FOODS THAT CELIACS MUST AVOID

People with celiac disease must avoid eating foods made from wheat, rye, barley and oats, grains that contain the particular gluten proteins that make them sick. Oats contain only very small amounts of these gluten proteins. Unfortunately, most of the oats used by the food industry have been contaminated with other gluten-containing grains or flours during storage, transport, milling or processing, and are not suitable for consumption by celiacs. While the presence of gluten is evident in baked goods and pastas, it may also be a hidden ingredient in many foods such as soups, sauces and salad dressings.

• Atta - chappati flour made from wheat
• Barley
• Beer
• Bran - from unknown source or from wheat, oats, barley, rye
• Bulgar
• Cereal Binding - from unknown source
• Couscous - coarsely ground wheat

• Durum - a type of wheat
• Edible Starch - source unknown
• Einkorn - a type of wheat
• Emmer - a type of wheat
• Farro - a type of wheat
• Filler - unidentified
• Food Starch - source unknown
• Fu - Asian food ingredient made from wheat

• Germ - source unknown
• Graham Flour - whole wheat flour
• Gum Base - source unknown
• Hydrolyzed Plant Protein (HPP) - source unknown
• Hydrolyzed Vegetable Protein (HVP) - source unknown
• Kamut - durum wheat

• Malt - usually from barley
• Malt Extract
• Malt Flavouring
• Malt Syrup
• Malt Vinegar
• Miso
• Modified Starch - source unknown
  
• Monosodium Glutamate (MSG) - is allowed, but may cause problems for some.

• Oats, Oat Bran, Oat Gum and any other oat products unless certified pure and uncontaminated - use in small quantities
• Rye - in any form except rye whiskey
• Seitan - made from wheat - use tofu instead
• Semolina - a type of wheat
• Spelt - dinkel, a type of wheat
• Tabouli - salad made from cooked wheat grains
• Triticale - cross between wheat and rye

• Wheat - bran, flour, germ or starch and anything made from wheat such as cakes, cookies, pies, bread, rolls, crumbs, croutons, noodles, batters