Tax deductions for gluten free food for people with celiac disease?

My wife and 3 children have celiac disease. Can we claim a deduction for having to buy gluten free food? We have not kept receipts. Is there an estimated deduction for this?

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No receipts, no deduction.

From publication 502:

You can include the cost of special food in medical expenses only if:

The food does not satisfy normal nutritional needs,

The food alleviates or treats an illness, and

The need for the food is substantiated by a physician.

The amount you can include in medical expenses is limited to the amount by which the cost of the special food exceeds the cost of a normal diet.

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What foods are staples in a dairy and gluten free diet?

I’m going on a dairy and gluten free diet because of complications with psoriasis and was wondering which foods are commonly consumed by people who eat this way.

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Also, what are some common foods that I would think are fine that I should avoid?

Thanks.

I would suggest you check out the low carb recipe sites. Their recipes are almost all lactose & gluten free.

Gluten is also used in foods in some unexpected ways, for example as a stabilizing agent or thickener in products like ice-cream and ketchup.

Lactose is usually the allergen in milk but you should be able to have cheese, butter, whey protein, cream and probably even yogurt. I have been low carbing for nearly 6 years and my diet is very high in seeds now. I eat flax seeds & chia seeds almost every day. Chia seeds really have no taste, and swell up absorbing 10X their weight in fluid, an ounce will make 10 oz of food. I usually include them as half the volume of most all foods.

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Chia seeds sound so expensive but 1# will make 10# food – Amazon.com has couple lbs. for $16 shipped to you. I buy in bulk (24#) from getchia.com for $6# with free shipping.

Chia seeds – 3.5 oz is nearly 500 calories, half calories from fat (high in Omega3 fatty acids) 38g fiber 151%DV & 16grams of COMPLETE protein for 6grams carbs & 63% DV Calcium – 95% Phosphorus – 23% Zinc – 9% Copper – 108% Manganese.

Faux tapioca – 2 cups of water, 5 scoops of low carb whey protein powder, stir together & add cup of chia seeds, after they have started to absorb the water, add in 2 cans of coconut milk (or cream and added water) & sweetener if you like and mix it all in. Can be eaten after an hour but will be better tomorrow. Cream a pkg. of cream cheese into a can of pumpkin and add to the faux tapioca for an even more nutritious pumpkin pie pudding.

per wiki -

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Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are maize, potatoes, rice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amaranth, arrowroot, millet, montina, lupin, quinoa, sorghum (jowar), sweet potato, taro, teff, chia seed, and yam. Various types of bean, soybean, and nut flours are sometimes used in gluten-free products to add protein and dietary fiber. In spite of its name, buckwheat is not related to wheat; pure buckwheat is considered acceptable for a gluten-free diet, although many commercial buckwheat products are actually mixtures of wheat and buckwheat flours, and thus not acceptable. Gram flour, derived from chickpeas, is also gluten-free (this is not the same as Graham flour made from wheat).

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What are some signs of being sensitive to gluten?

I have been having alot of stomach pains sometimes after eating. (usually upper left quadrant) I have heard that some people can be sensitive to gluten and I was just wondering the signs. I have not quite pin pointed what foods trigger my pain but it is enough pain to double me over. And, after about 5 minutes, it goes away. Any suggestions?

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It’s possible to get pain after eating gluten because of celiac disease. It would have to be quite late stage celiac – I mean that you’ve had it a long time, so there’s serious damage.

Try cutting gluten for 3 weeks and then do a challenge test by eating gluten at every meal. If the pain recurs (and went away during the 3 weeks), then you should definitely get tests for celiac disease if you can. For the tests to work, you need to be eating gluten normally for a period of several weeks before you have them.

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If you can’t afford tests, and the challenge test shows that gluten is causing your problem, it’s best to cut it out completely. Life expectancy of celiac sufferers who don’t follow a gluten free diet is much reduced.

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Why does my gluten free bread burn in the bread maker?

I’ve made this recipe for several months and it came out perfectly. Now even on the lightest setting my bread burns to a crisp. I tried a commercial gluten free bread mix and the bread maker works so it’s not the machine. This blend of rice flour, potato starch and tapioca starch has also been burning in the oven. I was wondering if the quality of the flours differ from bag to bag. That is the only explanation I can think of.

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They do. Some companies use tapioca, some use rice, they can all differ. I made one once in my bread maker, turned out horrible! Was all mushy inside and burnt outside.

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How likely is it for someone to recieve gluten allergies from their parents?

My mom found out last year that she had a gluten allergy. I am so afraid of getting it because I practically live on glutenous foods. Is it something that you become allergic to gradually or right away? What are the chances that my mother’s allergy will pass on to me? If you are talking about gluten intolerance like celiac disease, then it is possible you to be susceptible genetically. You can get genetically tested to see.

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How do you feed a gluten free dairy free person?

Recently I have had to go gluten and dairy free – but I’m having difficulty figuring out what to eat ahd how to eat. 1) Do you know where to buy dairy free products that are gluten free in the Toronto area? 2) Any suggestions on recipes or where I can get recipes? Thanks.

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I love the restaurant Fresh! http://www.freshrestaurants.ca/food_options.asp

Create a gluten-free flour mixture!

Jules Shepard, gluten-free cookbook author, shows how to make a gluten-free flour mixture that is so good, you won’t even know it’s gluten free! Check out her website at nearlynormalcooking.com for more recipes, tips, and how to purchase her All-Purpose Gluten-Free Flour and Cookbook.

Now pre-mixed flour is sold on her new website: www.julesglutenfree.com. Order a sample today to test it out!

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Best Gluten Free Bread – Welcome

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http://www.bestglutenfreebread.com – Learn the secrets to making great tasting gluten free bread. To find out more just visit http://www.bestglutenfreebread.com

Welcome to your new Gluten Free Diet !

No more need to feel deprived! Now you can enjoy gluten free cooking and baking that rivals traditional wheat based foods. You can save time and money by making your own mixes. You can be sure of what you are eating because you will know exactly what is in the foods you prepare for yourself and your loved ones.

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Baking Gluten Free Bread with Simply Wize Gluten Free Bread pruducts

Sue Shepherd shows how to prepare Simply Wize Gluten Free Bread Products from Momentum Foods.

Simply Wize Gluten Free Bread Mixs produce bread of excellent quality, flavour and appearance, and are 100% gluten free and frutose free. Made from the finest blend of baking ingredients, these bread mixs produce the same texture as conventional dough, and the same deliciouse taste.

Now even those with gluten intolerance, Coeliac (Celiac) disease, and fructose intolerance can enjoy the wonderful taste of fresh real dough bread. And as we all know, there is nothing more satisfying or rewarding, than the taste and aroma of freshly baked products.

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For more information on Simply Wize Gluten Bread Mixs and our other gluten free food products, visit http://www.momentumfoods.com.au

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