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Gluten Allergy

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Note for the Newly Diagnosed

Food labeling laws now require any product containing wheat to have this information clearly specified on the ingredient label.
*  You may need to avoid lactose

Gluten Allergy - Grains
Gluten Allergy - Fruits & Vegetables
Gluten Allergy - Proteins
Gluten Allergy - Snacks & Sweets


The Three C’s of a
Gluten-Free Kitchen

CONTENT
Choose gluten-free food items. Check product  labels carefully and contact manufacturer to clarify 
questionable ingredients.

CONTACT

  • Use clean tools for cutting, mixing and serving
  • Clean cooking/griddle surfaces
  • Consider buying duplicate flour sifters, toasters and mixing 
    containers

CONTAMINATION

  • Develop gluten-free kitchen habits, storage plans and  
    procedures for mixing, cooking and baking
  • Avoid cross-contamination with gluten-containing  foods


The information on this page will help you avoid certain grains and natural or artificial ingredients made from these grains, which damage the small intestine in patients diagnosed with celiac disease (or the skin in patients with dermatitis herpetiformis). Patients are sensitive to the gluten found in the protein of these grains.


Food Categories to Avoid

  • Additives and polymers from unknown sources
  • Bouillon
  • Brown sugar with invert syrup or additives
  • Cheese (processed or in and cheese mixes)
  • Colorings and dyes (especially red and yellow)
  • Flavorings  and/or colorings (artificial) of unnamed source
  • Flavorings, natural butterscotch
  • French fries (commercial with coatings or those fried in same oil as breaded items)
  • Fat replacers and texturized glutens such as(Olestra, Wheatex, Olean, Oatrim, Replace)
  • Hawaiian Punch
  • HVP – Hydrolized Vegetable Protein of an unknown source
  • Hydrolized oat starch  (avoid), modified food starch
  • Licorice
  • Mono-diglycerides in dry products
  • Oat gum
  • Sour cream (processed with additives)
  • Soy Sauce  
  • Rice Syrups
  • Roquefort cheese
  • Wheat Starch Items (avoid)

    • White converted rice (enriched, may contain a barley additive)

    Stocking Your Kitchen

    Stock your kitchen with these basics:
    • An all-purpose rice, potato or bean based gluten-free flour mix
    • Cornstarch, a tapioca blend or sweet rice flour for use as thickeners
    • A cooking oil and margarine that are gluten-free
    • Xanthan gum, fresh baking powder or baking soda  for baking
    • Gluten-free bread and snack items


    Grains

     Grains to Include

    Grains to Avoid

    Amaranth
    Barley
    Buckwheat 100%
    Corn and popcorn
    Couscous
    Far
    Farro
    Flax
    Millet
    		Mir
    Oats
    Quinoa    
    Rice
    Rye
    Soy
    Sorghum (milo)
    Teff
    Triticale    		 Wheat
          Durum
          Semolina
          Spelt
          Kamut


    Flours & Starches to Include

    Roots & Tubers

     Legumes

     Nuts

     Seeds

    Fats & Oils

    Arrowroot
    Potato
    Sweet Potato
    Tapioca
    		 Beans
    Fava bean
    Garbanzo bean
    Lentils
    Peas
    Soy bean     		Acorn
    Almond
    Chestnut
    Hazelnut
    Peanuts
    Pecans     		Mustard
    Safflower
    Sesame
    Sunflowers     		Butter, Plain
    Canola
    Coconut
    Corn
    Lard
    Olive
    Peanut
    Safflower
    Soy
    Sunflower

    General Guidance by Food Group

    Food Groups

    Foods to Include

    Foods to Avoid
    BEVERAGES
    AND JUICES    		 Fresh brewed coffee, teas, hot chocolate made with cocoa (i.e., Baker’s, Hershey’s, Nestle, Droste). Most fruit juices and carbonated drinks.   Some instant coffees, flavored coffees, instant teas, and herb teas may have grain additives.  Instant cocoa mixes, cereal grains added. Watch for barley-flavored fruit juices. Verify source of modified food starch in fruit-flavored soft drinks, as well as caramel coloring.
    BEVERAGES
    (alcoholic)    		 Wines and brandies, gin, potato vodka, rum, tequila, sake, and other clear distilled alcohol. Beers and ales. Rye, scotch, bourbon  and grain vodka.  *(Please see note below).
    BREADS Made from flours listed above in the FLOURS section below. Low-gluten flours and wheat starch. Flours made from offending grains listed above.
    *Communion wafers may contain gluten.
    CEREALS Cereals made from offending grains, including wheat bran, graham, muesli, granola, wheat germ, bulgur.  Cereals that contain malt or malt flavoring derived from barley.
    CHEESES All aged hard cheeses such as cheddar, Swiss, edam, parmesan, etc. Cottage cheese, cream cheese and all pasteurized/processed cheeses without offending additives. Cheese products containing wheat flour, oat gum, or other gluten stabilizers.  Any processed cheese products containing offending ingredients.
    CONDIMENTS FLAVORINGS MISCELLANEOUS All 100% pure salt, pepper, herbs, spices, flavorings, coloring, food flavoring extracts made from allowed ingredients.  Baking soda, baking powder, cream of tartar. Domestically made MSG (monosodium glutamate) is usually gluten free. Some gravy mixes and extracts; some BBQ sauces and marinades; most commercial chip dips; gifilte fish; croutons.
    CRACKERS AND SNACK FOODS Some rice wafers and crackers, rice bran crackers, pure cornmeal chips and corn tortillas, popcorn, selected soya crackers, selected potato chips. Any containing the non-allowed grains.  Matzo.  Rice crackers with soy sauce made from wheat. Rice crackers with caramel coloring or barley malt extract.
    DESSERTS AND SWEETS Custard, junket, and puddings made with cornstarch, tapioca, or rice as the thickener; gelatin desserts.  Most jellies and jams; sugar, honey and molasses.  Candy, homemade
    FATS AND OILS Butter, margarine, mayonnaise, vegetable oils, lard, and peanut butter that do not contain gluten. Any fats, oils or peanut butter with gluten additives. Wheat germ oil.
    FLOURS Arrowroot starch, bean flours, cassava, corn flour, cornmeal, corn starch, potato flour, potato starch, rice bran, rice flour, rice polish, soy flour, sweet rice flour, tapioca flour, tapioca starch. All flours made from offending grains listed above, including cake flour, matzo meal, and (matzo) cake meal.

    GRAINS

    		Rice, corn (includes grits, hominy, polenta).  See the grain chart on the previous page. Wheat, barley, rye, oats, kamut, triticale (a hybrid grain), spelt (a variety of wheat), semolina (wheat) and durum (wheat). Wheat starch may also contain small amounts of gluten, based on its processing.
    MILK PRODUCTS AND MILK SUBSTITUTES Buttermilk, nonfat, lowfat, whole, evaporated and condensed milk. Sour cream, whipping cream, half- &-half. Plain cottage cheeses and yogurts; soymilk, rice milk. Any commercial chocolate milks containing malt, malted milk, and some dairy creamers. Cottage cheeses and yogurts containing thickening agents and HVP, modified food starch and wheat starch, cake, cookies, brownies, granola, etc. Low fat/fat free sour creams with offending thickeners. Soymilk or rice milk with barley derivatives or sweetened with barley malt.
    POTATOES All fresh varieties of potatoes and yams. Frozen, canned, packaged without coatings, thickeners, additives, etc., as listed above.  All frozen, canned, and packaged that  contain coatings, thickeners, additives, etc. made or derived from offending grains.
    RICE AND PASTA Rice (brown and white), wild rice, rice and corn,  pastas, oriental rice noodles or bean noodles, 100% buckwheat soba. Regular noodles, spaghetti, macaroni; most packaged rice mixes. Couscous.  All other soba noodles.
    SALAD DRESSINGS,  MUSTARD KETCHUP, HORSE-RADISH Ketchup, mustard, salad dressings, and horseradish using vinegar made from corn or wine, without gluten additives, emulsifiers, or stabilizers. Some ketchup, mustard and horseradish (due to the  vinegar). Dry seasoning mixes or any products with questionable ingredients.
    SOUPS Broths made with allowed ingredients. Bouillons and dry soup mixes without toxic grain sources.  Most canned soups and soup mixes contain harmful thickeners, emulsifiers, or flavor enhancers.
    SOY SAUCE Soy sauce and tamari that use soybean as the base ingredient-without added wheat or barley.  Fish sauce. Bragg Liquid Aminos. Most soy and teriyaki sauces contain gluten (wheat).  If caramel coloring, check the source.  Avoid restaurant soy sauces unless you verify the ingredients.
    VEGETABLES All fresh vegetables. Dried, frozen and canned vegetables without thickening agents, emulsifiers, preservatives, stabilizers, or food starches unless they are from an allowed source. Thickeners, emulsifiers, preservatives, and food starches, or other additives made or derived from offending grains listed above.
    VINEGARS Apple cider, wines, sherry, balsamic and rice vinegar. Clear and white vinegar, if distilled from corn. Distilled clear and white vinegar can cause problems if not made from corn, or if a grain mash starter is used. Cider-flavored vinegar. (Please see Dr. Kasarda’s notes below).
    VITAMIN/MINERAL SUPPLEMENTS & MEDICINES All medications and vitamin/mineral supplements as recommended by physicians; ingredients verified by pharmacist/ phamacologist. Toxic grain sources may be used for coatings, binders, fillers, dispersing agents, emulsifiers, stabilizers, excipients.  Always check with manufacturer before using.

    * Commentary from CDF Medical Advisor, Donald D. Kasarda, Ph.D., U.S. Department of Agriculture (12/12/94): “According to the principles of chemistry I learned in college, in a proper distillation to prepare ethyl alcohol from fermented wheat (or any other grain), no peptides would distill over into the alcohol cut because the volatility of peptides is enormously less than that of ethyl alcohol.  Accordingly, there seems to be no scientific basis for claiming that the peptides known to cause harm in celiac disease  are present in commercially distilled grain alcohol. I have not carried out any experiments to test this contention, because I suspect that it would be a waste of costly research time.  The only possibility for contamination would result if there was a physical failure of the distillation process so that some of the starting material was physically carried over rather than distilled, into the distillate fraction."

    THIS TOOL DOES NOT GIVE MEDICAL ADVICE.
    It is for informational use only. It does not take the place of getting advice from a doctor for diagnosis or treatment. Never ignore your doctor's advice or wait to get medical help because of something you have read on this site. If you think you may have a medical emergency, call your doctor or dial 911 right away.  Read disclaimer information.