The gluten-free (GF) diet is the agreed upon medical treatment for celiac disease (aka gluten
intolerance), an inherited autoimmune disease. Individuals with celiac who eat gluten (the
proteins gliadin and prolamine) can cause damage to their small intestine. These proteins are
predominantly found in wheat, rye and barley! The damage to the small intestine is the result
of an autoimmune response to the consumption of these proteins. The benefit of celiac is that
once you eliminate all gluten from your diet, your symptoms will go away and your body heals
(except for a very small percentage of celiacs)! The GF diet requires life long dedication!
I believe, as do most doctors in the United States prescribe, the diet should contain
absolutely no gluten! 100 % Gluten-Free – Zero Tolerance! This may change down the road
with research but until it does, please do not cheat!!
A Dietitian can help you you get started - click here!
If you suspect you have celiac but have not been officially diagnosed by a medical doctor then
go no further and Visit Your Doctor!! As mentioned above, once you eliminate gluten your body
starts to heal. This can make diagnosis difficult!
intolerance), an inherited autoimmune disease. Individuals with celiac who eat gluten (the
proteins gliadin and prolamine) can cause damage to their small intestine. These proteins are
predominantly found in wheat, rye and barley! The damage to the small intestine is the result
of an autoimmune response to the consumption of these proteins. The benefit of celiac is that
once you eliminate all gluten from your diet, your symptoms will go away and your body heals
(except for a very small percentage of celiacs)! The GF diet requires life long dedication!
I believe, as do most doctors in the United States prescribe, the diet should contain
absolutely no gluten! 100 % Gluten-Free – Zero Tolerance! This may change down the road
with research but until it does, please do not cheat!!
A Dietitian can help you you get started - click here!
If you suspect you have celiac but have not been officially diagnosed by a medical doctor then
go no further and Visit Your Doctor!! As mentioned above, once you eliminate gluten your body
starts to heal. This can make diagnosis difficult!
Common Grains:
 | Wheat (durum, semolina, kamut, spelt) | |
| Rye | |
| Barley | |
| Oats (still highly controversial) | |
Other Items Not Allowed:
| Barley Malt | |
| Bread (or Breading) | |
| Communion Wafers | |
| Croutons | |
| Flours (white, wheat, rye) | |
| Imitation Bacon | |
Other Items Not Allowed:
| Imitation Seafood | |
| Malt or Malt Flavoring (sometimes made from corn) | |
| Malt Vinegar | |
| Matzo | |
| Pastas | |
| Triticale | |
| The following items may include gluten. You should verify the label and/or call the company. The rule of law in gluten-free living is always know what you are eating. If in doubt, research! |
 | Hydrolyzed Proteins | |
| Marinades | |
| Modified Food Starch | |
| Processed Meats Sauces | |
| Poultry (in juices) | |
| Soups | |
| Soy Sauce | |
| Broth | |
| Brown rice syrup (frequently | |
| made with barley) | ||
| Caramel Color | |
| Cereal products | |
| Coating mixes Colorings | |
| Dextrin (usually corn, but could | |
| be wheat) |
You can eat just about anything else as long as you have confirmed there is no gluten!
That’s the hard part! I suggest going back to the 1800’s when we only had meat (fish/poultry),
vegetables, fruit and dairy products (of course, no bad grains!). If you do this and then slowly
introduce processed foods but only those you have researched! The safest way to introduced
processed foods are to buy only those marked “gluten-free” or certified by the manufacturer as
gluten-free.
At your grocery store, start at the produce section for all the veggies and fruit you like. Then
move to the meats/poultry/fish section and then onto the dairy. These sections are usually in the
outer perimeter of the store because of the high spoilage rate (employees need to get to them
quickly to stock/replace). In addition, there are a vast number of labeled “gluten-free” products
available! If you don’t have an Earthfare, Whole Foods or other GF store near you {see these
links}, there are a host of retail stores online {click here or at left}.
The following are safe items as long as they are in their purest form (always do your
research though):
That’s the hard part! I suggest going back to the 1800’s when we only had meat (fish/poultry),
vegetables, fruit and dairy products (of course, no bad grains!). If you do this and then slowly
introduce processed foods but only those you have researched! The safest way to introduced
processed foods are to buy only those marked “gluten-free” or certified by the manufacturer as
gluten-free.
At your grocery store, start at the produce section for all the veggies and fruit you like. Then
move to the meats/poultry/fish section and then onto the dairy. These sections are usually in the
outer perimeter of the store because of the high spoilage rate (employees need to get to them
quickly to stock/replace). In addition, there are a vast number of labeled “gluten-free” products
available! If you don’t have an Earthfare, Whole Foods or other GF store near you {see these
links}, there are a host of retail stores online {click here or at left}.
The following are safe items as long as they are in their purest form (always do your
research though):
~ as long as they are not processed with unsafe items!
 | Flours made from: potato starch, rice, | |
| tapioca as well as those made from nuts or beans | ||
| All Fresh Fruits & Vegetables (verify | |
| ingredients for frozen and canned items) | ||
| Meats, Poultry & Fish (be careful of | |
| juices or other items added) | ||
| Dairy Items – milk, butter, real whole | |
| cheese | ||
| Distilled Vinegar – was thought to be | |
| unsafe but recent studies say it is gluten-free (not malt vinegar though!) | ||
| Nuts | |
| Beans | |
| Amaranth | |
| Buckwheat | |
| Corn (any in pure form – flour, | |
| meal, grits, etc.) | ||
| Millet | |
| Montina | |
| Quinoa | |
| Rice (all types - white, brown, | |
| basmati, enriched, etc.) | ||
| Sorghum | |
| Soy (not soy sauce) | |
| Tef | |
| There are several national (and some local) support groups, which maintain a list of current safe or possibly safe items. Please check out the links below! |
| You also need to make sure your toothpaste, mouthwash, lipsticks and other things that can make it down your intestines is gluten-free! |
| Click on Seal above or www.gfco.org for additional information on the certification process! |
| Books, Magazines & Other Guides! This section contains a listing (& links) to the many resources available to us. Whether we need information on celiac disease, traveling or cooking, there are tons of books and magazines to help us! Books MOG |
| The Gluten-Free Diet |
| The Following are NOT allowed! |
| Research These First... |
| So Just What Can I Eat? |
| Safe Grains... |
| Other Safe Food Items... |
| Other Chemicals & Ingredients |
| Non-Food Items |
| See Celiac.com for a comprehensive list of FORBIDDEN Items! |
| Go to Celiac.com for a comprehensive list of SAFE Items! |
Mushrooms & Other Fungi - sometimes are grown on a substrate containing wheat. It is not believed
that wheat in the soil of other produce items would pose the same contamination problems as it does for
mushrooms & fungi. Mushrooms are more poreus and the many little folds under the cap is where soil
could get trapped and impossible to remove.
that wheat in the soil of other produce items would pose the same contamination problems as it does for
mushrooms & fungi. Mushrooms are more poreus and the many little folds under the cap is where soil
could get trapped and impossible to remove.
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Charlotte, NC
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