Barley Farro Rye Bulger Graham flour Semolina Cereal binding Kamut Spelt (Dinkel) Couscous Malt Triticle Durum Malt flavouring Wheat Einkorn Oats Wheat germ Emmer Oat Gum Filler Roux
These grains and grain products are used to produce many foods that are unsafe for people with Celiac Disease, including: breads, cakes, cereals, crackers, gravies, noodles, noodles, sauces, soups, beer, malt vinegar.
These are also many less obvious foods that May contain gluten including:
In addition, the gluten-free diet can include all fresh vegetables and fruits, eggs, cheese, fresh meat, poultry, fish and seafood as well as foods made with safe grains and grain products.
Cross contamination occurs when gluten-free food comes in contact with food containing gluten, making it unsafe for use in the gluten-free diet. Special care must be taken in the preparation of gluten-free foods. All hands, utensils, pans, grills, appliances, counters, cooking surfaces, and cutting boards must be absolutely clean and free from gluten. Clean water must be used for boiling, poaching and steaming. Fryer oil must be free from gluten contaminating products. Care must taken to prevent airborne gluten particles from reaching gluten-free foods.
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The accidental ingestion of gluten does not create the profound anaphylactic response that is common with peanuts and other allergens. As unpleasant as the upset can be, it does not cause a life threatening allergic response. Though many individuals will have immediate intestinal or other types of symptoms, the effects are more likely to be cumulative and can lead to other medical conditions.
This material is for general information purposes only. The Canadian Celiac Association assumes no liability in its presentation
This presentation is reprinted with written permission from the Calgary Chapter CCA.
