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What is Celiac Disease?
Celiac disease is an autoimmune digestive disease that damages the villi of the small intestine and
interferes with absorption of nutrients from food. What does this mean?
Celiac disease is triggered by consumption of the protein called gluten, which is found in wheat,
barley and rye.
When people with celiac disease eat foods containing gluten, their immune system responds by
damaging the fingerlike villi of the small intestine. When the villi become damaged, the body is
unable to absorb nutrients into the bloodstream, which can lead to malnourishment.
Celiac disease is also known as celiac sprue, nontropical sprue, and gluten-sensitive
enteropathy.
Researchers have determined that celiac disease is a genetic condition, meaning that it is inherited.
In some cases, celiac becomes active or is triggered by events such as surgery, pregnancy,
childbirth, viral infection, or severe emotional stress.
Roughly one out of every 133 Americans has celiac disease, but 97% remain undiagnosed. This
means that almost three million Americans have celiac disease and only about 100,000 know they
have it.
Left untreated, people with celiac disease can develop further complications such as other
autoimmune diseases, osteoporosis, thyroid disease, and cancer.
There are a number of medical problems that are associated with undiagnosed celiac disease
including cancer, osteoporosis, diabetes Type 1, thyroid problems and reproductive health issues.
What are the symptoms?
The symptoms of celiac disease vary amongst different people. Some patients develop symptoms as
early in life, while others feel healthy far into adulthood.
Symptoms of celiac disease may or may not occur in the digestive system. For example, one person
might have diarrhea and abdominal pain, while another person has irritability or depression. In fact,
irritability is one of the most common symptoms in children.
Some of the most common symptoms of celiac disease include:
Bloating or Gas
Diarrhea
Constipation
Fatigue
Itchy Skin Rash
Tingling/Numbness Pale Mouth Sores Joint Pain
Delayed Growth
Poor Weight Gain
Thin Bones
Infertility
Headaches
Depression
Irritability
Discolored Teeth
Anemia, delayed growth, and weight loss are signs of malnutrition. Malnutrition is a serious problem
for anyone, but particularly for children because they need adequate nutrition to develop properly.
Failure to thrive during childhood development is a common indicator of celiac.
Some people with celiac disease may not have symptoms. This is known as asymptomatic celiac
disease. The undamaged part of their small intestine is able to absorb enough nutrients to prevent
symptoms. However, people without symptoms are still at risk for the complications of celiac
disease.
How is celiac disease diagnosed?
Accurately diagnosing celiac disease can be quite difficult largely because the symptoms often
mimic those of other diseases including irritable bowel syndrome, Chron's's disease, ulcerative
colitis, diverticulosis, intestinal infections, chronic fatigue syndrome, and depression.
To gain a proper diagnosis of celiac disease, a physician will order the following blood tests:
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Total IgA
IgA antitissue transglutaminase (tTG)
IgA antiendomysial antibody immunofluorescence (EMA)
If IgA is deficient, IgG tTG test should also be ordered. At the discretion of the doctor,
antigliaden IgG can also be ordered.
**It is important to continue eating a normal, gluten-containing diet before being tested for celiac.
If the blood tests and symptoms indicate celiac, a physician may suggest a biopsy of the lining of
the small intestine to confirm the diagnosis.
For more information about celiac disease screening, please visit Quest Diagnostics. Although test
names may vary from those listed above, they are testing the same antibodies and are the same
test.
What is the treatment?
The only treatment for celiac disease is a lifelong gluten-free diet. A gluten-free diet means
avoiding all foods that contain wheat (including spelt, triticale, and kamut), rye, and barley.
Despite these restrictions, people with celiac disease can eat a well-balanced diet with a variety of
foods, including bread and pasta. For example, instead of wheat flour, people can use potato, rice,
soy, or bean flour. Or, they can buy gluten-free bread, pasta, and other products from specialty
food companies.
The gluten-free diet is a lifetime requirement for people with celiac disease. Eating any gluten, no
matter how small an amount, can damage the intestine. This is true for anyone with the disease,
including people who do not have noticeable symptoms.
Following a gluten-free diet may seem daunting at first, but, with a little creativity, anyone can
make delicious gluten-free meals! NFCA's monthly newsletter features decadent gluten-free recipes
that anyone can make in a home kitchen.
For example, plain meat, fish, rice, fruits, and vegetables do not contain gluten, so people with
celiac disease can eat as much of these foods as they like.
Brown Rice Flour
Guar Gum
Potato Starch
Buckwheat
Quinoa
Aramanth
Almond Flour
Teff
Corn Flour
Tapioca Starch
Soy Flour
Xanthum Gum
Corn Starch
Potato Flour
Sweet Rice Flour
Lentil
Unsafe Gluten-Free Food List (Unsafe Ingredients)
Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits - Specific Types)
Amp-Isostearoyl Hydrolyzed Wheat Protein
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer
Bleached Flour
Blue Cheese (made with bread)
Bran
Bread Flour
Brewers Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Couscous
Dextrimaltose
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Farina
Farina Graham
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Malt
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matzo Semolina
Mir
Oriental Wheat (Triticum turanicum)
Pasta
Pearl Barley
Persian Wheat (Triticum carthlicum)
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Spirits (Specific Types)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
Strong Flour
Suet in Packets
Tabbouleh
Teriyaki Sauce
Textured Vegetable Protein - TVP
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vegetable Starch
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)
The following items may or may not contain gluten depending on where and
how they are made, and it is sometimes necessary to check with the
manufacturer to find out:
Artificial Color4
Caramel Color1, 3
Coloring4
Dextrins1,7
Flavoring6
Food Starch1, 4
Glucose Syrup4
Gravy Cubes4
Ground Spices4
Maltodextrin1, 8
Maltose4
Miso4
Modified Food Starch1, 4 Modified Starch1, 4
Monosodium Glutimate (MSG)1, 4
Mustard Powder 4
Natural Flavoring6
Shoyu (soy sauce)4
Smoke Flavoring4
Soba Noodles4
Soy Sauce4
Starch1, 4
Stock Cubes4
Vitamins4
Wheat Starch5
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1) If this ingredient is made in North America it is likely to be gluten-free.
3) The problem with caramel color is it may or may not contain gluten
depending on how it is manufactured. In the USA caramel color must conform
with the FDA standard of identity from 21CFR CH.1. This statute says: the
color additive caramel is the dark-brown liquid or solid material resulting from
the carefully controlled heat treatment of the following food-grade
carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt
syrup (usually from barley malt), molasses (from cane), starch hydrolysates
and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids,
alkalis and salts are listed as additives which may be employed to assist the
caramelization process.
4) Can utilize a gluten-containing grain or by-product in the manufacturing
process, or as an ingredient.
5) Most celiac organizations in the USA and Canada do not believe that wheat
starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality
wheat starch is considered acceptable in the celiac diet by most doctors and
celiac organizations. This is a higher quality of wheat starch than is generally
available in the USA or Canada.
6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural
flavoring means the essential oil, oleoresin, essence or extractive, protein
hydrolysate, distillate, or any product of roasting, heating or enzymolysis,
which contains the flavoring constituents derived from a spice, fruit or fruit
juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or
similar plant material, meat, seafood, poultry, eggs, dairy products, or
fermentation products thereof. Whose significant function in food is flavoring
rather than nutritional.
7) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating
corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or
sago starches, or by dry heating the starches after: (1) Treatment with safe
and suitable alkalis, acids, or pH control agents and (2) drying the acid or
alkali treated starch. (1) Therefore, unless you know the source, you must
avoid dextrin.
May 1997 Sprue-Nik News.
(1) Federal Register (4-1-96 Edition) 21CFR Ch.1, Section 184.12277.
(2) Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
•
8) Maltodextrin is prepared as a white powder or concentrated solution by
partial hydrolysis of corn starch or potato starch with safe and suitable acids
and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be
(per FDA regulation) made from corn or potato. This rule does NOT apply to
vitamin or mineral supplements and medications. (2) Donald Kasarda Ph.D., a
research chemist specializing on grain proteins, of the United States
Department of Agriculture, found that all maltodextrins in the USA are made
from corn starch, using enzymes that are NOT derived from wheat, rye,
barley, or oats. On that basis he believes that celiacs need not be too
concerned about maltodextrins, though he cautions that there is no guarantee
that a manufacturer wont change their process to use wheat starch or a
gluten-based enzyme in the future.
Celiac Disease & Gluten-Free Diet Survival Guide
When you have celiac disease – you know you must abolish gluten from your diet. It may seem
hard at first, but foods containing wheat, rye or barley can be replaced with safe, gluten-free
alternatives. However, since many processed foods contain gluten in a variety of forms, some
detective work is needed to avoid problem foods and find the ones you like. These links and menus
are provided to make the transition to a gluten-free life easier for you and your family. This is a
resource that will help you get started.
The guide provides suggestions for food during the early healing process and while exploring this
fast-expanding marketplace. Yes, there is even beer and pizza! Most foods containing gluten have a
gluten-free equivalent. The menus are not individualized to meet daily calorie, protein, mineral and
vitamin needs. Work with a dietitian as well as your physician to determine individual nutrition
needs.
National Foundation for Celiac Awareness
Celiac Disease & Gluten-Free Diet
Survival Guide
Tips for managing celiac disease and a gluten-free diet to
help you restore your health and reclaim your life...
www.CeliacCentral.org
www.CeliacCentral.org
www.CeliacCentral.org
WELCOME TO THE GLUTEN-FREE WORLD AND A LIFETIME OF BETTER
HEALTH
A Survival Guide
When you have celiac disease – you know you must abolish gluten from your diet. It may seem
hard at first, but foods containing wheat, rye or barley can be replaced with safe, gluten-free alternatives.
However, since many processed foods contain gluten in a variety of forms, some detective
work is needed to avoid problem foods and find the ones you like. These links and menus are provided
to make the transition to a gluten-free life easier for you and your family. This is a resource
that will help you get started. The guide provides suggestions for food during the early healing process
and while exploring this fast-expanding marketplace. Yes, there is even beer and pizza! Most
foods containing gluten have a gluten-free equivalent. The menus are not individualized to meet
daily calorie, protein, mineral and vitamin needs. Work with a dietitian as well as your physician to
determine individual nutrition needs.
The goal is to stay gluten-free for life. Concentrate on what you CAN eat. Although single ingredient,
fresh foods are a good way to start, choices are abundant in local stores. A surprising number of
restaurants have gluten-free selections and even offer menus. Food processors may change ingredients,
so it is still important to read labels, visit web sites and/or call 800 numbers.
What is Gluten??
Gluten is a protein found in wheat, rye and barley. It is the substance in flour that forms the
structure of the dough, or the “glue” that holds the product together. When someone with celiac
eats gluten, the protein becomes toxic and will cause damage to the small intestine that can lead to
decreased absorption of essential nutrients. If left untreated, celiac disease can lead to cancer, iron
deficiency anemia, decreased bone density, folate and vitamin B12 deficiency, diabetes, infertility and
other autoimmune diseases.
SAFE SELECTIONS
Many plain foods are naturally gluten-free: meats, fish, poultry, vegetables, fruits, legumes,
many dairy products, eggs, legumes, nuts and seeds.
Some examples of safe starches are: Corn, rice and wild rice, potato and tubers, buckwheat,
amaranth, quinoa, tapioca, modified tapioca starch, teff, arrowroot, sorghum,
montina, millet, ragi, chickpea, lentil, soy and bean flours.
Note on Oats: Oats are considered safe but they are often time processed in a facility where
there is the possibility of cross-contamination with gluten-containing grains. For this reason,
oats are still not accepted by some organizations as gluten-free.
NOT ALLOWED GRAINS
The following grains should not be consumed as they are derived from prohibited grains:
Barley
Bran
Bulgur
Couscous
www.CeliacCentral.org
Durum
Einkorn
Emmer
Farina
Faro
Graham Flour
Kumut
Matzo meal/flour
Malt or malt flavoring (Can be made from barley)
Malt vinegar (Made from barley)
Orzo
Panko
Rye
Seitan
Semolina
Spelt
Triticale
Udon
Wheat
HIDDEN SOURCES OF GLUTEN
Check vitamins, herbal supplements and medicines – www.glutenfreedrugs.com
Check anything that may get in your mouth such as toothpaste, lip-gloss, chapstick and lipstick.
Communion wafers
Dairy substitutes
Dextrin
Hydrolyzed vegetable protein (May use wheat, rye, oats, or barley as hydrolyzed plant protein,
HVP or HPP protein source)
Imitation seafood
Licorice
Luncheons meats
Modified food starch (May be derived from wheat)
Play clay may not be gluten-free – http://www.discountschoolsupply.com and search for
gluten-free play dough
Salad dressings, soups and gravies
Seasonings
Soy sauce
ONLINE LISTSERV SUPPORT GROUP
To subscribe, send an email to [email protected] and in the body of the email,
put the following: SUB CELIAC, followed by your first and last name.
http://forums.delphiforums.com/celiac – Brings you to the ‘start’ page. Scroll to ‘glutenfree
products’ list. Many links are on this site. Click on ‘messages’ at the top to chat with
other Celiacs, plus find recipes and ideas. You may enter as a guest before joining. Then you
www.CeliacCentral.org
can join with “Basic” membership to do everything you will want to do, but they will want to
sell advanced membership. You may say no and stick to “Basic” at no cost.
NATIONAL ORGANIZATIONS
American Celiac Disease Alliance – www.americanceliac.org
Celiac Disease Foundation – www.celiac.org
• Celiac Sprue Association CSA/USA – www.csaceliacs.org
• Children’s Digestive Health and Nutrition Foundation – www.celiachealth.org
• Gluten Intolerance Group (GIG) – www.gluten.net
• National Foundation for Celiac Awareness – www.celiaccentral.org
• R.O.C.K. (Raising Our Celiac Kids) – www.celiackids.com
RESOURCES – Education, information and research (Non-commercial)
• Ask the Chef – As the NFCA Chef Spokesperson, Edgar Steele from Café Atlantico
can answer your culinary questions and write back with expert gluten-free cooking
advice. Fill out the form at: http://www.celiaccentral.org/Ask_the_Chef/400/
• Celiac Center at Beth Israel Deaconess Medical Center, Harvard Medical School –
http://www.bidmc.harvard.edu
• Celiac Clinic (Mayo Clinic) – www.mayoclinic.org/celiac-disease/
• Celiac Disease Center at Columbia University – www.celiacdiseasecenter.columbia.edu
• NDDIC Celiac Disease Awareness Campaign – www.celiac.nih.gov
• North American Society for Pediatric Gastroenterology, Hepatology, and Nutrition –
[email protected] – 215-233-0808
• Revolution Health – www.revolutionhealth.com/conditions/digestive/celiac-disease/
• The Center for Celiac Disease at The Children’s Hospital of Philadelphia –
http://www.chop.edu/consumer/jsp/division/generic.jsp?id=84919 – 215-590-1000
• University of Chicago Celiac Disease Program – www.celiacdisease.net
• University of Maryland Center for Celiac Research – www.celiaccenter.org – 410-328-6749
and 1-800-492-5538
• University of Virginia Health System Celiac Page –
• www.healthsystem.virginia.edu/internet/digestive-health/nutrition/celiacsupport.cfm
• William K. Warren Medical Research Center for Celiac Disease –
http://celiaccenter.ucsd.edu – 1-858-534-1022
For true food allergy information, not Celiac Disease – www.foodallergy.org – 703-691-3179
GLUTEN-FREE PRODUCTS WEBSITES
Amazing Grains
www.amazinggrains.com
Amy’s Products
www.amys.com
www.CeliacCentral.org
Aunt Candice Foods
www.auntcandicefoods.com
Authentic Foods
www.authtenticfoods.com
Bob & Ruth’s Travel
www.bobandruths.com
Bob’s Red Mill
www.bobsredmill.com
www.celiac.com
Chebe Foods
www.chebe.com
Clan Thompson
www.clanthompson.com
Ener-G-Foods
www.ener-g.com
Enjoy Life Foods
www.enjoylifefoods.com
EnviroKids
www.envirokidz.com
Foods By George
www.foodsbygeorge.com
Glutino/Gluten-Free Pantry
www.glutenfree.com
Gluten-Free Cookie Jar
www.glutenfreecookiejar.com
Medicine Listing
www.glutenfreedrugs.com
www.glutenfreemall.com
www.glutenfreemarket.com
www.CeliacCentral.org
www.glutenfreemeals.com
Gluten-Free Passport
www.glutenfreepassport.com
Ina Garden
www.inagardenfoods.com
Kinnikinnick Foods
www.kinnikinnick.com
Namaste
www.namaste.com
Pamela’s Products
www.pamelasproducts.com
Tinkyada Pasta
www.ricepasta.com
Thai Kitchen/Simply Asia
www.thaikitchen.com
COOKBOOKS
• Fenster, Carol – Cooking Gluten-Free: 200 Flavorful Recipes for People
with Food Allergies and Multiple Food Sensitivities
• Hagman, Bette – The Gluten Free Gourmet, etc. (More titles in this
series)
• Korn, Danna – Kids with Celiac Disease: A Family Guide to Raising
Happy, Healthy Gluten-Free Children and Wheat-Free, Worry-Free: The
Art of Happy, Healthy Gluten-Free Living
http://www.glutenfreedom.net/
• Maltin, Vanessa – Beyond Rice Cakes – www.celiaccentral.org
• Riley, Rebecca – Gluten-Free Baking
• Ryberg, Roben – The Gluten Free Kitchen
• Sanderson, Sherri – Incredible Edible Gluten-Free Food for Kids: 150
Family-Tested Recipes
BOOKS AND MAGAZINES
• Case, Shelley – Gluten-Free diet: A Comprehensive Resource Guide – www.glutenfreediet.ca
• Falini, Nancy Patin – Gluten-Free Friends: an Activity Book for Kids www.savorypalate.com
• Green, Peter – Celiac Disease, A Hidden Epidemic – www.harpercollins.com
• Glutenfreeda.com – On-line monthly cooking magazine
www.CeliacCentral.org
• Kruszka, Bonnie – Eating Gluten-Free with Emily – www.woodbinehouse.com
• Libonatti, Cleo – Recognizing Celiac Disease – www.recognizingceliacdisease.com
• Lowell, Jax Peters – Against the Grain; Gluten Free Bible
• Wagener, Peggy – Living Without – (Magazine featuring special diet restrictions)
www.livingwithout.com
• Gluten-Free Living – Quarterly celiac magazine – www.glutenfreeliving.com
NATIONAL RESTAURANT CHAINS –The following restaurants have gluten-free options
• Austin Grill – www.austingrill.com
• Bone Fish Grill – www.bonefishgrill.com – 866-880-2226
• Boston Market – www.bostonmarket.com – 800-365-7000
• Chick-Fil-A – www.chick-fil-a.com – 866-CFA-2040
• Carrabba’s Italian Grill – www.carrabbas.com
• Dairy Queen – www.dairyqueen.com – 952-830-0200
• Don Pablo’s – www.donpablos.com – 800-372-2567
• Legal Sea Foods – www.legalseafoods.com
• Maggianos – www.maggianos.com
• McDonalds’s – www.mcdonalds.com – 800-244-6227
• Mitchell’s Fish Market – www.cameronmitchell.com – 614-621-3663
• Outback Steakhouse – www.outback.com
• P.F.Changs – www.pfchangs.com – 866-PFCHANG
• Red Lobster – www.redlobster.com – 800-562-7837
• Texas Roadhouse – www.texasroadhouse.com – 800-TEX-ROAD
• Wendy’s – www.wendys.com – 614-764-3100
NATIONAL MARKETS
• Andronico’s Market – www.andronicos.com
• Giant – http://www.giantfood.com
• Hannaford Supermarkets – www.hannaford.com
• Mollie Stones – www.molliestones.com
• Safeway – www.safeway.com
• Shoppers – http://www.shoppersfood.com
• Trader Joes – www.traderjoes.com
• Wegmans – www.wegmans.com
• Wild Oats – www.wildoats.com
• Whole Foods – www.wholefoods.com
BRAND NAMES
• Amy’s (Pizza, microwave meals)
• Arrowhead Mills
• Bob’s Red Mill (Mixes)
• Brazilian Cheese Bread--most amazing bread!! http://braziliancheesebreadco.com
www.CeliacCentral.org
• Chebe (Mixes)
• Enjoy Life (Bars and cookies)
• Ener-G Foods (Breads, cookies, ingredients)
• EnviroKids (Cereal)
• Gluten-Free Pantry (Mixes)
• Glutino (Crackers, cookies, large variety)
• Ians (Chicken nuggets)
• Kinnikinnick (Bread, doughnuts hot dog buns)
• Namaste (Mixes)
• Pamela’s (Cookies)
• Tinkyada (Pasta – Very close to regular pasta. Cook 12 minutes, rinse well.)
• Vans (Waffles)
BAKING INGREDIENTS AND TIPS – To improve taste and texture:
• Add xanthan gum or an extra egg or egg white (beaten stiff) or egg white powder
• Pans – use smaller pans, round shapes, or try the new silicone bake ware
• Toasting – many breads, crackers, taste better toasted.
• Rice flours – may be a bit gritty, check books for tapioca/potato starch/rice combos
LABELING – FALCPA (Food Allergen Labeling and Consumer Protection Act) effective as of 11-2006. All products containing wheat or ingredients made from wheat must be labeled. Barley and
rye are not included in this law. Watch out for barley malt, it is often used in chocolate candies &
cereal. Advisory statements, such as “Processed in a facility that also…” are often used, but are not
regulated
by FALCPA. Call companies 800#’s for more detailed information.
THE CELIAC SITE GREAT PROGRAM
www.TheCeliacSite.com
The Celiac Site, in cooperation with the National Foundation for Celiac Awareness, offers a
glutenfree
kitchen protocol training program for chefs, kitchen operators, and restaurateurs who would like
to correctly serve gluten free food to their customers.
Introduced in March 2007, GREAT (GLUTEN-FREE RESOURCE EDUCATION AWARENESS
TRAINING) focuses on educating chefs, chef trainers, kitchen operators (hospital, school, military,
etc.), bakers, and cooks in the preparation of gluten free food. This voluntary program gives
professional
chefs and bakers the information they need to individually implement a gluten free menu or
product. Through a distance learning program, kitchens become verified and can display the
GREAT sticker telling the public that they have been trained in the preparation of gluten-free food.
CONDIMENTS AND EVERY DAY FOODS
These are some suggestions, not a complete listing. For more complete information, see one of the
sources listed above. Many items are available in each category.
• Butter/Margarine –Blue Bonnet, Parkay, Land O Lakes, Smart Balance
www.CeliacCentral.org
• Bar-B-Q sauce – Sweet Baby Ray’s regular and honey Barbeque, Bone Suckin Sauce
• Beer – Not distilled, so not gluten-free, BUT there are rapidly expanding gluten-free beer
options:
o Bard’s Tale Beer www.bardsbeer.com
o Fine Ale Club www.ale4home.co.uk/fine_ale_club.htm
o Green’s Discovery www.glutenfreebeers.co.uk
o New Grist www.newgrist.com
o Nick Stafford’s Hambleton Ales www.hambletonales.co.uk
o Ramapo Valley Brewery www.ramapovalley.com
o RedBridge www.redbridgebeer.com
o Schlafly gluten-free ale www.schlafly.com
• Cider – Woodchuck Draft Cider is gluten-free
• Dairy Products – Prairie Farms (except for obvious wheat products such as cookie dough
ice cream, etc.)
o Cheese: Borden’s, Healthy Choice, Sargento’s, (All Natural Cheeses EXCEPT some
shredded cheeses – check labels carefully. Kraft -read labels.
o Milk Alternative: Silk (Soy milk) *Caution* Rice Dream contains gluten
• Distilled Alcoholic Beverages – Including rum, gin, whiskey and vodka – These are also
gluten-free regardless of the source.
• Ketchup – Del Monte, Heinz
• Mayo – Hellmann’s, Smart Balance
• Mustard – French’s (all EXCEPT Honey Dijon), Plochman’s (all)
• Peanut Butter – Jif (Regular and Smooth Sensations), Peter Pan Smart Choice, Skippy
• Syrups – Pure maple syrup, Golden Griddle, Brer Rabbit – light and dark
• Salad Dressing – Hendrickson’s, Wishbone (Italian, Ranch, Deluxe French), Annie’s Naturals,
• Henri’s Salad dressings (all except Tomato Flavor Balsamic Vinaigrette)
• Soy Sauce – La Choy, Wheat-Free Tamari, and Bragg’s Liquid Amino (a soy sauce sub)
• Spices: Pure spices – McCormick’s (including vanilla), Durkee, Frontier; blends are labeled
• Vinegar – Vinegar is distilled and this process eliminates the large protein molecules of gluten
– except for malt vinegar which is not distilled and therefore not gluten free.
• Wines – are gluten-free
CEREALS/GRAINS
• Cream of Rice
• Grits
• Puffed Rice
• Plain Brown Rice
• Plain White Rice
• Corn Tortillas
CHIPS and COOKIES
• Cape Cod plain potato chips
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• Chi Chi’s corn tortilla chips
• Ener-G brand pretzels
• Lay’s Classic Potato Chips
• Midel Ginger Snaps
• Miss Meringue cookies
• Pamela’s Chunky Chocolate Chip cookies
• Pringles Fat-Free only (Except BBQ)
• Snyder’s Chips: White Corn Tortillas, Yellow Corn
• Tostitos Gold Tortilla Chips
DAIRY
• Unflavored milk
• Cream
• Aged Cheese
• Yogurts
• Butter, margarine
• Cream Cheese
• Cottage Cheese
• Sour Cream
POPCORN & RICE CAKES
• Act II (Except extreme butter)
• Crunch ‘n Munch flavored popcorn
• Lundberg Family Farms rice cakes
• Orville Redenbacher Microwave Popcorn; all varieties (Except the caramel pour-over popcorn)
PRODUCE
• Fresh Fruits
• Fresh Vegetables
• Tofu
ICE CREAM
• Ben & Jerry’s & Blue Bunny (Except for flavors with obvious gluten-containing ingredients)
• Blue Bell Light Homemade Vanilla
• Breyers – All Natural Ice Creams: Vanilla, Chocolate, Chocolate Chip, Coffee, French Vanilla,
Mint Chocolate Chip, Peach, Rocky Road, Strawberry, Vanilla Fudge Twirl, Vanilla/
Chocolate/Strawberry, Take Two Vanilla/Chocolate. Frozen Yogurt: Chocolate and
Vanilla/Chocolate/Strawberry.
• Dairy Queen Vanilla and Chocolate Soft Serve; Misty Slush. Their suppliers confirm the following
are gluten-free: Lemon Freez’r; Cherry Lime Freez’r; DQ Fudge Bar; DQ Vanilla Orange
Bar; DQ Vanilla Fudge Bar; DQ Raspberry Vanilla Bar; Star Kiss Bars
• McDonalds ice cream sundaes are gluten-free
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FATS & OILS
• Vegetable, Canola and olive oil
• Shortening
GUM
• Care Free Gum – Sugarless only
• Clorets
• Dentyne
• Freedent – Peppermint, winter fresh and spearmint
• Trident – all varieties
• Wrigley’s Gum – all varieties
CANDY
• Dove (Milk & dark chocolate), Mars Almond Bar, 3Musketeers
• Milky Way Midnight only (All other Milky Way’s are not gluten-free)
• Snickers, Skittles, Starburst, M&Ms (Except the “crispy” blue bag version)
• Mini versions of the above are GF except Snickers in Canada)
MEATS
• Fresh beef
• Fresh pork
• Fresh Poultry
• Fresh Seafood
MISCELLANEOUS
• Jell-O Brand; Gelatin Desserts (Dry gelatin mixes): Sugar
• Sweetened Gelatin (All flavors); Sugar Free Gelatin (All flavors) (The dry mix sugar sweetened
is also corn free)
• Gelatin Snacks (Ready to eat gelatin): Sugar Sweetened
• Gelatin Snacks (All flavors), Sugar Free Gelatin (All flavors)
• Swiss Miss and Snack Pack puddings
• Gluten Free Pantry brownie mix
MEALS IN A MINUTE
Nearly ready to eat. Check product labels carefully, many companies (Ian’s, Amy’s, Van’s) also
make
gluten-containing foods.
ENTREES
• Amy’s Rice Crust Pizza (Frozen)
• Gorton’s Frozen Grilled Fillets – Italian Herb; Lemon Pepper
• Hormel – Beef Roast Au Jus and Pork Roast Au Jus -fully cooked; Beef or chicken tamales,
canned. Dinty Moore Beef Stew.
• Ian’s Chicken Nuggets – www.iansnaturalfoods.com
• Rice & Bean Cups – Bombay Curry with Lentils, Spicy Jamaican with Black Beans, Tex Mex
with Pinto Beans, Cajun with Red Beans
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• Taquitos - Delimex (3-Cheese, Chicken, Beef), El Monterey
• Thai Kitchen – Spring Onion Instant Rice Noodles and several others
• Tinkyada brand pasta with one of the following sauces: Del Monte (All – except sauces flavored
with meat), Newman’s Own, Classico (All red sauces), Ragu cheese sauces (Check the
label – should be clearly marked for gluten.)
HOT SOUPS
• Amy’s – Chunky Tomato Bisque; FF Split Pea, Black Bean Vegetable Soup
• Creamy Soup Cups – Creamy Broccoli Cheddar, Creamy Potato Leek Soup
• Hearty Soups - Cha-Cha Chili, Split Pea Soup, Jumpin’ Black Bean Soup, Five Bean Soup
SIDE DISHES
• Jamaican Rice & Beans, New Orleans Rice & Beans, Basmati Rice Pilaf, Creamy Mashed Potato
Cups by Fantastic Foods – Flavors – White Cheddar Cheese; Broccoli & Cheddar; Sour
Cream & Chives; Garlic & Herb
HELPFUL HINTS…
AVOID CROSS-CONTAMINATION
• Use squirt bottles for mayo, mustard, jelly.
• Use a dedicated toaster for gluten-free foods, or toaster bags.
• Clean out silverware drawers. These are great crumb collectors.
• Use separate strainers/utensils if cooking non-gluten-free and gluten-free pasta at same time.
• Clean food preparation areas.
• Check labels on deli meats & ask for a clean slicer.
ORGANIZE AND SIMPLIFY
• When purchasing bread, divide loaf into two slice sections, putting these into baggies and
then back into the larger bag before freezing.
• Dedicate shelves in your kitchen and refrigerator to gluten-free food.
• Make extra portions and freeze individual meals in plastic containers.
• When you have a favorite recipe, make several bags of the dry ingredients.
TIPS FOR MANAGING A GLUTEN-FREE LIFESTYLE
• Maintain a life-long gluten-free diet
• Educate family, friends and community about celiac disease
• Identify and treat personal nutritional deficiencies
• Join a celiac support group
• Follow-up with a physician regularly for life
• Consult a skilled dietician
Continue to read all labels – Companies do change products and ingredients.
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For more Information, please contact:
National Foundation for Celiac Awareness:
www.CeliacCentral.org
215-325-1306
Philadelphia Office:
224 South Maple Street
Ambler, PA 19002
Washington, D.C. Office:
1700 North Moore Street, Suite 2225
Arlington, VA 22209
.."The Survival Guide originated due to a joint effort between a few caring celiac patients and
registered dietitians in
the Belleville, Illinois area. To keep up with the ever-changing availability of information and
products, it was recently
revised by St. Louis, Missouri registered dieticians. The information is intended to be used as a
guide. For
further information specific to your health, please consult a local registered dietician."
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