Dietary Guidelines

Celiac Disease Gluten Sensitivity Center food image

Label Reading
Learning to read labels is one of the most important strategies in ensuring a gluten-free diet. If a product contains wheat, it will be clearly stated.  You also need to watch for rye and barley ingredients, unless they are labeled as gluten free. See the accompanying lists for what to avoid.

Grains to Avoid

Wheat
Atta
Bulgur
Couscous
Durum
Einkorn
Emmer
Farina
Fu
Graham flour
Hydrolyzed wheat protein
Kamut
Matzo, matzo meal
Modified wheat starch
Seitan
Semolina
Spelt/dinkel/faro/faro
Triticale
Wheat bran, flour, germ or starch
Barley
Ale
Barley
Beer
Brewer’s yeast
Lager
Malt
Malt extract/malt syrup/malt flavoring
Malt vinegar
Malted milk

Rye
Rye bread
Rye flour

Hidden Gluten Sources

Broth
Candy
Communion wafers
Imitation bacon/seafood
Lipstick/lip gloss/lip balm
Luncheon meats
Marinades and thickeners
Medications (check with your pharmacist)
Sauces
Soup bases
Soy sauce
Vitamin and mineral supplements

Allowed Grains

Amaranth
Arrowroot
Buckwheat (100%)
Corn bran, corn flour
Cornmeal
Cornstarch
Flax
Legume flours (bean, chickpea, lentil, pea)
Mesquite flour
Millet
Montina flour
Nut flours
Potato flour
Potato starch
Oats/oat flour (gluten-free)
Quinoa
Rice bran/rice flours
Rice polish
Sago
Sorghum flour
Soy flour
Sweet potato flour
Tapioca
Taro
Teff
Wild rice

Safe Additives and Ingredients
Baker’s yeast
Caramel coloring
Maltodextrin
Modified food starch (except wheat)
Monosodium glutamate (MSG)
Starches (except wheat)