Coeliac Disease
More information:
- Wheat
- Wheat germ
- Rye
- Barley
- Bulgur
- Couscous
- Farina
- Graham flour
- Kamut Matzo
- Semolina
- Spelt
- Triticale
- malt/malt flavoring
- soups
- commercial bullion and broths
- cold cuts
- French fries (often dusted with flour before freezing)
- processed cheese (e.g., Velveeta)
- mayonnaise
- ketchup
- malt vinegar
- soy sauce and teriyaki sauces
- salad dressings
- imitation crab meat, bacon, etc
- egg substitute
- tabbouleh
- sausage
- non-dairy creamer
- fried vegetables/tempura
- gravy
- marinades
- canned baked beans
- cereals
- commercially prepared chocolate milk
- breaded foods
- fruit fillings and puddings
- hot dogs
- ice cream
- root beer
- energy bars
- trail mix
- syrups
- seitan
- wheatgrass
- instant hot drinks
- flavored coffees and teas blue cheeses
- vodka
- wine coolers
- meatballs, meatloaf communion wafers
- veggie burgers
- roasted nuts
- beer
- oats (unless certified GF)
- oat bran (unless certified GF)
Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten.
