According to the Celiac Sprue Association, gluten is a substance found in grains such as barley, rye and wheat (wheat grains include semolina, spelt, kamut, triticale and bulgur). Gluten helps bind the molecules, forming an elastic-like protein that helps flour rise when it's baked. Although it contributes to making a chewy, delicious bread or bagel dough, gluten may also be the culprit in many food allergies. Gluten intolerance symptoms may appear immediately after eating, or hours, even days, later, explains AllergyEscape.com. The majority of the symptoms developed as a result of a gluten food allergy can be reduced or relieved by adhering to a gluten-free diet.
Grains
According to Rush University Medical Center guidelines, the various grain-based foods that should be eliminated from the diets include, but are not limited to, muffins, gravies, macaroni, cream of wheat, pizza, bread crumbs, croûtons, cakes, biscuits, rolls, batter-fried foods, pita bread, cereals, cookies, noodles, tortillas, ice cream cones, bran, graham crackers, granola, farina, cornbread, crackers, pumpernickel bread, matzos, pies, vermicelli, dumplings, pancake mixes, pasta pastries, bread, doughnuts, bulgur, buns, pretzels, spaghetti, waffles and wheat germ.
Condiments and Seasonings
Rush University also suggest steering clear of various problematic condiments and seasonings. Pass on the Worcestershire sauce, malt products, monosodium glutamate (MSG), modified food starch, any salad dressing or gravy thickened with wheat flour, bouillon, sauces, soups, barley malt, soy sauce and tamari.
Processed Meats
Eliminate all processed meats and meat products, recommends the Celiac Sprue Association. Processed meats, including liverwurst, bologna, hot dogs, cold cuts and sausages, are high in gluten due to having grains included in their ingredients.
Alcoholic Beverages
Certain alcoholic beverages like beer, light beer, ale and some hard liquors should be avoided because they are made with gluten-containing grains, according to Allergy Escape and Rush University.
Sweets
Based on the guidelines in Rush University's Wheat Allergy Diet, the following sweets are not allowed on a gluten-free diet due to the possibility of their containing some degree of gluten. They include malted milk, all malt products, chocolate candy containing malt, candies containing cereal extract, commercial cake frosting, sherbets and
root beer.
Additional Considerations
According to the Mayo Clinic, cross contamination may occur when various gluten-free products come into contact with grains containing gluten, such as in factories that process both kinds of grains, or somewhere as basic as your own kitchen during the preparation of everyday meals. Care should be taken to check labels for items that are guaranteed to be gluten-free or manufactured in gluten-free facilities.
Some brands of your favorite foods, found in specialty and health food stores, have gluten-free versions that make for excellent replacements for those foods you may have to give up.
