If you’re a celiac, have a gluten sensitivity or just want to eliminate it from your diet - this page is for you!
Eliminating gluten can be very beneficial to your body. By skipping over a lot of the ‘boxed’ snacks and foods, you’ll lean towards healthier whole foods, which means more vitamins and minerals. Digestion may become easier, your mood may improve, fatigue may diminish and you may even lose weight!
If you’re just starting out on your gluten-free journey it can seem a bit overwhelming.
The most important thing you can do is learn how to read labels.
The ingredients listed below are hidden sources of gluten you may see on food labels. Make sure to look for these on any canned or packaged items.
- atta
- barley
- breading
- brewer’s yeast
- bulgur
- durum
- einkorn
- emmer
- farina
- fu
- graham flour
- kamut
- malt
- malt vinegar
- malted milk
- matzo
- oats, unless pure
- rye
- seitan
- semolina
- spelt
- triticale
- wheat
- wheat bran
- wheat flour
- wheat germ
- wheat starch
Look for the certified gluten-free logo. This symbol means that the food tested contains less than 10 parts per million (ppm) of gluten. Most of these products often test lower and some have no detectable gluten at all!
Here is a list of some of the most common foods that contain wheat:
- breads
- pasta
- cereals
- cookies
- cake
- ale
- beer
- soups
- gravies
- meat substitutes
- processed foods
- salad dressing
- processed deli meats
- sauces
- seasonings
- soy sauce
- medications
- chocolate
- flavored tea
- additives
- food coloring
If you have any questions about gluten or gluten-containing foods, feel free to leave a comment below or visit celiacdisease.org. They have lots of useful information, tips and a list of approved gluten-free websites like this one! 🙂