Many companies now create tasty gluten-free products. Look for specialty flours, pizza doughs, cereals, snack bars, baking mixes, breads, tortilla wraps, cookies, and crackers in your favorite natural foods store.
The certified gluten-free mark is a voluntary certification program that indicates products are made in a dedicated facility, batch-tested for purity, and meet the strictest standards for gluten free (beyond the requirements of government regulations).
OK to Eat:
- Amaranth
- Arrowroot
- Beans
- Buckwheat
- Corn
- Millet
- Montina
- Nut flours
- Potato
- Quinoa
- Rice
- Sorghum
- Soy
- Tapioca
- Tef
Avoid These:
- Barley
- Malt or malt flavoring
- Rye
- Triticale
- Wheat
- durum
- semolina
- kamut
- spelt
Often contain gluten:
- Breading
- Broth
- Brown rice syrup
- Candy
- Croutons
- Cereal products
- Gum
- Ice cream
- Imitation bacon
- Imitation seafood
- Marinades
- Pastas
- Salad dressing
- Seasonings
- Soy sauce
- Stuffing
- Thickeners
- Herbal supplements
- Communion wafers
- Over-the-counter medications
