Gluten Free Quick Start Guide
What is Celiac Disease?
Celiac disease (CD) is a digestive disease that damages the small intestine and interferes with absorption of nutrients from food. When people with celiac disease eat foods or use products containing gluten their immune system responds by damaging the small intestine. The tiny, fingerlike protrusion lining the small intestine are damaged or destroyed. Because the body’s own immune system causes the damage, celiac disease is considered an autoimmune disorder and can also be classified as a disease of malabsorption because nutrients are not absorbed. The exact cause of celiac disease is unknown. Some people live their lives symptom free, and sometimes the disease is triggered, or becomes active, for the first time after surgery, pregnancy, viral infection, or severe emotional stress.
How is Celiac Disease Diagnosed?
Celiac Disease is diagnosed through laboratory studies, endoscopy, and biopsy findings. Please note that if you are following a gluten free diet prior to getting the blood work and biopsies, you may get false negative results.
How is Celiac Disease Treated?
To manage the disease, you must avoid foods that contain gluten for the rest of your life. There is no “cure” for celiac disease, therefore a lifelong 100% elimination is the only way to achieve optimal health.
What is Gluten Intolerance?
It is a non-allergic and non-autoimmune digestive condition in which the consumption of gluten can lead to symptoms similar to those experienced in Celiac Disease or a wheat allergy. Most people have general complains of bloating, abdominal pain or diarrhea, as well as headaches, fatigue, and/or bone or joint pain.
What is Gluten?
Gluten is a protein found in wheat, barley, and rye. It is the substance in flour that forms the “glue” that holds the product together. In someone with Celiac Disease damage can be done to the intestine, which can then lead to decreased absorption of essential nutrients. If left untreated, possible conditions can develop such as decreased bone density, iron deficiency anemia, unintentional weight loss, vitamin B12 and folate deficiency.
Where is Gluten Found?
The grains containing gluten include wheat, rye, barley and all their derivatives. These grains are used in items such as: pies, pasta, cereals, pizza, cakes, cookies, and breads.
Medications
Some medications and supplements may include sources of gluten. It is very important to discuss any medications your child is on with your pharmacist to ensure they are gluten free.
Avoid the following grains:
- Barley
- Barley malt
- Bran
- Bulgur
- Couscous
- Durum
- Einkorn
- Emmer
- Farina
- Faro
- Graham flour
- Kamut
- Matzo flour/meal
- Orzo
- Panko
- Rye
- Seitan
- Semolina
- Spelt
- Triticale
- Udon
- Wheat
- Wheat bran
- Wheat germ
- Wheat starch
The following grains and starches are Gluten Free:
- Amaranth
- Arrowroot
- Corn
- Flax
- Flours made from nuts,
beans and seeds - Millet
- Montina
- Potato starch
- Potato flour
- Quinoa
- Rice
- Rice bran
- Sago
- Sorghum
- Soy (soya)
- Tapioca
- Teff
GLUTEN FREE FOODS
| Produce | Packaged & Canned | Condiments |
| All fresh fruit | Plain canned fruits & vegetables | Vinegars (but not malt vinegar) |
| All fresh vegetables | Applesauce | Mustard |
| Fresh herbs and spices | Cranberry sauce | Ketchup |
| Canned beans and lentils | Horseradish | |
| Fats & Oils | Spaghetti sauces | Jams and jellies |
| Vegetable, canola & Olive oils | Canned fish (e.g. tuna, salmon) | Honey |
| Shortenings | Organic packaged soups | Maple syrup |
| Mayonnaise | Gluten-free pastas | Relish |
| Salad dressings | Corn tortillas | Pickles |
| Olives | ||
| Frozen Foods | Snacks | |
| Plain frozen fruits & vegetables | Rice cakes | Baking |
| Ice creams | Rice crackers | Sugar |
| Sherbets & Ices | Soy crisps | Salt and pepper |
| Gluten-free frozen waffles | Popcorn | Herbs and spices |
| Cheese puffs | Evaporated or condensed milk | |
| Refrigerator Section | Potato and corn chips | Corn meal |
| Milk | Jell-O | Baking soda |
| Half-and-half | Candies | Baking powder |
| Whipping cream | Chocolate | Gluten-free flours |
| Aged cheeses | Dried fruits | Baking chocolate & cocoa |
| Butter | ||
| Margarine | Meats & Fish | Beverages |
| Yogurts | All fresh beef and poultry | Coffee |
| Cottage cheese | All fish and shellfish | Tea |
| Sour cream | Hot dogs | Soft drinks |
| Cream cheese | Luncheon meats | Fruit juice |
| Eggs | (for anything pre-packaged or pre-wrapped, check labels for additives) | |
| Tofu | Nuts & Beans | |
| Jell-O | Grains & Seeds | Dried beans & peas |
| Rice pudding | Quinoa | Plain nuts |
| Tapioca pudding | Rice | Peanut butter |
| 100% fruit juices | Buckwheat | Almond butter |
| Chickpeas | Cashew butter | |
| Breakfast Food | Flax | Soy butter |
| Cream of rice cereal | Sunflower seeds | |
| Puffed rice | Cornstarch | |
| Puffed corn | Potato starch |
Resources
Gluten Intolerance Group
- 15110 10th Ave. SW, Suite A
- Seattle WA 98166
- 206-246-6652
- Website: www.gluten.net
Celiac Disease Foundation
- 13251 Ventura Blvd., Suite 1,
- Studio City, CA 91604-1838
- 818-990-2354
- Website: www.celiac.org
Celiac Sprue Association/USA
- PO Box 1700
- Omaha, NE 68131-0700
- 402-558-0600
- Website: www.csaceliacs.org
Internet
- Academy of Nutrition and Dietetics www.eatright.org
- Celiac Disease and Gluten-free Resource www.celiac.com
- Children’s Digestive Health and Nutrition Foundation (CDHNF) www.cdhnf.org, www.celiachealth.org
- North American Society for Pediatric Gastroenterology, Hepatology and Nutrition (NASPGHAN) www.naspghan.org/sub/celiac_disease.asp
- Cecilia’s Marketplace GF Shopping Guide www.ceciliasmarketplace.com
- Portions of this handout adapted from a publication by The American Dietetic Association and the North American Society for Pediatric Gastroenterology, Hepatology and Nutrition.
