Living Gluten-Free For Dummies - Australia
Format: PDF / Kindle (mobi) / ePub
The easy way to live without wheat, barley, oats, rye, and other sources of gluten
There's more to living gluten-free than just cutting it out of your diet. This Second Australian Edition of Living Gluten-Free For Dummies helps you embrace a gluten-free lifestyle and make a smooth transition to healthier, tastier living. You'll learn how to decipher food labels, enjoy a balanced diet, cook delicious meals and order at restaurants, deal with the emotional and social aspects of gluten-free living, raise healthy gluten-free kids, and so much more. And best of all, this book includes plenty of great-tasting recipes.
- Covers all the newest products and food labelling practices specific to Australia
- Includes up-to-date information about the latest research on managing coeliac disease
- Features over 75 nutritious and delicious gluten-free recipes
- Endorsed by Coeliac Australia
Whether you or a family member have coeliac disease, another kind of gluten intolerance, or want to try living without gluten for other health or nutrition reasons, this Second Australian Edition of Living Gluten-Free For Dummies covers everything you need to know—from great recipes to the latest research and the best ways to manage your health.
the gluten-free diet that used to be considered no-nos. You may find this chapter opens a lot of cupboard doors that you once thought were closed! And in Chapter 3 you can also learn about the latest research in treating — and maybe, some day, even curing — coeliac disease. To keep things consistent and easy to follow, here are some of the basic ground rules and conventions this book uses: 66 All Web addresses appear in monofont, which looks like this. 66 When this book was printed, some Web
Going Gluten-Free: Who, What, Why and How A two-week meal plan You may choose to simply convert your usual meals into gluten-free versions, or use this opportunity to acquire a whole new repertoire. Most people sit somewhere in the middle, which seems to work well. The meal plan shown in Table 1-1 provides that mix, with some new recipes from later chapters in this book, as well as suggestions for converting your old favourites to make them gluten-free. Table 1-1 Two-Week Gluten-Free Meal
straightforward, thanks to additives, flavourings, derivatives, fillers, binders and other fancy terms that are really just euphemisms for ‘stuff that may have gluten in it’. The good news is that the list of things you can eat is a lot longer than the list of things you can’t. Sure, you may have to kiss your favourite pizza goodbye (along with the particular kinds of rolls, bread, biscuits, cakes and pies you’re used to eating and — yup — beer as well). 64 Part I: Going Gluten-Free: Who,
good for you): 66 Most fruits 66 Legumes such as lentils, kidney beans, baked beans and chickpeas 66 Most dairy products 66 Some types of rice, noodles and grains, such as basmati rice, rice noodles, gluten-free soba noodles, buckwheat and quinoa 66 Some starchy vegetables, such as orange sweet potato, corn and taro Table 6-2 Comparing the GI of Some Gluten-Free Foods Low-GI Foods Moderate-GI Foods High-GI Foods Apple (40) Arborio rice (69) Corn thins (87) Baked beans (48) Basmati rice
butter/margarine in a small frying pan over 1 medium heat. Gently fry the finely chopped shallots or onion, then add other vegetables and cook until they’ve softened. 3 shallots or ½ onion ½ cup grated carrot 1 cup grated zucchini Add eggs and pepper. Salt isn’t needed as the fetta is 2 usually very salty. Tilt the frying pan from side to side so that the eggs cover all the vegetables. 1 cup chopped mushrooms 6 large eggs, beaten Pepper 100 g (½ cup) fetta cheese ½ cup chopped fresh