In 2006, the American Dietetic Association updated its recommendations for a gluten-free diet. The following chart is based on the 2006 recommendations. This list is not complete, so people with celiac disease should discuss gluten-free food choices with a dietitian or physician who specializes in celiac disease. People with celiac disease should always read food ingredient lists carefully to make sure the food does not contain gluten.
| Allowed Foods | ||
|---|---|---|
| amaranth arrowroot buckwheat cassava corn flax Indian rice grass Job’s tears | legumes millet nuts potatoes quinoa rice sago | seeds sorghum soy tapioca teff wild rice yucca |
| Foods To Avoid | ||
| wheat | barley rye triticale (a cross between wheat and rye) | |
| Other Wheat Products | ||
| bromated flour durum flour enriched flour farina | graham flour phosphated flour plain flour | self-rising flour semolina white flour |
| Processed Foods that May Contain Wheat, Barley, or Rye* | ||
| bouillon cubes brown rice syrup candy chips/potato chips cold cuts, hot dogs, salami, sausage communion wafers | French fries gravy imitation fish matzo rice mixes sauces | seasoned tortilla chips self-basting turkey soups soy sauce vegetables in sauce |
* Most of these foods can be found gluten-free. When in doubt, check with the food manufacturer.
