Gluten is a general term used to describe proteins found in rye, wheat, oats and barley. Patients with celiac disease are advised to follow a gluten-free diet to avoid uncomfortable symptoms like diarrhea and stomach cramping. Speak to your doctor about becoming familiar with foods high in gluten.
Breads and Grains
Numerous breads have high amounts of gluten; these foods are typically eliminated on a gluten-free diet. Wheat bread, rye bread, oat bran, semolina and barley are all high gluten foods. Gluten can be found in grain products labeled as containing bulgur, malt extract, gluten, kamat, graham and durum. Most cereals, breads, pastas, baked goods and flour mixes are high in gluten unless otherwise labeled as gluten-free.
Dairy
Dairy items with malt flavorings are considered high gluten foods. This includes chocolate milk, hot chocolate, malted milk shakes and processed cheeses. Ice cream and ice cream cones should also be avoided if you suffer from celiac disease. Some yogurts and puddings are considered high gluten foods.
Vegetables and Fruits
Any type of fresh produce is consistent with a gluten-free diet. However, breaded vegetables and vegetables in cream-based canned soups have a high amount of gluten. Any fruit jams and sauces with syrups and thickeners should be avoided if you have celiac disease. Fruit-filled pastries and cobblers are other forbidden items. Most flavored potato chips and French fries available through restaurants contain additives that increase the gluten content of the vegetable.
Meats and Fats
Breaded meats are not allowed on a gluten-free diet due to their high gluten content. Meat dishes that include pasta, flour or breadcrumbs are also to be avoided by celiac patients. Many lunch meats are made with a processed vegetable protein that contains gluten. Meat dishes with soup and soup bouillon have high amounts of gluten. Gravies, salad dressings and sauces with a flour base include gluten.
