Also avoid pasta, sausages and processed meats, and ice cream. Reading food labels is important as malt, starch, cereal filler, and vegetable gum or stabilizers are sources of gluten. It is necessary to adjust ingredients and baking techniques to substitute arrowroot, corn, potato, rice, soybean, and low-gluten wheat starch flours for regular flour. Foods that can be used without restriction include fruit, vegetables, fresh meat, and fish. Carbohydrate sources such as rice, sago, buckwheat, cornmeal, and soybean flour are acceptable.
Extreme caution is needed when dining out at restaurants.
Fast-food restaurants are generally inappropriate due to breading and frying.