I believe that this book is the only source of reflux-friendly and gluten-free recipes
In 2012, I saw a reflux patient with airway reflux who had completed reflux testing and when I was describing the induction (detox) diet, she interrupted to tell me that was gluten-free. At the time, I did not know enough about this topic to say anything useful and so I just asked her to adapt as best she could to a “reflux-friendly gluten-free” diet. Since that time, I have learned a more about food additives and about gluten, and some from personal experience.
Not long ago I went to see my doctor about my psoriasis. (I have psoriasis on my elbows knees hands and face and I’ve had it for many years; unfortunately, it has gotten worse in the last year.) I also have mild hypothyroidism. My doctor pointed out that certain thyroid conditions and psoriasis are probably autoimmune disorders that they sometimes respond to a gluten-free diet. So, I went on a gluten-free, dairy-free, sugar-free diet; and a week later, I noticed some improvement in my psoriasis.
While the relationship between gluten and autoimmune disease is unproven, there is accumulating evidence to suggest the relationship is real. Here is a link to a nice review article.
A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, and rye. While a gluten-free diet is usually used to treat celiac disease, an inflammatory disease of the small intestines, it may play a role in other autoimmune diseases, e.g., psoriasis, arthritis, scleroderma, thyroid disease. It also is believed to be related to some cases of acid reflux. Eating a gluten-free diet may help some people with the above conditions improve their symptoms.
I am providing here for my readers a hybrid diet that takes into account elements of my reflux diet, that is, a low-fat, low-acid, pH-balanced diet with a gluten-free, dairy-free, sugar-free diet. This is, crude as it is, my reflux friendly gluten-free diet. Caveat emptor and good luck!
Switching to a gluten-free diet is a big change and, like anything new, it takes some getting used to. You may also be surprised to realize how many gluten-free products, such as bread, pasta, frozen foods are now available. Specialty grocery stores like Whole Foods sell lots of different gluten-free foods.
What You Can’t Eat
Barley (NB: malt, malt flavoring, and malt vinegar are usually made from barley)
Triticale (a cross between wheat and rye)
Wheat (avoid all unless labeled gluten-free)
Breads (unless they are labeled gluten-free, dairy-free, and sugar-free)
Cakes and pies (unless they are labeled gluten-free, dairy-free, and sugar-free)
Candies (unless they are labeled gluten-free, dairy-free, and sugar-free)
Cereals (unless they are labeled gluten-free, dairy-free, and sugar-free)
Cookies and crackers (unless they are labeled gluten-free, dairy-free, and sugar-free)
Imitation meat or seafood
Oats (unless labeled gluten-free)
Processed luncheon meats
Salad dressings (unless labeled gluten-free)
Sauces, including soy sauce
Seasoned rice mixes
Seasoned snack foods, such as potato and tortilla chips
Soups and soup bases (unless labeled gluten-free, dairy-free, and sugar-free)
Vegetables in sauce
Avoid food additives, such as malts, starches and medications and vitamins that use gluten as a binding agent
What You Can Eat
Fruit is free of gluten but some fruits are better than others when it comes to reflux. (Acid fruits are best consumed with alkaline water (pH>8.5) or low-fat almond or soy milk)
Apples (red, not green, in moderation, and only after induction)
Apricot (in moderation, and only after induction)
Blueberries (in moderation, and only after induction)
Peaches (in moderation, and only after induction)
Pears (in moderation, and only after induction)
Plums (in moderation, and only after induction)
Raspberries (in moderation, and only after induction)
Strawberries (in moderation, and only after induction)
Zest, the outside of lemon, lime, or orange (not the juice or the fruit)
Vegetables are also naturally free of gluten (fresh or frozen vegetables, that is, not canned)
Onions (cooked, in moderation, and only after induction)
Potatoes (white and sweet)
Meats are always gluten free unless processed, breaded, or fried with breadcrumbs; also avoid gravy as most gravy does have gluten in it. Fish is included here in the meat category.
Beef (in moderation, and only after induction)
Fish (including shellfish, broiled, baked, grilled, but not breaded or fried)
Pork (white pork, pork tenderloin only, in moderation, and only after induction)
Flours and Grains
Brown rice flour
Popcorn (without any coating)
Other Gluten-Free Foods
Almonds (in moderation, and only after induction)
Honey (Manuka honey preferred)
Pistachios (in moderation, and only after induction)
Wine (in moderation; one glass only and only after induction)