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NW Iowa | Meat itself is gluten free but meat can be contaminated with an injected tenderizer or moisturizer that contains gluten. Buy clean cut meat from the store if you grill it yourself. If you go to a restaurant there is a chance something has been added to the meat either injected or sprinkled on top. My wife has celiac, I have a gluten intolerance but I have never been tested for celiac. So obviously we both are gluten free. We don't eat out often because of this. We never go to a fast food place. We have never had trouble with baked salmon when we do eat out so that is usually what we order. I have ordered a hot beef sandwich without the bread or gravy. ALL restaurant gravy has wheat in it so that is out the window when I order food. It's bland as all get out but I'm accustomed to that by now. Quite often when you eat out you will be stuck with pure veggies or potatoes with no gravy so get used to eating bland. Mashed potatoes might have a little wheat added so you have to watch out for that. A baked potato is usually safe though. If you are stuck with eating a salad the only dressing you can use is vinaigrette. An apple pie is out of the question unless the crust and ingredients are GF and about the only place you will find a gluten free pie is home baked. my wife bakes GF pies for the local fire department's annual pie auction. Now that the word is out there are people with celiac who come to the auction just for her pies.
When you read labels look for the GF inside of a circle. That signifies there is no trace of gluten. If the words gluten free are on a label but there is no GF in the circle that means the product meets minimum standards but there might be a trace of gluten in the product. For my wife that small trace will cause trouble. She popped a breath mint in her mouth once and in five minutes she reacted because there was gluten in the breath mint so it can be sneaky. Also, people with celiac can react to eggs. My wife reacts to eggs that's how she found out about the egg problem.
So in closing, you need to get used to reading labels closely and learning what those ingredients in the label mean. Monosodium glutamate is one of them. My wife is a good cook, being the oldest girl in a family of 17 she grew up knowing how to cook. She has learned how to work with a lot of very tasty GF recipes. And mentioning pie, she bakes a GF pie or cobbler that is out of this world tasty.
So good luck with your new way of eating, it's not that bad once you get into the groove of it and no, you will not dry up and blow away anytime soon LOL.
Edited by Iowajim 1/10/2025 11:08
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Celiac Disease and Gluten Free meals suggestions
