Avoid Gluten
Foods containing gluten
To begin with, you will need to become an expert in reading the ingredients on food labels and become a detective for gluten in the food that is not labeled.
These are the foods and products of gluten containing ingredients to AVOID:
- Barley
- Bran
- Bromated flour
- Bulgur
- Couscous
- Durum flour
- Enriched flour
- Farina
- Faro
- Graham Flour
- Matzo meal/flour
- Malt or malt flavoring (can be made from barley)
- Malt vinegar (made from barley)
- Orzo
- Panko
- Phosphated flour
- Plain flour
- Rye
- Seitan
- Self-rising flour
- Semolina
- Triticale (a cross between wheat and rye)
- Udon
- Wheat
- White flour
There are many other products that contain gluten that you will also need to avoid. Read the labels on each of these:
- Beer and other grain-based alcohol
- Breading
- Brown rice syrup
- Caramel color
- Communion wafers
- Couscous
- Croutons
- Dairy substitutes
- Dextrin
- Dry roasted nuts
- Gravy
- Herbs
- Hydrolyzed vegetable protein
- Imitation seafood
- Licorice
- Lipstick, lip gloss, chapstick
- Luncheon meats
- Malt flavoring
- Matzo
- Modified food starch
- Play clay
- Postage stamps
- Salad dressings
- Seasonings
- Soups, bouillon, broths
- Soy sauce
- Supplements
- Toothpaste
- Vitamins
- Wheat-free products – this does not mean gluten-free so you still need to read the list of ingredients
- Medications – gluten containing fillers can be found in some prescription and over-the-counter medications. You can check the list of ingredients, ask the pharmacist or your doctor, and/or use the resource at the end for more information.
There is some controversy surrounding whether or not it is safe to consume oats. Studies have shown that it is safe for people with celiac disease to consume oats. Unfortunately, oats are frequently contaminated with wheat, rye, or barley.
There are many oat products that are gluten-free, but without the testing to ensure that they have not been contaminated it is best to avoid oats.
Cross-contamination is a potential problem in other areas that needs to be monitored. Whenever products containing gluten touch a bowl, utensil, or cutting board there is a risk of it getting into the gluten-free food. Other possibilities for cross-contamination are:
- Toaster/toaster oven – use a separate toaster
- Crumbs being left in jams, butter, condiments – use squeeze containers
- Storage – make a separate space in cabinets and refrigerator
- Double dipping – make sure that no one sticks utensils or food in gluten-free foods….
Test 