Foods allowed, foods to question, & foods to avoid
A gluten-free diet is the only treatment for celiac disease. While the diet can be a prescription for health, wheat and gluten are ubiquitous ingredients in our food supply. Maintaining a gluten-free diet can be challenging and requires knowledge of ingredients, food preparation and label reading.
Individuals on a gluten-free diet can enjoy a variety of naturally gluten-free foods as well as many manufactured gluten-free products. There are many manufactured gluten-free products specially designed to fill the nutritional needs of the individual as well as provide a safe gluten-free substitute for their usual food preferences. Manufactured gluten-free foods should be labeled as gluten-free or carry a gluten-free symbol or certification. Manufacturers can use the symbol of the ear of wheat with a cross through it.
Careful label reading and avoiding any cross contamination is vital as traces of gluten may be present in various products; such, as food additives, flavorings and filling or binding agents, even medications may contain gluten.
Careful label reading and avoiding any cross contamination is vital as traces of gluten may be present in various products; such, as food additives, flavorings and filling or binding agents, even medications may contain gluten.
Downloads
- FDA Gluten Free labeling regulation and consumer guide: Federal Register
- FDA: Gluten-Free Labeling
- FDA: Gluten-Free Labeling Final Rule Q&A
- Consumer Update
Gluten-Free Diet
| Food group | Foods allowed | Foods to question | Foods to avoid |
|---|---|---|---|
| Grains* (All grains, flours, and grain based foods should be labeled gluten-free due to the potential risk of cross contamination) | Corn, rice, millet, buckwheat, quinoa, amaranth, tapioca, cassava, potatoes Gluten-free oats (gluten-free oats are allowed after symptoms have resolved or an asymptomatic period of time on the gluten-free diet) |
Convenience foods (e.g. mashed potatoes, rice mixes), potato chips, ready to eat cereals (eg puffed rice) oats |
Wheat, barley, rye, spelled, triticale, spelled, kamut, green rye, bulgur, couscous Any breads, pasta, baked goods, cereals,crackers or cookies, etc. that are made from these grains |
| Fruit | All fruits | Dried and candied fruits, smoothies, fruits in sauces, fruit candies | |
| Vegetables | All vegetables | Vegetables in sauces or gravies, dried vegetables, vegetarian convenience foods | Vegetables that have been breaded, coated in flour or batter, added ingredients, seasonings or sauces |
| Dairy products | Milk (all types), cream, most yogurt, cheese (e.g. mozzarella, Parmesan), most ice cream | Flavored milk or yogurts, processed cheese, cheese spreads, cheese sauces, seasoned shredded cheese | Malted milk, ice cream with ingredients not allowed, (cookie dough), yogurt with cereal, crunchies or toppings from not allowed ingredients |
| Meat, fish, poultry, and eggs | All types of plain fresh or frozen meat or fish, poultry, eggs, legumes (dried beans, pes, and lentils) peanut butter, plain nuts and seeds, plain tofu | Processed meats, sausages, imitation fish products, meat substitutes, dried meat (e.g. beef jerky) baked beans, seasoned or dry roasted nuts and seeds, flavored tofu, tempeh, miso | Meat fish or poultry that is breaded, coated with flour or cooked wwith sauces containing ingredients not allowed, seitan |
| Fats, spices, sauces and baking ingredients | Vegetable oils, butter, margarine, lard, vinegar, pure spices, salt, pepper, herbs | Sauces (e.g. soy, teriyaki) Worcestershire sauce (may contain malt vinegar), prepared mustards, seasoning mixes, baking sprays | Sauces with wheat flour (roux, Béchamel sauce), malt vinegar, salad dressings with not allowed ingredients (e.g. soy sauce, malt vinegar) |
| Sweets and sweeteners | Honey, sugar (brown, white), agave, confectioners’ sugar, corn syrup, molasses, sugar substitutes, jam, jellies, marmalade, plain gelatin desserts, most chocolate, chocolate bars | Chocolate and chocolate bars (may contain barley malt or crunchies made from wheat flour) | Licorice (most contain wheat flour), Chocolate with gluten containing ingredients |
| Beverages | Soft drinks (e.g. cola and lemonade), coffee, tea, pure fruit and vegetable juice and juice drinks, nutritional supplemental beverages (e.g. Ensure, Boost), distilled alcohol (bourbon, gin, rum, scotch) liqueurs, wine, beer made from allowed grains | Herbal teas with barley malt, hot chocolate mixes (some contain barely malt), Non-dairy beverages made from rice, soy, or nuts, alcoholic coolers and hard ciders (some contain Barley malt) Ready mixes for frappé, juices with additives | Beer, coffee substitutes containing barley or malt, barely or wheat grass beverages, nutritional supplemental drinks or non-dairy beverages with barley malt |
References
- Food and Drug Administration (FDA)
- Academy of Nutrition and Dietetics Gluten- Free Diet. www.eatright.org
Further information on this topic
Presentations
6
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Studies
1
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Growing cereals/pseudocereals in Italy and Europe (2013)
Lorenzo Barbanti
Assistant Professor
DipSA (Department of Agricultural Sciences)
University of Bologna, Italy
International Symposium "10 years of research in gluten-free food and future prospects", 30.11.2013, AREA Science Park, Trieste (Italy)
Assistant Professor
DipSA (Department of Agricultural Sciences)
University of Bologna, Italy
International Symposium "10 years of research in gluten-free food and future prospects", 30.11.2013, AREA Science Park, Trieste (Italy)
Overview on the use of pseudocereals and minor cereals in gluten - free products (2013)
Ana Ferrer-Mairal
Associate Professor in Food Technology
University of Zaragoza, Spain
International Symposium "10 years of research in gluten-free food and future prospects", 30.11.2013, AREA Science Park, Trieste (Italy)
Associate Professor in Food Technology
University of Zaragoza, Spain
International Symposium "10 years of research in gluten-free food and future prospects", 30.11.2013, AREA Science Park, Trieste (Italy)
Introduction to alternative grains: history and consumption in Europe (2013)
Luud J.W.J. Gilissen
Senior scientist at Plant Research International (PRI) of Wageningen UR, The Netherlands
International Symposium "10 years of research in gluten-free food and future prospects", 30.11.2013, AREA Science Park, Trieste (Italy)
Senior scientist at Plant Research International (PRI) of Wageningen UR, The Netherlands
International Symposium "10 years of research in gluten-free food and future prospects", 30.11.2013, AREA Science Park, Trieste (Italy)
Suitability and safety aspects of cereals and pseudocereals for gluten-free foods (2013)
Peter Koehler
Professor for Food Chemistry
Technical University of Munich, Germany
Vice director of the German Research Centre for Food Chemistry
International Symposium "10 years of research in gluten-free food and future prospects", 30.11.2013, AREA Science Park, Trieste (Italy)
Professor for Food Chemistry
Technical University of Munich, Germany
Vice director of the German Research Centre for Food Chemistry
International Symposium "10 years of research in gluten-free food and future prospects", 30.11.2013, AREA Science Park, Trieste (Italy)
Oats and wheat starch in coeliac disease – acceptance and reactions by patients (2013)
Markku Mäki
Pediatric gastroenterologist and full Professor of Pediatrics at the University of Tampere, Finland
International Symposium "10 years of research in gluten-free food and future prospects", 30.11.2013, AREA Science Park, Trieste (Italy)
Pediatric gastroenterologist and full Professor of Pediatrics at the University of Tampere, Finland
International Symposium "10 years of research in gluten-free food and future prospects", 30.11.2013, AREA Science Park, Trieste (Italy)
Safety and wholesomeness of oats for coeliac people - analytical aspects (2013)
Hannu Salovaara
Head of Food Technology division
Food and Environmental Sciences, University of Helsinki, Finland
International Symposium "10 years of research in gluten-free food and future prospects", 30.11.2013, AREA Science Park, Trieste (Italy)
Head of Food Technology division
Food and Environmental Sciences, University of Helsinki, Finland
International Symposium "10 years of research in gluten-free food and future prospects", 30.11.2013, AREA Science Park, Trieste (Italy)
Growing cereals/pseudocereals in Italy and Europe (2013)
Lorenzo Barbanti
Assistant Professor
DipSA (Department of Agricultur...
Overview on the use of pseudocereals and minor cereals in gluten - free products (2013)
Ana Ferrer-Mairal
Associate Professor in Food Technology
University ...
Introduction to alternative grains: history and consumption in Europe (2013)
Luud J.W.J. Gilissen
Senior scientist at Plant Research International...
Suitability and safety aspects of cereals and pseudocereals for gluten-free foods (2013)
Peter Koehler
Professor for Food Chemistry
Technical University of M...
Oats and wheat starch in coeliac disease – acceptance and reactions by patients (2013)
Markku Mäki
Pediatric gastroenterologist and full Professor of Pediat...
Safety and wholesomeness of oats for coeliac people - analytical aspects (2013)
Hannu Salovaara
Head of Food Technology division
Food and Environmen...
Psyllium as a substitute for gluten in pastas
Abstract
The aim of the present study was to evaluate the effect of replacing gluten in favor of psyllium in pasta’s characteristics. This study takes an exploratory and quantitative approach and was sub-divided into four steps: selection and development of recipes and chemical and sensorial analysis. Modified samples of the pasta presented 100.0% of acceptance for individuals with celiac disease and up to 94.0% for individuals without celiac disease. The most affected characteristics were odor and texture. In terms of chemical composition, reduction of energy value was 26.5% and of proportional fat was 85.4% before being cooked. Substituting wheat flour for a mixture of gluten-free flours with psyllium did not alter preference or acceptability of modified products in relation to standardized ones and amplified feeding options for celiac disease patients. Thus, there were no damages in sensorial characteristics of these products.
Resource: Journal of Culinary Science & Technology Volume 12, Issue 2, 2014
Renata Puppin Zandonadi, Raquel Braz Assunção Botelho and Wilma Maria Coelho Araújo
The aim of the present study was to evaluate the effect of replacing gluten in favor of psyllium in pasta’s characteristics. This study takes an exploratory and quantitative approach and was sub-divided into four steps: selection and development of recipes and chemical and sensorial analysis. Modified samples of the pasta presented 100.0% of acceptance for individuals with celiac disease and up to 94.0% for individuals without celiac disease. The most affected characteristics were odor and texture. In terms of chemical composition, reduction of energy value was 26.5% and of proportional fat was 85.4% before being cooked. Substituting wheat flour for a mixture of gluten-free flours with psyllium did not alter preference or acceptability of modified products in relation to standardized ones and amplified feeding options for celiac disease patients. Thus, there were no damages in sensorial characteristics of these products.
Resource: Journal of Culinary Science & Technology Volume 12, Issue 2, 2014
Renata Puppin Zandonadi, Raquel Braz Assunção Botelho and Wilma Maria Coelho Araújo
Psyllium as a substitute for gluten in pastas
Abstract
The aim of the present study was to evaluate the effect of...
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