Celiac Disease Diet Tips

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I wish the guidelines for avoiding gluten were as easy as telling you to stop eating wheat, barley, and rye flour. That's part of what you need to do, but it is much more complicated than that. There are many hidden sources of gluten, and beyond that, some naturally gluten-free products can be cross-contaminated with gluten.

Here are lists of foods, ingredients and additives to avoid. Study this list carefully and refer to it often. Eventually, you’ll have the foods memorized.

COMMON FOODS THAT CONTAIN GLUTEN

Barley (and anything with the word barley in it, such as barley malt)
Beer
Bleached flour
Blue cheese (sometimes made with bread mold)
Bread flour
Bulgur
Cake flour
Communion wafers
Cracker meal
Croutons
Couscous
Durum
Farina
Farro
Gluten, glutenin
Graham flour
Groats
Kamut
Malt (and anything with the word malt in it, such as rice malt, malt extract or malt flavoring)
Malt beverages
Matzo (made with wheat)
Orzo
Pasta (all varieties made with wheat, wheat starch, barley, rye or any ingredient on this list)
Rye (and anything with the word rye in it)
Seitan
Semolina
Soy sauce (check ingredients—some contain wheat)
Spelt
Suet
Tabbouleh
Teriyaki sauce (check ingredients—some contain wheat)
Triticale
Triticum
Vital gluten
Wheat (and anything with the word wheat in it, such as wheat grass, wheat berries, wheat germ, wheat starch, wheat bran and wheat flour; buckwheat* is OK and is the only exception)

LESS COMMON FOODS AND FOOD ADDITIVIES THAT CONTAIN GLUTEN

Abyssinian hard (a wheat product)
Amp-isostearoyl hydrolyzed wheat
Brewer’s yeast
Cereal binding
Cereal extract
Dextrimaltose
Dinkel
Disodium wheatgermamido Peg-2 sulfosuccinate
Edible starch
Einkorn
Emmer
Filler
Fu
Granary flour
Mir
Udon (wheat noodles)
Whole-meal flour

FOODS AND FOOD ADDITIVES THAT MAY CONTAIN GLUTEN

If a favorite food contains one of the following ingredients and does not say "gluten-free" on the label, contact the company and ask questions. Depending on the manufacturing process, these questionable ingredients can sometimes be gluten-free.

Artificial color
Artificial flavoring
Bouillon cubes
Brown rice syrup
Candy
Caramel color
Coloring
Dextrins
Dried fruit (may be dusted with wheat)
Flavored coffee
Flavored vinegar
Flavoring
Food from bulk bins at the grocery store
Food starch
French fries
Glucose syrup
Gravy cubes
Ground spices (wheat is sometimes added to prevent clumping)
Hydrolyzed plant protein (HPP)
Hydrolyzed vegetable protein (HVP)
Ice cream
Maltodextrin
Maltose
Miso
Modified starch
Monoglycerides and diglycerides
Monosodium glutamate (MSG)
Mustard powder (some brands contain gluten; check ingredients)
Natural flavoring
Oats (look specifically for gluten-free)
Processed cheese (check ingredients)
Processed meats (cold cuts, hot dogs, sausages, and canned meats that contain wheat, barley, rye, oats, gluten fillers or stabilizers)
Rice malt
Rice syrup
Salad dressing
Seasonings (including powdered flavorings and dustings on chips, nuts, popcorn, rice mixes, and rice cakes)
Smoke flavoring
Soba noodles
Starch
Stock/bouillon cubes
Surimi (imitation seafood)
Textured vegetable protein (TVP)
Vegetable starch
Vitamins