Gluten Free Guidelines

Grains that contain gluten:                

• Wheat: all forms including wheat germ, wheat bran, spelt, kamut, semolina, einkorn and triticale (a cross between wheat and rye).

• Rye

• Barley

• Bulgur

• Couscous

Hidden sources of gluten:

Hydrolyzed vegetable protein, malt or malt flavoring, dairy substitutes (rice milk, soy milk), soy sauce, modified food starch, processed cheese slices, prepared cake frosting, sauces, jams, gravies, regular oats (can be contaminated with gluten during shipping and storage) and packaged foods (please read labels).

Gluten-free grains:

• Rice: white rice, brown rice (usually preferred), wild rice

• Corn

• Millet

• Teff

• Sorghum

• Buckwheat (despite the name) a.k.a. “Kasha”

• Quinoa

• Amaranth

• Oats (gluten free)

Other gluten-free starchy vegetables:

• Potato

• Sweet potato

• Yam

• Yucca

• All root vegetables

For Lara’s list of her favorite gluten and dairy free foods please click here.

For more information on celiac disease and the gluten free diet please click here.