Do you have celiac disease or are you gluten-intolerant? If so, avoid any food with wheat, rye, or barley in the ingredients list, or that indicates it has been manufactured in the presence of wheat, gluten, or gluten-containing ingredients. Some celiac patients also need to avoid oats. (Note: If you are allergic to wheat but do not have celiac disease, please see Foods to Avoid on a Wheat-Free Diet for a list of unsafe foods that does not include rye- or barley-containing ingredients.)
Avoid any food containing the following:
- Wheat, wheat berries, wheat bran, wheat germ, wheatgrass, or any form of the word wheat (other than buckwheat, which is an unrelated plant)
- Barley, barley malt, barley flour, or any form of the word barley.
- Rye, rye flour, pumpernickel flour, or any form of the word rye.
- Oats, oatmeal, oat flour, oat groats, or any form of the word oats, if your doctor has advised you to avoid oats. If your doctor permits oats on your gluten-free diet, look for gluten-free oats.
- Flour, including instant, bread, cake, enriched, graham, and all-purpose flours. Flours made from safe grains (such as corn flour, millet flour, and rice flour) are safe.
- Triticale
- Einkorn
- Spelt
- Semolina
- Durum
- Bulgar or Bulghar
- Kamut
- Cracker meal
- Couscous
- Tabbouleh
- Tempura crumbs
- Malt, unless specified as being made from a non-gluten source (such as corn).
Avoid foods containing the following unless the label indicates they are from a non-gluten source:
- Hydrolyzed vegetable protein
- Modified food starch
- Vegetable starch or vegetable protein
- Gelatinized starch or pregelatinized starch
- Natural flavorings
- Soy sauce (look for wheat-free tamari as an alternative)
Be especially alert for the presence of wheat and gluten in the following:
- Breads, pastries, cakes, cookies, crackers, doughnuts, pies, pretzels, and all other baked goods. The majority are made from wheat flour; look for alternatives by allergy-safe manufacturers.
- Breakfast cereals, both hot and cold.
- Pasta, including gnocchi, spaetzle, chow mein, lo mein, and filled pastas. Rice noodles, pure buckwheat soba noodles, and pastas from allergy-friendly manufacturers are good alternatives for home cooking.
- Snack foods, especially if seasoned or highly processed.
- Soups, gravies, and thickened sauces.
- Breaded meats or vegetables, such as fried chicken or okra.
- Dumplings, meatballs, lunch meats, meat loaves, and similar foods (often held together with breadcrumbs or flour).
- Beer (Gluten-free beers are available.)
- Salad dressings, Worcestershire sauce, and other condiments.
Sources:
National Digestive Diseases Information Clearinghouse. Celiac Disease. The Gluten-Free Diet: Some Examples. September 2008. 23 Oct. 2008.
Celiac Sprue Association. Gluten-Free Diet: Grains and Flours. October 8, 2008. 23 Oct. 2008.
