Gluten-free Diet: How to Start

Has your child (or you) just been diagnosed with a gluten problem? Are you just starting out on your gluten free journey?
This book is for people wanting to know how to start a gluten free diet: what they can and cannot eat. Has heaps of ideas and menus for you and your child, and also a weight-loss section. Learn what going-gluten-free is about.
The purpose of this book is to tell you about gluten and help you on your path to going gluten-free. Gluten is responsible for a vast amount of illness and poor health. One-in-ten people react to gluten. This is producing an enormous burden of sickness on individuals, families and the community – and perhaps you. This book has been put together for people wanting to know how to start a gluten free diet and what they can and cannot eat. It has menu plans for:families to try and a weight loss section as well.
This is your easy-to-follow guide to going gluten-free.
Chapter 1. How to start your pantry and design a menu
What to do first
The basic foods
Let's go shopping
The basic shopping list
What can I make?
A 7-day menu planner for your first gluten-free week.
Chapter 2. What ingredients should be avoided?
Additives that DO or MIGHT contain gluten
The 1400 Range: additive numbers 1400-1450
Other additives:
The long list of gluten foods
Glucose syrup (derived from wheat) - is there any gluten in it?
Maltrodextrin
Organic four and Spelt flour – is it okay?
Hidden gluten - industrial foods
Avoid packet foods
How can I lower my gluten-free food bill?
Can the whole family go gluten-free?
How strict do I have to be?
What happens if I do not follow strictly the gluten-free diet?
How long do I have to be gluten-free?
Chapter 3. Recipes ideas for gluten-free meals
Breakfast ideas
Baked eggs.
Hash Browns
Potato cakes
Lunch ideas
Tuna salad
Carrot salad
Frittata
Dinner ideas
Marinade for steak
Glazed carrots
Chicken stuffed with dried fruit
Stuffed egg plants
Stir fry
Fish patties
Other ideas
Fruit Leather
Dried Fruit Bars
Snack food ideas
More weekly menu planners
Breakfast
Lunch
Dinner
Your 3-day weight loss diet
Breakfasts
Lunches
Dinners
Snacks
Chapter 4. Weblinks and books
Final words
About Dr Rodney Ford
Discover more titles by Dr Ford
Connect with Dr Ford online

Dr Rodney Ford is a paediatric gastroenterologist, allergist and nutrition consultant. He is former Associate Professor of Paediatrics at the Christchurch School of Medicine, University of Otago, New Zealand. He is recognized worldwide as an expert on adverse food reactions.
His major area of interest is the relationship between your food and your health – good or bad. In his clinics he is constantly seeing people who are suffering from eating foods that are making them ill. He has been interested in the relationship between eczema and food allergy for a long time. More recently, he has discovered that gluten plays a large part in the patho-physiology of eczema.
Dr Ford graduated with Honours from the University of New South Wales in 1974 (MB BS). He went on to study food allergy and intolerance problems in New Zealand, Australia and the United Kingdom, was admitted as a Fellow of the Royal Australasian College of Physicians in Paediatrics (FRACP) in 1981 and was awarded his Doctorate of Medicine (MD) by the University of New South Wales in 1982 for his thesis titled Food hypersensitivity in children: diagnostic approaches to milk and egg hypersensitivity. This was regarded as a major work regarding the diagnosis of food allergies in children.
Dr Ford currently runs The Children's Clinic and Allergy Centre, a busy private clinic in Christchurch, New Zealand. He has written over one hundred scientific papers, including book chapters and many books.