If you are looking for a one word answer, then its No! Gluten Free means there is no gluten, which comes from wheat, in the product. Wheat products are things such as bread, cakes, and biscuits to name a few, unless they specifically state that they are free of it. Some supermarkets and grocery stores carry gluten absent products.

On the other hand, Yeast does not contain gluten, so a product can contain yeast and still be gluten free or vice versa. Yeast is a baker’s friend and the human bodies enemy. Yeast is a fungus/mold and used in fermentation. It is used in nearly all bread products and in the fermenting process for beer. Although, there are recipes out there for bread and other foods that are yeast free, as well as gluten free, and free of a lot of other things to. Yeast is bad for the human body, so needless to say, removing it from ones diet would help clean ones body and remove any toxins and or other harmful chemicals derived from yeast “enhanced” products.

So the answer is no, they are not the same thing, gluten and wheat are similar but I wouldn’t say they are the same either. One similarity that both gluten and yeast share, is the fact that living without them, is much healthier for you and your body, and there are many benefits of removing them your daily diets. Some of the benefits are weight loss, more energy, get into better shape, it helps many different medical problems, and several day-to-day problems. The benefits are too long to list, most of them are health related, but in this health conscious world, how could you go wrong?

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Here are a few kitchen tips:

1.Use two different sifter for gluten foods and gluten free foods. Label the two sifters one for gluten and the other for gluten-free.

2. Do not prepare gluten foods on same surface with gluten free foods. If the same surface is used it must be cleaned thoroughly before gluten free food preparation.

3. Use different utensils for gluten free foods and foods containing gluten. If the same utensils are used the utensils have to be cleaned thoroughly for gluten free products.

4. The same toaster cannot be used for gluten containing foods and gluten free foods. A separate toaster is needed for gluten free products.

5. Gluten free foods cannot be fried in the same oil used to fry gluten breaded items. One simple rule that can be easily overlooked.

6. Cross contamination can occur with jams, jelly, mustard, mayonnaise and butter. Watch out for gluten crumbs that can be shared. Have separate items for celiac persons.

Gluten Free Tips at Restaurants:

1. Check with waiter or owner of the restaurant to verify that fried foods are not cooked in same oil as gluten products.

2. In restaurant the grill has to be cleaned before preparing gluten free foods.

3. Verify that salad dressings, sauces, gravies and fried foods are gluten free.

Many everyday products contain GlutenGluten Free Safe Foods:

-Fish and meats (cannot be marinated, breaded or basted coated)
-Most dairy products
-Fresh fruit

-Fresh vegetables
-Rice
-Potatoes
-Gluten free flours (rice, soy, corn, potato)
-Wine and distilled liquors, ciders and spirits

Note: “Wheat-Free” does not mean gluten free. These products may still contain gluten.

-Fresh poultry

-Food additives, malt flavoring, modified food starch and etc.
-Many vitamins and medications use gluten as a binding agent
-Lipstick and lip balms
-Toothpaste
-Postage stamps (only used the self adhesive)
-Play dough

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When you’re forced to stop and think about it you realize how many foods we commonly eat that contain gluten… for breakfast, lunch and dinner. Where do you go from here?

Once you know that you need to adapt to a gluten-free diet it becomes a matter of changing your habits and patterns. Luckily more and more information is available about how to cook and live gluten-free. You’ll also find many new gluten-free products and more helpful labeling from manufacturers.

For starters anyone with gluten intolerance symptoms should become familiar with certain gluten-free pantry essentials and keep them on hand. These are ingredients that can be substituted for the common gluten containing flours to create gluten-free goodies.

Some of the common substitute flours include: brown and white rice flour, soy flour and tapioca flour. But there is a good list of flours that can be substituted. Find a growing & evolving list at our website (listed at the end of this article).

Gluten creates that nice texture in baked goods because it traps pockets of air. Gluten gives dough its elasticity and helps keep baked goods from crumbling and falling apart. It is also used to quickly thicken sauces.

Substituting gluten-free flours alone won’t make up for these lost attributes. When using a gluten-free flour mixture a gluten substitute should be added to the mix to mimic the qualities of gluten. Two popular gluten substitutes are xanthum gum and guar gum. These can generally be found online or at a health or natural food store.

It’s also helpful to keep a good gluten-free flour mixture and gluten substitute on hand. A gluten-free flour mixture consists of a blend of gluten-free flours. You may want to try a few to find the gluten-free flour mixture you like best. Then when you’re ready to bake just add a gluten substitute to the mix and you’re ready to go. (I have a couple recipes for gluten-free flour mixes on my website, listed at the end of this article)

If you don’t want to make your own gluten-free flour mix you can buy a good quality gluten-free baking flour to keep on hand. This way you can avoid the guesswork involved in substituting. These gluten-free baking flours are usually to be used as a cup-for-cup substitute for regular white or wheat flour, but you should always check the directions for each gluten-free flour mix to make sure this is the case.

So you can see how learning your way around these gluten-free flours and creating your own gluten-free pantry can bring a lot of old favorites back to life. Once you get started you may even find some new favorites. Happy Baking!

About the author:
Lars Garrett is working with Celiac expert Sarah Martin to put together an accessible and comprehensive site on Gluten Intolerance. For more comprehensive solutions to all your gluten-free needs, please visit our new & growing Gluten Free Pantry.