The gluten-free diet is mainly necessary for those who have gluten intolerance and cannot digest this protein, who suffer from diarrhea, abdominal pain and bloating from ingesting this protein, such as those who have coeliac disease or gluten sensitivity.
The gluten-free diet is sometimes used to lose weight because a variety of foods, such as bread, biscuits or cakes, are removed from foods because they contain gluten and thus reduce the calorie value ingested, facilitating weight loss in a diet.
- But in the case of a celiac patient.
- The elimination of gluten involves detailed reading of all food labels and even the components of medicines or lipsticks.
- Since even the slightest ingestion of traces of gluten in these products can trigger a serious inflammatory process.
- In some cases.
- Sorghum flour.
- Naturally gluten-free and highly nutritious.
- Can be an alternative.
- Discover its benefits and learn how to use this flour.
The gluten-free diet menu is difficult to follow, as many foods are regularly consumed daily. The following is an example.
To have more alternatives to the diet and consume all the nutrients important to the body, it is necessary to follow the gluten-free diet with the accompaniment of a specialized nutritionist, here are some tips:
For more information about which foods to include in the menu, see: Gluten-free foods.
To create your own menu, you can follow some of the examples in this table:
However, it is always recommended to follow a diet guided by a nutritionist, especially in the case of celiac patients. A good substitute is buckwheat, learn how to use it here.
Gluten-free recipes are mainly recipes for cakes, biscuits or bread without flour, rye or oatmeal because they are cereals that contain gluten.
Here’s an example of a gluten-free cookie recipe
ingredients
Preparation mode
In a blender put the hazelnuts, sugar, honey, olive oil and rice milk until a homogeneous cream is obtained, mix the flours in a bowl and pour the cream, stirring well, make balls with your hands, flatten the disc-shaped balls and place them on a tray lined with parchment paper and bake at 180-200 C for 30 minutes.
In addition to intolerance, gluten can cause bloating and gas, so see: