May is Celiac Disease Awareness Month - Digestive Disease Associates of Rockland

May 17, 2022

Celiac Disease affects about 1% of the general population. This means that millions of people suffer from this disease that is triggered by consuming gluten. The challenging part is only 5% of these individuals with Celiac Disease know they have it. It is very important for people to recognize the symptoms of Celiac Disease which can develop in chronic health problems if left untreated. This May 2022, The AGA is working to increase awareness of the disease and give people the tools needed to eliminate their symptoms through lifestyle changes. The AGA GI Patient Center offers many resources for patients who have or may have Celiac Disease. This includes symptoms, testing and diet information. For example: How to read a food label for gluten and how to dine out with Celiac Disease.

What is a gluten-free diet?

Following a gluten-free diet involves avoiding wheat, barley, rye, and all foods made with these ingredients.

The table below will help you find the foods you can still include, new ones to add, and gluten-containing foods to avoid.

There are many naturally gluten-free foods including dairy, seafood, meat, fruits, vegetables, fats and many grains.

The information listed in the table below should be used as a guide only. Always read ingredient lists. Please see the Label Reading handout for more detailed information. A strict gluten-free diet is the only treatment available for celiac disease and non-celiac gluten sensitivity.

Gluten-free diet food list _AGA GI Patient Center

Foods to Include	Foods to Question or Avoid
Grains and grain-based products: Amaranth Arrowroot Buckwheat Cassava Corn Millet Oats (labeled GF) Potato Quinoa Rice, Wild Rice Sorghum Tapioca Teff Wheat starch (labeled GF) Flours, pasta, breads, cereals, crackers and cookies made from above grains	Grains and grain-based products: Wheat (includes kamut, semolina, spelt, triticale, farro, einkorn) Communion wafers, matzo Barley Malt: flavoring, vinegar, extract, syrup Rye Brewer’s yeast Flours, pasta, breads, cereals, crackers and cookies made from above grains
Dairy / Dairy Alternatives: Milk: dairy milk, non-dairy milks such as almond milk, soy milk, coconut milk Oat milk (labeled GF) Cheese Yogurt Kefir Ice cream Sour cream Whipped cream	Dairy / Dairy Alternatives: Caution with: Dairy with added cookie crumb or granola if not labeled GF Ice creams with questionable ingredients including cookie dough, cookies, pretzels, etc.
Animal protein: Meat Poultry Eggs Fish/Seafood	Animal protein: Caution with: Imitation crab Marinated, breaded, or coated proteins Deli meats, sausages, salami, hot dogs
Plant protein: Tofu Beans/legumes, bean/legume-based flours Hummus Nuts, nut butters, nut flours Seeds, seed butters, seed flours	Plant protein: Seitan Caution with: Tempeh, veggie burgers, veggie dogs Seasoned beans, nuts, seeds Protein powders
Fruits and vegetables: All varieties (plain)	Fruits and vegetables: Caution with: Fruits and vegetables prepackaged in sauces
Sauces, seasonings, sweeteners, and spices: Honey Maple syrup Mayonnaise Ketchup Tomato sauce Spices Sugar Sugar substitutes	Sauces, seasonings, sweeteners, and spices: Caution with: Cake icing, sprinkles/jimmies Licorice Pickles made with malt vinegar Sauces (soy, teriyaki, hoisin, Worcestershire) Gravies, marinades, mustards Soups, broth, bouillon cubes Thickening agents Spice blends, taco seasoning
Alcohol: Distilled spirits Wine Hard ciders, seltzers Beer labeled GF	Alcohol: Regular, gluten removed and gluten reduced beer Malt-based alcoholic beverages Brewer’s yeast

What is a gluten-free diet?

Gluten-free diet food list _AGA GI Patient Center

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