Not quite a bunch of recipes, but might be able to help you out a little, if you don't already know.
- The Walmart Great Value brand of foods is continually marking more of their foods, that are gluten free, right on the package.
- One must become an expert in reading ingredient labels and knowing what could or could not indicate potential gluten containing ingredients. An example, rice crispies have gluten in them but fruity pebbles don't. Also, different brands of the same food could run the gamut of gluten-free to gluten-containing.
- Specialty grocers, such as Whole Foods, will typically have dedicated aisles and a vast array of foodstuffs specifically for gluten-free, lactose-free, etc.
- If a processed food, e.g. soups, chilis, ice cream bars, cereals, etc., was gluten-free the last time you bought it, reread the label each time you purchase it again. Food manufacturers can switch ingredients and/or suppliers and change ingredients between times that you purchase an item.
- If a person is extremely sensitive to gluten, cross contamination can be a problem. If it is a serious concern, you must use separate, clean and different cooking utensils and surfaces. Don't use teflon lined pots & pans because it has been found that they can cause cross-contamination even!
- It has been found that those on a gluten-free diet that eat many processed/store bought, non-whole foods can wind up with high cholesterol problems due to the high fat diet. Also, you can eat just about all the meats that you want. Lots of red meat can mean problems with the fats in them as well. Watch spices because they may contain gluten. Be careful with processed lunch meats because many fillers can contain gluten. Some brands that used to be gluten free were: all Carl Budig meats and some Oscar-Meyer meats.
- Restaurant selections for gluten-free menus are increasing all of the time. Sometimes you have to ask for their gluten-free menu, other times gluten-free is listed right on the menu and other times yet you may have to talk to one of the chef's about preparing (not only what but how to) foods for a gluten-free diet.
- For some on a gluten free diet, oats can be a problem. For others, oats are tolerable.
- Watch out for fillers in medications, vitamins, etc. as well!
When I went through my doctor's gluten-free trial diet, I ate lots of fruits, vegetables, whole meats, Carl Budig meats, rice cakes with peanut butter, cheeses, plain Lay's potato chips and specialty gluten-free foods. I also ate the Great Value Brand of Vienna Sausages.
Something to keep in mind with the gluten-free diet is that it can take a week to several months to see any positive results from a COMPLETELY gluten-free diet. ANY gluten during the trial can upset or negate the results.
As far as the bloodtests go to check for Celiac's Disease, make sure that the whole panel is drawn up. There is a certain percentage of the population that does not produce the indicator antibody for Celiac's. Which means, your bloodtest could be negative but you could still have Celiac's. The only definitive testing that can be done at this time (I believe) is an endoscopic biopsy of the small intestines' lining.
This is by no means anywhere close to being all encompassing, but hopefully it is a start or at least somewhat helpful!
EDIT: From a survival standpoint, it probably would not be very difficult actually. Almost any whole foods with the exception of grains are good. Veggies, whole meats, fruits, rice, etc. are all ok. Salt, cracked pepper, sugar, honey, etc. should all be good for seasonings. too
