A glass half full

I was going to write a list of everything I can’t eat. “What can’t you eat?” I hear that a lot. I swear, some days I want to get it all printed on a t-shirt, so the next person that asks, I can just point to my chest and say, “Here!” But alas, my bosoms are just not large enough to accommodate all that print.

So I decided to start the other way around.

Because that’s the second question I get. Right after the stunned silence as I rattle off an impressive list of things that will knock me flat.

“What CAN you eat?”

Quite a lot, actually. Here goes:

Beef. Lots of beef. Love it!

Pork. Again, in large quantities.

Bacon, bacon, BACON!

Seafood. Shrimp, salmon, catfish, shark, tilapia, scallops, crab, you name it, if it falls under seafood, I’ll eat it. Except imitation crab (Krab), because it contains gluten; and canned tuna, which usually contains soy.


Milk, cream, sour cream.

Cheese, any kind, except bleu and Roquefort. Those two might contain gluten, so if I’m not absolutely certain of the source, I avoid them. I also mostly avoid cream cheese, because it has so many additives, and it almost always bothers me. But I can eat cheddar, mozzarella, Swiss, Parmesan, Gouda, provolone, brie, feta, etc, etc. And I do eat them. A lot.

Plain yogurt and kefir.


Rice, lots of rice. Rice flour, rice cakes, rice crackers, rice pasta. I have to limit my consumption of brown rice, since it seems to cause problems. But I can eat white rice (in all its forms) like it’s going out of style.

Corn. Including fresh, frozen, oil, cornmeal, corn flour, corn starch, polenta, corn tortillas.

Fritos!!! I know, they fall under corn. Corn, corn oil, and salt, to be exact. But they are just about the only junk food I can have, and I do eat them a lot. They deserve their own listing!

Almonds. Pumpkin seeds. Pecans. Cashews. Hazelnuts.

Bananas. I have to watch this one, I can’t eat them every day, but I try to have one about every 4 days.

Grapes or raisins, red or white. I watch this one too, and try to limit them to every other day. That’s not hard, since David usually scarfs down any fresh grapes we have so fast they are gone in just a few days.

Zucchini, pumpkin, yellow, spaghetti, acorn, butternut, and any other type of squash I can find. Squash seems to be the one true veggie I can eat with reckless abandon.

Carrots, celery.

Onions. Green, white, sweet, leeks, chives. I tend to eat onions like a vegetable now, too.


Mushrooms, although since David is allergic to these, I almost never get to eat them.

Olive oil.

Gluten-free oats.

Buckwheat. It’s misnamed, it’s not wheat at all. It’s a flowering plant related to rhubarb. (Which, by the way, I’ve been meaning to try, it’s just hard to find it in the grocery stores here.)


Teff. Haven’t tried this wonderful Ethiopian grain yet? Go to http://www.teffco.com/ and order the sample pack. Thank me later.

Sugar, white or brown. Equal.

Honey, molasses.

Basil, cilantro, oregano, thyme, marjoram, cumin, rosemary.

Vanilla, cinnamon, nutmeg, allspice, cloves, ginger, sesame seeds and oil.

Cocoa powder.

Salt. Yeast (except brewer’s yeast), baking soda, baking powder, xanthan gum.

Coffee, tea.

And last but not least: Rum, vodka, gin, scotch (ugh), white wine, red wine. (Vodka, gin and scotch are made from gluten grains, but the gluten protein is left behind during the distilling process, so they are safe.) Gluten-free Beer, which does exist, and is rather good. Coke, Pepsi, Sprite, 7-Up (once a month only on sodas, because of their calcium-depleting chemicals.).

These are the things I can eat (mostly) without a care. Well, all that I can remember right now. But it’s pretty complete. I have some other foods that I can rotate into my diet monthly or less frequently. I don’t count those here, though. That’s another list for another day.

About Li

A writer, runner, and Gluten-Free Zealot, I've been helping others navigate the gluten-free lifestyle for many years. Life is meant to be enjoyed, and when you're gluten-free, it's even better!
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