Gluten Free

The following is not to be considered medical advice, but a simple guide to gluten-free foods. If you suffer from celiac disease, please consult your physician for your recommended diet.

What is gluten?

Gluten is a protein found in grains such as wheat, barley, rye and malts. Often it is used as a food additive in the form of a flavoring or thickening agent.

Why a gluten-free diet?

A gluten-free diets helps to treat celiac disease. Because gluten causes inflammation in the small intestines of people with the disease, the removal of gluten from the diet can control symptoms and future complications.

What should you avoid eating?

Wheat, barley, bulgur, durham, farina, graham flour, kamut, malts, matzo meal, rye, semolina, spelt, triticale.

This means most ordinary breads and pastas. It also usually excludes wheat-thickened products like soups and gravies.

Avoid breaded meats and poultry.

What can you eat?

Corn, potatoes, rice, tapioca, fresh vegetables, amaranth, arrowroot, millet, montina, lupin, auinoa, sorghum, taro, teff, chia seed, yam, milk, butter, real cheese, most plain yogurts, distilled vinegar, distilled alcoholic beverages, spices.

What you should be careful about ingesting?

• Oats: Because these can be cross contaminated with wheat or other gluten agents in factories, some find it best to skip oats.
• Canned vegetables: If the can contains modified food starch (as opposed to corn starch), it is made with wheat.
• Medications and vitamins: Ask your pharmacist if the product contains gluten.

Bruno's carry's Thumanns, the first deli meats to be certified gluten-free in the United States.

The Bottom Line:

You are usually safe eating fresh produce and meats--a healthy choice anyway!

Read ingredients carefully in processed foods. Look for gluten-free labeling on specialty products to ensure there is no gluten contamination in the process.