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Gluten-Free Diet Menu Plan for the Week of September 22, 2013

Gluten-Free Chicken Mushroom Rice Bake with Homemade Mushroom Sauce

Gluten-Free Chicken Mushroom Rice Bake with Homemade Mushroom Sauce

This week in northeastern Ohio, we are definitely seeing leaves turning to gold, orange, scarlet and yellow, as the days become cooler and noticeably shorter.  And, I have been finding more fall produce, like colorful winter squashes and fragrant apples in the stores and at roadside vegetable stands.

To me, that sounds like time to prepare more casseroles and pies, soup and stew, roast chicken and vegetables, applesauce cake, and more.

This week’s menu is full of great “Welcome to Fall” recipes.

Two evenings this week, I’ve planned Oven Meals.  That leaves the other days for a Soup and Sandwich Supper, a Crock Pot Dinner, a One Pot Meal, a 30 Minute Meal for a Paleo Diet, and a Cookout.

Many of the ingredients in these recipes are whole foods – unprocessed meats, vegetables or fruits.  They usually don’t have labels so make sure you wash them well to remove any gluten contamination!

FDA Labeling Rule Change

For the foods that do come with a label, I’m looking forward to the new FDA rules on gluten-free labeling to make shopping a little easier once they are fully in force (manufacturers have a year from approximately September 2nd to comply).

Did you know that the new FDA rules on gluten-free labeling DO NOT apply to meats, poultry and certain egg products?  Those are covered by the USDA.  The new rules also DO NOT cover most alcoholic beverages which are under the TTB (Alcohol & Tobacco Tax & Trade Bureau).

The new labeling rule DOES apply to all FDA-regulated foods, including dietary supplements.  I’m hoping to see more labels that actually let us know when wheat, barley or rye are in the ingredients.

Until the latest rule, as I understand it, it was not unheard of for manufacturers to replace wheat in their formulations with similar grains such as barley or rye to avoid the then in-force labeling requirements.

The previous rule required food manufacturers to declare the presence of wheat in trace amounts because wheat is one of the eight major allergens that must be declared no matter how much is present in the food being sold.  They were not required to declare the presence of either barley or rye in trace amounts… Unfortunately, both grains contain gluten.

This was a loophole in the FDA rules and regulations that I’m sure caused many celiac disease sufferers major problems.  The latest rules close the loophole.

In the future, if barley or rye is in the ingredients, the manufacturer will not be able to put “gluten-free” on the label unless the amount is below the 20ppm gluten concentration cutoff.  If the label does say “gluten-free,” it should have 20 ppm or less of gluten.

I hope you are enjoying the change of season and that you’ll have a wonderful week!  Thanks for stopping, and here’s this week’s Gluten-Free Diet Menu Plan.

Enjoy!

 

 

Gluten-Free Diet Menu Plan

For the Week of September 22, 2013

 

Day 1 – Oven Meal

Chicken Mushroom Rice Bake

Green Beans

Apple Galette

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Day 2 – Soup and Sandwich Supper

New England Style Clam Chowder

Grilled Cheese Sandwiches

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Day 3 – Crock Pot Dinner

Crock Pot Beef Stew

Baguettes (like Schar’s or Udi’s)

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Day 4 – One Pot Meal

Gluten Free Lentils and Sausage Recipe from Simply Gluten Free

Melon Balls

Chocolate Pudding

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Day 5 – Oven Meal

Roast Chicken with Savory Vegetables

Gemista – Greek Recipe for Stuffed Tomatoes and Bell Peppers from Little Cooking Tips

Applesauce Cake with Cherries and Walnuts

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Day 6 – 30 Minute Meal for a Paleo Diet

Broiled Salmon Dinner

which includes Baked or Microwaved Acorn Squash

and Sautéed Onions, Celery and Tomatoes

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Day 7 – Cookout

Hamburger with Dill Sauce

Tomatoes in Chive Vinaigrette

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This gluten-free menu plan is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like these gluten-free recipes, too.   These are wheat-free recipes, as well as barley-free and rye-free, so they are suitable for a wheat-free diet.  Many are whole foods and may also be suitable for the paleo diet and may be casein-free, dairy-free, egg-free, lactose-free, low-carb, nut-free or refined sugar-free.  Be sure you check the ingredients carefully every time you buy, even if you’ve bought a product before. The manufacturers may change the ingredients without any warning or indication on the front of the label that gluten is now included.

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I Can Help You or Your Loved One…

 

I rarely have a gluten reaction any more because I’ve learned how to avoid them and I know that you can too!

I’ll show you how I do that in my latest book, “Eating & Living a Gluten-Free Diet… The Official Guide.”

I’ll teach you to live your Gluten-Free Life so it can be Easy, Delicious and Fun!

It’s now available in MS-Word (.doc), Adobe PDF (.pdf) and Kindle Book formats. Just click the book cover below…

… There is no reason that you or your loved ones need to have a “miserable” gluten-free life… I don’t! :-)

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You have no risk!

 

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Linked to:

The Organizing Junkie’s Menu Plan Monday where you can find more menu planning resources.

Vegetarian Mamma’s Gluten-Free Fridays where there is a giveaway sponsored by @ilovetwofatguys

 

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