Gluten Free “Eat This, Not That”

I have been learning the ways of eating gluten free for the past two years, ever since we determined that my significant other has a gluten intolerance….never knew how badly he was feeling every day until he suddenly starting feeling better once he tried an elimination diet!  Here are some of our favorite gluten free foods we have incorporated so that he never feels like he’s missing out (ask your grocery store to carry these if they don’t already – they are usually willing to stock requested items if they know you will be buying them regularly):

• Corn tortillas, not wheat tortillas
• Rice Chex and Puffins cereals, not Cheerios
• Bob’s Red Mill Gluten Free All-Purpose Flour, not regular flour
• Rice cakes with peanut butter or cream cheese, not bagels (by the way, this is a much lower calorie substitution too!)
• Van’s Buckwheat frozen waffles, not Eggo waffles
• DeBoles new gluten free multigrain and rice pastas, not regular pasta
• La Choy soy sauce, not Kikkoman (most soy sauces are made with wheat)
• Meringues or macaroons, not Oreo cookies
• Trader Joes brown rice bread, not wheat bread (best texture when toasted)
• Cream of rice cereal or grits, not Farina (See upcoming post about OATMEAL for more on this as an option)
• Lara Bars, not granola bars (there are many other gluten free bars on the market, Lara Bars are just one of our faves)

This is just a small sampling out of the many tips and tricks I have learned and am still learning.  Stay tuned for more information, such as our favorite gluten free recipes, restaurants, and ways to cut the costs of expensive gluten free products.  More and more people are diagnosed with this allergy/intolerance every day…my hope is that the knowledge of this registered dietitian combined with the skills of her biochemist/science-writer/gourmet-chef partner will provide people with the information they need to thrive, even with a dietary restriction.