Getting free from gluten Even those who don't have celiac disease will probably cook for someone who does

Since answering a Kitchen Mailbox question a few weeks ago, I have received a number of great recipes with the gluten intolerant in mind. One of every 133 Americans suffers from some form of celiac disease (gluten intolerance), an autoimmune disease that, if left untreated, can be life threatening. Gluten is a protein found in all forms of wheat (semolina, faro, spelt, kamut, etc.), as well as rye, barley and triticale.

When someone with celiac disease ingests gluten, the protein damages the villi that line the small intestine and prevents those hair-like projections from doing their job: absorbing nutrients into the body. The resulting nutrient deficiencies can lead to anemia, osteoporosis, nervous system disorders and intestinal lymphoma, among other problems.

If you suffer from this disease, you know what foods to avoid, but some of us who cook for you on occasion might need a refresher course.

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Summer is, at least in my house, the season for house guests. Hosts should avoid serving breads, rolls, crackers, pancakes, muffins, waffles and breaded foods made from wheat, rye, oats and barley. Cookies, cakes, doughnuts, bagels, pudding are out. Avoid pasta, canned and processed meats, canned soups (except clear broth), processed cheese, cheese spreads and commercial salad dressings.

There are a lot of commercial meat sauces and seasonings that contain wheat fillers. Even ice cream and candy often contain gluten stabilizers. Do not offer gluten intolerant people beer, soy sauce, malted milk or Ovaltine.

As for oats, some people with gluten intolerance can eat them, some can't. Ask before you cook with them.

You will find that reading food labels will become quite important to you because of hidden ingredients. With all of this said, you might wonder, "What can I prepare for breakfast and dessert?''

If you want to bake bread or cookies, head over to Arbor Foods or Whole Foods and you will be astonished at the substitutes for wheat flour (potato starch flour, rice flour, buckwheat flour, cornmeal). The staff at both places is most helpful.

If you need to thicken a gravy or pudding, use arrowroot, cornstarch, tapioca or potato starch flour instead of wheat flour. Use half the amount called for in your recipe.

My thanks go to Dr. Arthur French for providing me with some invaluable booklets produced by the dietitians at the clinical research unit of the University of Michigan Hospital.

Here are a few recipes to help in your menu planning.

For more information, visit the Celiac Disease Foundation's Web site, www.celiac.org.