Food Sources:

Staples of the gluten-free diet include:

• Cereals made without wheat or barley malt
• Fruits and vegetables
• Meat
• Milk-based items
• Potatoes, rice, corn, beans
• Specialty foods (such as pasta, bread, pancakes, and pastries) made with alternative grains (rice, tapioca, potato, or corn flours and starches)

You can buy these products through local and national food companies, or you can make them from scratch using alternative flours and grains.

The gluten-free diet involves removing all foods, drinks, and medications made from gluten. This means all items made with all-purpose, white, or wheat flour are prohibited. Obvious sources of gluten include:

• Bagels
• Bread and breaded foods
• Buns
• Cakes
• Cookies
• Crackers
• Gravy
• Most cereals
• Most convenience foods
• Most soups
• Pancakes
• Pasta
• Pie
• Pizza
• Stuffing

Less obvious foods that must be eliminated include:

• Beer
• Certain candies
• Certain salad dressings
• Communion host
• Croutons
• Marinades
• Sauces such as teriyaki and soy

There is a risk of cross-contamination. Items that are naturally gluten-free may become contaminated if they are made on the same production line as, or moved together in the same setting with, foods containing gluten.

Restaurant eating and social gatherings pose another, but manageable, challenge. Calling ahead and special planning become important measures. Label reading becomes a frequent, essential task due to the widespread use of wheat and barley in foods.

Despite its challenges, maintaining a healthy, balanced diet is possible with education and planning.