Preparing a safe gluten-free meal

Celiac disease is a condition in which gluten damages the absorptive surface of the intestine. People with this condition MUST eat gluten-free meals.
Avoid contamination with products which contain gluten:
  • always use a clean surface, utensil, pan or pot
  • keep gluten containing food away from the meal you are preparing – including oil used to cook these foods
Safe choices:
  • fresh meat, fish, fruit and vegetables eggs and cheese
  • rice, corn, soy and potato products flours made from rice, corn, soy & potato
Products marked GF, such as bread, buns, pies, meats, mixes, soups and many other items!
Avoid foods containing gluten from wheat, rye, barley, oats and triticale:
  • Avoid flours milled from wheat, rye, barley, commercial oats & triticale
  • Avoid bread, rolls and croutons
  • Avoid cakes, pies, cookies and muffins
  • Avoid noodles of any type
  • Avoid crackers or cracker crumbs
  • Avoid soups, sauces, gravies which may have been thickened with these flours
  • Avoid bread crumbs and batters used for coating
Hidden sources of gluten:
  • H.V.P. – Hydrolyzed Vegetable Protein
  • H.P.P. – Hydrolyzed Plant Protein
  • Malt flavouring
  • Malt
  • Modified wheat starch or other unidentified food starch
Beware of the above ingredients in such foods as:
  • bouillon cubes
  • sliced or processed meats
  • Worcestershire sauce
  • baking powder
  • salad dressings
  • soup or gravy bases
  • spices and seasonings
  • icing sugar
  • soy sauce
Regina Chapter for this information published in their December 1997 newsletter.
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About David E. Fowler

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