Celiac 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
- 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.
