get gluten free

The only reliable treatment for celiac disease, or gluten intolerance, is to eat no gluten. It is really that simple! And then again, it is not so simple - or easy - to find gluten-free products and food.

You must read food labels, but unless the food is labeled Gluten-free, it may contain gluten. Cross-contamination can occur when foods that are considered gluten-free, such as rice and corn products, are manufactured in the same factories that make wheat products.

There are many hidden sources of gluten. Substances such as modified food starch and preservatives are added to processed foods. These additives are derived from wheat and added to foods where they function as thickeners, stabilizers, and texture enhancers. Many cosmetics contain Vitamin E derived from wheat.

Common everyday products can also contain gluten. For example, when you lick an envelope to seal it, you ingest the gluten used in the adhesive. So, use a moist tissue or buy yourself a gluestick!

Here is a list of  foods that are gluten-free:

The following foods DO contain gluten, so DO NOT EAT them:

Wheat, including einkorn, emmer, spelt, kamut

Wheat starch, wheat bran, wheat germ, cracked wheat, hydrolyzed wheat protein

Barley

Rye

Triticale (a cross between wheat and rye)

DO NOT use these forms of flour:

AVOID these processed foods, they may contain wheat, barley, or rye:

The preceding food list is not exhaustive, but gives you a pretty good idea of the challenges before you. Read the food labels carefully, and if in doubt, call the manufacturer! Be aware that the manufacturing process may change from time-to-time, and a food that once was gluten-free may not remain so.