Hello from Dcomedieta.com, today I am going to talk to you about a topic that is close to my heart because I know many people who have discovered that they are celiac in adulthood , but who have gained weight by doing a diet for celiac disease, accumulating even ten extra pounds and now they are desperate. It is not the first time that I have taken this topic, so below there are links for further information, but in essence these three things must be clear for those who have gained weight on a celiac diet :

1) THE CELIAC DIET IS NOT A SLIMMING DIET
Basically, it is an elimination diet, suitable for those suffering from celiac disease. In no way does eating gluten lose weight due to the elimination of gluten.

2) WHO ON A CELIAC DIET MUST EAT MORE PROTEIN
Those who follow a diet for celiac disease, excluding gluten, exclude some proteins from the diet: therefore it is appropriate to worry about eating more proteins and reducing sugars. This is because very often those who discover that they are celiac try to compensate for not being able to eat classic baked goods by letting themselves go with packaged gluten-free products: which are richer in starches and simple sugars and less protein than traditional products. Also, while many traditional baked goods are simple in ingredients (traditional bread and traditional pasta have 3 or 2 ingredients apart from water), gluten-free counterparts have one-kilometer-long ingredient lists. Often analyzing them we find a mix of gluten-free flours that have a high glycemic index, more various additives to give more flavor. Calories are higher than traditional baked goods.For example: gluten-free bread also reaches 350 calories, it has a higher glycemic index than durum wheat bread, which has about 100 calories less. This is why celiac people have a higher risk of diabetes according to recent studies. 

3) WHO MAKES A DIET FOR CELIAC IS NOT FORCE A HEALTHY DIET It
all depends on the foods they choose instead of those with gluten. If he chooses healthy food, his wallet and health benefit. Here is what I suggest:
– potatoes
– all kinds of rice
– oats without gluten contamination
– pseudocereals such as: quinoa and buckwheat and related flours. They have fewer carbohydrates and more proteins, so they are excellent alternatives for celiacs, especially if eaten in grain or wholemeal flour
– corn (not sweet) and polenta
– legumes, legume flours and legume pasta (now they are very fashionable): those who eat gluten-free can make chickpea porridge, even for breakfast or instead of pizza, or eat legume pasta (100% legumes).
In this way, healthy foods are preferred, avoid eating too much products based on high ig flour mixes, reduce sugars, eat natural foods and, in the case of potatoes, also hydrated.

Here are some links for further information:
The 2 unpleasant consequences of a gluten-free diet Gluten-free
foods do not make you lose weight or eliminate your stomach
A healthy and risk-free gluten-free diet