Gluten Substitutes
Commonly used substitutes for wheat and corn are products based on rice, millet, lentils, rye, arrow root, tapioca or potato flour, lentils, chick pea flour, buckwheat, oats, and quinoa. In Western countries, health food shops usually carry a large range of gluten free substitutes for most foods. Allergy associations also exist which help people to deal with gluten allergies.
A sample of gluten free recipes is available on my web site which explains how to make many items which usually require wheat flour or cornflour as ingredients. Potato starch, tapioca starch, coconut flour, grated coconut, Pea protein and Xanthum gum are often added to rice flour to thicken it, add texture and make it easier to make bread, cakes etc .
Products containing gluten which may cause an allergic reaction when eaten, drunk or applied on the skin include sweets and ice creams, breads, biscuits, cakes, pizzas, pies, noodles, pasta, pastry, roti's, chapati's, naan, margarines, soups, gravies, curries, mayonnaises, canned foods. Prepared meats like hamburgers, pates, hot dogs, sausages can contain wheat or corn which are used to stretch the quantity of meat. Products derived from wheat or corn and used as ingredients in prepared foods are cornflour, (often used in Chinese food, gravies and soups as a thickener,) wheat germ, refined flour, whole wheat flour, self raising flour, cake mixes, wheat bran and wheat bran oil, corn oil, glucose and sweeteners. An inadvertent source of contamination are vegetable oils, & hydrogenated fats made from wheat bran oil or corn oil, soya sauce. (Sil 's Soya sauce is gluten free).
Other foods to avoid are bread crumbs, often used to coat meats or ready to cook meals, bran, cereal extract, cereal protein, couscous, bulgar or bulgur wheat, cracker meal, enriched flour, gluten, semolina wheat, high protein flour, malt, malt vinegar, starch, rusk, baking powder. Other things to be cautious about, although they may be wheat free are: gelatinized starch, spelt, kamut, anything from the Triticum (wheat) family, modified food starch, modified starch, hydrolysed starch, soy sauce, vegetable gum or vegetable starch, MSG, citric acid, mustard powder, beer, ale and root beer, malted milk, dextrins, and miso.
Beware Many people add bran to their food to increase the fibre content of their diet and reduce the risk of cancer. If you are doing this ensure that your wheat bran is from organic wheat. As the pesticide content is higher in wheat bran, whole wheat breads and American corn; eating these foods is more likely to cause a gluten allergy and in fact can increase your risk of getting cancer.
Cosmetics often contain flour, wheat starch, wheat germ or wheat germ oil as an ingredient which can cause allergic reactions on the skin and in the body. Vitamin E oil is often contaminated with gluten. Always check the ingredients of all your cosmetics before using them.
Commonly used substitutes for wheat and corn are products based on rice, millet, lentils, rye, arrow root, tapioca or potato flour, lentils, chick pea flour, buckwheat, oats, and quinoa. In Western countries, health food shops usually carry a large range of gluten free substitutes for most foods. Allergy associations also exist which help people to deal with gluten allergies.
A sample of gluten free recipes is available on my web site which explains how to make many items which usually require wheat flour or cornflour as ingredients. Potato starch, tapioca starch, coconut flour, grated coconut, Pea protein and Xanthum gum are often added to rice flour to thicken it, add texture and make it easier to make bread, cakes etc .
Products containing gluten which may cause an allergic reaction when eaten, drunk or applied on the skin include sweets and ice creams, breads, biscuits, cakes, pizzas, pies, noodles, pasta, pastry, roti's, chapati's, naan, margarines, soups, gravies, curries, mayonnaises, canned foods. Prepared meats like hamburgers, pates, hot dogs, sausages can contain wheat or corn which are used to stretch the quantity of meat. Products derived from wheat or corn and used as ingredients in prepared foods are cornflour, (often used in Chinese food, gravies and soups as a thickener,) wheat germ, refined flour, whole wheat flour, self raising flour, cake mixes, wheat bran and wheat bran oil, corn oil, glucose and sweeteners. An inadvertent source of contamination are vegetable oils, & hydrogenated fats made from wheat bran oil or corn oil, soya sauce. (Sil 's Soya sauce is gluten free).
Other foods to avoid are bread crumbs, often used to coat meats or ready to cook meals, bran, cereal extract, cereal protein, couscous, bulgar or bulgur wheat, cracker meal, enriched flour, gluten, semolina wheat, high protein flour, malt, malt vinegar, starch, rusk, baking powder. Other things to be cautious about, although they may be wheat free are: gelatinized starch, spelt, kamut, anything from the Triticum (wheat) family, modified food starch, modified starch, hydrolysed starch, soy sauce, vegetable gum or vegetable starch, MSG, citric acid, mustard powder, beer, ale and root beer, malted milk, dextrins, and miso.
Beware Many people add bran to their food to increase the fibre content of their diet and reduce the risk of cancer. If you are doing this ensure that your wheat bran is from organic wheat. As the pesticide content is higher in wheat bran, whole wheat breads and American corn; eating these foods is more likely to cause a gluten allergy and in fact can increase your risk of getting cancer.
Cosmetics often contain flour, wheat starch, wheat germ or wheat germ oil as an ingredient which can cause allergic reactions on the skin and in the body. Vitamin E oil is often contaminated with gluten. Always check the ingredients of all your cosmetics before using them.