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To manage the disease and prevent complications, it is crucial that all foods containing gluten are avoided. That means all foods or food ingredients made from grains such as wheat, barely, rye, bulgur, kamut, matzo meal (wheat) spelt, malt, triticale, Rice corn potatoes, amaranth, buckwheat and quinoa are gluten free. Cross contamination can occur if gluten free products are prepared in unwashed bowls, etc. containing gluten products, shared cutting boards, or using the same utensils in cooking gluten free meals with other foods containing gluten. Oats may not be harmful to people with celiac disease, but oat products are frequently processed with other wheat products..
The are still many basic foods allowed in a gluten fee diet. These include:
- Fresh meats, fish poultry (not breaded or marinated.)
- Most dairy products
- Fruits
- Vegetables
- Rice, Potatoes, Corn
- Gluten free fours (rice, soy, corn, potato, nut flours, buckwheat.)
Foods not allowed unless they are labeled “Gluten Free” :
- Breads
- Cereals
- Crackers
- Pasta
Many other foods have ingredients that contain gluten. Grains containing gluten are often used in food additive such as malt flavoring, modified food starch, soy sauce and others.
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