Launching into the gluten-free world can be overwhelming. On the day before I bid farewell to gluten for the rest of my life, I was inhaling my final ever Big Mac, thinking ‘Well, at least I’ll lose weight’. I was wrong.
When you go gluten-free, it’s normal to order everything you see labelled ‘GF’—especially when out and about—even if you don’t necessarily want or even like it, for fear that may be the only safe thing you can eat that day.
When I cut gluten out of my diet, I gained 20kg in three months. This was largely due to my body going into survival mode, absorbing as many nutrients as possible while the villi were open to receiving them. So, my first tip is…
1. Don’t Buy a Sweet Treat Just Because It’s Gluten-Free
The first time I went out with friends for a late-night pick-me-up, the only gluten-free treat in the glass cabinet was orange and almond cake. Ugh. Pre GF life, I wouldn’t have looked twice at that. In fact, I would’ve wondered why ANYBODY would want to put that combo in their mouth, but that night, when everyone else was devouring cheesecake and chocolate pudding, I sadly shovelled dry citrus crumbs into my body, and instantly regretted the wasted calories. These days, I take a look at the beverage menu and see if there’s something sweet that could be my dessert on there. That’s right—liquid desserts are totally a thing you’ll come to love.
2. Always Read the Labels
Following on from the above tip, it’s important to remember that EVERYTHING can contain gluten, so ALWAYS read the label before you consume ANYTHING. In Australia, allergens are usually written in bold in the ingredient list, but don’t always rely on that being the case. Look for the words barley, rye, oats or wheat, as well as ‘May contain gluten’—if you see any of these, place the product down and back away as quick as you can. This isn’t just something to do at the supermarket, either—I still ask to see the ingredient list if I’m ordering a chai latte at a new café (yes, even chai powder can contain gluten!). Of course, I’m concerned they’ll roll their eyes and make me feel like a nuisance, but if they want the sale (and a potentially regular customer), they’ll let me take a quick peek and inform them once and for all if it’s gluten-free. Beware also of the chocolate powder that’s dusted on the top of cappuccinos; to stay on the safe side, I always request that it not be added.
3. Open Yourself Up to Trying New Things
My heart broke just a little more when I found out my favourite regular—Gloria Jean’s Tim Tam Chiller—was not gluten-free. From a food perspective, I was always a fussy eater; I’d only eat chicken breast, beef mince and vegetables—absolutely no fish! But when you’re on a date and the only gluten-free dish on the menu is the pan-seared barramundi, you order the pan-seared barramundi! In Fiji, I tried the fish ceviche. At Kangaroo Island’s former Southern Ocean Lodge, I ate spatchcock for the first time. Never in my wildest dreams did I imagine I’d become this adventurous with food, but I’m so glad my life circumstances mean I can now share an open-minded and adventurous perspective with my Gluten Free Foodie readers!
4. Become a Smart Traveller
Knowledge is power when it comes to travel. I’m heading to Vietnam and Cambodia this year. Part of my trip will involve an upstream Mekong cruise with Pandaw, who have assured me there will be gluten-free food onboard, but outside of that I’ll need to source my own safe food to eat. So —since, for me, food is life—I mapped out gluten-free eateries before figuring out where to stay. Every place has different standards when it comes to food preparation, so of course I’ll be taking GluteGuard before every meal. I’m actually signed up to a monthly subscription plan, so even if I use all of my tablets while I’m away, I’ll still come home to a fresh pack waiting for me.
5. Trust Your Instinct
If you ask if something is GF and the person responding doesn’t confidently announce ‘Yes!’ or ‘It sure is’, or goes to check with the chef, just walk away. The pain is not worth it. Yes, I take GluteGuard everywhere, but if anything makes me think something may not be safe for me to eat, I leave.
6. Be House-Smart
Treat yourself to some new kitchenware. I’m talking utensils (definitely wooden spoons!) and chopping boards—anything porous that may have been used in non-GF cooking. Invest in a new toaster for just gluten-free bread; if you can’t afford that right now, get your hands on some toaster bags—they’ll help you avoid cross-contamination. Oh, and if you live with others who aren’t gluten-free, label your butter—heck, lock it up if you need to! If they double-dip the same knife that’s been used to spread butter on regular toast, you’ll be in big trouble.
Going gluten-free isn’t the end of the world—there are still some amazing foods to enjoy, and more options become available every day. Through careful planning and following my tips, you’ll be a gluten-free genius in no time!
Just gone gluten-free? Check out more valuable gluten-free advice here.
Contributor: Sarah Friggieri is a gluten-free food blogger based in Australia. Check out her other work here.
