Getting Started
(No Ratings Yet)A quick-start guide for the newly diagnosed celiac.
As you may know, diet plays a key role in your celiac condition. That means that you will need to be aware of everything you eat, going forward. Reading food labels is key to eating safe. The US Food & Drug Administration requires that all food products be clearly labeled if they contain any of the 8 common allergens: tree nuts (such as almonds, cashews, walnuts), peanuts, eggs, fish, shellfish, wheat, milk, & soy.
The American Celiac Organization has a helpful starter list of what to eat & what not to.
Some of these are:
Allowed Grains/ Flours
Rice, corn (maize), soy, potato, tapioca, beans, garfava, sorghum, quinoa, millet, buckwheat, arrowroot, amaranth, teff, Montina®, flax, and nut flours.
[Note: The Mayo Clinic advises against eating any quinoa, amaranth or buckwheat unless they are specifically labeled gluten free: “The following grains are gluten free as grown, but may be contaminated by other grains during harvesting and processing. Verify that these are processed in a gluten free facility before consuming them.”
Not Allowed In Any Form
Wheat (enkorn, durum, faro, graham, kamut, semolina, spelt), rye, barley and triticale.
Frequently Overlooked Foods That May Contain Gluten
- Breading, Coating mixes, Panko
- Brown rice syrup
- Croutons
- Energy Bars
- Flour or cereal products
- Imitation bacon
- Imitation seafood
- Marinades
- Pastas
- Processed Luncheon Meats
- Sauces, gravies
- Self-basting poultry
- Soy Sauce or soy sauce solids
- Soup bases
- Stuffings, Dressing
- Thickeners (Roux)
- Communion wafers
- Herbal supplements
- Nutritional supplements
- Vitamins & mineral supplements
- Prescription Drugs
- Over-the-counter medications
- Play-doh: a potential problem if hands are put on or in the mouth while playing with play-doh. Hands should be washed immediately after use.
Some other guides for gluten free eating can be found at:
