Ease Celiac Disease

Tips for a gluten-free diet

Tips for a gluten-free diet

Here are some tips for what to avoid and what you can eat if you have celiac disease:

Avoid: Barley, rye, triticale, farina, graham flour, semolina, and any other kinds of flour that aren’t labelled gluten-free. Also, be careful with products made from corn and rice, as they might have gluten if they’re made in the same place as wheat products.

Okay to Eat: Oats are generally okay, but make sure they’re not contaminated with wheat during processing.

Substitutes for Wheat Flour: Instead of wheat flour, try using potato, rice, soy, amaranth, quinoa, buckwheat, or bean flour. You can also use sorghum, chickpea or Bengal gram, arrowroot, corn flour, or tapioca starch extract as thickeners or leavening agents. These alternatives don’t have gluten, so they’re safe to eat.