14. Plan appropriately.
Modify the way you plan menus. When purchasing, storing and cooking food, think in terms of making the job as easy, adaptable and comfortable for everyone as possible. Keep a stock of gluten-free food on hand, including gluten-free snacks. You may need them for times when you are away from home and unsure of what you will be able to eat or where you might buy something. Store carefully. Cook in quantities. Freeze leftovers. You can also freeze many gluten-free baking items so you have them on hand.
In planning meals, don’t forget that some meals are naturally gluten free. For example, broiled fish or meat, plain vegetables and plain potatoes and rice are all gluten free. Keep a supply of gluten-free pasta on hand. Many of the pasta dishes you have been cooking are probably gluten free as long as you use gluten-free pasta. When cooking for your family, use separate pots to boil the pastas. Make sure your pasta sauce is gluten free (it usually is), but be careful with your utensils. Be sure to use clean ones to serve the gluten-free pasta.
15. Vary your diet.
It’s very tempting, especially when first diagnosed, to start eating the same things over and over. This usually happens when early paranoia sets in and gluten begins to seem like it’s everywhere. Some people who follow a gluten-free diet never lose their fears and it’s at least open to debate as to whether this kind of paranoia is harmful or not. While new restrictions are a normal part of adjusting to gluten-free living, you still need to consume a variety of foods in order to get all the nutrients you need to stay healthy. You have to think gluten free. But you also need to think in terms of packing as many nutrients as possible into your nutrient-starved body.