Gluten Free diet

Anyone know of some good resources to staring a gluten free diet. My surgeon suggested I possibly look into going gluten free. Any suggestions or words of wisdom is welcome. Thanks in advance!

You can try Ladytazz here on OH, she eats gluten free so she is a wealth of information. You can also try library books for recipes and info.

Wishing you well.

I eat gluten free almost all the time. Not sure what do you need to start...

It is not difficult. Proteins, eggs, dairy and veggies... some fruits.  Every time I try to introduce some gluten - I don't feel very well.

depending on what sorts of proteins you are eating, there can be hidden gluten.  I know that many brands of hot dogs, etc are not gluten free.  Not that hot dogs are awesome, but most wouldn't think to look there for gluten. 

 

I'm also curious though why he recommends gluten free.  I can understand trying to not have baked products, but they aren't the same.

Hotdogs definitely wouldn't be a problem as since surgery they make me feel like throwing up & the fact that they really aren't good for me. Lol

Mainly just inquiring as to what it is that I would need to look for as I really know nothing about it other than anything made with wheat I shouldn't eat.

Well... not only wheat but also other grains...

"The gluten in wheat, barley, and rye is not safe for people with celiac disease. Technically, some form of gluten is found in all grains, so it's not really correct to refer to other grains as "gluten-free," but that's what gluten-free customarily means: free of wheat, barley, rye, and their derivatives."

some grains that are safer may be:

"In addition to corn and rice, gluten-free grains include amaranth, millet, quinoa, sorghum, and teff."

but most time - look at list of ingredients: if it list wheat or rye or barley... then try to avoid that.

Most soy sauce are made with wheat - unless specifically say "what free" (like tamari sauce - wheat free- I use that the time.)

Most sauces in restaurants may have wheat or other flour as thickening agent - so make sure you ask for gluten free...

Even some shredded cheese may have some gluten - so best to use block cheese and grind it yourself as needed.

Safe choices are: meat, fish, veggies, eggs, dairy, etc.

Worse it is in a restaurants - but gluten allergy is so prevalent that most can accommodate that.   Just ask for that - you can call ahead and ask if  restaurant can accommodate someone with gluten sensitivity.

In a situation that I had been a few times- got a breaded chicken breast with sauce all over it - I simply removed the breading with the sauce, and ate the chicken and green beans.  It was fine.   

For most of us - very small amount of gluten (trace) will be OK.  

I learn how to make protein flax pancakes and wraps... (I use protein powder mixed with flax meal, add eggs, egg whites, water or coconut milk, some backing powder and depends how thick the batter is - I made pancakes or thinner wraps - like thick crapes.. )

I also use protein powder with flax meal as a base for my cakes and cookies... Add some coconut or almond flour.. and it is so yummy... at least for me...  
 

Thanks Hala! This gives me a little more insight as to what I need to be on the look out for. I appreciate everyone's feedback. I'm definitely going to give it a try & see how it helps me. Thanks again everyone!

Just wondering the rationale for the suggestion for gluten free?
My husband has Celiac, so he is gluten free since he was 3yrs old. I also have a cousin that has it. It can be challenging using prepared stuff.You need to read labels carefully. Most labels will identify if something contains wheat with bold lettering. However rye, barley, and most oats contain gluten (you can get gluten free oats, but buy from a reputable supplier to ensure no cross contamination) and these are often hidden in the ingredients (it modified food starch, etc)
Fresh fruits and vegetables, meats,milk and most dairy products are naturally gluten free, as are most plain rices (white, brown, jasmin).

There are lots of books about being gluten-free. There are also several support groups -- Gluten Intolerance Group (GIG) and another national group for celiacs.

I have been gluten-free for more than 10 years due to celiac disease. There are lots of food with gluten that you don't think about -- such as soy sauce, foods with barley malt (like beer), and soups. Fortunately there are lots of gluten-free pastas and other products available.