Many people are “Gluten intolerant” or have a gluten allergy. The following is a recomendation for a gluten free foods and diet.
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The following grains & starches are allowed:
· Buckwheat
· Rice
· Corn
· Potato
· Tapioca
· Bean
· Sorghum
· Soy
· Arrowroot
· Amaranth
· Quinoa
· Millet
· Tef
· Nut Flours
The following grains contain gluten and are not allowed:
· Wheat (durum, semolina)
· Rye
· Barley
· Spelt
· Triticale
· Kamut
· Farina
The following ingredients are questionable and should not be consumed unless you can verify they do not contain or are derived from prohibited grains:
· Brown rice syrup (frequently made with barley)
· Dextrin (usually corn, but may be derived from wheat)
· Flour or cereal products
· Hydrolyzed vegetable protein (HVP), vegetable protein, hydrolyzed plant protein (HPP), or textured vegetable protein (TVP)
· Malt or malt flavoring (usually made from barley. Okay if made from corn)
· Modified food starch or modified starch
· Natural and artificial flavors
· Soy sauce or soy sauce solids (many soy sauces contain wheat)
Additional components frequently overlooked that often contain gluten:
· Breading
· Broth
· Coating mixes
· Communion Wafers
· Croutons
· Imitation bacon
· Imitation seafood
· Marinades
· Pastas
· Processed Meats
· Roux
· Sauces
· Self-basting poultry
· Soup base
· Stuffing
· Thickeners
Can I Use Oats?
Based on numerous studies in the last several years, involving children and adults, using pure oats and store-shelf oats, around the world; research shows that oats do not appear to be harmful to persons with gluten intolerance in moderation. Recent discovery of the specific reactive peptide in gluten intolerance and research by Dr. Don Kasarda on the amino acid sequencing of oats vs. the now known peptide, would again clear oats as not having the reactive peptide sequence known to be problematic for gluten intolerance. Therefore oats are gluten free.
However, there is concern by the medical and research communities worldwide that the level of possible contamination of oats with gluten from unacceptable sources is too high. Therefore, GIG® is not recommending the use of oats by the celiac community.
Today, as we know and understand research on gluten intolerance, the offending cereals that must be avoided are wheat, rye, barley and their derivative cereals.
