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People with a sensitivity to gluten are known as Coeliacs. It is a protein found in some starches so the following foods must be avoided in all forms wheat, rye, oats and barley. Gluten is so common in everyday foods that it is important to make sure what you are cooking is not going to make your guest ill. With a little forethought there is no reason why your dinner should taste any different.
AVOID Bran, biscuits, bread, bread crumbs, buns, cakes, crisp bread, egg noodles, flour - wheat, rye or barley, fried foods - due to flour in batter, gravy, ketchup, mustard, mustard powder, oats, pasta - white & brown, pastries, rusks, rolls, sausages, semolina, soya sauce, starch (modified), stock cubes, and wheat.
SUITABLE FOODS Arrowroot, buckwheat, corn flour, maize, millet, polenta, quinoa, potato, rice, sago, most Schwartz herbs and spices, sorghum, soya and tapioca.
Glutafin" and "Rite-Diet" produce a range of gluten-free products, but be careful if there are any other restrictions on the diet, for example if no sugar is allowed then their biscuits will not be suitable. Use freshly ground pepper only, as some ready ground varieties are mixed with wheat flour.
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