Diabetic & Celiac Menu Planning

A type 1 diabetes diagnosis can present numerous diet challenges. However, having both diabetes and celiac disease can turn eating into a daily struggle. According to the American Diabetes Association, one in 20 people with type 1 diabetes will also have celiac disease (compared with one in 250 people in the general population, including those with type 2 diabetes). Both are autoimmune conditions. With type 1 diabetes, the body's pancreas doesn't correctly process energy from food. In the case of celiac disease, the body reacts negatively to gluten, which is found in wheat, barley, oats and rye.

Grocery Shopping

Foods with gluten are often rich in carbohydrates, but gluten-free foods also can be high in carbs, so reading labels is crucial. Look out for hidden sugars and products with trace amounts of wheat, barley, oats and rye. Naturally gluten-free foods such as fruits, vegetables, meats, legumes and dairy products can be incorporated into the diet, but be mindful that some of these foods, particularly certain fruits and vegetables, are high in starch. Another tip to remember at the grocery store is wheat-free products aren't always gluten-free. When shopping for whole grain substitutes, people with type 1 diabetes and celiac disease should consider brown rice, quinoa, amaranth and buckwheat.

Food Preparation

Cross-contamination can be a real risk when living with celiac disease and type 1 diabetes. If other people are in the house, consider separate containers of dressings and condiments and possibly even use a different toaster from the rest of the family.

When it comes to food preparation, particularly baking, substitutes for flour include cornstarch, potato starch, arrowroot starch, rice flour, tapioca, cornmeal, potato flour and rice flour.

Dining

For people living with type 1 diabetes and celiac disease, balanced meals are essential. Lunches and dinners can consist of a protein such as chicken or fish, vegetables, a complex carbohydrate such as brown rice or small serving of quinoa pasta with fruit for dessert. This type of meal would fulfill diabetic requirements and avoid the intestinal problems brought on by celiac disease. Breakfast can include gluten-free or low-carb cereals, waffles, muffins and fruit; snacks of fruit and even popcorn can curb hunger pangs.

Dining out can be tricky. Avoid deep-fried foods such as french fries, taco shells and any breaded items. Soy sauce also can be a wheat culprit. Don't be afraid to question your server about what ingredients are in soups or sauces or how meat has been prepared.