A diagnosis of celiac disease means a lifelong dietary change; it also means learning to cook all over again. Most processed foods, many canned foods, seasonings and even drinks contain gluten, so learning to cook for the gluten free individual can be a formidable task.

It is important to start simple with foods that are naturally gluten free, such as all unprocessed meats, vegetables, fruit, potatoes, beans and rice.  All of these foods are safe to eat and finding recipes for these is easy.

Take time to familiarize yourself with safe and unsafe foods, learn to substitute unsafe grains like wheat, barley, and rye with safe grains such as corn, millet and quinoa.  Learn which flours are safe to substitute for wheat flour, and when best to use them, such as using cornstarch in your gravies and sauces.

Look for simple substitutes such as gluten free pastas and breads, not all are created equal so be sure to try a few different kinds to find the ones you like best. Modify your existing recipes by replacing items that contain gluten with those that do not.

Be sure to read labels with everything you buy, gluten can show up in the oddest of places, don’t be afraid to spend a bit more to purchase items that are labeled specifically gluten free at first, it will take time for you to learn how to identify safe and unsafe ingredients.  Over time your ability to spot these ingredients will become second nature, and as you learn what is safe your grocery bills will start to come down.

It can help to purchase a couple gluten free cookbooks, or to search for recipes on the Internet.  Not only are these recipes tested by those who have a lot of experience in gluten free cooking, but you will also find a lot of information about what substitutions work best.

As your knowledge and skill increase, do not be afraid to do some experimenting on your own, you will quickly learn what works and what does not, and soon you will become skillful working with gluten free ingredients.