This diet is used in the treatment of gluten induced enteropathy (non-tropical sprue, celiac disease). Celiac sprue is a permanent digestive disease requiring adherence to the diet for the individual’s entire life.

A gluten-free diet is a diet that eliminates those foods that contain gluten, such as wheat, rye, oats, barley, or their derivatives, such as malt from barley. Foods that contain these grains as a base, stabilizer, emulsifier, or thickening agent are also eliminated. Because gluten is found in many processed foods, a consumer needs to stay aware by learning to read package labels. A dietitian can be very helpful in educating a person to adhere to this strict diet while still eating a balanced diet and finding creative ways to prepare meals.

Small amounts of gluten can damage the intestines without causing symptoms. Gluten is sometime used as an additive in medications. Many individuals with gluten sensitivity may have secondary lactose intolerance related to mucosal damage.

Gluten-Free Diet Sample

Cooking Tips for Gluten-Free Cooking

Substitutions for 1 cup of Wheat Flour:

• Corn Flour - 1 cup
• Fine Cornmeal - 1 scant cup
• Coarse Cornmeal - ¾ cup
• Potato Flour - ¾ cup : Rice Flour - ¾ cup
• Soy Flour - 1 cup plus Potato Flour ¼ cup

For thickening substitute for 1 TB. of wheat flour: Cornstarch, Potato Flour, Rice Starch, Arrowroot ½ TB. (1 ½ tsp.) Quick Cooking Tapioca - 2 TB.

References:
1. Celiac Disease Foundation, 13251 Ventura Blvd. #10, CA 91604, (818) 900-2354 www.celiac.org.
2. Celiac-Sprue Association/USA, P.O. Box 31700, Omaha, NE 68131-0700, (402) 5580600 www.csaceliacs.org.