Being gluten free [Part 2] What can't I eat?

Ok, I have some bad news for you. Bread will never be the same again. Nor will Pasta, cakes or any other food that is based on flour.
Sure, you can make some pretty good imitations, but that is what they will always be - imitations. They'll never be as good as the real thing.

I have some good news for you though, chocolate is naturally gluten free. Phew!

But back to what you can't eat. The list of things can become quite difficult, especially when stupid companies add wheat to stuff that shouldn't have wheat, or gluten in it.
Firstly the basics:

You may NOT eat anything containing:
Wheat [duh] Wheat starch, wheat bran, wheat germ, cracked wheat, hydrolyzed wheat protein.BarleyRyeSpeltOats [this one is debatable, oats get contaminated in the harvesting process - I personally take the risk and eat oats for the whole grain... yeah, bowels. Yup, I feel like and old lady. It's ok because I'm not technically coeliacs, but gluten sensitive - bah.]SemolinaCommon things that will contain the above are:
couscouspastabreadcakes, bickies and baked goods.

Common things that might contain the above are:
sausagesAnything with 'malt' written on it. [vinegar, lolly flavourings or flavourings in a product...]
imitation fish - like surimiinstant mealssome cured meats or salamissome chip seasoningsmost sauces and bought mayonnaise'ssome lollies [brands differ]spice mixesmost breakfast cerealspowders used in baking [like icing sugar, baking powder and custard powder] may contain gluten.bought meringues or pavlova
I think the easy way to sum up the above is: most bought or pre-packaged foods may contain gluten. You must ALWAYS read the ingredients label on the back of the product.

If you are in doubt about whether the product contains gluten, don't eat it. I know it can be hard, but just don't risk it. Like I said last post, health is more important than a fleeting taste in the mouth.

Reading labels:
Thankfully here in New Zealand we have pretty strict labeling laws. All food products must state their ingredients clearly on the label. Many companies put common allergens in bold or have a little post script that says 'contains: wheat, milk and barley.' They also state, if the product is naturally gluten free [such as some chip flavours] that it was made on the same premises as products that contain gluten. It depends on the nature of the product and your level of allergy as to whether you would eat the product.
Check out the bold wheat and soy on this chicken stock powder. The gluten is in the flavours... stupid ay?
Confusing ingredients:

Maltodextrin: = gluten free.
Although it looks like it's not gluten free - it in fact is.
"Maltodextrin is gluten free. It can be made from a variety of starches, including corn, potato, rice or wheat. However the source does not matter because maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, "wheat" will be appear on the label. Even in this case, the maltodextrin would be gluten free." - this and the following definitions are from: www.glutenfreeliving.com

Glucose syrup: = gluten free.
"A gluten-free sweetener made most frequently from corn, but also from tapioca, potato, sorghum or wheat starch. It is such a highly processed and purified ingredient that the source of the starch does not matter. Even if you see glucose syrup derived from wheat on a label, it is still gluten free."

Hydrolyzed vegetable protein (HVP) or Hydrolyzed Plant Protein (HPP) = confusing.
"The source of the protein should always be listed on the label of a food that contains HVP or HPP. If it is "hydrolyzed soy protein," it would be gluten free; if it is "hydrolyzed wheat protein" it would not be gluten free."

Buckwheat = gluten free.
"Despite the name, buckwheat is a fruit. Nutritious and gluten free, buckwheat can be ground into flour. Buckwheat groats are the hulled seed of the buckwheat plant. When groats are roasted, they are called kasha. Buckwheat is sometimes combined with wheat flour in pancake and baking mixes, so you can't assume all buckwheat products are gluten free. Always read the label."


So? Are you feeling intimidated yet? I wonder if "Oh!!! What can I eat then!" is going through your mind. Don't fear, I know I promised this before, but this time it'll come true: next post will be about nice things!