Celiac Disease




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More information:

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  • Wheat
  • Wheat germ
  • Rye
  • Barley
  • Bulgur
  • Couscous
  • Farina
  • Graham flour
  • Kamut Matzo
  • Semolina
  • Spelt
  • Triticale

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  • 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
  • Weggie 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.

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