If you’re here because you’ve been diagnosed with Celiac disease, or are thinking about giving gluten-free a try, consider this: there has never been more support to get on board. At New Seasons Market, we have devoted time and attention to making sure our stores carry what you need, and educated our staff to help you with answers to your questions—even if you’re simply trying to figure out what’s on the dinner menu tonight.
Gluten is the name given to a combination of proteins found in grains like wheat (including spelt and kamut), barley, rye, triticale and any food product made from these grains (including meat substitute Seitan). These grains may also be called durum, einkorn, faro, graham or semolina, and should be avoided.
Common foods that traditionally contain gluten are baked goods, beer, breads, bran, gravy, meatloaf, pasta (including cous cous and orzo), stuffings and thickeners. Ingredients derived from gluten-containing grains can be used in some less obvious foods: sauces and marinades, broth, licorice, meatless burgers, processed meats, brown rice syrup, self-basting poultry and more. For a more extensive list, visit www.celiac.org.
How can we know a product is gluten-free for sure?
The new FDA regulations make selection easier, as items labeled gluten-free must contain fewer than 20 parts per million (ppm) of gluten. Look for the symbol indicating an item is certified gluten-free, which means it’s been tested and contains fewer than 10 ppm of gluten. We encourage reading labels frequently, as manufacturer formulations may change. Still unsure? It’s always best to take the time to contact the company rather than ending up sick. More info can be found at www.gfco.org.
Start in the kitchen
To reduce cross contamination in your kitchen, it’s best to purge your whole pantry and fridge of any food that might contain gluten. Next, clean all surfaces that will come into contact with food. This includes your toaster, bread machine, cutting boards, and utensils. Many practitioners recommend getting rid of wooden utensils or cutting boards, as their porous surfaces might have trapped gluten.
Ready to start?
Here are a few tips:
Shift to eating more whole foods that are naturally gluten-free. Instead of a sandwich, turn similar ingredients into a salad. Make a rice dish instead of a pasta dish. While there are yummy gluten-free substitutes for commonly used ingredients like bread and pasta, it’s often easier to just avoid them.
Cook more at home. In your kitchen, there’s considerably less risk of cross contamination. In a restaurant, several people may have made a single food item and the server may not have all the information about ingredients or how it was prepared.
Scrutinize labels. Become a label guru, searching out items that have a few simple ingredients rather than a list of unrecognizable ones.
We’ve got gluten-free tours with tons more ideas to help you get cooking, held monthly at each of our stores. Thousands of products are available and we’ve got a schedule of tours on our website for you to sign up.
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