BASICS FOR THE CELIAC DIET
Foundation Diet – Step 1

The following guide for interpreting the clinical gluten-free diet is based on the grains, chemicals and other ingredients found to be toxic or create discomfort for the celiac and determatitis herpetiformis patients. This is a tool for celiacs, dietitians and physicians to use in outlining a personalized diet.
Begin with unprocessed, fresh foods, including meat/poultry, vegetables & fruit.

Zero Tolerance Gluten

THREE C’s FOR THE CELIAC KITCHEN

Content

Contact

Contamination

Choose "zero tolerant" gluten-free food items

Use clean tools for cutting, mixing and serving.
Clean cooking/griddle/cutting surfaces

Develop GF kitchen habits, storage plans and procedures for mixing, cooking and baking. Consider owning duplicate flour sifters, toasters and hard-to-clean mixing containers.

Flours and Starches especially useful are:

Grains & Grasses
Rice
Corn & popcorn
Wild rice (not pre-packaged mixes with other grains)
Sorghum

Roots, Legumes & Tubers, etc.
Tapioca ― most bean flours
Potatoes ― Lentils
Arrowroot ― Peanuts
Sweet Potatoes – Peas
Manioc/cassava

Tree Nuts & Seeds
All suitable, except for individual sensitivities. Investigate special coatings.

AVOID THESE GRAINS and their DERIVATIVES:
Wheat, barley (& malt), rye, oats, triticale, spelt, and kamut
Bran, bulgur, cereal extract, couscous, cracker meal, crackers, durum, durum flour, enriched flour, farina, gluten, graham flour, high gluten flour, high protein flour, malt, matzo, semolina, soft wheat flour, vital gluten wheat (bran, germ, gluten, malt, starch), whole wheat berries, whole wheat flour, barley grass, orzo (rice-shaped pasta)

WAIT TO USE THESE GRAINS: Amaranth, Quinoa, Buckwheat, and Millet

CELIACS DO BEST ON:

General Items

Alcohols

Cooking Methods

Apple cider, authentic balsamic, wine vinegar, or rice wine vinegar

Light rum, potato vodka
White or red wine

For Meats: Unmarinated baked, broiled, grilled, poached, sautéed.
For Vegetables: Steamed, grilled, sautéed.
Best to use separate pans & utensils.

LOW GLUTEN ITEMS TO AVOID

Wheat starch or hydrolyzed oat items
Barley malt & malt extract
Roquefort or Bleu cheese

Commercial French fries with coatings or fried in same oil as breaded items
Processed sour cream with additives

Communion wafers
Processed cheese & cheese mixes

Fat replacers: Olestra, Olean, Oatrim, Replace, Wheatex

FOOD LABEL ITEMS TO QUESTION: SEEK IDENTIFICATION OF SOURCE or PURITY

MSG in imported products; Invert syrups; bouillon, commercial canned soups; sauces; au jus; roux;
Hydrolyzed Vegetable Protein (HVP)

Natural flavorings/artificial flavorings in meat or poultry

Modified food starch; gelatinized starch; Brown rice syrup;
Soy sauce; marinades
Textured Vegetable Protein (TVP)

Inexpensive spices or spice blends
Iodine is a concern for those with DH
Hydrolyzed Plant Protein (HPP)

NOTE TO THE NEWLY DIAGNOSED: Celiac Disease and Dermatitis Herpetiformis are autoimmune diseases, and the same general recommendations for those with a depressed immune system apply. Carbohydrate intolerances such as lactose are often a temporary concern. Consider other genetic predispositions and allergies before applying this dietary information. Those under the age of 8 and over 65 tend to be the most sensitive.

CELIAC DISEASE SELF-MANAGEMENT CHART FOR THE CELIAC DIET
Step 1: Foundation Diet for Newly-Diagnosed Celiac
 Identify and eliminate gluten-containing foods from diet by reading all labels. Explore possible sources of cross contamination.
Establish partnership with medical and dietetic community.
Contact your local celiac support group and network with the celiac community on the Internet.
Use gluten-free items already present in diet.

Step 2: Expanding the Diet – Tailor to meet one’s specific needs.
Reintroduce one item at a time at least 1 or 2 weeks apart.
Keep a Food Diary.
Develop own evaluation method for new, questionable, or controversial items/information.
Consider potential allergies or intolerances if all symptoms do not resolve with Step 1 management. Identify potential triggers by keeping a daily food diary. Eliminate offending items for 4-8 weeks before reintroduction.
Continue partnerships with local & national celiac support group and your medical professionals.
Step 2 is where you may try out quinoa, amaranth and buckwheat.

Step 3: Maintenance Diet
 Maintain stable management. Expand knowledge of CD/DH and concerns for those with a depressed immune system. Revisit steps 1 and 2 as required. Continue partnerships with celiac and medical communities. New information is always on the way.
Step 3 expanded diet is included in our local Houston New Member Packet available with full membership.

SUGGESTIONS FOR SELF-MANAGEMENT FOOD DIARY

Make a table with the following categories:

Date/Time

Food/Source

Brand Name

Reactions

Duration

 

 

 

 

 

Page suggested by CSA/USA, Inc.
P.O. Box 31700, Omaha, NE 68131
Phone: 402/558-0600

www.csaceliacs.org

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Updated 11Feb03