Learning to cope with the gluten-free diet is difficult –- not only because many staples of a normal diet must be given up, but also because gluten lurks as a hidden ingredient in many products. Patients and their families must learn special guidelines for shopping, food preparation, and dining out.
Manufacturers are presently not required to specify gluten in their lists of ingredients. Below is a table that lists grains that are safe, and grain products to avoid. If you wish, you can print this table of grain guidelines and take it to the supermarket with you.
In all cases, the bottom line is: If you don't know exactly what an ingredient is and what it's derived from, don't take a chance on it.
Horvath K, Cureton P, and The Children’s Digestive Health and Nutrition Foundation Celiac Campaign Scientific Advisory Board. Gluten-Free Diet Guide for Families.North American Society for Pediatric Gastroenterology, Hepatology and Nutrition (NASPGHAN), Flourtown, PA.
Lowell JP. Against the Grain. Henry Holt and Company, New York, 1995.
Hagman B. The Gluten-Free Gourmet: Living Well Without Wheat. Henry Holt and Company, New York, 1990.
Grain Guidelines for Celiacs
|Gluten-Free Grains and Starches|
Flours from nuts/beans/seeds
Potato starch or flour
Rice (and rice bran/flour)
Soy (but not most soy sauce)
|Grains/Grain Products to Avoid||Also Beware of These|
Wheat bran / germ / starch
Brown rice syrup
Food Starch / Modified Food Starch
Soups / broths
Vitamins / Mineral and herbal supplements
Lipstick, Gloss and Balms