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Tips for Eating Gluten Free

Many companies now create tasty gluten-free products. Look for specialty flours, pizza doughs, cereals, snack bars, baking mixes, breads, tortilla wraps, cookies, and crackers in your favorite natural foods store.

The certified gluten-free mark is a voluntary certification program that indicates products are made in a dedicated facility, batch-tested for purity, and meet the strictest standards for gluten free (beyond the requirements of government regulations). 
 
OK to Eat:
  • Amaranth
  • Arrowroot
  • Beans
  • Buckwheat
  • Corn
  • Millet
  • Montina
  • Nut flours
  • Potato
  • Quinoa
  • Rice
  • Sorghum
  • Soy
  • Tapioca
  • Tef

Avoid These:

  • Barley
  • Malt or malt flavoring
  • Rye
  • Triticale
  • Wheat (durum, semolina, kamut, spelt)
 
Heads up! The following foods often contain gluten:
  • Breading
  • Broth
  • Brown rice syrup
  • Candy
  • Croutons
  • Cereal products
  • Gum
  • Ice cream
  • Imitation bacon
  • Imitation seafood
  • Marinades
  • Pastas
  • Salad dressing
  • Seasonings
  • Soy sauce
  • Stuffing
  • Thickeners
  • Herbal supplements
  • Communion wafers
  • Over-the-counter medications

 

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