Everything you need to know about a gluten free diet is here!

A gluten-free diet refers to foods that are completely gluten-free, including canola oil, olive oil, milk, cream, butter, quinoa, brown rice, buckwheat, sorghum, cassava, millet, amaranth, teff, arrowroot, citrus fruits, bananas, apples, berries, peaches, pears, cruciferous vegetables, spinach, kale, potatoes, corn, pumpkin, bell peppers, mushrooms, onions, turnips, mung beans, etc.

Gluten, also known as gluten, is a protein obtained by removing starch from wheat and other grains.

Foods that should be excluded:

1. People who follow a gluten-free diet cannot eat anything made with wheat, rye, or barley, such as pastries, etc.

2. Some processed foods, such as soy sauce and pie fillings, usually contain gluten unless otherwise specified. Therefore, gluten-free dieters who are concerned about food ingredients are better off choosing fresh ingredients.

3. In beverages, beer is the first thing that should be avoided. Although products made from barley and malt contain gluten, most alcoholic (beer contains products made because wheat is fermented, red wine is not fermented because wine) and non-alcoholic beverages do not contain this ingredient.

The gluten-free diet includes quinoa, brown rice, wild rice, buckwheat, sorghum, cassava, millet, amaranth, tefu, kudzu, oats, citrus fruits, bananas, apples, berries, peaches, pears, bell peppers, mushrooms, and onions.

1. Cereal food.

Buckwheat, corn, potato flour, rice, arrowroot, sweet potato, and soybeans are some common gluten-free foods.

2. Dairy products.

With the exception of some cheeses, flavored milk, and custard, most dairy products are gluten-free. Unless batter is used or over-processed.

3. Meat. Meat products are also gluten-free. But meat pies, frozen meat, chicken broth often contain some form of gluten, so be careful.

4. Fruits and vegetables.

Fruits, vegetables and nuts are naturally gluten-free unless flavors or starches are added.

5. Seasoning.

Almost all condiments are gluten-free except for vinegar, and this includes ketchup, tahini, maple syrup, and many salad dressings, among others.

1. Some people who are allergic to gluten protein or suffer from celiac disease must adhere to a gluten-free diet.

2. For the vast majority of people, a gluten-free diet is completely unnecessary. Many gluten-free foods are refined, reducing the nutrients such as fiber and minerals in whole grain grains, making them easier to absorb and having a higher glycemic index. Survey data shows that consumers who switch to gluten-free foods have an even increased risk of weight and metabolic syndrome.

1. Gluten-free foods include corn, cheese, nuts, quinoa, potatoes, etc.

2. Gluten is a group of proteins in cereals, especially wheat, and gluten can make the dough have a strong structure. During the proofing process during bread processing, gluten proteins form a network structure, which cannot be formed without gluten, and bread cannot be fermented.

Dear I'm glad to answer for you Chia Seeds Pure Buckwheat Bread Healthy Gluten Free Sugar No Kneading Dough Preparation Step 1 Space Pure Milk Pulled Toast Preparation Step 1 Chia Seeds and Water 1 Stir well and let stand for 20 minutes. Chia seeds swell and become viscous after absorbing water. Step 2Space Preparation of Pure Milk Tear Toast Step 1: Prepare a toast mold (20x10 cm) and brush the inner layer with a little oil to make the baking paper fit better with the inner wall.

Preheat the oven to 180 degrees for the upper and lower tubes. Step 3 Preparation of Pure Milk Pulled Toast Step 1Put buckwheat flour, baking powder and salt into a container and mix well, then pour in water2, oil and soaked chia seeds, and mix well with a wooden spatula or silicone spatula. The amount of clear water 2 here is for reference, and it is increased or decreased according to the situation of your own flour.

Be careful not to stir too much, just stir well. If you stir too much, the dough will not grow well in the oven and the taste will be affected. Step 4 Preparation of Pure Milk Hand Pulled Toast Step 1 Pour the dough into the mold, and gently scrape the surface with a silicone spatula, do not press too hard.

Step 5: How to make plain milk shredded toast Step 1: Sprinkle melon seeds or other (mixed) nuts on the surface according to your taste. Place in a preheated oven on a lower and lower level and bake at 180 degrees for about 70 minutes. This time is for reference, and everyone controls the time according to their own oven temperament.

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Gluten food is a group of proteins in wheat, bread has a reticulated structure after tearing is due to gluten, gluten-free food has nuts, potatoes, corn, etc.

Whole grains without wheat bran: quinoa, brown rice, wild rice, buckwheat, sorghum, cassava, millet, amaranth, 、..Many foods contain protein, including those of plants and animals.

There are many fine foods that are not available, such as some high-quality flour or rice.

Wheat flour-based noodles, bread, pizza, cakes, biscuits, and other sakura foods are all gluten-based foods.

1. Fried noodles.

The most representative noodle in Beijing is made of noodles mixed with vegetable yards and fried sauce. Cut or boil cucumbers, toons, bean sprouts, green beans, and soybeans to make a dish for later use. After the noodles are cooked, they are burned with fried sauce and mixed with vegetable codes, which are made into fried noodles.

2. Hot dry noodles.

The favorite of the people of Wuhan, many people have to eat hot dry noodles for breakfast every day. The noodles are medium-thick, yellow and oily, mixed with sesame oil, sesame paste, and made into a bowl with small pickles such as capers and spicy radish strips. The entrance is chewy, slightly spicy and slightly salty.

3. Knife cutting surface.

Shanxi's special noodles, knife-cut noodles are all cut by knives, hence the name. The dough leaf is cut with a knife, medium thick and thin edges. Sharp edges, resembling willow leaves; The entrance is slippery on the outside and on the inside, soft but not sticky, and the more you chew, the more fragrant it is.

4. Ramen. A specialty of the Lanzhou area, the noodles have been stretched to become slender and chewy, with the addition of green cucumber shreds, red chili oil, beef noodles, shredded eggs and coriander leaves, all colorful. The soup of Lanzhou Labi Xiaocong noodles is also made from beef bones or lamb bones, and the flavor is rich.

5. Dandanmian.

A popular noodle dish in Chengdu, made by rolling noodles from flour, boiling them, and scooping them with fried minced pork. The noodles are thin, the marinade is crispy, salty, fresh and slightly spicy.

6, Katagawa.

The small fresh noodles are the famous noodle soup in Hangzhou, and also integrate the tactful and tender style there, the noodle soup is light and bright like clear water, but it is extraordinarily delicious when you taste it, and the toppings of the noodles are mainly composed of snow cabbage, bamboo shoots, and shredded lean pork, which are delicious and delicious.

7. Assorted boiled noodles.

Taiwanese style, every Taiwanese family will make noodles, but it is a noodle with a different taste that every Taiwanese family makes. Usually there is nothing special about noodles, but most people add prawns, fish plates, greens, bean sprouts, and shredded cabbage to the noodles.

Whole grains without wheat bran: quinoa, brown rice, wild rice, buckwheat, sorghum, cassava, millet, amaranth, teff, arrowroot, oats.

Grains to avoid: all varieties of wheat (whole wheat, whole wheat berries, whole wheat, wheat, farro, durum wheat, whole wheat, spelt, etc.), rye, barley, small rye.

These gluten-containing grains are commonly used to make foods such as bread, crackers, pasta, cereals, baked goods, and snack foods.

All fresh fruits and vegetables are naturally gluten-free. However, some processed fruits and vegetables may contain wheat bran, as wheat bran is sometimes added to be used as a flavoring agent or as a thickener.

Processed fruits and vegetables fortified with wheat bran include hydrolyzed wheat protein, modified food starch, malt and maltodextrin.

Fruits and vegetables that are recommended to be consumed.

Citrus fruits (including oranges and grapefruits), bananas, apples, berries, peaches, pears, cruciferous vegetables, (including cauliflower and broccoli), vegetables (such as spinach, kale), starchy vegetables (including potatoes, corn, and squash), bell peppers, mushrooms, onions, turnips, and mung beans.

Eat fruits and vegetables with caution.

Canned fruits and vegetables: Canned foods may contain wheat bran. Canned fruits and vegetables made with water or natural fruit juice may be gluten-free; Frozen fruits and vegetables, and sometimes, they will contain added flavorings or seasonings that contain gluten.

Regular frozen varieties are usually gluten-free.

Many foods contain protein, including those of plants and animals. Most are naturally gluten-free. However, gluten-containing ingredients such as soy sauce, flour, and malt vinegar are often used as flavoring agents. They can be added to sauces and marinades that are usually paired with protein**.

Gluten-free proteins include: legumes (beans, lentils, peas, peanuts), nuts and seeds, red meat (fresh beef, pork, lamb), poultry (fresh chicken, turkey), seafood (fresh fish, scallops, shellfish), traditional soy foods (tofu, edamame, etc.).

Protein to consume with caution: Processed meats (such as hot dogs, pepperoni, sausages, salami, and bacon), meat substitutes (such as veggie burgers), luncheon meats, and proteins mixed with sauces or seasonings.

Most dairy products are naturally gluten-free. However, those flavored and those containing additives should be consumed with caution. Some of the additives commonly found in dairy products include gluten-containing viscous agents, malt and modified starches.

Gluten-free dairy products: milk, butter, cheese, cream, cottage cheese and yogurt.

Dairy products to consume with caution: flavored milk and yogurt, processed cheese products (such as cheese spreads and cheese spreads), ice cream, as they are sometimes mixed with wheat bran.