Gluten-Free Gout Diet

Gout is an inflammatory disease caused by a build up of uric acid in the blood. Uric acid is a byproduct of purine metabolism. So, limiting the amount of purines you consume can decrease the amount of uric acid in the blood, and decrease the risk for a gout flare-up. Celiac disease is an autoimmune disorder in which the lining of the intestines become damaged when you eat foods containing gluten. Foods that contain gluten include wheat, barley, rye, malt and some oats. Eliminating these foods can completely alleviate symptoms allowing for repair of the intestines. If you have both gout and celiac disease, you will need to follow both diets. Consuming the appropriate foods is crucial to overall well-being and living symptom free. Discuss your diet with a doctor or dietitian to help control gout and celiac disease.

Grains

Consuming grains on a low-purine diet for gout and a gluten-free diet for celiac disease is possible with some modifications. Because wheat, barley, rye and some oats contain gluten, it is critical to consume grains made of other components, such as corn, potatoes, sorghum, rice and tapioca. For example, instead of wheat bread, use potato or corn bread. Wheat bran and germ are also high in purines, so eliminating wheat is necessary for both a gout and a celiac diet.

Protein

Foods rich in protein, such as meat, fish, poultry, beans and nuts, present no problems for those on a gluten-free diet. However, several of these foods are high in purines and you will need to limit them on a gout diet. For example, shellfish, beans, peas, meat and poultry contain moderate amounts of purines and should be limited to 3 to 6 oz. per day. Anchovies, sardines, mussels, tuna, scallops and trout, along with bacon and organ meats, are high in purines and you should not eat them. The majority of protein on a low-purine diet should come from eggs, nuts, nut butters and diary.

Fruits and Vegetables

All fruits are OK to have on both a diet low-purine and gluten-free diet. All vegetables are OK to have on a gluten-free diet as well, but some vegetables contain a moderate amount of purines so you should eat them in moderation. These vegetables include asparagus, cauliflower, mushrooms and green peas. Limit purine intake by having no more than 1/2 cup a day of these high-purine foods.

Beverages

You can drink anything except alcohol on a low-purine and a gluten-free diet. Avoid alcoholic beverages made of wheat, barley, malt or rye, such as beer and malt alcohols, to make your diet gluten-free. Distilled alcohol such as vodka, gin, tequila, and wine contain no gluten, so you may drink these.

Fats

Avoid gravies and sauces made with meats on a low-purine and gluten-free diet, as they're high in purines and often made with flour. Read all the ingredients or ask the chef at a restaurant.