Coeliac Disease

• 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.