Gluten-Free: The Definitive Resource Guide

Gluten-Free: The Definitive Resource Guide

by Shelley Case



Product Details

ISBN-13: 9780993719905
Publisher: Case Nutrition Consulting
Publication date: 09/28/2016
Product dimensions: 6.90(w) x 9.90(h) x 0.80(d)

About the Author

Shelley is a registered dietitian, author, speaker and consultant with more than 30 years’ experience. She is a member of the Medical Advisory Boards of the Celiac Disease Foundation and Gluten Intolerance Group in the United States; Professional Advisory Council of the Canadian Celiac Association; and serves on the Scientific Advisory Board of the Grain Foods Foundation.

Shelley has been featured on radio and television including NBC’s Today show, CBC, CTV and Global TV, as well as frequently quoted in major print media such as the Wall Street Journal, WebMD, National Post, Globe and Mail, Food Business News, Chatelaine and Canadian Living. A popular speaker, she delivers presentations at medical, nutrition, celiac and food industry conferences throughout North America.

Shelley’s best-selling book is highly recommended by health professionals, celiac organizations, consumers and the food industry.

Table of Contents

Shelley Case, BSc, RD xii

Preface xiii

Foreword xv

Introduction xvii

Chapter 1 Celiac Disease, Dermatitis Herpetiformis and Non-Celiac Gluten Sensitivity 1

Celiac Disease 1

Dermatitis Herpetiformis 5

Non-Celiac Gluten Sensitivity 6

Medical Nutrition Therapy 8

Chapter 2 The Gluten-Free Diet 9

What Is Gluten? 9

The Gluten-Free Diet Overview 9

Gluten-Free Diet by Food Groups 11

Gluten-Free Additives and Ingredients 25

Chapter 3 Oats 27

Overview 27

Reactions to Oats 27

Gluten-Free Oat Production 28

Gluten-Free Oat Products 29

More Information about Gluten-Free Oats 30

Chapter 4 Alcohol 31

Distilled Alcohols 32

Liqueurs 32

Wines 32

Beers 33

Hard Ciders 34

Specially Premixed Alcoholic Beverages 34

Chapter 5 Frequently Questioned ingredients 35

Vinegars 36

Barley Grass and Wheat Grass 37

Flavors/Flavorings 37

Starches 40

Dextrin 41

Maltodextrin 41

Glucose Syrup 41

Rice Syrup 42

Chapter 6 Gluten Threshold Levels, Parts Per Million and Testing 43

Gluten Threshold Levels 43

Concentration of Gluten in Foods 44

Consumption of Gluten-Free Foods 45

Gluten-Testing Methods 46

Amount of Gluten in Foods 46

Chapter 7 Food Labeling 49

How to Read a Food Label 49

Labeling Jurisdictions in North America 51

Gluten and Food Allergen Labeling 51

Alcohol Labeling in the United States and Canada 63

Chapter 8 Nutrition and the Gluten-Free Diet 65

Nutritional Status of Individuals with Celiac Disease 66

Nutritional Quality of Gluten-Free Specialty Products 66

Enrichment and Fortification 67

Specific Nutritional Concerns 67

Chapter 9 Gluten-Free Alternatives (Grains, Legumes, Seeds and Starches) 97

Grains 97

Gluten-Free Grains 98

Legumes 104

Seeds 108

Starches 111

Using Gluten-Free Alternatives 111

Chapter 10 Gluten-Free Meal Planning 115

Getting Started 115

A Healthy Gluten-Free Diet 115

Gluten-Free Meal-Planning Ideas 121

Chapter 11 Gluten-Free Shopping 131

Shopping Tips 131

Gluten-Free Shopping List 134

Chapter 12 Cross-Contamination: Home and Away from Home 135

Preventing Cross-Contamination in the Kitchen 135

Eating Away from Home 136

Chapter 13 Gluten-Free Cooking and Baking 143

Gluten-Free Grains 143

Pulses and Soybeans 145

Gluten-Free Baking 147

Thickening Agents in Gluten-Free Cooking 155

Chapter 14 Recipes 157

Chapter 15 Gluten-Free Products 205

Chapter 16 Company Directory 263

Chapter 17 Gluten-Free Specialty Retailers 287

Resources 289

American Celiac Organizations 289

Canadian Celiac Organizations 289

International Celiac Organizations 290

American Celiac Disease Centers and Programs 291

Certification of Gluten-Free Products 292

Websites: Celiac Disease and the Gluten-Free Diet 293

Books 294

Resources (cont'd)

Magazines 296

Cookbooks 297

Online Cooking Resources 300

Gluten-Free Product Information 300

Eating Out and Travel Resources 300

Gluten-Free Food Service Training and Accreditation Programs 302

Children's Books 303

Other Children's Resources 304

College/University Resources 304

Medication Resource 304

Appendices 305

A Companies with Gluten-free Oat Products 305

B Canadian Celiac Association Professional Advisory Council Position Statement on Consumption of Oats by Individuals with Celiac Disease 306

C American and Canadian Regulations and Guidance Documents 308

D Codex Alimentarius Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten 312

E History of Gluten-Free Labeling Regulations: United States, Canada and the Codex Alimentarius Commission 314

F Nutrient Composition of Gluten-Free Grains, Flours, Starches, Gums, Legumes, Nuts and Seeds 318

G Carbohydrate Content of Flours, Starches, Grains, Legumes and Seeds: Highest to Lowest 322

References 324

Celiac Disease 324

Dermatitis Herpetiformis 325

Non-Celiac Gluten Sensitivity 325

Oats 326

Foods, Beverages and Ingredients 327

Gluten Threshold Levels, PPM and Testing 330

Gluten-Free Labeling Regulations 331

Codex Alimentarius Commission 336

Nutrition and the Gluten-Free Diet 336

Nutrient Composition 338

Index 340

Order Form 349

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