Encyclopedia of Diets - A Guide to Health and Nutrition

a gluten-free diet, followed by reintroduction of glu-
ten- containing foods, to evaluate health improvement
associated with elimination or reduction of gluten
from the diet. Some individuals with gluten intoler-
ance maybe be able to tolerate a low-gluten diet under
the supervision of a physician or dietitian.

A gluten-free diet may also be helpful for persons
with multiple sclerosis and other autoimmune disor-
ders, as well as for persons with autism spectrum dis-
orders, Attention Deficit Hyperactivity Disorder
(ADHD), and some behavioral problems.

The foods of concern for individuals with, or sus-
ceptible to, celiac disease are the cereal grains that
contain the storage proteins prolamin and glutelin
(commonly referred to as glutens in wheat), including
all varieties of wheat (e.g., durum, spelt, kamut), bar-
ley (where the storage proteins are called hordiens),
rye (where the storage proteins are called secalins), and
their cross-bred hybrids (such as triticale).

Grains and starches that are allowed in a gluten-

free diet include: rice, corn,soy, potato, sweet potato,

tapioca, beans, garfava, sorghum, quinoa, millet,

arrowroot, amaranth, tef, nut flours, and buckwheat.

However, some commercial buckwheat products are

mixtures of wheat and buckwheat flours and should be

avoided. Other foods that are allowed (only a partial

list) include fresh, canned, and frozen fruit or fruit

juices, fresh vegetables, canned and frozen vegetables

without gluten-containing additives, milk, aged

cheese, all unprocessed meats, poultry, fish, eggs,

dried beans, nuts, and seeds. A dietitian should be

consulted to develop and monitor a gluten-free diet.

Gluten-free foods can be found in health food

stores, through mail order sources, and in some super-

markets. Cookbooks are available to help in food

preparation. Many food manufacturers maintain lists

of gluten-free products. The Gluten-Free Certification

Organization (GFCO) of the Gluten Intolerance

Ingredients/foods to avoid

Barley

Bran (wheat or oat)

Bulgur

Cake meal

Couscous

Emulsifier

Farina

Flavoring

Flour, enriched, durum, graham, semolina

Gluten

Hydrolyzed plant protein

Kamut

Malt and malt flavoring

Matzo meal

Oatmeal and oat bran

Oats, rolled

Rye

Semolina

Seitan

Soy sauce or soy sauce solids

Soy

Spelt

Stablizer

Starch, modified, or modified food starch

Triticale

Vegetable gum

Vegetable protein

Vinegar, malt

Wheat

Wheat berries

Wheat bran

Wheat, cracked

Wheat germ

Wheat protein and hydrolyzed wheat protein

Wheat starch

Whole wheat

Gluten-free diet

May contain gluten

Baking powder

Beans, baked

Bouillon cubes

Candy

Cheese sauces and spreads

Chips, potato and tortilla

Chocolate drinks and mixes

Coffee substitutes

Cold cuts

Communion wafers

Corn cakes, popped

Egg substitutes, dried eggs

French fries

Fruits, dried

Fruit-flavored drinks

Fruit pie fillings

Gravy

Hot dogs and other processed meats

Matzo

Mayonnaise

Milk drinks

Nuts, dry roasted

Peanut butter

Pudding mixes

Rice, brown

Rice crackers and cakes

Rice mixes

Salad dressings

Sauces

Seasoning mixes

Sour cream

Soy nuts

Syrup

Teas, flavored and herbal

Turkey, self-basting

Vegetables in sauces

Yogurt, flavored or frozen

Foods allowed

Amaranth

Beans, dried, unprocessed

Buckwheat

Cassava

Cheese, aged

Corn

Eggs, unprocessed

Fish, unprocessed

Flax

Fruits and juices, fresh, frozen or canned

Herbs and spices, pure

Ketchup

Legumes

Meats, unprocessed

Milk

Millet

Mustard

Nuts, unprocessed, and nut flours

Olives

Pickles, plain

Potatoes and sweet potatoes

Quinoa

Rice, wild rice, Indian rice

Sago

Seeds, unprocessed

Soy flour

Soy sauce, gluten-free

Sorghum

Tapioca

Tomato paste

Vegetables without gluten-containing additives

Vinegar, apple, cider, and distilled white

Yucca

(Illustration by GGS Information Services/Thomson Gale.)

Gluten-free diet