"A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten."
Cuisines that exclude gluten, a protein found in wheat, barley, and rye, often due to medical reasons.
Gluten: Understanding the basics of gluten, including what it is, how it works, and why it's important to avoid it in gluten-free cuisine.
Celiac Disease: Learning about celiac disease, its symptoms, and the role of a gluten-free diet in its treatment.
Gluten-Free Ingredients: Familiarizing yourself with gluten-free ingredients commonly used in gluten-free cuisine, such as rice flour, quinoa, and tapioca flour.
Gluten-Free Baking: Exploring the basics of gluten-free baking, including how to make gluten-free bread, cakes, and pastries.
Gluten-Free Cooking Techniques: Understanding the various cooking techniques and methods used in gluten-free cuisine, such as roasting, sautéing, steaming, and stir-frying.
Gluten-Free Recipes: Discovering a wide range of gluten-free recipes, including main dishes, sides, snacks, and desserts.
Gluten-Free Dining Out: Learning how to safely dine out while adhering to a gluten-free diet, including how to communicate with restaurant staff and identify gluten-free options on the menu.
Gluten-Free Travel: Understanding how to travel safely on a gluten-free diet, including how to pack gluten-free snacks and meals and navigate foreign cuisine.
Gluten-Free Nutrition: Understanding the nutritional implications of a gluten-free diet, including the potential for nutrient deficiencies and the importance of balanced meals.
Gluten-Free Lifestyle: Exploring the broader aspects of living a gluten-free lifestyle, including tips for grocery shopping, hosting social events, and managing stress.
Mediterranean cuisine: A cuisine style that primarily relies on fresh vegetables, fruits, and seafood.
Mexican cuisine: Based on corn tortillas instead of wheat, Mexican cuisine makes use of fresh vegetables like chili, avocado, and tomato.
Asian cuisine: Including different types of cuisine such as Thai, Japanese, and Chinese, which may include gluten-free rice noodles, rice flour, and potato starch instead of wheat flour.
Indian cuisine: Traditional Indian dishes that use rice flour, lentils, and legumes instead of wheat.
Latin American cuisine: Originated from South America and includes dishes that are naturally gluten-free such as grilled meat, roasted vegetables, fresh salads, and bean dishes.
Middle Eastern cuisine: Typically include hummus, falafel, and stuffed grape leaves, which are all gluten-free and usually paired with gluten-free flatbread.
Vegetarian/Vegan cuisine: Relying on vegetables, fruits, nuts, and seeds; typically, most dishes in this cuisine are naturally gluten-free.
American Southern cuisine: Focuses mainly on roasted or grilled meat, side dishes such as potatoes, cornbread, grains, and beans.
"Gluten is a mixture of prolamin proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats."
"The inclusion of oats in a gluten-free diet remains controversial, and may depend on the oat cultivar and the frequent cross-contamination with other gluten-containing cereals."
"People with gluten-related disorders, including coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy may benefit from a gluten-free diet."
"The gluten-free diet is demonstrated as an effective treatment, but several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet."
"Gluten may cause both gastrointestinal and systemic symptoms for those with gluten-related disorders."
"In at least some cases, a gluten-free diet may improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others."
"There is no good evidence that gluten-free diets are an alternative medical treatment for people with autism."
"Gluten proteins have low nutritional and biological value."
"The grains that contain gluten are not essential in the human diet."
"Replacing flour from wheat or other gluten-containing cereals with gluten-free flours in commercial products may lead to a lower intake of important nutrients, such as iron and B vitamins."
"Some gluten-free commercial replacement products are not as enriched or fortified as their gluten-containing counterparts."
"Children especially often over-consume these products, such as snacks and biscuits."
"Nutritional complications can be prevented by correct dietary education."
"A gluten-free diet may be based on gluten-free foods, such as meat, fish, eggs, milk and dairy products, legumes, nuts, fruits, vegetables, potatoes, rice, and corn."
"Pseudocereals (quinoa, amaranth, and buckwheat) and some minor cereals have been labelled commercially as alternative choices but have since been found to be problematic among gluten-intolerant and coeliac individuals depending on the quantity consumed."
"People with gluten-related disorders, such as coeliac disease (CD), non-coeliac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH), and wheat allergy, may benefit from a gluten-free diet."
"Several studies show that about 79% of the people with coeliac disease have an incomplete recovery of the small bowel, despite a strict gluten-free diet."
"A gluten-free diet may, in at least some cases, improve gastrointestinal or systemic symptoms in diseases like irritable bowel syndrome, rheumatoid arthritis, or HIV enteropathy, among others."
"People with a poor understanding of a gluten-free diet often believe that they are strictly following the diet, but are making regular errors."