May is Celiac Disease Awareness Month

Celiac Disease affects about 1% of the general population.  This means that millions of people suffer from this disease that is triggered by consuming gluten.  The challenging part is only 5% of  these individuals with Celiac Disease know they have it.  It is very important for people to recognize the symptoms of Celiac Disease which can develop in chronic health problems if left untreated. This May 2022, The AGA is working to increase awareness of the disease and give people the tools needed to eliminate their symptoms through lifestyle changes.  The AGA GI Patient Center offers many resources for patients who have or may have Celiac Disease.  This includes symptoms, testing and diet information.  For example: How to read a food label for gluten and how to dine out with Celiac Disease.

What is a gluten-free diet?

Following a gluten-free diet involves avoiding wheat, barley, rye, and all foods made with these ingredients.
The table below will help you find the foods you can still include, new ones to add, and gluten-containing foods to avoid.
There are many naturally gluten-free foods including dairy, seafood, meat, fruits, vegetables, fats and many grains.
The information listed in the table below should be used as a guide only. Always read ingredient lists. Please see the Label Reading handout for more detailed information. A strict gluten-free diet is the only treatment available for celiac disease and non-celiac gluten sensitivity.

Gluten-free diet food list _AGA GI Patient Center

Foods to Include Foods to Question or Avoid

Grains and grain-based products:

  • Amaranth
  • Arrowroot
  • Buckwheat
  • Cassava
  • Corn
  • Millet
  • Oats (labeled GF)
  • Potato
  • Quinoa
  • Rice, Wild Rice
  • Sorghum
  • Tapioca
  • Teff
  • Wheat starch (labeled GF)

Flours, pasta, breads, cereals, crackers and cookies made from above grains

Grains and grain-based products:

  • Wheat (includes kamut, semolina, spelt, triticale, farro, einkorn)
    • Communion wafers, matzo
  • Barley
    • Malt: flavoring, vinegar, extract, syrup
  • Rye
  • Brewer’s yeast

Flours, pasta, breads, cereals, crackers and cookies made from above grains

Dairy / Dairy Alternatives:

  • Milk: dairy milk, non-dairy milks such as almond milk, soy milk, coconut milk
    • Oat milk (labeled GF)
  • Cheese
  • Yogurt
  • Kefir
  • Ice cream
  • Sour cream
  • Whipped cream

Dairy / Dairy Alternatives: Caution with:

  • Dairy with added cookie crumb or granola if not labeled GF
  • Ice creams with questionable ingredients including cookie dough, cookies, pretzels, etc.

Animal protein:

  • Meat
  • Poultry
  • Eggs
  • Fish/Seafood

Animal protein: Caution with:

  • Imitation crab
  • Marinated, breaded, or coated proteins
  • Deli meats, sausages, salami, hot dogs

Plant protein:

  • Tofu
  • Beans/legumes, bean/legume-based flours
  • Hummus
  • Nuts, nut butters, nut flours
  • Seeds, seed butters, seed flours

Plant protein:

  • Seitan
  • Caution with:
    • Tempeh, veggie burgers, veggie dogs
    • Seasoned beans, nuts, seeds
    • Protein powders

Fruits and vegetables:

  • All varieties (plain)

Fruits and vegetables: Caution with:

  • Fruits and vegetables prepackaged in sauces

Sauces, seasonings, sweeteners, and spices:

  • Honey
  • Maple syrup
  • Mayonnaise
  • Ketchup
  • Tomato sauce
  • Spices
  • Sugar
  • Sugar substitutes

Sauces, seasonings, sweeteners, and spices: Caution with:

  • Cake icing, sprinkles/jimmies
  • Licorice
  • Pickles made with malt vinegar
  • Sauces (soy, teriyaki, hoisin, Worcestershire)
  • Gravies, marinades, mustards
  • Soups, broth, bouillon cubes
  • Thickening agents
  • Spice blends, taco seasoning

Alcohol:

  • Distilled spirits
  • Wine
  • Hard ciders, seltzers
  • Beer labeled GF

Alcohol:

  • Regular, gluten removed and gluten reduced beer
  • Malt-based alcoholic beverages
  • Brewer’s yeast

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