Need a Food Allergy Shopping Guide? - Gluten

Category: Just for Parents

Written by Cilie Yack

GLUTEN ALLERGY

A list for the newly diagnosed

Gluten intolerance is a broad term which includes all kinds of sensitivity to Gluten, the protein found in certain grains. People sensitive to gluten cannot eat the grains found in wheat, rye, barley, and ‘contaminated’ oats. (Some are even sensitive to oats as well, but others can eat certified gluten-free oats). There are many varieties of these grains so the intolerant child needs to avoid a very long list of grains with names like semolina, bulgur, and spelt, to name a few. About 1 in 7 people have gluten intolerance. A smaller percentage, about 1 in 133 people, have an autoimmune disorder called Celiac Disease. In Celiac the villi in the small intestine are attacked by antibodies produced and meant to attack the gluten proteins. Most Gluten sensitive people get a negative or inconclusive result when they undergo Celiac testing. Conservative doctors will encourage non-Celiac gluten intolerant patients to do a trial gluten free diet to see if eliminating the protein will improve their overall health and reduce symptoms. There are many symptoms of gluten intolerance. Some of the most common ones  include gassiness, bloating, cramps, diarrhea, poor growth or weight gain in children, depression, headaches, muscle aches, and a term they call ‘brain fog’, which means difficulty concentrating. It is possible to test negative for Celiac disease and still have gluten intolerance.  It is important to be aware of your risks of developing Celiac disease, especially if you suffer from gluten intolerance. There are currently two genes which are easy to test for and can confirm the likelihood of developing Celiac for a person eating a diet full of gluten and unwilling to restrict him or herself. Celiac disease can be very dangerous if left untreated and is associated with many other autoimmune disorders like Type 1 Diabetes, and even neurological diseases like Ataxia and epilepsy. Celiac patients are often sensitive to various gluten free grains as well.

Gluten is found in foods like:

Bagels
Beer
Biscuits
Bread
Bread crumbs
Breaded fish
Breaded meats or poultry
Bread pudding
Cake
Cereal
Chicken nuggets
Croissants
Cookies
Crackers
Croutons
Doughnuts
Dumplings
Flour
Flour tortillas
Fried vegetables
Graham crackers
Hamburger buns
Hotdog buns
Ice cream cones

Imitation Crab Meat
Macaroni
Melba toast
Muffins
Noodles
Pancakes
Pasta
Pastries
Pie crusts
Pizza crust
Pretzels
Rolls
Soy Sauce
Spaghetti
Stuffing
Tabbouleh
Waffles
Worcestershire sauce

Ingredients that contain Gluten:

Beverage mixes
Bologna
Candy (many candies are gluten-free, so read labels)
Canned baked beans
Cold cuts
Packaged cereals, even corn cereals
Commercially prepared broth
Commercially prepared chocolate milk
Commercially prepared soup
Custard
Fruit fillings
Gravy
Gum
Hot dogs
ice cream
Non-dairy creamer
Potato chips
Pudding
Root beer
Syrups
Salad dressing
Soy sauce

Surimi
Vegetables with commercially prepared sauces

Foods that contain Gluten:

Abyssinian hard (Wheat triticum durum)
Amp-Isostearoyl
Atta Flour
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Bleached Flour
Bran
Bread Flour
Brewer's Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Cookie Crumbs
Cookie Dough
Cookie Dough Pieces
Couscous
Criped Rice
Dinkle (Spelt)
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Coatings
Edible Films
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Enriched Bleached Flour
Enriched Bleached Wheat Flour
Enriched Flour
Farina
Farina Graham  
Farro
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Heeng
Hing
Hordeum Vulgare Extract
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Kecap Manis (Soy Sauce)
Ketjap Manis (Soy Sauce)
Kluski Pasta
Maida (Indian wheat flour)
Malt
Malted Barley Flour
Malted Milk
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matza
Matzah
Matzo
Matzo Semolina
Meringue
Meripro 711 * this modified wheat product has been linked to anaphylaxis in a recent Denmark study
Mir
Nishasta
Oriental Wheat (Triticum turanicum)
Orzo Pasta
Pasta
Pearl Barley
Persian Wheat (Triticum carthlicum)
Perungayam
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Roux
Rusk
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Spirits (certain kinds)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
Strong Flour
Suet in Packets

Surimi
Tabbouleh
Tabouli
Teriyaki Sauce
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vital Wheat Gluten
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)

Foods that may contain Gluten:

Alcohol (check with the manufacturer)
Artificial Color
Baking Powder
Binders
Caramel Color
Caramel Flavoring
Clarifying Agents
Coloring (very rarely)
Dextrins
Dextrimaltose
Dry Roasted Nuts (frequently)
Emulsifiers
Enzymes
Fat Replacer
Fillers
Flavoring
Food Starch
Food Starch Modified
Glucose Syrup (very rarely)
Gravy Cubes
Ground Spices
HPP
HVP
Hydrolyzed Plant Protein
Hydrolyzed Protein
Hydrolyzed Vegetable Protein
Hydrogenated Starch Hydrolysate
Hydroxypropylated Starch
Maltose
Miso
Mixed Tocopherols
Modified Food Starch
Modified Starch
Natural Flavoring
Natural Flavors
Natural Juices
Non-dairy Creamer
Pre-gelatinized Starch
Protein Hydrolysates
Seafood Analogs
Seasonings
Surimi
Smoke Flavoring
Soba Noodles
Soy Sauce (almost always)
Soy Sauce Solids (almost always)
Sphingolipids
Stabilizers
Starch (frequently)
Stock Cubes
Suet
Tocopherols
Vegetable Broth
Vegetable Gum
Vegetable Protein
Vegetable Starch
Vitamins
Wheat Starch

Important issues with Gluten:

The tricky part of being gluten free is in learning to recognize hidden gluten. Manufacturers have to label wheat as an ingredient when used because it is the law in the United States. If wheat is listed, you know you can't eat the food. But "wheat free" doesn't always mean "gluten-free." Since barley, rye, oats, and their derivatives are all natural foods, they can sometimes be listed under fairly safe sounding names. That's why people with gluten intolerance, including children, must learn to recognize hidden gluten ingredients and look for foods specifically labeled as “certified gluten free.”

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