Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate
  • Jefferson Adams
    Jefferson Adams

    How To Get Enough Fiber on a Gluten-Free Diet

    Reviewed and edited by a celiac disease expert.

    One of the biggest challenges gluten-free eaters face is getting enough alternative sources of fiber.

    How To Get Enough Fiber on a Gluten-Free Diet - Image: CC BY 2.0--gmtbillings
    Caption: Image: CC BY 2.0--gmtbillings

    Celiac.com 12/18/2019 - If you have celiac disease, ditching wheat, rye and barley, and eating gluten-free is mandatory for proper healing. Adopting a gluten-free diet can pose huge challenges, but it's also an opportunity to improve nutrition and well-being. One of the biggest challenges gluten-free eaters face is getting enough alternative sources of fiber. Wheat, rye and barley are excellent sources of fiber, so going gluten-free can mean potentially facing a fiber deficit, especially if you eat processed gluten-free foods.

    Eating enough fiber is crucial for optimal long-term health. Fiber comes in two types. Soluble fiber is found in beans, legumes, nuts, oats, and some fruits and vegetables. Soluble fiber pulls water into your gut and turns into a gel, which slows digestion and helps you to feel full for a longer time.

    Celiac.com Sponsor (A12):
    Insoluble fiber is typically found in whole grains, and vegetables. Insoluble fiber supports gut health, promotes healthy bowel movements, and eases constipation.

    In addition to eliminating wheat, rye and barley, it's important to eliminate or avoid variations of wheat including einkorn, farro, Kamut and spelt. So, what to eat?

    The solution, is to " (b)uild your gluten free-diet around fresh vegetables, fruits, dried beans, peas and lentils, nuts and seeds, and experiment with gluten-free grains," says Alicia Romano, a dietitian at Boston's Tufts Medical Center, and a spokeswoman for the Academy of Nutrition and Dietetics.

    Eat Gluten-Free Whole Grains

    One way to get on the path is to start with easy-to-find, simple-to-prepare brown rice, wild rice, quinoa and gluten-free oats, then branch out to grains such as buckwheat, teff, amaranth and millet.

    Eat Plenty of Fresh Vegetables

    Vegetables are nutritious, high-fiber, and naturally gluten-free. Fiber-rich vegetables include winter squash, green peas, corn, and potatoes and sweet potatoes with the skin. Other, less starchy, vegetables with good fiber include leafy greens, asparagus, mushrooms and cruciferous vegetables such as Brussels sprouts, broccoli, cauliflower and cabbage.

    Eat Plenty of Fresh Fruits

    Many fruits are a good source of fiber, vitamins, minerals, and antioxidants. Avocados, bananas, apricots, berries, cherries, citrus, and mango are all excellent sources of dietary fiber.

    Avoid Processed Foods

    Note that none of these food categories includes processed food. Although things are changing, many gluten-free processed foods have traditionally been low in fiber and high in things such as salt, sugar, fat, tapioca, or cornstarch.

    Do you have any favorite high fiber foods, or tips for getting enough fiber on a gluten-free diet? Share them in the comments section below.

    Read more at: fredericksburg.com



    User Feedback

    Recommended Comments

    There are no comments to display.



    Create an account or sign in to comment

    You need to be a member in order to leave a comment

    Create an account

    Sign up for a new account in our community. It's easy!

    Register a new account

    Sign in

    Already have an account? Sign in here.

    Sign In Now

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate
  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Dr. Frank Jackson
    The Celiac Dilemma: Getting Enough Fiber Without Wheat
    Celiac.com 12/17/2013 - One of the biggest hurdles for those who have celiac disease is finding a way to get enough fiber in their diets. Removing wheat from the equation also eliminates a huge amount of roughage. Wheat provides the fiber in many breads, pastas, crackers and other staples of the American diet. Replacing that fiber is crucial, since the added bulk moves the food through your digestive system and keeps you regular.
    You should be aiming to consume between 25 and 35 grams of fiber per day. Here are a few ways to ensure you’re getting enough fiber in your diet, whether you’ve been living with celiac disease your entire life or just for a few weeks.
    Bulk Up Your Food
    There are plenty of fiber-rich foods that do not contain gluten. For example, fruits and...


    Jefferson Adams
    Six Dirty Secrets of Gluten-free Food
    Celiac.com 06/19/2014 - Congratulations, you’ve begun to eat gluten-free! However, just because a product is gluten-free doesn't mean that it is automatically healthier than gluten-containing counterpart.
    So, before you go patting yourself on the back for embracing gluten-free food, keep in minds that many gluten-free products are no healthier than their gluten-containing counterparts. Like many regular commercial products, many gluten-free foods are hiding one or more of these dirty secrets in plain sight on their labels.
    Many gluten-free products, especially baked goods, are made with high amounts of sugar, salt, refined ingredients, fillers, fats, and even gluten contamination. Here are a few common offenders:
    Sugar—Many gluten-free products are high in sugar. In...


    Connie Sarros
    Foraging for Gluten-Free Fiber
    Celiac.com 10/08/2014 - The one condition that accounts for almost half of the patients who seek out gastroenterologists is IBS (Irritable Bowel Syndrome).  Many celiacs suffer from this ailment.  IBS is a ‘functional’ disorder, meaning that there is no damage to the digestive tract.  Only the bowel’s function, not its structure, is disturbed.   
    Here is Where the Irony Begins
    Patients suffering from constipation are encouraged to consume a lot of dietary fiber (non-digestible carbohydrates and lignin from plants) because it acts as a mild laxative and promotes bowel evacuation.  A ‘mild laxative’ is the last thing someone with diarrhea needs, right?  Wrong!  It is recommended that IBS patients go on a high-fiber diet.  
    Studies show that IBS patients on a high fiber di...


    Connie Sarros
    Connie Sarros' High Fiber Chicken with Lentils
    This article originally appeared in the Spring 2004 edition of Celiac.com's Journal of Gluten-Sensitivity.
    Celiac.com 10/09/2014 - Note:  Dried beans will not cook through if the salt is added too early.  This recipe serves four people.
    Ingredients:
    2 cups dried lentils 3 cups water 1 cup carrots, sliced thin 1 large onion, sliced 1 cup celery, sliced 2 bay leaves 3 tablespoons parsley, chopped ¼ teaspoon salt ¼ teaspoon pepper 1 ½ tablespoons gluten-free apple cider vinegar 3 cans (8 oz. each.) salt-free tomato sauce 1 teaspoon olive oil 4 bone-in chicken breasts, skin removed Directions:
    In a medium saucepan, cover lentils with water; bring to a boil, then rinse and ...


  • Recent Activity

    1. - Scott Adams replied to Patrick-Tyler's topic in Gluten-Free Restaurants
      5

      Is McDonald's Safe for Gluten-Free Orders?

    2. - trents replied to Patrick-Tyler's topic in Gluten-Free Restaurants
      5

      Is McDonald's Safe for Gluten-Free Orders?

    3. - Scott Adams replied to GeordieGeezer's topic in Food Intolerance & Leaky Gut
      17

      Anybody else have a similar experience...theories welcome as its something which i dont really understand.....

    4. - trents replied to Patrick-Tyler's topic in Gluten-Free Restaurants
      5

      Is McDonald's Safe for Gluten-Free Orders?

    5. - Scott Adams replied to Patrick-Tyler's topic in Gluten-Free Restaurants
      5

      Is McDonald's Safe for Gluten-Free Orders?


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      125,799
    • Most Online (within 30 mins)
      7,748

    April Broderick
    Newest Member
    April Broderick
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      69k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Patrick-Tyler
    • Elliebee
    • mswhis
    • Dhruv
      20
    • Sking
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...