On the following pages are Foods, Grains, and Additives that contain gluten. It is best to call 
the manufacture if you are not sure what an ingredient is derived from. Example: I have Butter 
and Milk listed with, "Read Label" next to them and the reason for this, is some reduced calorie
butter, sour cream, yogurt, and other dairy products sometimes contain ingredients like, modified 
food starch, or natural flavorings. Modified Food Starch & Natural flavoring can be derived from wheat, corn, soy, etc. These are things that you need to watch for. I also may have an item that
states "contains soy" next to it. Soy is gluten free, but some individuals with Celiac Sprue, tend 
to be sensitive to soy also, so if soy does not bother you, disregard it. You need to become a food label detective to stay gluten free.

Never take anything for granted. Even though you will find gluten in the ingredients of your favorite commercial foods, gluten is actually derived from the following grains.

• Barley
  
• Spelt
  
• Rye
  
• Wheat

The following grains do not contain gluten, but are on the avoid list for most celiacs, because of cross contamination. Cross Contamination is when two grains are grown in the same field using a rotation method. Example: Wheat and Buckwheat are often grown in the same field and you may get cross contamination from one crop to the next.

• Amaranth
  
• Buckwheat
  
• Oats
  
• Millet
  
• Teff
  

  Order our new Gluten Free Cookbook "Cooking with Lucy in her Gluten Free Kitchen"

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This site was last updated
Monday, December 18, 2006 10:47 AM
Created and Maintained by Lucy Shriver