Utah Digestive
Health Institute
A
gluten free diet is required by those who suffer from Celiac disease. You may
use this guide as a temporary reference to help you get started on a gluten
free diet. Use the references at the end of the guide to find more information
to help you establish a long term plan.
ALLOWED (gluten free)
Rice, corn, soy, potato, tapioca,
bean, sorghum, quinoa, millet, buckwheat, arrowroot, amaranth, tef and nut
flours.
LABELS
Carefully reading ingredient labels is critical
to understanding the gluten free diet. Food labels containing the following
ingredients are questionable and should not be consumed unless you
can verify they do not contain or are derived from prohibited grains:
NOT ALLOWED IN ANY FORM:
Wheat (durum, semolina, kamut, spelt), rye, barley, oats and triticale.
Frequently overlooked foods that often contain
gluten:
- Breading
- Broth
- Coating mixes
- Communion wafers
- Croutons
- Imitation bacon
- Imitation seafood
- Marinades
- Pastas
- Processed meats
- Roux
- Sauces
- Self-basting poultry
- Soup bases
- Stuffings
- Thickeners
- Brown rice syrup
- Caramel color
- Dextrin
- Flour or cereal products
- Hydrolyzed vegetable protein
- Vegetable protein
- Hydrolyzed plant protein
- Textured vegetable protein
- Malt or malt flavoring
- Malt vinegar
- Modified food starch or modifed starch from
unspecified source
- Mono-glycerides (dry products only)
- Di-glycerides (dry products only)
- Flavorings in meat products
- Soy sauce
- Vegetable gum
IF
IN DOUBT GO WITHOUT!
If unable to verify ingredients or the ingredient list is unavailable DO NOT
EAT IT! It's not worth triggering your immune system and the damage to the small
intestine that occurs every time gluten is consumed, regardless of the amount
eaten.
SIMPLE RULES TO AVOID PROBLEMS
Celiac Disease Foundation
13251 Ventura Blvd. Ste.1
Studio City, CA 91604-1838
Phone: 818.990.2354
Web: www.celiac.org
Email: cdf@celiac.org
Gluten Intolerance Group
15110 10 Ave. SW, Ste A
Seattle, WA 98166-1820
Phone: 206.246.6652
Web: www.gluten.net
Email: gig@gluten.net
- One new food at a time. Only add one new
food item whose ingredients you've cleared to your diet at a time. Listen
to your body for adverse reactions before starting a second new food.
- Wheat free is not Gluten-Free. Wheat free
products may still contain rye, oats, barley or other ingredients that are
not Gluten Free.
- Prepare gluten free foods separately from
other foods. Gluten free foods can be easily contaminated if they are prepared
on common surfaces, machinery, equipment or with utensils that have not
been thoroughly cleaned.
