CELIAC
I wish the rules for maintaining a strategic distance from gluten were as simple as instructing you to quit eating wheat, grain, and rye flour. That is a piece of what you have to do, yet it is substantially more entangled than that. There are numerous shrouded wellsprings of gluten, and past that, some normally without gluten items can be cross-tainted with gluten.
Here are arrangements of sustenances, fixings and added substances to maintain a strategic distance from. Concentrate this rundown deliberately and allude to it regularly. Inevitably, you’ll have the nourishments retained
Basic FOODS THAT CONTAIN GLUTEN
- Grain (and anything with the word grain in it, for example, grain malt)
- Lager
- Blanched flour
- Blue cheddar (here and there made with bread shape)
- Bread flour
- Bulgur
- Cake flour
- Fellowship wafers
- Saltine feast
- Bread garnishes
- Couscous
- Durum
- Farina
- Farro
- Graham flour
- Groats
- Kamut
- Malt (and anything with the word malt in it, for example, rice malt, malt concentrate or malt enhancing)
- Beers
- Matzo (made with wheat)
- Orzo
- Pasta (all assortments made with wheat, wheat starch, grain, rye or any fixing on this rundown)
- Rye (and anything with the word rye in it)
- Seitan
- Semolina
- Soy sauce (check fixings—some contain wheat)
- Spelt
- Suet
- Tabbouleh
- Teriyaki sauce (check fixings—some contain wheat)
- Triticale
- Triticum
- Crucial gluten
Wheat (and anything with the word wheat in it, for example, wheat grass, wheat berries, wheat germ, wheat starch, wheat grain and wheat flour; buckwheat* is OK and is the main special case)