If you're contemplating going gluten free the idea can be daunting. However it is possible to eat beautiful, tasty, nutritious food and avoid gluten. While gluten is found in some dietary staples, most foods are naturally gluten free, meaning you actually have a vast array of flavours and textures to choose from.

If you're contemplating giving up gluten, here are my five tips:

 

Eating gluten free seems quite fashionable at the moment, however if you suspect a gluten problem see your doctor. Don't just assume and don't self diagnose. Get tested.

 

Gluten is a protein in the grains wheat, oats, rye, barley and triticale, which means gluten is found in foods made from these ingredients. 

 

 

It's easy to feel overwhelmed when starting out, but remember most foods are naturally gluten free: meat, fish, potatoes, milk, vegetables, lentils, cheese, fruit, rice, corn, yoghurt, chickpeas, eggs, olives, avocado, nuts – all of these are completely gluten free. Add to these the gluten free grains like quinoa, polenta, millet, buckwheat and amaranth and you have a lot to choose from.

 

 

When you first go gluten free keep it simple and focus on foods which are naturally gluten free. Whatever your taste buds, try to think up five different meals and stick to these for the first few weeks. It's too overwhelming to try and change everything at once.

 

 

To eat well and be healthy when gluten free you need information, but it also helps to have patience and a willingness to expand your food horizons. There are loads of on- and off-line resources which can help you. Do some googling and find trusted resources.  A good place to start is Coeliac Australia.