Gluten Free Eating Series
Curriculum Description: Gluten Free Eating Curriculum consists of three, one-hour lessons. Each of the three lessons covers different aspects of gluten free eating and includes activities and recipe suggestions for tastings or food demonstrations. Each lesson includes handouts for participants to use as a reference and hands-on activities.
There is also a single, standalone lesson included that is comprised of some of the same slides and notes from the three lessons in the series.
Overview/Need: About 20 percent of the U.S. population is looking to reduce or eliminate gluten from their diet. For people who make the decision to eat gluten free as a matter of dietary choice and not a medical necessity, there are many important considerations. As a result of the program, participants will gain insight into the considerations involved in gluten free eating. Participants will increase their knowledge about gluten free shopping, dining, cooking and baking.
Overall Objectives: The program was developed so that participants will increase knowledge of:
- foods that contain gluten
- potential sources of hidden gluten
- potential sources of cross contact
- precautions to take when dining out
- how gluten free flours work differently than wheat flour
- how to read food labels for gluten ingredients
- how to adapt recipes to make them gluten free
Target Audience: This curriculum is designed for adults or family members of those who are considering (or have chosen) a gluten free lifestyle as well as for those who have a medical reason to eliminate gluten from their diet.
Shannon Carter, OSU Extension Educator
740-652-7270 or carter.413@osu.edu
Lesson 1: An Introduction
Lesson 2: Shopping and Eating Out
Lesson 3: Cooking and Baking
Program Evaluation
Single Lesson
GFS Sample Flier - [PPT 
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