Gluten Intolerance

Gluten Intolerance is often associated with Celiac Disease, however, often times an intolerance is simply an allergy to gluten itself.

Briefly, there are 3 million people who suffer from Celiac Disease, an autoimmune disease, that is activated from eating gluten. The immune system goes into overdrive to fight off the ill effects of the foods. In the Celiac's case, consumption of any food containing gluten will cause the body to produce too much of the protein Zonulin. Which can also lead to a condition called leaky gut syndrome.

• Fatigue
• Headaches/Migraines
• "Foggy Brain"/Inability to concentrate
• Infertility
• Depression
• Respiratory Issues
• Joint or Muscle Pain
• Weight Gain or Loss

Gastrointestinal Issues - Bloating, Diarrhea, Constipation, Acid Reflux, Heartburn, Vomiting and/or Gas

List Of Gluten Free Foods

• Amaranth
Arrowroot
• Buckwheat (soba)
• Mesquite (pinole)
• Millet
• Montina (Indian ricegrass)
• Quinoa (hie)
• Sorghum (milo, jowar, jowari, cholam)
• Teff (tef)

Whole grains contain oil which can turn rancid. It is a great idea to store whole grains and whole grain flour in the refrigerator. Old product may smell badly and taste stale. Use them withing a few months and buy from a store with a high sales turnover.

List Of Gluten Free Foods For Cooking or Baking:

• Arrowroot Flower
• Brown Rice Flower
• Cornstarch - as a thickener, however, many are also allergic to corn and much of the corn on the market is now genetically modified.
• Corn Flower- blend it with other types of flours for baking or blend in with cornmeal for cornbreads


• Garbonzo Bean Flour- wonderful texture and added nutrition (protein)
• Gelatin Powder- unflavored, adds moisture and protein and binds other ingredients.
• Guar Gum- can have a laxative effect, can use instead of Xantham gum
• Lecithin- an emulsifier, helps ingredients blend together. Soy based, helps resistance to food becoming stale and improves texture.
• Potato Starch Flour-very fine, white flour, not much flavor. Improves texture and use as a thickener.
• Sorghum (milo) Flour- not much flavor making it ideal as a versatile ingredient for gluten-free baking.
• Soy Flour- strong distinctive flavor
• Sweet Rice Flour- used for thickening sauces or soups
• Tapioca Flour, Manioc or Cassava flour- A starch, which is great to give gluten free food a chewy texture.

Other Foods For A Gluten Free Diet

• Vegetables
• Fruit
• Beans
• Legumes
• Dairy Products
• Eggs
• Fish
• Meat
• Seafood
• Nuts
• Poultry

If you are gluten intolerant or have Celiac Disease and need to follow a gluten free diet pay extra attention to packaged foods.

Some ingredients containing gluten include: malt, brown rice syrup, fillers, flavors and natural flavors (MSG), seasonings and spice blends, stabilizers and starch (also found in pharmaceuticals).