This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
I am gluten-free, mostly vegetarian and have been vegan at various times and experimented with vegan recipes quite a bit. Your being rice intolerant as well made me think Breads from Anna might be a good mix for you- I am fairly certain that they have variations that are dairy free as well as rice and gluten-free. The recipe calls for eggs, but you can substitute egg replacer (Ener-g Foods) for excellent results. I recently reviewed their bread, if you are interested- it is quite a beautiful loaf with bean flours and others standing in for the rice. Tastes great, too!
This exact product won't quite work for you, but there should be one that does in the product line.
There is a gluten-free forum called vegiac that you might enjoy, as well as a vegetariangf board on Yahoo that might be helpful. Not being able to eat rice definitely puts a damper on things as far as mixes go- but you might try socca (garbanzo bean crepes). Chebe mix turns out best with eggs, unfortunately, although it is easy to make dairy free and is naturally rice-free. Corn tortillas will work, though- they are great homemade. I think you will find vegan cookbooks have lots of great recipes that are easy to make gluten-free... and while not being able to have rice makes it more complex, you can have quinoa, millet, buckwheat, wild rice (i believe it is a different variety). You might also search for gluten-free vegetarian and gluten-free vegan blogs. Mine is vegetarian (Book of Yum, if the link above doesn't work) and I have some vegan recipes, although finding ones that are free of rice may be a challenge. At least side dishes are easy! Hope this helps a little. Welcome to the board!
Beyond a possible gluten issue (which I am not personally convinced of), paper towels are quite abrasive. They may also contain dyes that you could have an allergy to. Most doctors that I've spoken to suggest that DH is not a topical issue- but rather that ingestion of gluten results in a DH attack. However, if it seems that paper towels are aggravating your skin, you could try using cloth napkins (and soft tissues for blowing your nose, which is nicer for you anyway)... If you cover your microwaved food with a paper towel and are concerned about it, saran wrap is an alternative.
Hi! I lived in Japan for two years and speak and read Japanese, so might be able to help a little. What everyone has said has been very helpful- in particular, you need to be careful with convenience store food as it often has wheat in the form of soy sauce. Even onigiri rice balls can have small amounts of soy sauce on the nori wrapper, or have soy sauce used to season the rice, as with fried rice balls. I did find Lawsons brand convenience store to be a good option- as of a year or so ago they did not use soy sauce in many of their rice balls. You can learn to spot the character for WHEAT in an ingredient list- I have a handout for this if you're interested, or you can see it here:
Wheat is required by law to be listed on ingredient labels along with the other top allergens- it will either be in the body of the label or at the end in parenthesis.
Avoid fake seafoods of any kind as it probably contains wheat. Sashimi raw fish and most nigiri/ kinds of sushi are generally safe as long as they don't contain sauce (avoid eel or tempura, obviously)- I never had problems with the vinegar. Miso should generally be avoided although at times white miso can be *relatively* gluten free (see koji starter discussion). I have a dietary card that I made up for a woman who was traveling in Japan and was vegetarian- I'd be happy to send it to you (sans veggie stuff) if you'd like. I found it useful to explain either that I have an illness that doesn't allow me to eat gluten or "I have an allergy to gluten." My friend that I helped said the latter was most easily communicated and people understood and responded very well to it. Also, most people don't know that gluten includes wheat, rye, oats, and barley so I think it's good for a dietary card to start with that.
I hope you have a great trip and feel free to email me if you'd like dietary cards to take with you. I plan on doing a post on my blog, www.bookofyum.com about being gluten-free and vegetarian in Japan, with travel tips and diet cards, but I have been caught up with other stuff and haven't gotten around to it. Oops!
Take care and happy travels,
PS Definitely bring your own wheat free soy sauce in your luggage and/or get convenient condiment packs of gluten-free soy sauce- they're a lifesaver. Kaiten zushi (conveyer belt sushi) restaurants are your best friend!
I posted over on your other thread- so hi again! Just a heads up, you might not be allowed to bring your canned salmon through customs, although to memory the US tends to be more strict about "meat"... then again, Vienna was the easiest security/customs experience ever, we basically just walked out so probably no one would notice anyway even if there is a law about it.
If you have a chance you can stock up at grocery stores and health food stores in Germany. Also, if you're doing the crazed bus on the autobahn thing, Landzeit autobahn restaurants have awesome salad bars that are more like deli counters- variety will vary on the place, but the best one had a really posh seafood etc. salad counter as well as veggie salad counters. http://www.landzeit.at/ I'm not sure if they're just an Austrian thing or are also in Germany. Other autobahn restaurants may have equally good salad bars, and may have plain hot dogs or meats- you probably want to research your "wurst" before you go to find safe varieties, so you may not be completely starving. Good to have backup though, definitely! You can always have soda, water, high calorie coffee drinks and schnapps if you're into that sort of thing. Oh, and Gluwein should be gluten-free. You may have luck with Rosti potato "hash browns" as well- I found them made fresh and with just potatoes.
Enjoy and I hope this helps a little!
from the www.bookofyum.com
PS it would be great if sauces were all thickened with potato starch- the Celiac society led me to believe that they wouldn't be, so be really careful about this. I was very paranoid my entire trip about sauces, which makes it tricky when almost everything comes with a sauce. lol. Definitely bring dining cards in German if you can!
Hi! I just got back from a Gluten-Free trip to India AND Austria, and spent 2 weeks in Austria. It's too bad you have just missed the Christmas market season, because the baked potatoes and roasted chestnuts are a great and very easy gluten-free snack. I would suggest you make your first stop a Reformhaus (health food store)- you can find them at this site:
What we did was enter various addresses into Google Maps and make a personalized map with all the nearby reformhaus, and then went on a walk with the locations of about four in mind. It was a good thing we mapped multiples, because the first one had gone out of business!
The premade muffins are especially good, and wrapped individually, so are perfect for travel. I liked the apricot jam filled ones, but the chocolate chip ones are also good. Most of the breads, croissants etc. are not individually wrapped and taste best toasted. I liked the pre-crunchy ones toast bits best that were like toasted bits of bread, but some of the crackers were not that great. The aerated looking ones are particularly blah. You can also buy fairly decent rice cakes in local grocery stores- in fact, I didn't go to any reformhaus in Vienna but just stocked up on chocolate coated rice cakes- the strawberry yogurt coated ones were also good.
I have a blog at www.bookofyum.com that you might find helpful in a week or so, haha. Right now I'm just wrapping up some posts on eating Gluten-Free in India, but I will definitely be posting about Gluten-Free in Austria and including reviews of gluten-free food available in reformhaus and reviews of gluten-free menus.
If you have time for restaurants, you might contact the Austrian celiac society (zoeliakie) and ask for their list of restaurants, also available online somewhere. Oh Pot Oh Pot in Vienna CLOSED last month (DOH) but I went to the Greek restaurant they recommended and there was indeed a big gluten-free menu. (although the food was just ok to my taste, it was safe).
Best wishes and have a good flight! Oh, and at my blog I posted some travel tips for dealing with airline meals that might be helpful. Definitely bring some of your own food- just no fresh fruit, produce or meat past customs.
Oyster sauce is tricky. There was one at my local Chinese market that did not obviously contain gluten, and when I checked their web site they said it was gluten free, but whenever I used it I had definite symptoms. It was processed in Hong Kong, so I don't know if it was a cross contamination issue in the factory or what. Right now I am using one I found at a local market that was a bit pricey by Wok Mei- the only questionable ingredient is Caramel Color and it seems to have been processed in the US - Ca. to be specific (although I could be wrong about this, it's a little hard to tell from the bottle). (The reason I care is that generally caramel color in the US is from corn.) I did try to email their company but haven't heard back. However, for what it's worth, I have not had noticable symptoms and the flavor is good. Alternatively, you can try making your own from scratch- sounds complicated to me, but then I do largely vegetarian cooking. (obviously not FULLY veg ) Especially a good option if you have access to some cheap nice oysters etc. You can do a search online.
You can mail order it from Bob's Red Mill or Ener-g foods, or even Amazon. They now have a terrific selection of gluten free stuff in their "grocery" section and the best part is that if you spend over a certain amount, shipping is free. Yay!
As people mentioned, Chinese or Japanese markets will sell tapioca starch as well. It's called katakuriko in Japanese. However, prices will probably be lower at a Chinese market- at least that's how it is in my area.
Actually, a lot of tamari unfortunately has wheat in it, so you still need to read the label carefully. The tamari sold at Japanese markets almost always has wheat in it. Health food store tamaris are far more promising. San-J is an excellent option for wheat free soy sauce- especially their low sodium variety (make sure you get the one clearly marked wheat free), and some people like Braggs liquid aminos. La Choy is inexpensive and easy to find, but IMO tastes dreadful. Not good for recipes where the flavor of the soy sauce really matters. Ok for adding brown color and salt flavor to the recipe.
Re: wontons, I'm sorry to say I tried several different recipes for gluten-free wonton skins from another board I'm on, and they were both disappointing. The first one was very sticky, and if you steamed it it disintegrated into white gooey yuckiness, and if you fried it, got all greasy and drippy. The second one seemed promising and I rolled out tons of skins, but then I put them in the refrigerator and they dried out and wouldn't allow themselves to be folded over- BIG disappointment. THe few I was able to seal properly that did not crack were ok when boiled, but as DH said, not like wontons. More like gluten-free ravioli filled with chinese flavors. I also tried making a sio pau (steamed bun) this weekend, and while the dough behaved itself nicely and seemed promising, the finished product was practically inedible. The dough part took a while to steam and once steamed tasted like gummy chalk. I ate the fillings out and then went off for a good cry. (Just kidding, but I was pretty bummed). I think I'll try making Bette Hagman's crumpets and filling THEM with the leftover fillings I have, as at least I know the crumpet part will taste good.
Hi there! I make a lot of Bette Hagman breads, and I think they taste better than any mix, but they do require a little fiddling. The breads using bean flour tend to last longer than the lower protein breads, so I recommend the bean flour blends. Also adding xanthan gum is really important. I leave out the gelatin as I am vegetarian, but that might help as well. Like other posters stated, I let the bread completely cool before slicing into it, and then I slice about half of it, wrap it in plastic wrap, and put it in the freezer in a labeled ziploc freezer bag. Then whenever I want fresh, yummy bread I can pull it out and toast it (my toaster has a frozen setting) or microwave it. (though I usually only microwave rolls) It allows me to have more variety in types I can choose from at a given time- I have quinoa, two sourdoughs, fake rye, multigrain buns, and teff rolls in the freezer right now, and I also escape the mold monster- or the dry air monster that attacked when I lived in Colorado. With letting the bread cool completely, I never have problems with crumbling.
I make an eggplant parmesan that's a little different from the average. I take spices, olive oil and balsalmic vinegar (sometimes hardly any olive oil if I'm watching calories) and dip eggplant slices in the vinagrette- then I bake them in the oven on a baking sheet coated with nonstick cooking spray. I turn then when they're browned so both sides can get nice and browned. Then i put them in a casserole dish, alternating with whatever pasta sauce I have on hand (homemade is good too, but more time consuming) and top with cheese, or if dairy intolerant, toasted pine nuts ground with toasted gluten-free bread crumbs (flavored bread like sun dried tomato is best, but you can always add little cut up pieces of sundried tomato, spices, etc). Then I bake or broil it until brown and crispy on top. Great with pasta, rice, etc.
There are also some excellent Japanese recipes for eggplant- you can search online or look in a cookbook. We often make one that uses sesame oil to sautee the eggplant, and then you add a sauce with mirin (sweet rice wine), vinegar, sugar, and white miso (made from rice and soy, make sure it's gluten free). Very rich and wonderful on pasta. Best with asian style skinny eggplant, but the fatter american varieties work ok too.
Just a question- wondering if you are also soy intolerant, as Starbucks offers Soy Milk as an option for their lattes and mochas etc. I found that soy milk worked really well for foaming, back when I was vegan. Rice milk foams less, but has a nice neutral flavor that is especially good with white chocolate for a whilte chocolate mocha. You do have to be careful with rice milk, as at least Rice Dream is sweetened with barley malt. I haven't really experimented with almond milk.
I lived in Japan for two years and frequently make Japanese food at home so I thought I would jump in here.
I have personally never had a problem with wasabi. While it is true that most wasabi available in the states is not made from actual wasabi, it is instead made from horseradish, which does not contain gluten. You might have some concern about the extra ingredients, but here is a sample ingredient list and I don't see anything that looks problematic (unless you are lactose intolerant! who would have thought!)
Horseradish, lactose, corn oil, sorbitol, salt, water, artificial flavor, turmeric, xanthan gum, citric acid, artificial flavor (FD & C yellow no.5, FD & C blue no.1)
Horseradish, Mustard, US Certified Color (FD&C Blue No. 1 and Yellow No. 5)
I had authentic wasabi in Japan a few times, fresh grated, and let me tell you, that stuff is AWESOME and makes what is commonly available here look absolutely pathetic. And I always thought i didn't like wasabi!
I also use mirin all the time in preparing Japanese dishes at home- but the main problem of course is anything that uses mirin probably also uses wheaty soy sauce. For mirin, the only potential problem would be the koji, the starter that is used in more authentic mirins, and I haven't heard any clear evidence that even if it contained gluten, that protein would make it through the processing.
As far as miso goes, red miso is made from barley so is no good for us, but interestingly there are some white misos that are only made from rice and soy. When I lived in Japan, I found that sushi restaurants in the Tokyo area often had a very nice white miso, but in the Kyoto area etc. they were more into red miso, so I ended up passing a lot over to my husband to eat. The safest way to enjoy miso is of course to make your own- many health food stores sell clearly labeled gluten free miso, including some non-traditional brown rice "red" miso without barley.
Another thing about sushi restaurants in the states- unless you are very lucky and live in a place with actual Japanese sushi chefs and waitors, they may be more likely to speak Chinese or Korean than Japanese (or none of the above), so those little cards with Japanese explanations may not be that helpful. (I live in Mountain View, California, near San Francisco and most of the places I have visited are not authentically Japanese... not to knock it, because I love Philly rolls etc, but just something to keep in mind)
Also, I was sick of carrying leaky little bottles of soy sauce to my sushi restaurants, and I heard about this company that sold individually sized gluten free soy sauce packages on another message board i was on. They are by a company called kari-out and you can find them by googling. They don't sell directly to normal people but you can purchase them online at http://www.restockit.com/ - I ordered them there in a big box and i am so happy with the result. (it did take a while for the package to arrive) They are high sodium, i think, but still, SO CONVENIENT! I love it!!!
If you go to a japanese restaurant, i recommend a dish called "chirashi zushi" as being both gluten free and (for sushi) more filling- it's a big bowl of rice with an assortment or sashimi and other bits on top... very tasty! (the egg may contain a little soy sauce but you can avoid eating it easily as it is a self contained block.) You can also get cold tofu with bonito flakes (dried fish, flaked) and grated ginger- make sure they don't add soy, and some other nice salads, but the extremely tasty goma (sesame) dressing will almost certainly contain soy sauce. sigh. i spent many long hours in the grocery aisles in japan reading those dresing labels, so depressing. (The cautionary on the egg extends to sushi with egg as well, and the simmered inari (deep fried tofu sacks filled with sweetened rice) undoubtedly was simmered in a sweet broth with soy sauce, so we really shouldn't eat it either.) Anything with a "cream sauce" on top may have wheat to thicken, and be careful of theme rolls with things like tempura shrimp inside, obviously. A simple mayonnaise should be ok, and I never had a problem with the typical kewpie japanese brand, but these crazy american restaurants, the creamier it is the less i trust them to hold back on the wheat! lol...