Cooking Gluten & Dairy Free

To address our ever-growing population of who have been diagnosed with Celiac Disease, which is treated with a life long adherence to a Gluten Free diet, Karmic Health has provided the following tools to help you get started. Because there is strong evidence dairy and casein (milk protein) is linked to many diseases, Karmic Health promotes a dairy free lifestyle in addition to gluten free.

Cooking gluten free can be challenging at first but once you begin to experiment with recipes using gluten free options you will notice a difference in how you feel. There are many "natural" gluten free foods including the following:

Meat, poultry, Fish, Seafood, Fruits, Vegetables, Nuts, Seeds, Berries, and Eggs. Tofu is another gluten free item however there is controversy regarding soy and hormones. 

Some gluten free grains and starches you can use include:

Beans, Legumes, Flax, Corn, Potatoes, Rice, Tapioca, Millet, Montina, Mesquite, Quinoa, Buckwheat, Amaranth, Arrowroot, and Teff. 

Grains to Avoid:

 
Wheat (Einkorn, Durum, Faro, Graham, Kamut, Semolina, Spelt), Rye, Barley and Triticale (crossing wheat and rye). 

Common Foods With Gluten to Avoid:

Beers, Breading & Coating Mixes, Brown Rice Syrup, Communion Wafers, Croutons, Dressings, Drugs & Over-the-Counter Medications, Vitamins, Herbal Supplements, Energy Bars, Four & Cereal Products, Imitation Seafood, Marinades, Pastas, Processed Lunch Meats, Prepared foods, Soy Sauce, or Soy Sauce Solids, Soup Bases, Stuffing, Dressings and Thickeners.

Alcohol Beverages 

Distilled alcoholic beverages and vinegars (with the exception of malt vinegar) are gluten free. There are no harmful gluten peptides. Research indicates that the gluten-peptide is too large to carry over in the distillation process. Wine is also gluten free. Beers, ales, lagers and malt vinegars are NOT gluten free. 
There are gluten free beers available in the United States and for those adventurous ones, there is always the option of brewing your own. 

See a complete list of GFCF substitutions