Presented by: Allie Otwell, Amrita Samra, Bei Wu, and Kelsey Ford

LIVING GLUTEN-FREE

https://www.youtube.com/watch?v=k9QbC41oQRo

ONE GRAIN MORE

The Importance of Compliance Grocery Shopping: Sorting through

LabelsCooking with Celiac Disease

OBJECTIVES

Short-term Prevention of undesirable symptoms

Long-term Bone loss Malnutrition Lactose Intolerance Irritability and Depression Lymphoma Bowel Cancer Dental Defects Cardiovascular Disease

THE IMPORTANCE OF COMPLIANCE

What’s fair game? Fruits and vegetables Meat, poultry, fish, and

seafood Dairy Beans, legumes, and

nuts Oats (only 100% GF)

Gluten-free/Specialty Foods Aisle Shop up top

Avoid bulk bins

AT THE GROCERY STORE

Look for four key phrases: Gluten-free Without gluten No gluten Free of Gluten

Buy from reputable companies Don’t be afraid to call!

Read the ingredient list!!

HOW TO KNOW IF A LABEL IS SAFE?

At home, gluten-free items should be above gluten containing products to prevent potential contaminationBrown Rice Loaf and Penne Noodles

WATCH OUT!

Ingredients: Wheat, barley, and rye Malt, malt flavoring, or

malt vinegar Oats (only if 100% GF) Soy sauce Triticale Food coloring Spelt Brewer’s Yeast Wheat Starch

Acceptable if product states under 20 ppm

KEY WORDS

Quinoa

Millet

Corn

Potato

Tapioca

AmarenthFlax

Chia

Soy

Rice

Nut Flours

SAFE GRAINS

Avoiding Cross-Contamination Store gluten-free

products on top Separate cookware

No wooden spoons or cutting boards

Toaster Safe bags Aluminum foil when grilling

Keep your surfaces clean! Separate counter space

Personal or squeezable condiments

COOKING AT HOME

Recipe selection Multiple types of flour Eggs Xanthan or guar gum

½ tsp for every cup flour

Helpful Additives Adding butter or oil Ground flax or chia seeds Carbonated water

Mix it all at once and don’t over mix!Be patient, have fun, and don’t give up.

GLUTEN-FREE BAKING

Bruschetta on Gluten-free FocacciaHomemade Sweet Potato Fries with Yogurt DipQuinoa SaladGluten-free Fudge Brownies

TODAY’S MENU

Brown, Marlisa. "Preventing Cross-Contamination - Expert Tips to Help Clients Adhere to a Gluten-Free Diet at Home." Preventing Cross-Contamination - Expert Tips to Help Clients Adhere to a Gluten-Free Diet at Home . Today's Dietitian, Oct. 2013. Web. 26 Feb. 2015.

Coppedge, Richard J., and Culinary Institute of America. Gluten-free Baking with the Culinary Institute of America: 150 Flavorful Recipes from the World's Premier Culinary College . Adams Media: Avon, Mass., 2008. Print.

Horth, Virginia. "Celiac Diesease, Non-Celiac Gluten Sensitivity, and Wheat Allergy." Celiac Disease Presentation. Viterbo University, La Crosse. 29 Jan. 2015. Lecture.

"One Grain More." YouTube. YouTube, n.d. Web. 26 Feb. 2015."Sources of Gluten." Celiac Disease Foundation . N.p., 2015.

Web. 26 Feb. 2015.

RESOURCES

QUESTIONS?