Gluten is basically a protein found in wheat. It’s role is to help hold the shape of foods giving breads, baked goods their classic texture.
What grains/starches can I eat?
- Teff Flour
- Oats (are naturally gluten free, but only certified gluten free oats are processed in facilities free of contamination)
- Nut Flours
- Sorghum
- Buckwheat (Pseudo wheat that is not actually made of wheat)
- Millet
- Quinoa
- Potato
- Corn
- Tapioca Starch
- Arrowroot
- Bean Flour (Chickpea Flour/Gram Flour)
- Cassava (Cassava Flour)
- Soy
- Flaxseeds
- Chia Seeds
- Rice (Rice Noodles, Flour)
What other food can I eat?
- Fruit
- Legumes
- Meat, Seafood
- Vegetables
What to be careful of?
- Dressing/Sauces (Soy Sauce is not gluten free)
- Baked Goods
- Cereal
- Bread
- Pasta/Wheat Noodles
- Wonton Wrappers, Dumpling Skin
- Semolina
- Couscous
- Rye
- Barley