Gluten Free Checklist

Gluten, Free

The smallest amount of gluten can give you tummy trouble if you have celiac disease. This is a serious condition that your Dr. will diagnose. When you’re living gluten-free (especially if you’ve just started following a gluten-free diet), it can be hard to remember which foods and ingredients you should avoid, especially when you’re grocery shopping!

Gluten, Free

Here is a list of the grains and the foods that usually contain gluten that you need to avoid on a gluten-free diet:

You may be gluten intollerant where you experience excess wind, bloating and low energy when eating foods with gluten.

When you’re living gluten-free (especially if you’ve just started following a gluten-free diet), it can be hard to remember which foods and ingredients you should avoid, especially when you’re grocery shopping!

Here is a list of the grains and the foods that usually contain gluten that you need to avoid on a gluten-free diet:

Either way, you need to know where gluten is in foods. We can’t list all of the gluten free foods here and there are app that do this. When you’re living gluten-free (especially if you’ve just started following a gluten-free diet), it can be hard to remember which foods and ingredients you should avoid, especially when you’re grocery shopping! Here is a list of the grains and the foods that usually contain gluten that you need to avoid on a gluten-free diet:

This is a list of ingredients given on food labels. Avoid these ingredients and you are off to a good start.

  • Wheat, and wheat starch, wheat germ,  flour, bulgur, semolina, spelt, graham, einkorn, farina, couscous, seitan, matzoh, matzah, matzo, and cake flour.

    Beer (some gluten-free versions are available)

    Bread, bread crumbs, biscuits

    Breakfast cereal

    Biscuits

    Crackers

    Croutons

    Gravies,

    Licorice

    Marinades (such as teriyaki)

    Pasta

    Pizza crust

    Pretzels

    Soy Sauce

    Stuffing

    Sweet baked goods like cookies, cakes, cupcakes, doughnuts, muffins, pastries, and pie crusts

  • Barley and its derivatives. Most malt is derived from barley, so unless it states otherwise, you need to avoid malt and malt flavoring as well as barley in its pure form.

    Triticale, which most people have never heard of. It’s a hybrid cross between wheat and rye, and was developed to combine the productivity of wheat with the ruggedness of rye.

    Rye isn’t really hidden in any ingredients, so the pure form of rye (usually found in rye bread) is what you need to avoid.

    Baking for the Home provides more gluten free information as well as sugar substitutes, raw v’s white sugar, egg free cooking and more alternative baking needs.