A gluten-free diet is most commonly used in by the medical profession to address conditions such as coeliac disease. Experts in nutrition use gluten-free diets to address coeliac disease, as well as a wider array of gluten related disorders.
In recent times, the gluten-free diet is one of the most popular diets followed by the general population, its reported uses include non-coeliac gluten sensitivity, irritable bowel syndrome (IBS), autism, neurological, psychiatric conditions and improving tolerance to exercise [i].
Rice: Many gluten-free options are constituted with rice as an alternative. Rice cakes are a great alternative for snacks and can be topped in a similar fashion to bread or crackers. Rice noodles and rice pasta are also widely available in many stores and are also popular components of Asian cuisine.
Potatoes: Potatoes contain starch and therefore make a good swap to include for carbohydrate content. There are many varieties and can be prepared in many ways. Many other root vegetables like sweet potatoes, yams and parsnips are also a great option to add to the dinner plate.
Corn: Many gluten-free alternatives include corn as a base. Examples include gluten-free pasta and corn cakes. Cornflour may also be used as a thickener for sauces.
Buckwheat: A gluten-free grain and known for being traditional in Polish cuisine. Roasted forms are available and make great additions to salads or as a component to a meal. Buckwheat is also available as flour (which makes good pancakes), pasta or soba noodles.
Chickpea: gram and chickpea flour make a good addition to baking. It also possesses a high protein content.
Soya: Soya is also a good source of protein.
Arrowroot and Chestnut flours: Can be used to thicken sauces and may also be added to baking.
Millet: Millet may be cooked like porridge or like other gluten-free grains such as rice, quinoa or buckwheat.
There are now a wide array of gluten-free products that have come to market. However, be aware of high levels of salt and sugar and other additives.
Examples of these products include:
[i] Palmieri, B. Vadala', M. Laurino, C. (2019) ‘Gluten-free diet in non-celiac patients: beliefs, truths, advantages and disadvantages’. Minerva Gastroenterol Dietol. 65(2):153-162.
Please note that the information contained within this website does not and should not replace medical advice, and is not intended to treat or diagnose. We always recommend you consult with your doctor. Our Nutritional Therapy team is highly trained and we offer one to one Nutritional Therapy Consultations, which are designed to be complementary to any medical treatment from a functional medicine approach, as well as offering a preventative & optimal health focus.