I bet you didn’t realize it, but every grocery store in every town contains a gluten free section. It’s called the produce section. Seriously. The safest and easiest bet for having a gluten free diet is to get back to basics. Avoid processed and prepared foods. Eat “real foods” not foods with ingredient lists. Vegetables and unprocessed meats are naturally gluten free and risk of cross-contamination with gluten is extremely minimal. The more processing and the more handling, even naturally gluten free foods go through, the larger the risk of cross-contamination with gluten. But for those of you refusing to live the simple life and crave a little danger, this article explains what grains and starches are naturally gluten free, which ones aren’t and which ingredients on ingredient labels should always be avoided.
Yes, it is possible to eat without wheat! North American culture is overly reliant upon grains. Yes, a gluten free gourmet can replace gluten containing grains and flours in her diet with gluten free grains and flours; however, it is preferable to eat whole grains in moderation only and consume most of your body’s carbohydrate needs from vegetables instead. So, with that in mind… would you like some ideas?