Newly diagnosed with gluten sensitivity

[Blueberry211]

Hello there!

This was a big shock to me seeing that most of the food I consume contains gluten.

Any tips on how to make it please?

Also is rio mare tuna in olive oil gluten free?

[Narwhal10]

HiWelcome, yes it can come as a big shock, there’s a period of adjustment and anxiety as to what you can eat. May I ask how you found out about your gluten sensitivity? Were other sensitivities found ?

Tip 1 - avoid oats for a year even gluten free.

Tip 2 - you may be super sensitive so ‘gluten free’ foods still have up to 20 parts per million of gluten.

Tip 3 - base your food around veg, fruit, if you like meat, fish eggs then that’s great. Potatoes, rice are good options.

Tip 4 - gravies and sauces have hidden gluten.

I keep things as simple as possible.

Best wishes

[eliz45]

When I want to know if something in the grocery store is gluten free, l just ask Google on my phone. It is much faster usually than looking it up.

[eliz45]

Also, do not lick envelopes before mailing them, look up all ingredients in salad dressings, and any ingredient you are not sure what it is --in every thing. You will get used to it. And email companies to ask them if their product is GF. If you have a food processor, look up the recipe for Against the Grain rolls. Very yummy.

[Hidden]

Hi, welcome! The main question to ask is have you been diagnosed with coeliac (an autoimmune condition) or gluten intolerance? Your post mentions 'gluten sensitivity' so it's unclear which of those it is. Beyond that, find a good source of information for all obvious gluten and all hidden gluten (cross contamination risks, supplements, medicines, ingredients that may come a gluten source), and endeavour to take it one step at a time. It is challenging to begin with, but most get the hang very quickly. It's the cross contamination and hidden gluten that proves most tricky in going forward. Worth looking at the Australian coeliac society who have the best standards (UK is quite poor), or ask questions on here. The old posts are quite helpful. Tuna in oil or brine tends to be fine, so check the ingredients and check online/with the manufacturer just in case.