Gluten-free diet

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Overview
Diet
Resources

Overview

Diet

Resources

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Overview

A gluten-free diet is the only treatment available for patients with celiac disease and non-celiac gluten sensitivity.

Why is the gluten-free diet being recommended?

Celiac disease is an autoimmune disease triggered by gluten ingestion, which damages the small intestine and interferes with absorption of nutrients from food. Non-celiac gluten sensitivity (NCGS) is a condition in which individuals report improvement of symptoms following the elimination of gluten from their diet. This diagnosis is only given after both celiac disease and wheat allergy are excluded.

What conditions is the gluten-free diet used for?

Celiac disease.
Non-celiac gluten sensitivity (NCGS).

What is a gluten-free diet?

Following a gluten-free diet involves avoiding wheat, barley, rye, and all foods made with these ingredients.

The table below will help you find the foods you can still include, new ones to add, and gluten-containing foods to avoid.

There are many naturally gluten-free foods including dairy, seafood, meat, fruits, vegetables, fats and many grains.

The information listed in the table below should be used as a guide only. Always read ingredient lists. Please see the Label Reading handout for more detailed information. A strict gluten-free diet is the only treatment available for celiac disease and non-celiac gluten sensitivity.

Gluten-free diet food list

Foods to Include	Foods to Question or Avoid
Grains and grain-based products: Amaranth Arrowroot Buckwheat Cassava Corn Millet Oats (labeled GF) Potato Quinoa Rice, Wild Rice Sorghum Tapioca Teff Wheat starch (labeled GF) Flours, pasta, breads, cereals, crackers and cookies made from above grains	Grains and grain-based products: Wheat (includes kamut, semolina, spelt, triticale, farro, einkorn) Communion wafers, matzo Barley Malt: flavoring, vinegar, extract, syrup Rye Brewer’s yeast Flours, pasta, breads, cereals, crackers and cookies made from above grains
Dairy / Dairy Alternatives: Milk: dairy milk, non-dairy milks such as almond milk, soy milk, coconut milk Oat milk (labeled GF) Cheese Yogurt Kefir Ice cream Sour cream Whipped cream	Dairy / Dairy Alternatives: Caution with: Dairy with added cookie crumb or granola if not labeled GF Ice creams with questionable ingredients including cookie dough, cookies, pretzels, etc.
Animal protein: Meat Poultry Eggs Fish/Seafood	Animal protein: Caution with: Imitation crab Marinated, breaded, or coated proteins Deli meats, sausages, salami, hot dogs
Plant protein: Tofu Beans/legumes, bean/legume-based flours Hummus Nuts, nut butters, nut flours Seeds, seed butters, seed flours	Plant protein: Seitan Caution with: Tempeh, veggie burgers, veggie dogs Seasoned beans, nuts, seeds Protein powders
Fruits and vegetables: All varieties (plain)	Fruits and vegetables: Caution with: Fruits and vegetables prepackaged in sauces
Sauces, seasonings, sweeteners, and spices: Honey Maple syrup Mayonnaise Ketchup Tomato sauce Spices Sugar Sugar substitutes	Sauces, seasonings, sweeteners, and spices: Caution with: Cake icing, sprinkles/jimmies Licorice Pickles made with malt vinegar Sauces (soy, teriyaki, hoisin, Worcestershire) Gravies, marinades, mustards Soups, broth, bouillon cubes Thickening agents Spice blends, taco seasoning
Alcohol: Distilled spirits Wine Hard ciders, seltzers Beer labeled GF	Alcohol: Regular, gluten removed and gluten reduced beer Malt-based alcoholic beverages Brewer’s yeast

Gluten-free diet resources

Websites: Celiac.org , BeyondCeliac.org , NationalCeliac.org

Now it is time to meet with a GI-expert dietitian. To get more information about this topic, find a dietitian in your area using our Find a Health Care Provider tool.