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Cooking in a Gluten-Free Kitchen...

When you have celiac disease, eliminating wheat, oats, barley and rye from your diet is a must. These grains, and derivatives of them, are used in the preparation of many products so this task may seem difficult. Actually, there are many ways to avoid these grains and substitute safe alternatives. Of course, serving your favorite naturally gluten free gluten foods such as meat and poultry (without breading), fish, fresh fruits, and vegetables is a great starting point, but you can also adapt many combination foods to exclude gluten. Here are some tips and recipes to help make the transition to a gluten-free diet easier.

Start Simply
A first and simple step is to look for dishes that need very little customization, perhaps just the substitution of one gluten-free ingredient. For example, make macaroni and cheese or baked ziti with rice, corn, or lentil pasta, or prepare enchiladas with corn tortillas instead of the wheat flour variety.

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Natalie Menza, a registered dietitian, has been with ShopRite Supermarkets since February 2005. Prior to joining ShopRite, Natalie counseled patients in clinical settings such as hospitals and nursing homes. She also maintained a private practice, providing personalized counseling to clients to help them achieve their dietary goals.

In addition to managing a variety of health and nutrition education programs for ShopRite, Natalie is a resource for ShopRite customers.  If you’re curious about a current diet trend or seeking health and wellness information, click on the link below to submit a question ... read more