Managing a gluten-free diet with celiac disease can feel overwhelming, especially with hidden gluten lurking in unexpected places. Here's a breakdown of the main foods to avoid:
Grains to avoid:
- Wheat (and its varieties: durum, semolina, spelt, farina)
- Barley
- Rye
- Triticale (a wheat/rye hybrid)
Common foods Show Full Answer
Managing a gluten-free diet with celiac disease can feel overwhelming, especially with hidden gluten lurking in unexpected places. Here's a breakdown of the main foods to avoid:
Grains to avoid:
- Wheat (and its varieties: durum, semolina, spelt, farina)
- Barley
- Rye
- Triticale (a wheat/rye hybrid)
Common foods containing gluten:
- Bread, pasta, pizza crust, flour tortillas
- Baked goods (cakes, cookies, pastries)
- Crackers, pretzels, granola bars
- Cereals (especially wheat bran)
- Couscous
- Beer and malt beverages The trickier part is gluten hiding in less obvious foods. Watch out for:
- Sauces and salad dressings
- Soups
- Processed meats (hot dogs, sausage, deli meats)
- Soy sauce
- Ice cream
- Potato chips
- Plant-based meat substitutes (especially those containing seitan, which *is* wheat gluten) For label reading, look out for ingredients like "modified food starch" or "natural flavors," as these can sometimes come from gluten-containing grains.
When eating out, be cautious even with menu items labeled "gluten-free." Research shows that over one-third of restaurant foods labeled gluten-free actually contain trace gluten — pizza and pasta dishes are especially risky due to shared ovens and cooking water.
A registered dietitian who specializes in food allergies can be a huge help in navigating all of this safely!
July 8
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