Biosimilar resource center

## Overview

A gluten-free diet is the only treatment available for patients with celiac disease and non-celiac gluten sensitivity. 

### Why is the gluten-free diet being recommended?

Celiac disease  is an autoimmune disease triggered by gluten ingestion, which damages the small intestine and interferes with absorption of nutrients from food. Non-celiac gluten sensitivity (NCGS) is a condition in which individuals report improvement of symptoms following the elimination of gluten from their diet. This diagnosis is only given after both celiac disease and wheat allergy are excluded. 

### What conditions is the gluten-free diet used for? 

  * Celiac disease.
  * Non-celiac gluten sensitivity (NCGS).



### What is a gluten-free diet?

Following a gluten-free diet involves avoiding wheat, barley, rye, and all foods made with these ingredients. 

The table below will help you find the foods you can still include, new ones to add, and gluten-containing foods to avoid. 

There are many naturally gluten-free foods including dairy, seafood, meat, fruits, vegetables, fats and many grains. 

The information listed in the table below should be used as a guide only. Always read ingredient lists. Please see the Label Reading handout for more detailed information. A strict gluten-free diet is the only treatment available for  celiac disease  and non-celiac gluten sensitivity. 

## Gluten-free diet food list 

Foods to Include |  Foods to Question or Avoid  
---|---  
**Grains and grain-based products:**

  * Amaranth
  * Arrowroot
  * Buckwheat
  * Cassava
  * Corn
  * Millet
  * Oats (labeled GF)
  * Potato
  * Quinoa
  * Rice, Wild Rice
  * Sorghum
  * Tapioca
  * Teff
  * Wheat starch (labeled GF)

Flours, pasta, breads, cereals, crackers and cookies made from above grains |  **Grains and grain-based products:**

  * Wheat (includes kamut, semolina, spelt, triticale, farro, einkorn)
    * Communion wafers, matzo
  * Barley
    * Malt: flavoring, vinegar, extract, syrup
  * Rye
  * Brewer’s yeast

Flours, pasta, breads, cereals, crackers and cookies made from above grains  
**Dairy / Dairy Alternatives:**

  * Milk: dairy milk, non-dairy milks such as almond milk, soy milk, coconut milk
    * Oat milk (labeled GF)
  * Cheese
  * Yogurt
  * Kefir
  * Ice cream
  * Sour cream
  * Whipped cream

|  **Dairy / Dairy Alternatives:** Caution with:

  * Dairy with added cookie crumb or granola if not labeled GF
  * Ice creams with questionable ingredients including cookie dough, cookies, pretzels, etc.

  
**Animal protein:**

  * Meat
  * Poultry
  * Eggs
  * Fish/Seafood

|  **Animal protein:** Caution with:

  * Imitation crab
  * Marinated, breaded, or coated proteins
  * Deli meats, sausages, salami, hot dogs

  
**Plant protein:**

  * Tofu
  * Beans/legumes, bean/legume-based flours
  * Hummus
  * Nuts, nut butters, nut flours
  * Seeds, seed butters, seed flours

|  **Plant protein:**

  * Seitan
  * Caution with:
    * Tempeh, veggie burgers, veggie dogs
    * Seasoned beans, nuts, seeds
    * Protein powders

  
**Fruits and vegetables:**

  * All varieties (plain)

|  **Fruits and vegetables:** Caution with:

  * Fruits and vegetables prepackaged in sauces

  
**Sauces, seasonings, sweeteners, and spices:**

  * Honey
  * Maple syrup
  * Mayonnaise
  * Ketchup
  * Tomato sauce
  * Spices
  * Sugar
  * Sugar substitutes

|  **Sauces, seasonings, sweeteners, and spices:** Caution with:

  * Cake icing, sprinkles/jimmies
  * Licorice
  * Pickles made with malt vinegar
  * Sauces (soy, teriyaki, hoisin, Worcestershire)
  * Gravies, marinades, mustards
  * Soups, broth, bouillon cubes
  * Thickening agents
  * Spice blends, taco seasoning

  
**Alcohol:**

  * Distilled spirits
  * Wine
  * Hard ciders, seltzers
  * Beer labeled GF

|  **Alcohol:**

  * Regular, gluten removed and gluten reduced beer
  * Malt-based alcoholic beverages
  * Brewer’s yeast

  
  
##  Gluten-free diet resources

Websites: Celiac.org  BeyondCeliac.org  NationalCeliac.org