Gluten is a protein found in wheat that forces chemicals to bind together for rising or leavening when wheat is cooked or baked. Some people are allergic to gluten and experience a variety of symtpoms when exposed to it. AllergyEscape.com explains that symptoms can occur immediately after eating or hours later and can often be alleviated by avoiding foods that have gluten in them.
Grains
Rush University offers guidelines for those with gluten intolerance and suggests avoiding the following foods: biscuits, rolls, rye bread, farina, flours, gravies, macaroni, batter-fried foods, bran, graham crackers, granola, bread, bread crumbs, croutons, doughnuts, bulgur, buns, cakes, cereals, cookies, cornbread, crackers, dumplings, muffins, cream of wheat, pancake mixes, pasta pastries, noodles, pumpernickel bread, matzos, pies, pita bread, pizza, pretzels, spaghetti, tortillas, ice cream cones, vermicelli, waffles, and wheat germ.
Processed Meats
Eliminate processed meats from your gluten-free diet for relief form wheat allergies, recommends the Celiac Sprue Association. Many processed meats such as bologna, hot dogs, liverwurst, sausages and cold cuts are made with gluten-containing wheat.
Condiments and Seasonings
The USDA National Agricultural Library says to pass up seasonings and condiments, many of which are made with wheat and responsible for some food allergies and dietary upsets. Avoid bouillon, pepper, Worcestershire sauce, modified food starch, barley malt, mayonnaise, sauces, soups, Monosodium Glutamate, any salad dressing or gravy thickened with wheat flour, malt products, soy sauce and tamari.
Sweets
Eliminate candy, chocolate, cocoa, ice cream, malted milk, Ovaltine, puddings and root beer, all of which contain gluten and may contribute to allergic responses.
Alcoholic Beverages
Many alcoholic beverages, especially beer, ale, light beer and certain hard liquors are made with grains containing gluten and should be avoided.
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