Gluten and Corn-Free Getting Started Guide

Gluten is the term we use to describe the mixture of proteins, including gliadins, that are found in wheat grains, barley, and rye. Gluten, quite simply, means ‘glue’. And the term is appropriate because it is that glue-like quality found in these grains that make them ideal ingredients in our baked and prepackaged goods. The sticky quality of gluten has given it value in non-edible markets such as the production of paper and fabric glue. It is also used as cattle feed and as an initial ingredient in the manufacturing process of monosodium glutamate (MSG).

Most of us have a remote understanding of celiac’s disease, the seemingly rare autoimmune disorder of the small intestine that causes damage to the intestinal villi, thus triggering a whole host of health problems, nutritional deficiencies, and possible colon cancer if left untreated.

We understand that the odds of developing celiac disease are about 1 in 133, and that onset occurs in middle adulthood most of the time. According to Dr. Rodney Ford, a pediatric gastroenterologist from Christchurch, New Zealand, 1 in 10 people suffer from gluten sensitivity, or the gluten syndrome. Corn, on the other hand, does not contain gluten proteins. In fact, for most celiacs it is assumed that corn is perfectly safe to eat, although there haven’t been many scientific studies on the subject. Corn (maize) allergy sufferers generally have histamine or digestive responses when they ingest maize and its many byproducts. Some individuals will have headaches, body aches, and overall tiredness. MWeb Health provides a nice informative article on maize allergies.

Perhaps you are already gluten-free, or you have been and it did not seem to alleviate your many symptoms. If you think a gluten and maize-free (GF-MF) diet would be beneficial, or you have been diagnosed with a gluten/and or wheat intolerance as well as maize allergy, then the following is a list of 10 steps you should take to ensure a smooth transition from your current diet to a more healthy, reduced symptom one:

1. Don’t change your diet until you get proper testing done. This is important to rule out unnecessary changes in your diet and to help speed your progress in the long run. Get a good celiac/ gluten sensitivity blood test and proper diagnosis before going gluten-free because your intolerance levels diminish the longer you are gluten-free. This is especially important to rule out celiac disease. Damaged intestinal villi begin to heal once a gluten-free diet is initiated and antibody levels begin to drop.
   The best blood test for gluten sensitivity is the IgG-gliadin antibody test. The best test for a celiac diagnosis is the tissue transglutaminase antibody test (tTG). If you have already gone gluten-free or gluten-reduced then another good test to consider is the Gluten Sensitivity Stool Test by EnteroLabs. In addition to the celiac screen and gluten intolerance test, you need to request a white blood cell test to measure maize allergies/delayed intolerances. A simple skin prick test will not adequately measure a delayed intolerance. Jenny Connors does a nice job of explaining this at cornallergens.com.
2. If you are looking to treat a chronic condition caused by gluten and corn intolerance it is important that you go completely gluten and maize-free (GF-MF). A gluten and maize-reduced diet will still produce antibodies and cause unwanted symptoms. Going gluten and maize-free means learning how to read food labels and find hidden sources of gluten and maize in products. Celiac.com has posted a thorough list of gluten ingredients that are unsafe and Jenny Connors has one too for maize at cornallergens.com. Another good maize allergy resource is Corn Free Foods and Products List. Always double check all supplements and medications thoroughly. Be sure to alert medical staff when you are hospitalized. Nearly all IVs are corn-based solutions, but Lactated Ringer’s is not.
3. Get educated. Read, Read, Read, as much as you can before getting started. There are many books, articles, websites available for information, recipes, support, product information, and help with a proper diagnosis. (Living Without is a great starting point. Culinate.com also has a great article on the depths many corn allergic people must go to achieve wellness.) Many fresh fruits are polished with corn-based products, many frozen veggies are dusted with corn starch to keep them from clumping, many fresh salad mixes also have corn derivatives. When you are in doubt try to contact the manufacturer. Corn does not need to be labeled as a product ingredient if it is used to enhance packaging.
4. Look for a forum to join for more personal support. Food Allergy Survivors Together, or FAST, Kids With Food Allergies, Celiac.com, Avoiding Corn, Food Allergy Kitchen, Allergic Living. You will hopefully meet other people who have been there and can offer you good advice, product ideas, and recipes.
5. Invest in good kitchen equipment that will make your transition an easier one: a food slicer, bread maker, multiple crockpots, storage containers, a juicer.
6. Thoroughly clean your kitchen cabinets inside and out. Remove any and all products that contain hidden gluten and corn. Donate them to friends, family, or charity. In our case we turned our kitchen into a gluten and corn-free one for all family members. This is really a matter of choice. Some families cook separately and keep gluten and corn items separately in the house. Cross contamination is possible, so gluten and corn-free foods need to be cooked in a clean fresh pot and with a separate spoon. Inhalation will also cause a reaction, so avoid situations where the sufferer might be exposed to wheat flour, baby powder, etc….
7. Expect to spend a fair amount of money initially when you begin to restock your kitchen. (Ketchups, salad dressings, sauces, gravies, etc….) I found that it was best to ease into GF-MF food preparation. I initially chose to buy as many prepackaged products as I could find. In many cases I was unknowingly buying gluten-free products with hidden corn ingredients. As you grow in confidence and kitchen savvy this will change. Just don’t give up prematurely.
   
8. Purchase good food storage containers, thermoses, and coolers to take with you everytime you leave the house. Be sure to stock it well with fresh fruit, drinks, and non-perishable snacks. You don’t want to find yourself in a situation where you are starving and there is no place for you to go where you can purchase something safe for you or your loved one to eat. Remember, this is not a weight loss diet, infractions do matter and total elimination is the only way to achieve good health in the long-term.
9. Don’t be afraid to experiment in the kitchen. Get into the habit of writing down everything you do as you go along. You never know when you might stumble on a great recipe, or how exactly you may need to tweak it the next time you prepare the same dish. Good allergy cooking involves being able to adequately substitute safe ingredients into your favorite dish without compromising taste. It can be done! You just have to be willing to suffer through a few fumbles first, or if you aren’t so daring, look for recipes from books and forums.
10. Whenever you must eat out be sure to plan in advance. Always call or visit the restaurant/ banquet hall in advance, and bring a printout of all the hidden ingredients you must avoid. Some restaurants are quite familiar with celiac disease and understand that cross contamination is an issue. But remember, celiac dishes are not corn-free. In our case we tend to bring separate food for our son that he can eat, and often times this works great. Your local restaurant would gladly cook GF-MF noodles in a fresh pot with clean water for you, all you have to do is phone ahead and ask. Outback Steak House caters to celiac customers and as long as you avoid sauces can also work for maize allergy sufferers as well. We make a habit of bringing all our own condiments with us when we eat out.

TIP: Visit our safe products page for a list of commercial GF-MF products we have discovered. Also check out our recipe index page for menu planning ideas. If you have multiple allergies check out our forum. And finally, you may want to learn about safe cosmetics view Gluten and Corn-free Cosmetics and Personal Care Products.

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The editor of Healthy-family.org has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.