I often get emails and\/or comments about where to start when someone is first diagnosed with Celiac Disease or decides to embark on the gluten-free diet.\u00a0 I figured that I would make up a short list of tips for those who are new to the gluten-free diet.\u00a0 This won\u2019t be a list of the obvious, but more a compilation of things that are a bit more confusing or complicated.<\/p>\n
1.\u00a0 Get a new toaster. Putting gluten-free toast in a toaster that has had gluten-filled bread in it is going to render your gluten-free bread contaminated.\u00a0 Toasters are roughly $15 at Walmart, so well worth the money it will cost you.\u00a0 If you have others in the house still eating gluten, label your toaster with a piece or tape, or do as I did and just write on the outside of it with a Sharpie.\u00a0\u00a0![\"Winking](\"http:\/\/www.glutenfreeislife.com\/wp-content\/uploads\/2011\/05\/wlEmoticon-winkingsmile3.png\")
\u00a0That didn\u2019t stop both Aaron and I from glutening the toaster.\u00a0 LOL!\u00a0\u00a0 We have each done it once now and donated that toaster to Goodwill and got another.\u00a0 I have now started using my toaster oven, which has only had gluten-free items in it.<\/p>\n
2.\u00a0 Stay clear of soy sauce unless you are sure it is gluten-free.\u00a0 There are several gluten-free brands on the market (La Choy, San-J and Kikkoman now makes a GF version).\u00a0 Additionally, some sauces & marinades may contain soy sauce, so don\u2019t be so sure the grilled chicken you are ordering at a restaurant is gluten-free unless you have double checked.<\/p>\n
3.\u00a0 Along the lines of the toaster, get new condiments and label them \u201cgluten-free\u201d if you are sharing them with others.\u00a0 \u201cDouble dipping\u201d utensils will quickly contaminate your condiments and could leave gluten crumbs behind.<\/p>\n
4.\u00a0 Beware of the ingredient \u201cnatural flavorings<\/strong>\u201d, which may contain barley malt (malt flavoring).\u00a0 While wheat does have to be called out on the label,\u00a0barley does not<\/strong>\u00a0under the current law.\u00a0 Natural flavorings can be found in many processed foods and drinks on the market.\u00a0 Some of the products that we have been the victims of include pancake syrup (100% maple syrup is the best and gluten-free, as is Aunt Jemima) and Powerade.\u00a0 There are\u00a0many companies that will clearly label gluten on the label<\/a>\u00a0and I tend to be loyal to those companies.<\/p>\n 5.\u00a0 Check your medication for gluten.\u00a0 There is an excellent site that is maintained by a local clinical pharmacist called\u00a0Gluten-Free Drugs<\/a>.\u00a0 If you are unable to verify your medication, call the manufacturer or your pharmacist and ask.\u00a0 For the record Tums (brand name) and Beano are not gluten-free.<\/p>\n 6.\u00a0 In reference to #4, don\u2019t assume you are free & clear on drinks.\u00a0 Unless you are drinking unflavored water, milk, 100% juice, unflavored tea (and even some of these may contain barley, so check), or unflavored coffee you need to verify that what you are drinking is gluten-free.<\/p>\n 7.\u00a0 Cross contamination is a real concern when dining out (or even in your own home!).\u00a0 Picking the croutons off of your salad is not sufficient.\u00a0 Make sure to speak with the manager or chef on duty to ask about their methods for preventing the cross contamination of your food.\u00a0 Unless you have worked in a restaurant, you may not be aware of some of the methods used to prepare food.\u00a0 If you have, you know what I am talking about.\u00a0 Veggies can be steamed in pasta water; ingredients that contain gluten may be kept right next to gluten-free ingredients on the line; eggs used for omelets may be thickened with pancake batter to make them fluffier; the same utensils may be used to plate your gluten-free food that just plated that burger or chicken fingers; your \u201cgluten-free\u201d fries or tortilla chips may be fried in a fryer with chicken fingers or onion rings. \u00a0More info about hidden gluten in restaurant food<\/a>.<\/p>\n 8.\u00a0 Check your make-up.\u00a0 If it goes on your face, it has a potential to be in your mouth.\u00a0 I know that most people don\u2019t willing eat their mascara, but better to be safe than sorry, right?<\/p>\n 9.\u00a0 Shampoo, hairspray, lotions, etc should also be checked.\u00a0 While it is true that gluten does not get absorbed through the skin, some people who suffer from dermatitis herpetiformis need to avoid skin contact with gluten as well as consuming gluten.\u00a0 Additionally, if you get hairspray in your mouth, don\u2019t wash the lotion off of your hands, use an antibacterial gel with gluten (ahem\u2026thanks a lot Bath & Body Works), it is best to just make sure they are gluten-free.<\/p>\n 10.\u00a0 If you drink alcoholic beverages, check your alcohol.\u00a0 Malt beverages are not gluten-free.\u00a0 This means most wine coolers these days and most beers (though there are plenty of gluten-free beer options) are not gluten-free.\u00a0 Triumph Dining has a nice list of\u00a0gluten-free alcohol here<\/a>.\u00a0 Easy choices are wine, Woodchuck or Crispin hard ciders.<\/p>\n 11.\u00a0 Always, always read the label!\u00a0 Even now, 5+ years into this, I read the label.\u00a0 Companies are notorious for changing suppliers and therefore that once gluten-free product may no longer be gluten-free.<\/p>\n 12.\u00a0 Yogurt is not always gluten-free.\u00a0 Plain yogurt is, yes, but not always the flavored yogurt.\u00a0 Dannon is one of those who will\u00a0only say their plain yogurt is gluten-free<\/strong>.\u00a0 Yoplait labels their gluten-free varieties \u201cgluten-free\u201d.<\/p>\n Last, but not least, relax.\u00a0 Everyone makes mistakes.\u00a0 No one gets it perfect straight out of the gate.\u00a0 If you do make mistakes (and I still do on occasion), dust yourself off and get back up.\u00a0 Please feel free to ask questions below \u2013 I am happy to help and if I can\u2019t give you the answer right away, I will do my best to find out for you.<\/p>\n<\/div>\n