2024-03-25 09:29:50
This dietwhich is mainly aimed at children suffering from celiac disease (click on this word to see the links relating to it) is particularly restrictive.
In fact, it does not tolerate any hitch and its implementation is not the easiest given the number of usual basic foods which must be completely eliminated from the sick child’s menus.
In this regard, we strongly advise all those who have to face this problem of culinary preparation to always have at hand the excellent work selected at the bottom of this page: Naturally gluten freea book that will allow them to easily make nearly 150 delicious, perfectly adapted recipes – which is particularly important for a small child subject to such a restrictive diet.
We remind you that gluten is an amorphous protein who is combined with starch in the endosperm of many cereals (especially in wheat – which constitutes an important basis of our Western diet – where gluten represents around 80% of proteins in the form of gliadins and glutenins).
The gluten-free diet is based on total exclusion of certain cereals – and all food products which contain them – namely: wheat and its various neighboring varieties (spelt, kamut, triticale, etc.), ryel’barley and theoats.
Cbelow, the list of foods and products which are strictly prohibited and those which are permitted:
Prohibited foods and products
1) Food products and culinary preparations containing gluten:
● Traditional bakery bread, sourdough wholemeal bread, sandwich bread, rye bread, bread made from kamut or spelled, breadcrumbs, the following cereals – and their flours or preparations containing them: wheat and wheat germ, spelled , oats, rye, barley, kamut.
● Rusks, toasts, pastries (croissant, brioche, etc.), biscuits (aperitifs and sweets), cakes, gingerbread, muesli, industrial chocolate, instant breakfasts.
● Wheat semolina, vermicelli, pasta, pizza, ravioli, gnocchi, cannelloni.
● Cooked meats and fish, breaded, canned, in sauce, in crust, hamburger, dumplings.
● Charcuterie (pâtés, sausages, industrial hams, etc.).
● Crustaceans and molluscs in sauce.
● Dishes prepared in sauce (white sauce, sauce made with flour, etc.), frozen or freeze-dried dishes, cooked green or dried vegetables (from caterers or frozen), cooked dishes based on cereals containing gluten, creams of chestnut and chestnut canned or cooked.
Purees, soups and sauces (instant or canned), delicatessen sauces made with wheat flour, omate sauce, soy sauce and tamari sauce (except if the packaging bears the words : “gluten-free”), horseradish sauce, broth concentrate (powder or cube), tomato concentrate, margarine, ready-made vinaigrettes, mustard, mayonnaise in a commercial tube (homemade is authorized), mixtures of herbs, powdered spices, celery salt, curry powder, garlic powder, pepper powder (the one in grains is allowed).
● Coated and dry-roasted oilseeds, flavored chips.
● Spreadable or cubed cheeses (like crème de gruyere).
● Industrial confectionery: chewing gum, candies, caramels, sugared almonds, nougât, fruit jellies, almond paste, marshmallow paste), ice cream and chocolate, commercial chestnut cream, all pastries in general, pancakes and waffles wheat flour, frozen dough or sheets for pies, instant desserts and desserts in bags, instant breakfasts (such as Banania*, Ovomaltine*, Tonimalt*, etc.), icing sugar, vanilla sugar, baking powder, dried figs.
● Instant powders for drinks.
● Beers and coolers.
2) Added food ingredients and other products containing gluten:
● Anti-caking agents (with which figs and fruit jellies are packaged in particular).
● Starch from the prohibited cereals mentioned above.
● Modified starch whose origin is not specified.
● Thickeners (almost always present in low-fat products).
● Malt and malt extract.
● Vegetable protein binder.
● Starchy materials.
● Reduced fats.
● Plant proteins.
● Glutinized capsules and capsules (gelatin and gelopectose are however authorized).
Authorized foods and products
● Cow’s milk, powdered milk and soy milk.
● Fats: Oil, butter, crème fraîche, planta.
● The following cereals: rice, soybeans, buckwheat, cassava (tapioca), corn, millet in their various forms (flour, semolina, flakes, etc.) and other ready-to-eat commercial cereals marked “Gluten-free” on the label. box.
● Potato and sweet potato.
● All green vegetables except in sauce or cooked (if you buy small homogenized jars, check that they are labeled “Gluten-free”, the only ones that are completely risk-free).
● All dried vegetables except in sauce, canned or cooked.
● All grilled, roasted and boiled meats.
● All fish grilled, poached or baked.
● Eggs except in sauce.
● All cheeses (white, petit suisse, fermented, yogurt, etc.) except spreadable cheeses (such as crème de gruyere).
● All fresh or dried fruits (except dried figs and if you buy small homogenized jars, check that they are marked “Gluten-free”, the only ones without any risk) and freshly squeezed fruit juices, with a special mention for the chestnut which lends itself easily to numerous and tasty culinary preparations (soups, terrines, soufflés, pancakes and various desserts) as well as the sweet almond and the hazelnut which can also give rise to multiple possibilities (sauces, soups, pancakes, pancakes and many desserts).
● Among sweets and confectionery: sugar, glucose, maltose dextrin, honey, “homemade” jam, biscuits marked “Gluten-free” on the box, “homemade” sorbets and ice creams.
● Drinks: freshly squeezed fruit juices and a number of drinks such as Nesquick*, Ricorée*, Nescafé*, Van-Houten cocoa*, etc.
● Natural products: Brewer’s yeast (unless the packaging states: “presence of gluten”).
However, if you must follow – or have a child follow – such a diet, we strongly advise you to establish it in detail with a nutritionist or dietitian who will answer all the practical questions you may ask yourself. and which will provide you with all the details you need on certain commercial products about which you may have doubts.
VERY IMPORTANT TO KNOW
It is not uncommon to also see the following banned in certain typical gluten-free diets as a simple additional precaution:
1) Corn because some people are also sensitive to it.
2) All dairy products – due to the fact that lactose intolerance is very often added to that of gluten, namely:
● Animal milk in general and cow’s milk in particular (fresh or powdered) as well as derived products such as dessert creams, ice creams, milk chocolate, etc.
● Butter and margarines containing milk derivatives.
● Cheeses in general (white, fermented, etc.) and yogurts.
You should therefore be aware that these products are not prohibited in a diet requiring only the exclusion of gluten.
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