Gluten is the generic term for plant proteins found in grains such as wheat, barley and rye. When those with celiac disease, or CD, ingests gluten from these plant sources, their bodies launch an autoimmune response that damages the small intestine and interferes with the absorption of vital nutrients. The University of Chicago Celiac Disease Center states that a gluten-free diet is the only proven treatment for people with the disorder, but notes, "Five of the six food groups are gluten-free!"
Fruit
Fresh, unprocessed fruit is naturally gluten-free, according to the Celiac Sprue Association, or CSA. Gluten-sensitive individuals can also safely eat frozen, canned or dried fruits that don't contain thickeners, preservatives or additives that incorporate gluten.
Vegetables
People with gluten sensitivity can safely eat any fresh, unprocessed vegetables, as well as frozen, dried or canned vegetables without emulsifiers, preservatives, stabilizers or food starches made with gluten.
Dairy Products
According to the Mayo Clinic, most dairy products are gluten-free. CSA advises people with celiac disease to select aged hard cheeses such as Edam, cheddar and Parmesan. Read the label before eating cottage cheese, pasteurized cheese and cream cheese to be sure gluten hasn't been added during the manufacturing process.
Meats and Meat Alternatives
Fresh meats, fish and poultry are gluten-free, says the Mayo Clinic. CSA recommends peanuts and tree nuts, as well as legumes like lentils and chickpeas, for individuals on gluten-free diets. Avoid meat, fish and poultry that's been breaded or batter-coated, as well as meat or fish marinated in gluten-laden sauces such as soy and teriyaki. Self-basting turkeys are a good example of less obvious, but still harmful, sources of gluten. Read labels carefully before buying any processed meats or meat alternatives, including sausages, hot dogs and lunch meats.
Fats and Oils
People with gluten sensitivity have access to a number of gluten-free oils, including olive, soy, safflower, grape seed, sunflower, corn and canola oils. Safe fats for cooking and flavoring include margarine, butter, lard, cream, peanut butter and pure mayonnaise.
Grains
Some grains contain forms of gluten that don't provoke an autoimmune response in individuals with celiac disease. These include corn, cornmeal, quinoa, rice, hominy grits and buckwheat. For home baking, the National Foundation for Celiac Awareness recommends gluten-free flours made from almonds, rice, potatoes, buckwheat, corn or amaranth.
