Celiac disease (an intolerance to gluten, a protein found in wheat, rye, and barley) is an autoimmune condition in which the inner surface of the small intestine becomes damaged, leading to reduced absorption of all nutrients. People with Type 1 diabetes are 10 times more likely than people without Type 1 diabetes to have it; and the only treatment for the condition is maintaining a gluten-free diet.
At first, a diagnosis of celiac disease may seem overwhelming, given that gluten can be found in so many things: cosmetics, medicines, and condiments, as well as breads, pastries, and cereals. There’s also the potential for cross-contamination; for example, a gluten-free meal prepared with utensils that have been used with foods containing gluten can still cause problems for people with celiac disease. Until recently, few people had ever heard of celiac disease, but in recent years awareness of it — and of a condition provisionally known as non-celiac gluten sensitivity — is increasing. As a result, a wider variety of gluten-free food products is available than ever before. The following resources offer guidance on shopping, cooking, and eating safely for people with celiac disease or any other form of gluten sensitivity.
GLUTEN-FREE QUICK & EASY: FROM PREP TO PLATE WITHOUT THE FUSS
Carol Fenster, PhD
New York, 2007
This book contains over 200 recipes intended to make putting together gluten-free meals fast and easy. Part One includes information on basics, such as stocking a gluten-free pantry. Part Two contains the recipes, and a Resources section lists sources for buying gluten-free ingredients and products online or by mail.
THE FIRST YEAR: CELIAC DISEASE AND LIVING GLUTEN-FREE
An Essential Guide for the Newly Diagnosed
Jules E. Dowler Shepard
Da Capo Press
Cambridge, Massachusetts, 2008
The author of this book suffered from gastrointestinal problems for 10 years before being diagnosed with celiac disease; the book includes her story and the stories of other people who have gluten sensitivities. It has chapters tailored to each day in the first week after diagnosis, each following week in the first month, and each subsequent month in the first year. These cover topics such as the history and prevalence of celiac disease, shopping and eating gluten-free, and educating others about the condition.
LIVING GLUTEN-FREE FOR DUMMIES, SECOND EDITION
Wiley Publishing, Inc.
Indianapolis, Indiana, 2010
This book offers beginner’s information on gluten-free living, including recipes, shopping tips, and resources for finding gluten-free products and services. The second and latest edition has important information on the gluten-free certification process and how and whether to trust a food product labeled “gluten-free.”
85 Quincy Avenue, Suite 2
Quincy, MA 02169
Gluten-Free Living magazine offers guidance on nutrition and health for people with celiac disease. The magazine is published four times a year in print and digital form; a blog and an online newsletter can be found at the publisher’s Web site, www.glutenfreeliving.com/blog.php.
800 Connecticut Avenue
Norwalk, CT 06854-1631
Living Without is a magazine for people with a number of different food sensitivities and allergies; all the recipes published in it are either gluten-, dairy-, or meat-free, and some are all three. It also provides information on healthy living and eating. The magazine’s Web site has sections for people allergic to gluten, to dairy, and to other common ingredients (soy, for example). Living Without is published bimonthly.