PURDUE UNIVERSITY COOPERATIVE EXTENSION SERVICE Noble County

2090 N. St. Rd. 9 · Suite D · Albion, IN 46701-9577 (260) 636-2111 · FAX: (260) 636-7704

Purdue University, Indiana Counties and U.S. Department of Agriculture Cooperating An Affirmative Action/Equal Opportunity Institution

GLUTEN-FREE – The Gluten Basics. Created By: Abigail Creigh, MS RD CD Purdue Extension - Noble County, Area XI creigh@purdue.edu (260) 636-2111 Lesson Summary: What is gluten? What foods have gluten? Are foods naturally gluten-free? Who benefits from a gluten-free diet? In this lesson, you will gain the answers to these questions, along with an understanding of our ‘growing gluten-free community’. Due to the popular demand (and need) for gluten-free products, in 2013 the U.S. Food and Drug Administration issued a definition of the term ‘gluten-free’ to ensure a better guarantee for consumers. As a result, gluten-free food products are now easier for consumers to identify by the ‘certified gluten-free’ seals on products, and to order in restaurants from gluten-free menus. Lesson Plan and Directions:

1. Items needed: i. Gluten-Free Power Point slides with speaking notes – 1 copy for presenter

ii. Gluten-Free Power Point handout – copies for each individual attending iii. Product labels with gluten-free seals visible - see slides 8 & 9 for reference iv. Academy of Nutrition and Dietetics handouts (optional) v. The Complete Guide to Naturally Gluten-Free Foods cookbook (optional)

vi. Prepared gluten-free recipes, plates, napkins, & utensils (optional)

2. Print out Power Point slides with Speaking Notes (1 copy) for the presenter – recommend printing double-sided.

3. Find product labels with the Gluten-Free symbols present for visuals during the presentation.

4. Print out Power Point handout for number of attendees – recommend printing double-sided

5. OPTIONAL: Print out handouts to supplement specified slides in the Power Point presentation. Handouts are all provided by the Academy of Nutrition and Dietetics (AND) www.eatright.org

a. Gluten in Your Medication: What People with Celiac Disease Need to Know – Slide 3 b. How to Find Gluten-Free Options – Slide 11 c. The Gluten-Free Diet: Building the Grocery List – Slide 13 d. Gluten-Free Meals on a Budget – Slide 40 e. How to Order Gluten-Free in a Restaurant – Slide 42 f. Gluten-Free Green Banana Pasta for People with Celiac Disease – Slide 44

mailto:creigh@purdue.eduhttp://www.eatright.org/

6. Distribute Gluten-Free Power Point handout to attendees and Academy of Nutrition and Dietetics handouts (optional).

7. Present lesson and review Academy of Nutrition and Dietetics handouts (optional). If actual Power Point presentation is desired to show with use of a computer, please contact Abigail Creigh at creigh@purdue.edu for this file.

8. OPTIONAL: Slides 43 & 44 have two gluten-free recipes, along with a cookbook reference…prepare the gluten-free recipes provided to sample after completion of the lesson - or refer to the cookbook for additional recipe ideas.

a. Reference: The Complete Guide to Naturally Gluten-Free Foods. By Olivia Dupin

mailto:creigh@purdue.edu

PURDUE UNIVERSITY COOPERATIVE EXTENSION SERVICE Noble County

2090 N. St. Rd. 9 · Suite D · Albion, IN 46701-9577 (260) 636-2111 · FAX: (260) 636-7704

Purdue University, Indiana Counties and U.S. Department of Agriculture Cooperating An Affirmative Action/Equal Opportunity Institution

For Presenter: Slides with Speaking Notes

Slide 1

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Gluten-Free

The Gluten Basics.Created By: Abigail Creigh, MS RD CD

HHS Extension Educator - Noble County, Area XI

Gluten-Free…is a growing diet therapy, as well as food fad in the United States…so let’s take a look!

Slide 2

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Gluten is a specific type of protein found in wheat, rye, barley, and triticale.

Gluten is a specific type of protein found in wheat, rye, barley, and their derivatives. http://www.consultant360.com/n411/home

Slide 3

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

The Gluten Basics.• Other related grains: durum, semolina, spelt also contain

gluten.• During the baking process the gluten stretches to hold

gases formed during rising. Gluten is the “GLUE” in bread products. It gives baked goods their elasticity and chewiness.

• Therefore, gluten-free flours don’t have the stretch factor so they do not rise well and tend to fall apart easily & make a heavier product.

• Gluten is also found in many other products including play dough, paints, crayons, vitamins, mouthwash, medications, & cosmetics.

Other common products that likely contain gluten: Beer, cakes, pies, candies, cookies, crackers, French fries, croutons, gravies, imitation meat or seafood, pasta, processed cold meat, salad dressings, soy sauce, rice mixes, seasoned snack foods i.e. tortilla & potato chips, soups, etc. www.glutenfree.com HANDOUT (optional): “Gluten in Your Medication: What People with Celiac Disease Need to Know” ©2017 eatrigh.org Academy of Nutrition and Dietetics

Slide 4

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Today People Are Eating More Grains, Therefore More Gluten

Grains have been a staple food in the human diet for thousands of years, however the amount and the type has greatly changed. It wasn’t until after the 19th century (the Industrial Revolution) that grains became widely available and affordable. In the 1990’s the USDA created the food guide pyramid that recommended grains as the basis of the American diet. www.celiac.com HANDOUT (optional): “Processed Foods and Ingredients That May Contain Wheat, Rye and Barley” ©2017 eatrigh.org Academy of Nutrition and Dietetics

Slide 5

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Who benefits from a Gluten-Free Diet?• Celiac Disease

• Celiac Disease Affecting Millions of Americans Often Goes Undiagnosed (clip from NBC Nightly News)

http://www.bing.com/videos/search?q=celiac+video&qpvt=celiac+video&view=detail&mid=DB64601B0BC093F7240FDB64601B0BC093F7240F&FORM=VRDGAR

• Hereditary autoimmune disease. Upon consumption of gluten, the body attacks the intestinal lining-thus preventing absorption of nutrients and causing GI symptoms including diarrhea, bloating, fatigue, weight loss.

• ONLY treatment > Gluten-Free diet• Gluten Sensitivity or Non-Celiac Gluten Intolerance

• An adverse reactions (diarrhea, bloating, etc.) occurs, however doesn’t involve the immune system.

• Treatment > Gluten-Free diet• Wheat Allergy

• Abnormal response (wheezing, hives, difficult breathing) of person’s immune system to a specific food.

• Treatment > Avoid wheat and wheat products

Outline Celiac Disease – view video, Gluten Sensitivity, and Wheat Allergy. www.glutenfree.com

Slide 6

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Review the chart’s statics for Celiac Disease and Gluten Intolerance from October 2013, www.glutenfree.com

Slide 7

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

FDA Definition of Gluten-Free• As of August 2, 2013, the U.S. Food and Drug Administration has issued a definition of the term

“gluten-free” to mean a food labeled with this claim would not contain any of the following:

• An ingredient that is a prohibited grain. Prohibited grains are defined as:• Wheat, meaning any species belonging to the genus Triticum• Rye• Barley• Crossbred hybrids of wheat, rye or barley (e.g., triticale, which is a cross between wheat and

rye)

• An ingredient that is derived from a prohibited grain and has not been processed to remove gluten

• An ingredient derived from a prohibited grain and that has been processed to remove gluten, if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food

• 20 ppm or more gluten

• The agency would deem a product as misbranded after reviewing labels, an on-site inspection of the food manufacturer or an analysis of food samples.

www.fda.gov/ForConsumers/ConsumerUpdates/ucm363069.htm

Slide 8

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Consumers can look for the following gluten-free seals on food products:

Gluten-Free Certification Organization (GFCO) Certified Gluten-Free seal

NSF’s Certified Gluten-Free seal

Gluten-Free Certification Program (GFCP) Certified Gluten-Free seal, endorsed by the National Foundation for Celiac Awareness (NFCA)

www.glutenfree.com (OPTIONAL): Have food product labels with the different ‘gluten-free’ seals on them.

Slide 9

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Each of the seals indicates that the company’s manufacturing facility was inspected and the product meets FDA standards of containing less than 20 ppm of gluten.

www.glutenfree.com

Slide 10

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Many Foods Are Naturally Gluten-FreeIncluding: milk, fresh fruit and vegetables, butter, eggs, lentils, nuts, seeds, and corn.

Foods with the fewest ingredients are the safest to consume. www.glutenfree.com

Slide 11

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Gluten-Free Checklist• Milk, not flavored• 100% fruit or vegetable

juice• Fresh fruit and vegetables• Butter• Eggs• Lentils• Beans, unprocessed• Peanuts• Seeds, i.e. flax seed

• Tree nuts, i.e. almonds• Potato• Tapioca• Quinoa• Rice• Fresh fish, i.e. cod• Fresh shellfish, i.e. clams• Fresh poultry, un-breaded• Fresh meats• Honey• Water

www.fda.gov HANDOUT (optional): “How to Find Gluten-Free Options” ©2017 eatrigh.org Academy of Nutrition and Dietetics

Slide 12

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

The Gluten-Free Diet Eliminates B-R-O-WBarley – Rye – Oats (unless certified gluten-free) – Wheat

And their derivatives

Slide 13

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

ALWAYS Check the Ingredients List to Determine if the Product Contains ANY of the Following Ingredients

Shopping Rules: 1. Check the label, 2. Not sure? Find out - contact the product manufacture via phone or website, 3. Shop the perimeter of the store, 4. Look for the GF seals www.glutenfree.com HANDOUT (optional): “The Gluten-Free Diet: Building the Grocery List” ©2017 eatrigh.org Academy of Nutrition and Dietetics

Slide 14

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

These are NOT gluten-free• Wheat • Barley• Rye• Oats (unless GF certified)• Malt (made from barley)• Brewer’s yeast• Triticale• Couscous• Durum• Einkorn• Semolina• Spelt/Spelta• Faro• Emmer• Kamut® khorasan wheat

Ingredients to AVOID That (may) includes malt flavoring, malt vinegars, hydrolyzed vegetable protein, wheat germ, breading, communion wafers, lotions, sunscreens www.glutenfree.com

Slide 15

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

What About OATS?• Oats are often cross-contaminated in the factory

with other gluten-containing grains. Therefore, oats are often encouraged to be avoided.

• However, pure un-contaminated oats are now available.

• Research shows that certified gluten-free oats, in moderation (~1/2 cup) is safe to eat.

• Continue to keep oats to a minimum if diagnosed with Celiac Disease.

Oats contain a protein, avenin that is structurally similar to gluten – so oats naturally do not contain gluten. Oats are commonly produced in factories, though, that produce wheat, rye & barley products and therefore are cross-contaminated with gluten! http://www.consultant360.com/n411/home

Slide 16

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Review the MYTHS vs FACTS of gluten-free from May 2014 www.glutenfree.com

Slide 17

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Gluten-Free Companies and Resources• Authenic Foods

www.authenticfoods.com

• Best Recipeswww.bestbreadrecipes.com

• Blue Diamond® Growers www.bluediamond.com

• Bob’s Red Mill®www.bobsredmill.com

• Breads From Anna® https://breadsfromanna.com

• Chebe Bread® Productswww.chebe.com

• Cream Hill Estateswww.creamhillestates.com

• Dietary Specialiteswww.dietspec.com

• El Peto Products Ltdwww.elpeto.com

• Ener-G-Foods, Incwww.ener-g.com

• Enjoy Life® Foodshttps://enjoylifefoods.com

• Foods By George™www.foodsbygeorge.com

• Food For Life Baking Cowww.foodforlife.com

http://www.consultant360.com/n411/home

Slide 18

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Gluten-Free Companies and Resources• Gluten-Free Diet: A

Comprehensive Resource Guide—Shelly Casehttps://shelleycase.com

• Gluten-Free Living™ Magazinewww.glutenfreeliving.com

• Gluten Free & More® Magazinewww.glutenfreeandmore.com

• GlutenFree Passport®https://glutenfreepassport.com

• Glutino Food Productswww.glutino.com

• LÄRABAR®http://www.larabar.com

• Meijer – More for a Healthier You https://ahealthieryou.meijer.com

• Namaste Foods, LLC.www.namastefoods.com

• Nu-World Foods™ www.nuworldfoods.com

• Orgran®www.orgran.com

• Pamela’s™ Products, Inc.www.pamelasproducts.com

• Panne Rizo Bakery Cafewww.PanneRizo.com

• Savory Palate, Inc.www.SavoryPalate.com

• The Gluten-Free Mall®www.glutenfreemall.com

• Udi’s® Gluten Freewww.udisglutenfree.com

http://www.consultant360.com/n411/home

Slide 19

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

3-Day Gluten-Free MenuDay 1Breakfast

• 1 cup (C) lactose-free milk• 100% spelt bread• 2 tablespoons (Tbsp) all-natural peanut butter• One medium bananaLunch

• Brown rice• Chicken (cooked)• Cooked carrots, zucchini

Slide 21

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

3-Day Gluten-Free MenuDay 3Breakfast

• Gluten-free oats• 1 C lactose-free milk• Pineapple spearsLunch

• Sandwich made with gluten-free bread (cannot contain honey, apple juice, pear juice, agave, or high-fructose corn syrup), sliced turkey, Swiss cheese

• Mandarin oranges• Gluten-free animal crackersDinner

• Corn taco shells or tortillas• Fresh ground beef (cooked), seasoned with chili powder, crushed red pepper flakes, ground cumin, & pepper• Lettuce• Tomato• GrapesSnack

• Strawberries dipped in semisweet chocolate• Gluten-free pretzels

http://www.consultant360.com/n411/home HANDOUT (optional): “How to Order Gluten-Free in a Restaurant” ©2017 eatrigh.org Academy of Nutrition and Dietetics

Slide 22

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

RecipesFrom the Cookbook: The Complete Guide to Naturally Gluten-Free Foods by Olivia Dupin

Cumin-Scented Black Bean and Cucumber Salad1 clove garlic, minced1 Tablespoon olive oil2 Tablespoons lemon juice¼ teaspoon ground cuminPinch of red pepper flakesSalt & pepper to taste1 ½ cups cooked black beans or 1-15 ounce can drained & rinsed1 cup diced seedless cucumber 1 cup diced tomato¼ cup thinly sliced scallion

• In a medium bowl, make the dressing by whisking together the garlic, olive oil, leonjuice, cumin, red pepper flakes, and salt and pepper until combined.

• In a large bowl, combine the black beans, cucumber, tomato, and scallion.

• Pour in the dressing and toss until well mixed

• This salad is best after it has been chilled in the refrigerator for at least one-hour, so the flavors have a chance to combine. However, it can be served immediately if desired.

• Yield: 6 servings

HANDOUT (optional): “Gluten-Free Green Banana Pasta for People with Celiac Diseasew” ©2017 eatrigh.org Academy of Nutrition and Dietetics

Slide 23

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

RecipesFrom the Cookbook: The Complete Guide to Naturally Gluten-Free Foods by Olivia Dupin

Five-Ingredient PB&J Cookies2 cups creamy peanut butter1 ½ cups packed light brown sugar2 eggs1 Tablespoon vanilla extract½ cup strawberry jelly• Preheat the oven to 350º. Grease 2

cookie sheets and set aside• In the bowl of a stand mixer, combine

the peanut butter, brown sugar, eggs, and vanilla. Beat on medium speed until smooth and creamy, about 1 minute.

• Drop by tablespoonfuls onto the greased cookie sheets, about ½ inch apart. Use your thumb to make an impression in the center of each cookie, then spoon a bit of the strawberry jelly into the impression in each cookie.

• Bake for 7 to 9 minutes, or until the cookies just start to set and are golden brown on the bottom.

• Let the cookies cool for 3 to 4 minutes on the cookie sheets before using a spatula to carefully transfer the cookies to a cooling rack.

• Once the cookies are completely cooled, store in an airtight container.

• Yield: 24 cookies

Slide 24

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Resources• Academy for Nutrition and Dietetics,

www.eatright.org• Gluten Free, www.glutenfree.com• Nutrition411,

www.consultant360.com/n411/home• Today’s Dietitian, www.todaysdietitian.com• US Food and Drug Administration, www.fda.gov• WebMD, www.webmd.com

Slide 25

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Gluten-Free – The Gluten Basics.created by: Abigail Creigh, MS RD CDHHS Extension Educator - Noble County, Area XIcreigh@purdue.edu (260) 636-2111

"Purdue Extension Health and Human Sciences provides education to people of all ages in Indiana’s

92 counties. The community is our classroom –where we bring university information to the local level and help people strengthen families, spend

smart, eat right and live well."

For Presentation Attendees: Slides Handouts Print out Power Point handout for number of attendees – recommend printing double-sided.

Slide 1

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Gluten-Free

The Gluten Basics.Created By: Abigail Creigh, MS RD CD

HHS Extension Educator - Noble County, Area XI

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 2

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Gluten is a specific type of protein found in wheat, rye, barley, and triticale.

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 3

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

The Gluten Basics.• Other related grains: durum, semolina, spelt also contain

gluten.• During the baking process the gluten stretches to hold

gases formed during rising. Gluten is the “GLUE” in bread products. It gives baked goods their elasticity and chewiness.

• Therefore, gluten-free flours don’t have the stretch factor so they do not rise well and tend to fall apart easily & make a heavier product.

• Gluten is also found in many other products including play dough, paints, crayons, vitamins, mouthwash, medications, & cosmetics.

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 4

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Today People Are Eating More Grains, Therefore More Gluten

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 5

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Who benefits from a Gluten-Free Diet?• Celiac Disease

• Celiac Disease Affecting Millions of Americans Often Goes Undiagnosed (clip from NBC Nightly News)

http://www.bing.com/videos/search?q=celiac+video&qpvt=celiac+video&view=detail&mid=DB64601B0BC093F7240FDB64601B0BC093F7240F&FORM=VRDGAR

• Hereditary autoimmune disease. Upon consumption of gluten, the body attacks the intestinal lining-thus preventing absorption of nutrients and causing GI symptoms including diarrhea, bloating, fatigue, weight loss.

• ONLY treatment > Gluten-Free diet• Gluten Sensitivity or Non-Celiac Gluten Intolerance

• An adverse reactions (diarrhea, bloating, etc.) occurs, however doesn’t involve the immune system.

• Treatment > Gluten-Free diet• Wheat Allergy

• Abnormal response (wheezing, hives, difficult breathing) of person’s immune system to a specific food.

• Treatment > Avoid wheat and wheat products

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 6

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 7

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

FDA Definition of Gluten-Free• As of August 2, 2013, the U.S. Food and Drug Administration has issued a definition of the term

“gluten-free” to mean a food labeled with this claim would not contain any of the following:

• An ingredient that is a prohibited grain. Prohibited grains are defined as:• Wheat, meaning any species belonging to the genus Triticum• Rye• Barley• Crossbred hybrids of wheat, rye or barley (e.g., triticale, which is a cross between wheat and

rye)

• An ingredient that is derived from a prohibited grain and has not been processed to remove gluten

• An ingredient derived from a prohibited grain and that has been processed to remove gluten, if the use of that ingredient results in the presence of 20 parts per million (ppm) or more gluten in the food

• 20 ppm or more gluten

• The agency would deem a product as misbranded after reviewing labels, an on-site inspection of the food manufacturer or an analysis of food samples.

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 8

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Consumers can look for the following gluten-free seals on food products:

Gluten-Free Certification Organization (GFCO) Certified Gluten-Free seal

NSF’s Certified Gluten-Free seal

Gluten-Free Certification Program (GFCP) Certified Gluten-Free seal, endorsed by the National Foundation for Celiac Awareness (NFCA)

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 9

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Each of the seals indicates that the company’s manufacturing facility was inspected and the product meets FDA standards of containing less than 20 ppm of gluten.

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 10

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Many Foods Are Naturally Gluten-FreeIncluding: milk, fresh fruit and vegetables, butter, eggs, lentils, nuts, seeds, and corn.

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 11

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Gluten-Free Checklist• Milk, not flavored• 100% fruit or vegetable

juice• Fresh fruit and vegetables• Butter• Eggs• Lentils• Beans, unprocessed• Peanuts• Seeds, i.e. flax seed

• Tree nuts, i.e. almonds• Potato• Tapioca• Quinoa• Rice• Fresh fish, i.e. cod• Fresh shellfish, i.e. clams• Fresh poultry, un-breaded• Fresh meats• Honey• Water

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 12

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

The Gluten-Free Diet Eliminates B-R-O-WBarley – Rye – Oats (unless certified gluten-free) – Wheat

And their derivatives

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 13

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

ALWAYS Check the Ingredients List to Determine if the Product Contains ANY of the Following Ingredients

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 14

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

These are NOT gluten-free• Wheat • Barley• Rye• Oats (unless GF certified)• Malt (made from barley)• Brewer’s yeast• Triticale• Couscous• Durum• Einkorn• Semolina• Spelt/Spelta• Faro• Emmer• Kamut® khorasan wheat

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 15

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

What About OATS?• Oats are often cross-contaminated in the factory

with other gluten-containing grains. Therefore, oats are often encouraged to be avoided.

• However, pure un-contaminated oats are now available.

• Research shows that certified gluten-free oats, in moderation (~1/2 cup) is safe to eat.

• Continue to keep oats to a minimum if diagnosed with Celiac Disease.

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 16

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 17

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Gluten-Free Companies and Resources• Authenic Foods

www.authenticfoods.com

• Best Recipeswww.bestbreadrecipes.com

• Blue Diamond® Growers www.bluediamond.com

• Bob’s Red Mill®www.bobsredmill.com

• Breads From Anna® https://breadsfromanna.com

• Chebe Bread® Productswww.chebe.com

• Cream Hill Estateswww.creamhillestates.com

• Dietary Specialiteswww.dietspec.com

• El Peto Products Ltdwww.elpeto.com

• Ener-G-Foods, Incwww.ener-g.com

• Enjoy Life® Foodshttps://enjoylifefoods.com

• Foods By George™www.foodsbygeorge.com

• Food For Life Baking Cowww.foodforlife.com

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 18

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Gluten-Free Companies and Resources• Gluten-Free Diet: A

Comprehensive Resource Guide—Shelly Casehttps://shelleycase.com

• Gluten-Free Living™ Magazinewww.glutenfreeliving.com

• Gluten Free & More® Magazinewww.glutenfreeandmore.com

• GlutenFree Passport®https://glutenfreepassport.com

• Glutino Food Productswww.glutino.com

• LÄRABAR®http://www.larabar.com

• Meijer – More for a Healthier You https://ahealthieryou.meijer.com

• Namaste Foods, LLC.www.namastefoods.com

• Nu-World Foods™ www.nuworldfoods.com

• Orgran®www.orgran.com

• Pamela’s™ Products, Inc.www.pamelasproducts.com

• Panne Rizo Bakery Cafewww.PanneRizo.com

• Savory Palate, Inc.www.SavoryPalate.com

• The Gluten-Free Mall®www.glutenfreemall.com

• Udi’s® Gluten Freewww.udisglutenfree.com

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 19

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

3-Day Gluten-Free MenuDay 1Breakfast

• 1 cup (C) lactose-free milk• 100% spelt bread• 2 tablespoons (Tbsp) all-natural peanut butter• One medium bananaLunch

• Brown rice• Chicken (cooked)• Cooked carrots, zucchini

Slide 22

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

RecipesFrom the Cookbook: The Complete Guide to Naturally Gluten-Free Foods by Olivia Dupin

Cumin-Scented Black Bean and Cucumber Salad1 clove garlic, minced1 Tablespoon olive oil2 Tablespoons lemon juice¼ teaspoon ground cuminPinch of red pepper flakesSalt & pepper to taste1 ½ cups cooked black beans or 1-15 ounce can drained & rinsed1 cup diced seedless cucumber 1 cup diced tomato¼ cup thinly sliced scallion

• In a medium bowl, make the dressing by whisking together the garlic, olive oil, leonjuice, cumin, red pepper flakes, and salt and pepper until combined.

• In a large bowl, combine the black beans, cucumber, tomato, and scallion.

• Pour in the dressing and toss until well mixed

• This salad is best after it has been chilled in the refrigerator for at least one-hour, so the flavors have a chance to combine. However, it can be served immediately if desired.

• Yield: 6 servings

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 23

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

RecipesFrom the Cookbook: The Complete Guide to Naturally Gluten-Free Foods by Olivia Dupin

Five-Ingredient PB&J Cookies2 cups creamy peanut butter1 ½ cups packed light brown sugar2 eggs1 Tablespoon vanilla extract½ cup strawberry jelly• Preheat the oven to 350º. Grease 2

cookie sheets and set aside• In the bowl of a stand mixer, combine

the peanut butter, brown sugar, eggs, and vanilla. Beat on medium speed until smooth and creamy, about 1 minute.

• Drop by tablespoonfuls onto the greased cookie sheets, about ½ inch apart. Use your thumb to make an impression in the center of each cookie, then spoon a bit of the strawberry jelly into the impression in each cookie.

• Bake for 7 to 9 minutes, or until the cookies just start to set and are golden brown on the bottom.

• Let the cookies cool for 3 to 4 minutes on the cookie sheets before using a spatula to carefully transfer the cookies to a cooling rack.

• Once the cookies are completely cooled, store in an airtight container.

• Yield: 24 cookies

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 24

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Resources• Academy for Nutrition and Dietetics,

www.eatright.org• Gluten Free, www.glutenfree.com• Nutrition411,

www.consultant360.com/n411/home• Today’s Dietitian, www.todaysdietitian.com• US Food and Drug Administration, www.fda.gov• WebMD, www.webmd.com

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

Slide 25

Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.Purdue University Cooperative Extension Service is an equal access/equal opportunity institution.

Gluten-Free – The Gluten Basics.created by: Abigail Creigh, MS RD CDHHS Extension Educator - Noble County, Area XIcreigh@purdue.edu (260) 636-2111

"Purdue Extension Health and Human Sciences provides education to people of all ages in Indiana’s

92 counties. The community is our classroom –where we bring university information to the local level and help people strengthen families, spend

smart, eat right and live well."

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

___________________________________

PURDUE UNIVERSITY COOPERATIVE EXTENSION SERVICE Noble County

2090 N. St. Rd. 9 · Suite D · Albion, IN 46701-9577 (260) 636-2111 · FAX: (260) 636-7704

Purdue University, Indiana Counties and U.S. Department of Agriculture Cooperating An Affirmative Action/Equal Opportunity Institution

For Presentation Attendees: OPTIONAL Educational Handouts Print out handouts to supplement specified slides in the Power Point presentation. Handouts are all provided by the Academy of Nutrition and Dietetics (AND) www.eatright.org

a. Gluten in Your Medication: What People with Celiac Disease Need to Know – Slide 3

b. How to Find Gluten-Free Options – Slide 11 c. The Gluten-Free Diet: Building the Grocery List – Slide 13 d. Gluten-Free Meals on a Budget – Slide 40 e. How to Order Gluten-Free in a Restaurant – Slide 42 f. Gluten-Free Green Banana Pasta for People with Celiac Disease –

Slide 44

http://www.eatright.org/

6/18/2017 Gluten in Your Medication: What People with Celiac Disease Need to Know

http://www.eatright.org/resource/health/diseasesandconditions/celiacdisease/gluteninyourmedicationwhatceliacsneedtoknow 1/2

Gluten in Your Medication: What People withCeliac Disease Need to KnowPublished January 31, 2014

Reviewed by Wendy Marcason, RD, LDN

For those with celiac disease or gluten-sensitivity, ingesting even the smallest amount of gluten can trigger areaction, and it's no di�erent when it comes to medication. Both over-the-counter and prescription drugscan be a hidden source of gluten. If you're following a gluten-free diet, that can spell trouble. "Obviously,you're taking medication because you're sick, you don't want to get sicker due to the medication being givento you," says Rachel Begun, MS, RDN, CDN, Academy of Nutrition and Dietetics Spokesperson. Follow thesetips to make sure your meds are gluten-free.

Learn the Ingredients

The �rst step is identifying whether or not a medication contains gluten. This can be tricky. Labeling gluten-containing ingredients in medication isn't legally required, and it's often the inactive ingredients (binders or�llers) that can be potential sources of gluten. Cross-contamination can also be an issue. "It's basically thesame challenges as with food," says Begun.

Just like with food, learning the ingredients and how to read the label is a must. Pay attention to the inactiveingredients—particularly anything with starch. Manufacturers don't have to identify the source of the starch,such as potato starch or tapioca starch. "If wheat starch is identi�ed, obviously then that medication is o�limits," explains Begun. But also watch for the plain word starch.

Some other words to look out for include: pregelatinized starch, sodium starch glycolate, dextrin or dextrate.

Check the back of the box on over-the-counter medications for ingredients. Prescription ingredients can befound in the package insert or on the manufacturer's website. If in doubt, ask your pharmacist to call themanufacturer or call yourself to con�rm if a medication is safe.

http://www.eatright.org/http://www.eatright.org/Public/content.aspx?id=6442470092

6/18/2017 Gluten in Your Medication: What People with Celiac Disease Need to Know

http://www.eatright.org/resource/health/diseasesandconditions/celiacdisease/gluteninyourmedicationwhatceliacsneedtoknow 2/2

A great shortcut, suggests Begun, is checking Gluten-Free Drugs (www.glutenfreedrugs.com), which listsmany prescription and over-the-counter drugs that are gluten-free.

Consult Your Doctors

Another major step is to consult your doctors—all of them. "I think a lot of times people just rely on havingthat gluten-free conversation just with their celiac doctor or just with their GI doctors, but really you shouldlet all the doctors that you see on a regular basis … know o� the bat that you have celiac disease and that ifmedications are prescribed they have to be gluten-free," says Begun. This includes your dentist (think aboutwhat they might use to clean your teeth) and any specialists.

Begun also suggests sharing the Gluten-Free Drugs website with your health care providers as well.

Get to Know Your Pharmacist

In addition to developing a relationship with your doctors, it's also important to work with your pharmacy toaddress your gluten-free needs. They are, after all, the ones �lling your prescriptions, and the prescribingdoctor might not necessarily know which medications have gluten in them or not. Let your pharmacist knowthat your medication cannot contain gluten—and have him put it in your �le. And always �ll yourprescriptions at the same pharmacy, advises Begun. This is important not just from a gluten-freeperspective, but from a drug interaction perspective as well, she explains.

Investigate Brand vs. Generic

The di�erence between a brand-name product and generic can often lie in the inactive ingredients that areused, which is where gluten might show up. "You can't assume that just because a brand name medication isgluten-free that the generic will be too," says Begun. "Your investigation between a brand-name product anda generic have to be completely separate." Simply put: check everything.

Tell Your Insurance

Informing your insurance from the get-go that you are gluten-free could help when it comes to approvingbrand-name medication over generic, if the generic medication contains gluten. It's not a guarantee, but it'sgood to get it noted in advance, says Begun. "I can't say whether an insurance company is going to be willingto do this, but if they know ahead of time—instead of you asking after the fact—they may make an exceptionand approve a brand name because it is gluten-free."

More Resources

• Gluten-Free Drugs• National Foundation for Celiac Awareness• Celiac Disease Foundation• American Celiac Disease Alliance• Celiac Sprue Association• Gluten Intolerance Group

Reviewed April 2013

© 2017 eatright.org. Academy of Nutrition and Dietetics, All Rights Reserved.

http://www.glutenfreedrugs.com/http://www.glutenfreedrugs.com/http://www.celiaccentral.org/Resources/Gluten-in-Medications/111/http://www.celiac.org/index.php?option=com_content&view=article&id=44&Itemid=69http://americanceliac.org/http://www.csaceliacs.info/csa_medications_position.jsphttp://www.gluten.net/resources/educational-bulletins

6/18/2017 How to Find GlutenFree Options

http://www.eatright.org/resource/food/nutrition/vegetarianandspecialdiets/glutenfreestrategiesintheaisleandonthemenu 1/2

How to Find Gluten-Free OptionsReviewed by Sharon Denny, MS, RDNPublished August 22, 2016

Digital Vision/DigitalVision/Thinkstock

When considering a gluten-free diet, it is not necessary to avoid dining out. Many restaurants o䙱�er asurprising number of gluten-free items. But, before you go, visit the restaurant's website for a menu or callthe restaurant manager and discuss what options are available.

Ordering o䙱� the Menu

When reviewing the menu, look for gluten-free alternatives. Many dinner items can �t into your dietperfectly. The safest choices at restaurants are simple foods without added breading, sauces, marinades orgravies. Many seasonings can contain gluten, so the best bet is to ask for no seasoning. For instance, trygrilled salmon with lemon, baked potato with butter and chives and your favorite steamed vegetables.

Be sure to tell the server you need a gluten-free meal and stress that wheat products cannot touch yourfood — especially rolls as they often stick to plates. Don't be afraid to ask questions, and, with moreindividuals developing gluten sensitivities, you're not alone.

If dining at another person's home, tell the host what your needs are in advance and o䙱�er to bring food that�ts your diet needs.

In the Aisles

At the grocery store, be sure to read food panels carefully. Start by looking for the words gluten-free. When aproduct is not labeled gluten-free, look for these six words in the ingredient list: wheat, rye, barley, oats, malt(unless a gluten-free source is listed, such as corn malt) and brewer's yeast. If these ingredients are listed,don't buy it. Also, do not eat foods labeled "contains wheat" listed next to the ingredients.

http://www.eatright.org/

6/18/2017 How to Find GlutenFree Options

http://www.eatright.org/resource/food/nutrition/vegetarianandspecialdiets/glutenfreestrategiesintheaisleandonthemenu 2/2

Food products that seem as though they might be gluten-free, such as rice mix, may have traces of gluten ifthe manufacturer makes other products with gluten in the same facility. Read all product labels each timeyou purchase a product as the manufacturer may change an ingredient.

On the Labels

Under the FDA rule, a food can be labeled gluten-free when the unavoidable presence of gluten in the foodis less than 20 parts per million. A food labeled gluten-free may contain wheat starch if the food containsless than 20 parts per million of gluten. Foods containing wheat starch that are not labeled gluten-freeshould not be eaten.

The rules are somewhat di䙱�erent for foods regulated by USDA. These foods include meat products, forexample hot dogs; poultry products such as seasoned turkey; egg products (some liquid egg products); andmixed food products that contain signi�cant amounts of meat, for example, prepared stews and chili.

Finally, don't hesitate to speak to your grocer about grains you would like to have available in your store.

Reviewed July 2016

© 2017 eatright.org. Academy of Nutrition and Dietetics, All Rights Reserved.

6/18/2017 The GlutenFree Diet: Building the Grocery List

http://www.eatright.org/resource/health/diseasesandconditions/celiacdisease/theglutenfreedietbuildingthegrocerylist 1/2

The Gluten-Free Diet: Building the Grocery ListReviewed by Sharon Denny, MS, RDNPublished May 22, 2015

Gluten is a type of protein found in common grains such as wheat, barley and rye, as well as foods madefrom these grains. Consuming even the smallest amounts can damage the intestines of someone with celiacdisease. Because of this, individuals with celiac disease must follow a strict gluten-free diet. Here are a fewkey points to remember when building a grocery list for someone on a gluten-free diet.

Add It to the List

Grains and �ours that are gluten-free and considered "safe" to eat include rice, wild rice, corn (maize), sago,soy, potato, tapioca, beans, sorghum, quinoa, millet, buckwheat, arrowroot, amaranth, teಌ�, Indian ricegrassand uncontaminated oats (labeled as gluten-free oats).

Other naturally gluten-free foods include milk, non-fat dry milk, 100-percent fruit or vegetable juices, freshfruits and vegetables, single ingredient foods — such as butter, eggs, lentils, peanuts, seeds, tree nuts, fresh�sh and shell�sh, honey, water, distilled alcoholic beverages such as vodka and gin, and vinegars (except formalt vinegar), wines and gluten-free beers.

Oats are, by nature, gluten-free. However, they nearly always become contaminated during processing ordistribution with other gluten-containing grains. Research shows that the many people with celiac diseaseare able to tolerate a small amount of oats labeled gluten-free without adverse eಌ�ects. If tolerated, up toabout a ½ cup of dry gluten-free oats per day may be included in the diet.

Keep It Oಌ� the List

Gluten-containing foods include wheat (einkorn, durum, farro, graham, Kamut, semolina, spelt), rye, barleyand triticale. Malt products such as malt, malt �avoring and malt vinegar are generally made from barleyand, thus, contain gluten. Other foods to avoid include beers, ales and lagers that are made from gluten-containing grains and commercial oats not speci�cally labeled gluten-free.

http://www.eatright.org/

6/18/2017 The GlutenFree Diet: Building the Grocery List

http://www.eatright.org/resource/health/diseasesandconditions/celiacdisease/theglutenfreedietbuildingthegrocerylist 2/2

Avoid processed foods and any ingredients that may contain wheat, rye, barley or malt (always read thelabel). These foods include bouillon cubes, brown rice syrup, candy, cold cuts, hot dogs, salami and sausage,communion wafers, drugs and medications, supplements, French fries, gravy, imitation �sh, licorice, matzo,modi�ed food starch, pudding mixes, rice mixes, salad dressings, sauces, seasoned snack foods (tortillachips, potato chips, etc.), seitan, self-basting turkey, stuఒ�ng, dressings, soups, soy sauce, thickeners andvegetables in sauce. Some of these foods can be found in gluten-free varieties. In 2014, the Food and DrugAdministration issued guidelines that manufacturers must follow for labeling foods "gluten-free." When indoubt, check with the food manufacturer or go without.

This list is not complete. People with celiac disease should discuss gluten-free choices with a registereddietitian nutritionist or physician who specializes in celiac disease. An RDN can help individuals with celiacdisease understand what foods are safe to eat and what foods to avoid in order to eat a nutritionallyadequate diet.

Reviewed May 2015

© 2017 eatright.org. Academy of Nutrition and Dietetics, All Rights Reserved.

http://www.eatright.org/find-an-expert

6/18/2017 GlutenFree Meals on a Budget

http://www.eatright.org/resource/food/planningandprep/smartshopping/glutenfreemealsonabudget 1/2

Gluten-Free Meals on a BudgetBy Rachel Begun, MS, RDNPublished February 14, 2014

A stroll down the gluten-free aisle at your supermarket can quickly put you over your weekly food budget.With a few tips and some planning, it's easy to prepare healthful, gluten-free meals for your family withoutbreaking the bank.

Foods recommended for those following a gluten-free diet are similar to healthful foods suggested for thegeneral population — fruits, vegetables, whole grains, low-fat dairy, eggs, plant-based proteins — such asbeans, nuts and seeds — �sh and lean cuts of poultry and meat. The only di窺�erence is that the gluten-freehave to steer clear of wheat, rye and barley when making their choices.

Focusing on naturally gluten-free foods and limiting highly-processed specialty items is the key to healthful,cost-e窺�ective meal planning.

Fruits and Vegetables

Think beyond fresh to meet your family’s fruit and vegetable needs. Frozen and canned fruits andvegetables, without added sugar or salt, are as nutritious as fresh produce. Also, shop locally at farmersmarkets for the best deals on fresh produce.

Protein

Low-cost protein sources are critical for sticking to your budget. Great choices for protein while stayingunder budget are dried beans, lentils and peas. Alone or used as a substitute for ground beef dishes, theseare options to keep the protein but reduce the expense of meat.

Eggs also are a cost-e窺�ective, high-quality protein. Canned salmon and tuna can help your family meet therecommended two servings of �sh per week at a fraction of the cost of purchasing fresh seafood.

http://www.eatright.org/

6/18/2017 GlutenFree Meals on a Budget

http://www.eatright.org/resource/food/planningandprep/smartshopping/glutenfreemealsonabudget 2/2

Grains

Ancient grains are all the rage, but tried-and-true favorites cost less while o窺�ering great nutrition. Corn andrice are good everyday options. Supermarket sales and buying in bulk allow you to supplement with moreexpensive gluten-free grains such as quinoa, millet and buckwheat.

Low-Fat Dairy

When it comes to saving on milk products, what is important is how you buy. For yogurt, purchase the plainvariety in bulk to save money. For additional savings, buy generic milk brands, purchasing blocks of cheese inlieu of pre-shredded and using powdered milk for recipes.

Meal Planning Tips

• Make gluten-free versions of convenience foods, including breads, baked goods, sauces, dressings andsoups. Cook in large quantities and refrigerate or freeze until needed.

• Save specialty gluten-free items for true convenience needs and special occasions. When possible, buyin bulk.

• Invest in a few gluten-free cookbooks. You'll overcome the cost by saving money on groceries. You canalso check out cookbooks from your local library and see which ones you'd like to buy.

• Plan gluten-free meals for the entire family and avoid purchasing both "regular" and gluten-freeversions of the same foods.

• Seek out your local supermarket registered dietitian nutritionist who can share gluten-free recipes andsteer you toward inexpensive purchases.

Reviewed April 2014Rachel Begun, MS, RDN, is a food and nutrition consultant and writer based in Boulder, CO.

© 2017 eatright.org. Academy of Nutrition and Dietetics, All Rights Reserved.

6/18/2017 How to Order GlutenFree in a Restaurant

http://www.eatright.org/resource/health/diseasesandconditions/celiacdisease/howtoorderglutenfreeinarestaurant 1/2

How to Order Gluten-Free in a RestaurantReviewed by Wendy Marcason, RDNPublished March 27, 2015

Dining out doesn't have to be o�-limits for people with celiac disease or gluten sensitivity. It just takes someextra planning and attention.

"Gluten-free consumers should approach eating out at restaurants in three stages: what they need to doprior to going to the restaurant, while at the restaurant and upon leaving the restaurant," says Rachel Begun,MS, RDN.

Follow these tips to make sure your experience is both gluten-free and pleasant.

Before You Go

Call ahead: "You are more likely to get a safe meal if you call the restaurant ahead of time to let them knowof your gluten-free needs," says Begun. Try calling during a slow time so you can have the host's fullattention. See if the restaurant has a gluten-free menu or if it participates in the Gluten-Free RestaurantAwareness Program.

Read the menu: Begun suggests reviewing the restaurant's menu online before you go. "You can narrowdown your choices and have a more focused conversation with the server," she says. Watch out for culinaryterms such as crispy, crunchy, breaded, wrapped or thickened — a sign that those items might containgluten.

While You're There

Be clear: To ensure a gluten-free meal, it's important to speak up. "While at the restaurant, communicateyour needs clearly, assertively and graciously, never trivializing your condition or need to eat 100 percentgluten-free," says Begun. You may need to speak directly to the chef or manager.

http://www.eatright.org/http://www.glutenfreerestaurants.org/

6/18/2017 How to Order GlutenFree in a Restaurant

http://www.eatright.org/resource/health/diseasesandconditions/celiacdisease/howtoorderglutenfreeinarestaurant 2/2

Ask questions: It's imperative to ask your server what's in the food and how it's prepared. Menu descriptionsdon't always list every ingredient. Get the full list of ingredients for sauces and dressings. Inquire how gluten-free grains such as rice and risottos are cooked, for example, sometimes they are cooked in broth which maycontain gluten. Con�rm that separate, clean utensils and equipment will be used for your meal.

When You Leave

Spread the word about good service: "If you experience good service, be courteous and gracious to the sta�.Let them know by saying so, tipping well and spreading the word to the gluten-free community," says Begun."By doing so, they'll be more likely to provide good service to future gluten-free customers — yourselfincluded."

Reviewed March 2015

© 2017 eatright.org. Academy of Nutrition and Dietetics, All Rights Reserved.

6/18/2017 GlutenFree Green Banana Pasta for People with Celiac Disease

http://www.eatright.org/resource/health/diseasesandconditions/celiacdisease/goingglutenfreelooktogreenbananapasta 1/2

Gluten-Free Green Banana Pasta for People withCeliac DiseasePublished January 30, 2014

Reviewed by Wendy Marcason, RD, LDN

Pasta is a beloved comfort food for many, but for people with celiac disease — an autoimmune disease inwhich gluten damages the intestine — traditional wheat pasta is o� limits. There's good news for gluten-freeeaters, though: a new type of healthy and tasty gluten-free pasta may be in the works, and it hails from asurprising source — green bananas.

A recent study by the Department of Nutrition at the University of Brazil, published in the Journal of theAcademy of Nutrition and Dietetics, suggests that green banana �our, which contains healthy bioactivecompounds, may help those with celiac disease enjoy their favorite pasta dishes without the extra fat andcalories in some gluten-free pasta alternatives. Researchers tested gluten-free pasta made with greenbanana �our and egg whites against pasta made with whole-wheat �our and whole eggs. The result? Bothceliac and non-celiac testers preferred the green banana pasta.

Green Bananas and Health

Today's gluten-free pastas are often made with brown rice or quinoa, and are sometimes higher in fat andcalories than traditional wheat pasta because fat is added to disguise the removal of gluten, a protein foundin wheat, rye and barley that gives pasta its appealing texture.

"Not only was green banana an important ingredient to substitute for gluten because of its elasticity and�rmness," says Raquel Braz Assunção Botelho, PhD, one of the study's authors, "But green banana [is] 75percent resistant starch and [has] phenolic acids that are important for intestine health." Resistant starch isa complex carbohydrate that may promote the growth of healthy bacteria in the large intestine. Phenolicacids are antioxidants that also support eye and heart health.

http://www.eatright.org/http://www.andjrnl.org/article/S2212-2672(12)00473-X/abstract

6/18/2017 GlutenFree Green Banana Pasta for People with Celiac Disease

http://www.eatright.org/resource/health/diseasesandconditions/celiacdisease/goingglutenfreelooktogreenbananapasta 2/2

Green banana pasta may save gluten-free eaters some calories, too. When comparing green banana �ourpasta to gluten-free pastas made from rice �our and quinoa, researchers in the Journal study noted thatgreen banana pasta has 83 calories per 100-gram portion, while the other gluten-free pastas tested had 135calories in the same portion.

Passing the Taste Test

Researchers know that even the healthiest product won't sell if it doesn't taste good. Green banana pastataste testers were asked to rate the product's �avor, aroma, texture and overall quality on a nine-point scale,"one" being extreme dislike and "nine" being extreme like. The green banana pasta was well accepted by theceliac testers, who gave the pasta grades higher than a six on the scale, but it was also the favorite of non-celiac testers.

"Non-celiac individuals that tasted the standard and the modi�ed pasta show that they preferred themodi�ed pasta — the green banana pasta developed by the group," says Braz Assunção Botelho. "It[showed] that all the family can use this new pasta."

A Cheaper Alternative

One glance at the price di�erence between gluten-free pasta and its regular counterpart, and you'll see whyfollowing a gluten-free diet can be expensive. Researchers say green bananas are often discarded beforethey make it to market, so turning this under-used produce into gluten-free �our for pasta may eventuallypresent a lower-cost alternative for consumers.

Savings may be had at the dinner table, too. According to the study in the Journal, "the green banana pastashowed greater water absorption, which leads to higher yield after cooking." This means a smaller amountof dried pasta generates a larger serving of cooked pasta, which helps a gluten-free eater stretch her foodbudget.

And because the green banana pasta was enjoyed by both celiac and non-celiac taste testers, families withboth types of eaters can all enjoy the same pasta dish, cutting costs associated with preparing both gluten-free and "regular" entrees for a shared meal.

Reviewed April 2013

© 2017 eatright.org. Academy of Nutrition and Dietetics, All Rights Reserved.