Go read gluten-free girls blog. She is celiac and has a lot of wonderful ideas.<br><br>
Obviously, stay away from wheat, spelt, kamut, barley, most oats (there is debate about this one, mostly is cross contaminated), rye. These all contain gulten.<br><br>
Anything that says natural flavors you should stay away from.<br><br>
Anything with malto dextren (sp?) or malt in it, stay away from.<br><br>
Many nuts, chips, dried fruit are dusted with wheat to stop clumping and does not have to be put on the label as a ingredient.<br><br>
Oils that have been used to fry wheat or other gluten grains and can contaminate (sp?) gluten-free foods.<br><br>
You did not say if you were vegan or not, so stay away from any of the blue cheeses (the mold is from bread).<br><br>
No beer.<br><br>
What can you eat: rice, corn, beans, sorguhm, millet, amaranth, polenta, teff, quinoa, vegetables, fruit, nuts (that are not contaminated).<br><br>
Bob's Red Mill has a large selection of gluten free grains and flours. The gluten free flour mix can be used in many recipes that call for flour.<br><br>
My husband is soy and gluten free at this point. Soy came first and because it was an extreme allergy, the gluten was fairly easy. We eat home, carry snacks. I use very few pre-processed foods due to allergies and taste.<br><br>
I hope this helps. Feel free to ask any questions you wish. I know I am missing things.
