As I push the shopping cart up and down the aisle of our local supermarket, I now carefully read the ingredients of each package of food. Looking for sources of gluten can be as like navigating a minefield. When you think a product has no gluten, oh no bam, you’re eating something with gluten. So unless it is marked with Gluten Free, assume it has gluten, and proceed with caution.
Reading the ingredients list, avoid the words that include barley, malt, oats, spelt, and wheat. Some surprises are soy sauce, teriyaki, and hydrolyzed vegetable protein.
Everyone knows that breakfast is the most important meal of the day. My daily favorite Cheerios has been replaced with a gluten free rice o’s. While it the crunch in my mouth is different, it is just as tasty. My son is also sensitive to dairy, so milk is out and has been replace by almond or soymilk. Be aware that some brands of milk use barley malt as a sweetener. We have not been to the International House of Pancakes in a very long time, in the frozen section of the grocery store, Van’s makes a great line of Gluten Free, Dairy Free and Egg Free Waffles, French Toast and Pancakes. All are delicious. Now for breakfast meats. As you grab a link of sausages, some brands use barley malt for flavoring or other flour as a filler. As for coffee and tea, they are generally safe. Thank goodness for that!
Sandwiches are the usual fare for our mid day meal. Anything between two slices of bread was great. For me, holding a sandwich in one hand and typing away with the other was my daily practice for lunch. Now I usually have food on a plate and eat with utensils, such as a fork to eat my non-bread sandwich. So I add the meats, like grilled chicken on top of some tomatoes and lettuce, and squeeze some lemon juice rather than a salad dressing. Some dressings include malt vinegar and blue cheese contains gluten because it’s made from bread mold! In addition, some cheeses contain a modified wheat starch as an anti-caking agent.
Everybody enjoys a snack every so often between major meals. Flavored potato chips have been replace by plain potato chips because gluten can be hidden in the flavorings. All cookies, cookies and bars must say gluten free before chomping down on them.
By the time you get home from a long day at work, what’s for dinner? The canned soup is replaced by home made soup. Quinoa pastas have taken over wheat type pasta. Any fish is grilled or broiled rather than fried where the fish was dredged in flour to provide a golden crust.
Well, I am doing my best to watch my figure. Looking out for gluten in my kid’s dessert has been interesting. Cookie dough and brownie ice cream has been replace by Italian ices. Ready made cookies have been replace by homemade gluten free cookies. Continuously purchasing gluten free cookies can hurt the pocket, so making homemade baked treats is great for the budget and you know what is in it.
Overall, please be aware of your food allergies when shopping and eating out. There are plenty of gluten free products to enjoy, and everyday there are more companies producing gluten free products, as more awareness is being make regarding gluten and food allergies. Read the labels and enjoy your meals!
From the Olmec Indians, the Mayans, Aztecs, Milton 
