Separate the cutlery
A single crumb of bread may be enough to reappear symptoms (fatigue, anemia, abdominal pain ...) so use special cutlery for cooking without gluten !

Vary the diet
The gluten is a protein found in cereals such as barley, wheat, rye and oats. This is also what makes the pasta elastic. But fortunately, all the rest (vegetables, fruits, meat, fruits sea, poultry, cheese ...) can be eaten without fear!

Think about substitutes
The pastry without gluten worth to be tested! Rice flour or tapioca, arrow root, xanthan gum are excellent products. So, you can put yourself at the pastry ! You can make a cake with rice flour or make pies with corn paste (or make them without dough). Buckwheat or quinoa pasta is as easy to cook as wheat pasta. Do not take canned sauce, do it yourself! Add soya or almond cream, oilseeds, fruits dry ... Your creations will bluff the gourmets!

Bet on fruits and vegetables
Add more than you need in most of your dishes. This will give a varied diet, colorful, rich in vitamins and fiber!

How to Go Gluten-Free (May 2024)