, graham flour, barley, pre-floured meats, pretzels, malt flavoring, pre-floured grated cheese, pasta, couscous, orzo, and any item made on floured-dusted.
Meal Preparation. To avoid contamination or food contact with gluten.
So here you go:
SAFE Food. This may be used freely.
cornstarch , polenta, corn chips, corn, corn meal (100%), beans, 100% corn tortillas, amaranth, arrowroo, tapioca starch, tapioca, flax, millet, nuts, quinoa, sago, sorghum, teff (100%), soy, rice, wild rice, fruits, vegetable, buckwheat (100%) legumes, lentils, peas meats, poultry, fish, eggs butter, margarine, oils,
glutinous rice/sweet rice vinegar, most cheeses potatoes - white, sweet, yams, pasta with 100% safe starches distilled alcoholic beverages wine blue-veined cheeses
CAUTION FOOD. Read labels to verify safety because wheat free is not gluten free!
sour cream yogurt, soy sauce cold cuts, corn bread hot dogs, tomato paste bouillon, cottage cheese broth, pudding, candies, soups, salad dressings, miso, beverage mixes, processed cheese food, meatballs or hamburgers, processed meats, roquefort cheese, preseasoned mixes, self-basting poultry
ingredients such as: brown rice, syrup, dextrin and fillers from undefined sources.
Note: marinades, ‘wheat-free’ french fries* is not the same as corn chips, corn tortillas* ‘gluten-free.’ seasoned french fries*
DO NOT USE THESE FOOD. These must be avoided
croutons, cracker, flour, roux, cereals, teriyaki, tamari, wheat germ, bran, coating mixes, cookies, bread crumbs, bread, batter-dipped items rye, barley malt, malt, imitation seafood or bacon, flour-based gravies, sauces, baking pans, malt vinegar wheat starch, beer, ale, lager, wheat (durum, semolina, farina, spelt, kamut, triticale, einkorn, bulgar, seitan) bread stuffing, matzo, pie crusts, pizza, pancakes, waffles, cakes, graham flour, barley, pre-floured meats, pretzels, malt flavoring, pre-floured grated cheese, pasta, couscous, orzo, and any item made on floured-dusted.
Meal Preparation. To avoid contamination or food contact with gluten.
- Keep hands, utensils, pans, grills, appliances, counters and cutting boards clean at all times.
- Do not use the same utensils to serve gluten and gluten-free foods.
- Use fresh, clean water for boiling, poaching & steaming. Condiments and spreads can be contaminated with crumbs by “double-dipping.”
- Consider using individual condiment packets.
- Fryer oil CAN NOT be used for gluten-containing products such as breaded foods.
