Coeliac Disease Diet

DESCRIPTION

People with coeliac disease are intolerant to gluten - a protein found in cereals such as wheat, rye, oats and barley. Coeliac disease is permanent, but people with the condition can enjoy a healthy lifestyle by replacing food containing gluten with rice, maize and soya alternatives. However, it's essential that diagnosis of coeliac disease is confirmed by your doctor before you remove these cereals from your diet.

The gluten-free diet removes all foods containing, wheat, rye, barley, oats and triticale. This diet can be restrictive and so there needs to be some effort and imagination to make it enjoyable. There can be hidden sources of gluten in some foods so it important to read labels carefully.

CEREALS AND FLOURS

-Contains gluten: Wheat, wholemeal, whole wheat and wheatmeal flour, wheat bran, barley, rye, rye flour, pasta, noodles, semolina; all baked foods from wheat, rye, semolina, barley and pearl barley, oats.
-Gluten-free: Arrowroot, buckwheat, corn/maize, potato flour, rice, rice bran, rice flour, sago, tapioca, soya bran, soy flour.

DAIRY PRODUCTS AND EGGS

-Contains gluten: Some yoghurts (eg. muesli yoghurt), some cheese spreads - Gluten-free: Eggs, milk, cream, butter, cheese, curd, cheese, coffee whiteners, soy products.

CAKES, BISCUITS AND PUDDINGS

-Contains gluten: Those made with wheat flour; semolina, sponge pudding, pastry, pies, wafers
-Gluten-free: Tapioca, 'gluten-free' varieties, sago, rice, custard, jelly

FATS AND OILS

-Contains gluten: Suet
-Gluten-free: Most fats and oils

VEGETALBES

-Contains gluten: Some canned in sauce
-Gluten-free: Most types
FRUIT
All gluten-free

NUTS, SEEDS AND PULSES

-Contains gluten: Some dry-roasted nuts and some brands of baked beans with a gluten containing sauce- Gluten-free: Most nuts and beans.

PRESERVES AND CONFECTIONARY

-Contains gluten: Liquorice, confectionery containing flour - Gluten-free: Jam, honey, marmalade, sugar, treacle, molasses, golden syrup, some brands of chocolate and sweets (check the label).

DRINKS

-Contains gluten: Barley-based drinks, barley fruit drinks, malted drinks, alcohol derived from rye or wheat e.g., whisky, vodka, gin, brandy, fortified wines - sherry, port and liqueurs which contain caramel.
-Gluten-free: Tea, coffee, herb tea, fizzy drinks, fruit juice, cocoa, some alcoholic drinks.

SOUPS AND SAUCES

- Co ntains gluten: Many manufactured sauces, stock cubes and soups contain gluten
- Gluten-free: Some canned and dried 'gluten-free' varieties

MISCELLANEOUS

-Contains gluten: Some pepper compounds, shoyu, ready mix spices, some seasoning powders, certain brands of mustards and certain medicines.
-Gluten-free: Yeast, salt pepper, vinegar, herbs and spices, tamari, most food colourings or essences

RECIPES - ZUCCHINI PIZZA

4 cups shredded zucchini, drained and squeezed dry
2 cups of cooked rice
1½ cups of mozzarella cheese
1 cup of parmesan cheese
2 eggs
½ kg mince beef
1½ cups of spaghetti sauce
1 tsp oregano
½ tsp salt
2 cups shredded cheese

Combine zucchini, rice, cheese and eggs. Press into a greased pan. Bake at 200°C until sets and is lightly brown. In a pan, brown the beef with onion then drain fat and stir in sauces and spices. When cooked, spoon over the top of crust. Sprinkle with cheddar cheese and bake at 200°C for 15 minutes.

NUTRIENT PROFILE:

Energy: 639 kJ
Protein: 14 g
Fat : 8.5 g
Carbohydrate: 162 g
Fibre : 0.67 g
Vitamin C : 6.6 mg
Folate : 22.7