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www.glutenfreegrammy.com© by Mia Crews Made With Serif WebPlus.

Your clearinghouse for all that’s gluten free

by Mia Crews

Aka Grammy to Nicholas, Olivia, Miranda and Chloe

Home Gone With The Gluten
Recipes Reviews of GF Products

If you want to go gluten free and don’t know where to start, you’ve landed in the right place. My goal is to share the tribulations and successes of my family’s journey to Gluten Free eating and living. Visit my Personal Stories page if you are interested. Otherwise, simply use this site as information for your own Gluten Free journey.

Focus on what you CAN eat!

Start with the positive! As you go gluten free (GF), you’ll want to focus on eating fresh vegetables, fruit, dairy, meat and fish without sauces or certain seasonings.

Vegetables, potatoes, sweet potatoes, carrots, peas

Lettuce, radishes, arugula, cabbage, bok choy

Chives, basil, wheat grass, horseradish, saffron

Rice, quinoa, corn, tapioca, rice flour, buckwheat

Blue cheese, cheddar, mozzarella, Monterey

Almonds, peanuts, walnuts, chickpeas, avocados

Balsamic vinegar, rice vinegar , cane vinegar

Beans, dried and fresh

Apples, pears, grapes, blueberries, raspberries, etc

Fresh fish, shellfish, poultry, beef, pork, lamb, bison as long as you do not bread it with wheat flours

Become the best label reader you can be!

Gluten disguises itself on labels under a variety of names. Your job is to find and eliminate them from your pantry. Learn the “scientific” names of these ingredients and eliminate them from your diet. The list below is just the tip of the iceberg.

Wheat, flour, semolina, farina, durum or duram .

Couscous, matzoh, matzah, matzo

Bulgur, bulgar, spelt, frumento, kamut, graham

Cake flour, bleached flour, rye, rye flour, bran

Barley, barley malt, beer, brewers yeast

Triticum ( triticum aestivum), criped rice

.Einkorn (triticum monococcum)

Farro, kluski pasta, pasta made from semolina or durum wheat, orzo pasta

Malted milk, malt vinegar, rice malt if barley or Koji are used, Rusk

Tabouli, tabbouleh,

Teriyaki sauce

Germ extract or germ oil

Imitation crab meat

For a complete list of foods you CANNOT eat, visit the following www.celiac.com page.

No! But you have to give up wheat, rye and barley breads. After taste testing varieties of GF breads, I discovered that my favorite is King Arthur’s Gluten Free Bread Mix, which is made with an ordinary mixer, no bread maker required. If you don’t want to make your own, then try my second favorite, Rudi’s Gluten Free bread, found in most grocer’s freezers. I use it for toast or French toast when I don’t have time to bake. But there are dozens of GF breads to choose from, varying in taste, texture and dryness, so for Number 3, I suggest: