wareness of the disease and awareness of gluten. 3 million Americans have Celiac Disease. Many are just not aware that their varied symptoms are Celiac Disease. It is not a rare disease. People with Celiac Disease cannot eat wheat, oats, rye, or barley nor their cousins or derivatives. These forbidden grains include but are not limited to: bulgur, couscous, durum, farina, graham, kamut, malt, matzo, seitan, semolina, spelt, and triticale,

ring in the supplies. There are many groceries, website, bakeries, and restaurants that cater to those on a gluten free diet. Many are listed here on the Gluten Free Yellow Pages. Many basic ingredients CAN include gluten but do not NEED to include gluten. Mainstream, affordable products are available. Grains that are allowed but not limited to are: amaranth, arrowroot, beans, buckwheat, cassava, corn, dal, flax, gram, hominy, legumes, lentils, manioc, nuts, potato, quinoa, rice, sago, sesame, soybean, tapioca, taro, and tef.

ross contamination caution. Kitchen practices must be set up to avoid cross contamination of glutinous material into gluten free meals. Setting up a gluten free kitchen can be likened to setting up a Kosher kitchen in that it restricts ingredients and calls for special protocols to help Celiacs maintain their diet. Not only do you monitor CONTENT, but one must make sure that there is not CONTACT as well. A gluten free kitchen should have separate, labeled preparation areas. Cutting boards (thin plastic ones work great), knives, fryers, and condiments for both glutinous foods and gluten free foods should be color coded and labeled. Download our Labels for Celiac Living below for your kitchen, supplies, and family. Home kitchen guide coming soon!