What to Avoid

What to avoid!

• Wheat! Wheat is in so many products that you really have to read all labels. Pringles have wheat. Twizzlers (I have a story for that one!) have wheat. All foods that contain the word “Wheat” have gluten. Also look for wheat starch, hydrolyzed wheat protein, wheat germ, Malt, flour, semolina, bulgur, durum, spelt, frumento, graham, kamut, farina, einkorn, seitan, couscous, matzah cake flour all contain gluten. Most cream soups contain wheat. Campbell’s tomato soup has wheat. I have a quick recipe for making tomato soup if you are missing it. There are gluten free soups on the market. Also be careful with broths and stocks. Look for the ones that specifically say gluten free.
• Oats. They do not technically contain gluten. The problem is that they are frequently processed in the same facility with wheat and other grains containing gluten. It can also be grown in the same fields as other grains that contain gluten, and be harvested with the same equipment. That is why there can be a potential for cross contamination. Look for gluten free oats.
• Barley. Barely and its products are not allowed in the gluten free diet. These include beer and malt. There are some good gluten free beers, like Red Bridge, that you can enjoy on occasion if you choose. Regular beer is out though.
• Triticale: this is a hybrid between rye and wheat and was developed to combine the rugged characteristics of rye and the productivity of wheat.
• Rye. This is another grain that contains gluten. It makes a wonderful bread and I still miss it.
• Also, if Casein free, Dairy products are not good for you.