Gluten Free: What NOT to Eat

Sep 2, 2014 by

label-gluten-free*Gluten Free Diet:
Beyond the Basics of What NOT to Eat:


  • Beer
  • Breads
  • Cakes and pies
  • Candies
  • Cereals
  • Cookies and crackers
  • Croutons
  • French fries
  • Gravies
  • Imitation meat or seafood
  • Matzo
  • Pastas
  • Processed luncheon meats
  • Salad dressings
  • Sauces, including soy sauce
  • Seasoned rice mixes
  • Seasoned snack foods, such as potato and tortilla chips
  • Self-basting poultry
  • Soups and soup bases
  • Vegetables in sauce
  • Oats (unless specifically labeled gluten-free)
  • Food additives
  • Malt
  • Malt flavoring
  • Malt vinegar
  • Modified food starch
  • Medications that use gluten as a binding agent
  • Vitamins that use gluten as a binding agent


Watch for cross-contamination:

Cross-contamination occurs when gluten-free foods come into contact with foods that contain gluten.  Using a common toaster for gluten-free bread and regular bread is a major source of contamination.

Following a gluten-free diet may result in low levels of certain vitamins and nutrients if not carefully balanced.
Vitamin B12
Folic Acid
Vitamin D3


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