Gluten Free List
As many as three million Americans suffer from Celiac Disease, an autoimmune disorder which causes the body to react to gluten. Symptoms vary widely among individuals, making diagnosis difficult.
There is no cure. Treatment requires avoiding gluten permanently. If you’re shopping gluten free, you probably already know a great deal about celiac disease.
What is gluten?
Gluten is a natural protein found in wheat, barley, rye and some oats. Foods made with these grains contain gluten. Gluten provides structure to baked products.
Fortunately many foods are naturally gluten free. All fruits, vegetables, meats, seafood, beans, legumes, milk, eggs, and nuts are gluten-free unless they have been processed or combined with gluten containing ingredients.
Some Alternatives to Gluten:
- Amaranth
- Arrowroot
- Buckwheat
- Cassava (Tapioca)
- Corn
- Flax
- Indian Rice Grass
- Job’s Tears
- Legumes
- Millet
- Quinoa
- Rice & Wild Rice
- Sago
- Seeds
- Soy
- Sorghum
- Teff
- Yucca
- Xanthan Gum
Important Note: You may find products that are labeled “Gluten-Free” on the package and then under the allergen section state that the product was made in a facility where wheat products are processed. Unfortunately, not all manufacturers will make this claim under these circumstances. The potential for or amount of cross-contamination is not measurable.
There is currently a proposed law to define gluten-free as less than 20 ppm or 0.02%, labeling will still be voluntary.
Currently it is allowable to claim gluten-free if it is truthful but there is no existing legal definition.
Gluten is sometimes found in surprising or hard to identify places such as:
- Flavorings and colorings
- Hydrolyzed Vegetable Protein
- Marinades, Modified Food Starch
- Caramel coloring
- Dextrin
- Salad Dressings
- Sauces
- Seasonings
- Seasoned rice mixes
- Seasoned nuts
- Soups
- Soy Sauce
- Some cheese such as blue cheese made with bread
Always Read the Label and look for these ingredients:
Foods to Avoid:
- Barley
- Binders & Extenders
- Bulgur
- Bromated flour
- Durum flour
- Dinkel
- Enriched flour
- Farina
- Farro
- Fu
- Gluten, gluten flour
- Graham Flour
- Phosphated Flour
- Plain Flour
- Self-rising Flour
- Semolina
- Couscous
- Matzoh (meal, farfel)
- Malt (extract, flavoring, syrup, vinegar)
- Oats (bran/syrup)
- Orzo
- Rye
- Seitan
- Semolina
- Spelt
- Triticale
- Vegetable gum & starch
- Wheat (including einkorn, emmer, spelt, kamut, white flour, wheat flour, wheat starch, wheat bran, wheat germ, cracked wheat, hydrolyzed wheat protein)
Still debated:
According to the Celiac Disease Foundation most people with celiac disease can tolerate pure uncontaminated oats in moderation. Products that contain oats are not listed gluten-free.
Wheat starch is often considered safe in Europe but not in North America. This is most likely due to quality or method of processing.
Resources:
Gluten Free Foods List
Click here for a list of Gluten Free foods avaiable at Haggen.
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