Restrictions

My first thoughts when I decided to go gluten-free went to everything I was going to have to cut from my diet...Noah's Bagels...candy bars...chips...Starbucks...and I went into mini-panic mode. In doing research I learned about the specifics I would need to eliminate and what I could replace them with.

Below is a list of obvious and hidden sources of gluten to avoid:

Wheat flour	Rye flour
Flavourings (suspect even if it says natural)	Fillers
Edible or Food Starch (Maize starch is fine)	Seasonings (suspect)
Binder	Rusk
Bran	Wheatgerm
Wheat protein	Wholegrain
Thickening	Wheat starch
Glucose syrup (often made from wheat)	Malt
Matzo meal	Spelt (an old form of wheat)
Brown rice syrup (often made from barley)	imitation seafood
HVP (Hydrolyzed vegetable protein)	TVP (Textured vegetable protein)
Caramel color	Dextrin

Here's the list of substitutions to begin with:

Cornstarch

Cornmeal

Potato Starch

Potato Flour

Rice Flour

Oat Flour (only if clearly labeled gluten-free)

Millet

Xanthan Gum

As I begin preparing GF foods I will provide more information on what each substitution does and how they work. Comparing the two lists is a bit daunting especially when I think of the "goodies" I will be missing out on. However, taking on the challenge and finally feeling healthy is enough of a motivator to use each substitution (and come up with my own techniques) to continue with the experience.