Allowed and forbidden foods on a gluten-free diet
Some recommendations
1. For all products that give rise to the slightest doubt as to the presence of prohibited cereals, the list of ingredients must be read carefully before they are.
before you buy or consume them. According to the legislation, the main allergens (including gluten-containing cereals) present in foods must be listed
on the packaging of the food or at the point of sale, clearly distinguishable from other ingredients. Products made from buckwheat, for example, may also be banned due to cross-contamination,
the product must have passed the necessary tests. When buying products, give preference to products with a gluten-free label.
2. In the case of non-prepackaged foods (e.g. salads and sausages sold in bulk and food served in catering establishments), the consumer must receive information on the main ingredients of the product that may cause allergies at the point of sale, either orally or in writing, before purchase. Therefore, please do not hesitate to ask the service staff about the ingredients of foods sold in bulk.
3. In catering establishments, feel free to let the waiters know your special requests.
4. At home, keep gluten-containing foods and foods strictly separate from gluten-free foods and foods.
5. Maintain strict cleanliness when preparing and serving gluten-free food. Gluten-free food must not come into contact with food containing gluten.
ALWAYS serve gluten-free food on a separate dish from gluten-containing foods. Food served on the same basis is unsafe for a celiac.
6. Prepare gluten-free foods separately, if possible before foods containing gluten. Use only clean utensils (chopping board, knife, cake spatula, etc.) and, if possible, set aside a separate area for gluten-free food. Wash cooking utensils carefully and use separate utensils (toaster, etc.).
7. A lactose-free diet is necessary for a coeliac patient for about 6 months from the time of diagnosis.
8. If necessary, contact the Estonian Coeliac Society – tsoliaakia.ee
Compiled by the Estonian Coeliac Society