People on wheat free diets must avoid anything that has wheat. People on gluten free diets have a broader range of foods to avoid, including rye, barley, and sometimes oats. All cause adverse reactions in people suffering from celiac disease. http://www.hsc.virginia.edu/uvahealth/adult_digest/celiac.cfm

When planning a large gathering, offering some options for people sensitive to these food groups is a considerate thing to do. Fresh fruit, steak, broiled chicken, vegetables sautéed in butter and plain rice are staples that a meal can be planned around. Avoid marinades and sauces. http://www.drugs.com/cg/gluten-free-diet.html

When reading a label to determine if a food could cause allergic reactions in a sensitive person, look for anything containing wheat, spelt, bread crumbs, farina, cereal extract, modified food starch or vegetable gum. When in doubt, ask the person for whom you are cooking. They may also have other dietary restrictions to consider. you are cooking. They may also have other dietary restrictions to consider.

Allowed on these diets:

Coffee, milk, fruit juices Gelatin, tapioca, rice pudding Eggs prepared without wheat products Butter, margarine, cream Rice, soy, and bean flours Fresh, frozen, or canned fruits and vegetables, including potatoes All meats without coating or additives. Milk, unflavored yogurt, cheese White potatoes, sweet potatoes Rice Clear boullion Honey, molasses Peanut butter Herbs http://www.healthsystem.virginia.edu/UVAHealth/adult_allergy/wheat.cfm

Most breads, including tortillas and rice cakes Beer, root beer, and instant chocolate drink mixes. Doughnuts, muffins, waffles, and pancakes. Cakes, ice cream, frozen yoghurt, sherbet Meat loaf, meatballs, chicken fried steak Corned beef Imitation seafood and bacon Processed meat: bologna, sausage, frankfurters Processed cheese Flavored potato chips Malted milk Some cottage cheese with modified starch additives Pasta Couscous Soups with pasta or thickened with wheat flour Chocolates Worcestershire sauce Malt vinegar Gravy MSG Soy Sauce

http://www.healthsystem.virginia.edu/UVAHealth/adult_allergy/wheat.cfm </ref>

Cooking for family and friends with dietary restrictions can be a challenge. Fear of cooking for restricted diets can often be avoided by going to a restaurant or suggesting a potluck, making everyone responsible for their own dietary choices. Holiday dinners, however, are traditionally family gatherings with traditional menus, many of which are unsuitable for a wheat and gluten-free diet unless modified. Here are some suggestions for creating a meal that is safe for all without making the dietary choices the focus of the gathering.

Consider the traditional menu. Many have gotten pretty bland: rolls and stuffing and mashed potatoes and yams. No wonder gravy is so popular! Look to switch out one of the bland, squashy items for something colorful, fresh, tasty – and gluten free. Maybe call a few people that will be there, and ask them what they could do without. Even better, make the gluten-sensitive guest feel included by asking for their assistance in creating the menu. http://glutenfreegirl.blogspot.com/2006/11/few-ideas-for-gluten-free-thanksiving.html

Take another look at the menu, matching it against the list of foods to avoid. What might be a problem? For instance, turkey (unless your family breads the bird) – no problem. Traditionally prepared stuffing – problem. But stuffing prepared with gluten-free bread has few other ingredients that need substitution.

If Aunt Martha insists on bringing her special pie, make or buy a gluten-free alternative. Who protests additional choices at Thanksgiving?