When avoiding gluten due to an IgG reactivity, please avoid the following foods:

Foods with wheat protein include:

  • Barley
  • Bran
  • Bread crumbs
  • Bulgur
  • Couscous
  • Durum, durum flour, and durum wheat
  • Einkorn
  • Farina
  • Farro (also known as emmer)
  • Kamut
  • Oats (look for gluten-free oats)
  • Rye
  • Semolina
  • Sprouted wheat
  • Triticale
  • Wheat (bran, germ, gluten, grass, malt, starch)
  • Wheat berries
  • Wheat flour (all types, including all-purpose, cake, enriched, graham, high protein or high gluten, and pastry)

If you see any of these listed on a label, the food may have gluten in it:

  • Gelatinized starch
  • Gluten or vital gluten
  • Hydrolyzed vegetable protein
  • Natural flavoring
  • Starch, modified starch, modified food starch
  • Vegetable gum or starch

Hidden non-food sources of gluten for those with celiac disease:

  • Charcoal briquets
  • Dry Wall
  • Envelopes
  • Glue
  • Glue Sticks
  • Herbal supplements
  • Lipstick, lipgloss, lip moisturizers
  • Lotion, Hand Cream
  • Makeup
  • Medications
  • Play Dough
  • Shampoo
  • Soaps
  • Stamps
  • Spray Starch
  • Talcum/Body Powder
  • Toothpaste
  • Vitamins

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