| So, you have decided to switch to a gluten free | | | | completely rule it out. Your taste buds will start to |
| diet either out of concern for your own health or | | | | adjust faster than you expect and you will find |
| at the recommendation of a doctor. This can feel | | | | that you do enjoy many substitutions or hardly |
| very overwhelming initially since there are so | | | | recognize the difference. This is especially true |
| many foods in our modern diet which contain | | | | when using gluten free products in recipes with |
| gluten, but rest assured this is completely | | | | other foods you enjoy. |
| reasonable and many people have made the | | | | Once you have worked out those replacements |
| change before you. | | | | try making a couple more substitutions. This is a |
| List It | | | | way of easing yourself into the dietary changes |
| Go through your kitchen and make a list of all the | | | | without going all the way right away. You are |
| foods you currently eat which contain gluten. This | | | | more likely to adjust to the change and stick with |
| may feel like an act of punishment as you realize | | | | it long term if it is done gradually. |
| these are things you are now giving up, but look | | | | Shake It Up |
| at it as an adventurous chance for change. | | | | Go through your favorite recipes and come up |
| Replace It | | | | with alternative gluten free ways of creating |
| Spend some time online and in your favorite local | | | | them. If a recipe is extremely difficult to do |
| stores finding possible replacements for the listed | | | | without gluten products, consider alternative ways |
| item. There are many gluten free products on the | | | | of creating a new dish that will be very similar. |
| shelves right now with many more selling through | | | | Most recipes will be easy to accommodate, |
| online retailers, so most items in your kitchen | | | | especially if you take advantage of many gluten |
| should be replaceable. This way, you aren't giving | | | | free products on the shelves. |
| up your favorite foods entirely! | | | | Plan Ahead |
| Gluten free versions of common products are | | | | The biggest challenge to gluten free eating is |
| typically found in the appropriate sections of the | | | | eating out at restaurants or at someone else's |
| store, rather than in the health food aisle. For | | | | house where you don't have complete control |
| instance, gluten free pasta can be found in the | | | | over what is offered. The best way to handle this |
| pasta aisle. If you find more than one product | | | | is to always have something gluten free on hand |
| that is similar to something on your list, make | | | | so you never get hungry enough to require |
| note of all options. If you don't like the taste or | | | | rushing through a drive-thru. Look ahead to |
| texture of one product you can always try | | | | restaurants you may be visiting and see if there |
| another. | | | | are any gluten free entrees. You can always ask |
| Step by Step | | | | for substitutions if necessary or go with a simple |
| Now that you have your list of possible | | | | salad until you get home. |
| replacements, pick a few and make the official | | | | Adjusting to a gluten free diet does take some |
| substitution in your kitchen. Some gluten free | | | | work, but if you take it one step at a time you |
| products may have a different taste than you | | | | will find it manageable! |
| are used to, but give it a few tries before you | | | | |