You need to avoid any food that contains the protein from wheat, rye, or barley. Here is a list of these foods:
- Atta (chapatti flour)
- Barley (flakes, flour, pearl)
- Beer, ale, lager
- Breading and bread stuffing
- Brewers yeast
- Bulgur
- Communion wafers
- Couscous
- Croutons
- Dinkel (also known as spelt) *
- Durum *
- Einkorn *
- Emmer *
- Farina
- Farro or Faro (also known as spelt) *
- Fu **
- Graham flour
- Hydrolyzed wheat protein
- Kamut *
- Malt, malt extract, malt syrup and malt flavouring
- Malt vinegar
- Malted milk
- Matzoh, matzoh meal
- Modified wheat starch
- Oatmeal, oat bran, oat flour and whole oats ***
- Pastas
- Rye bread and flour
- Seitan ****
- Semolina
- Spelt (also known as farro or faro, dinkel) *
- Triticale
- Wheat bran
- Wheat flour
- Wheat germ
- Wheat starch
* These are all types of wheat
** Fu is a dried gluten product derived from wheat that is sold as thin sheets or thick round cakes. Used as a protein supplement in Asian dishes such as soups and vegetables.
*** Oats are contaminated with wheat and barley, unless they are specially grown, harvested and processed.
**** Seitan is a meat-like food derived from wheat gluten used in many vegetarian dishes; sometimes called “wheat meat”.
Source: Adapted with permission from Gluten-Free Diet: A Comprehensive Resource Guide 2008 by Shelley Case, Dietitian.
