Celiac Nutrition Therapy (gluten-free)

Gluten-FREE Grains & Starches • Amaranth • Arrowroot • Bean flours • Buckwheat • Corn • Chia seeds/flour • Flax • Indian rice grass • Job’s tears • Mesquite • Millet • Nut flours • Oats (tested)* • Potato (starch and flour) • Quinoa • Ragi • Rice • Salba • Sorghum • Soy • Tapioca • Tef • Wild Rice

Gluten-CONTAINING Grains & Starches

• Wheat o Splet, kamut, einkorn, emmer, durum, semolina, triticale, atta o Wheat bran, couscous, graham flour, matzo, wheat germ, cracked

wheat, farina and tabbouleh • Rye • Barley

o Malt flavoring, malt extract, malt syrup, malt vinegar o Oats (untested)*

Other Ingredients to AVOID • Any ingredient derived from wheat, rye, oats, barley including malt and

brewer’s yeast. Read labels and ensure these six words are not included in the ingredients. Be sure to check the foods noted below

o Soy sauce o Malt vinegar o Seasoning o Marinades o Broth

• Note maltodextrin is a starch and is not made from barley—therefore it is gluten-free unless it says it is made with wheat

Gluten-Free Healthy Eating Tips it is important to get enough B-vitamins

1. Choose whole-grain, gluten-free products whenever possible. Whole grain whole grain corn, rice, millet, teff or sorgum

2. Choose enriched, gluten-free products 3. Eat more amaranth, quinoa and buckwheat. These plant foods are good

sources of iron, fiber and some B-vitamins. 4. Make sure to eat plenty of non-grain foods.

a. Lean cuts of fresh pork, legumes, nuts, fish are all good sources of thiamin

b. Dairy products, legumes, nuts, green leafy vegetables and mushrooms are good sources of riboflavin

c. Eat poultry, fish, lean cuts of fresh pork, legumes and seeds for niacin

d. Choose legumes, green leafy vegetables and fruit juices for folate

e. Iron comes from lean cuts of beef, poultry, seafood, legumes, dried fruits, green leafy vegetables, nuts and seeds

f. All plant foods are good sources of fiber—nuts, fruits, vegetables, legumes, seeds

Ryann Diehl Pediatric Clinical Dietitian, Sinai Hospital

410-601-0954 Rdiehl@lifebridgehealth.org

*Information adapted from the nutrition care manual produced by the Academy of

Nutrition and Dietetics.