Gluten-Free
Diet Guide for
Families
PO Box 6
Flourtown, PA 19031
215-233-0808
215-233-3918 (Fax)
www.CeliacHealth.org
www.CDHNF.org
www.NASPGHAN.org
Support for this CDHNF/
NASPGHAN Gluten-Free Diet
Guide was provided by the
University of Maryland Center
for Celiac Research
Copyright © 2005 CDHNF/NASPGHAN
For more information or to locate a pediatric
gastroenterologist in your area please visit
our website at: www.naspghan.org
Barley
Barley malt/extract
Bran
Bulgur
Couscous
Durum
Einkorn
Emmer
Farina
Faro
Graham flour
Kamut
Matzo flour/meal
Orzo
Panko
Rye
Seitan
Semolina
Spelt
Triticale
Udon
Wheat
Wheat bran
Wheat germ
Wheat starch
Table 1. Gluten containing grains to avoid
view the gluten-free diet and any other specific nutritional
needs of your child. The registered dietitian will be able to
help you contact local support groups and direct you to
reliable web sites.
WHAT IS GLUTEN?
Gluten is the general name for one of the proteins found in
wheat, rye, and barley. It is the substance in flour that forms
the structure of dough, the “glue” that holds the product
together and is also the leavening ingredient. When these
proteins are present in the diet of someone with CD, they
become toxic and cause damage to the intestine. This
damage leads to decreased absorption of essential nutri-
ents and, if left untreated, can lead to nutrient deficiency
and subsequent disease (i.e. iron deficiency anemia, de-
creased bone density, unintentional weight loss, folate and
vitamin B12 deficiency).
WHERE IS GLUTEN FOUND?
Food/grains
The grains containing gluten include wheat, rye, barley, and
all their derivatives (see Table 1 for a listing of grains to be
avoided). These grains are used in such items as breads,
cereals, pasta, pizza, cakes, pies, and cookies and as add-
ed ingredients to many processed food items.
2
Introduction
If your child has just been diagnosed with celiac disease
(CD), you may be experiencing mixed feelings. On one
hand, no one likes to hear that his or her child has any kind
of medical condition. However, you may be relieved to fi-
nally have the answer to your child’s past medical prob-
lems. You may also feel better knowing that celiac disease
is a treatable disorder, that intestinal damage from celiac
disease is reversible, and that therapy does not involve
shots, pills, therapy or surgery. You may also feel confused,
overwhelmed or unsure about how to start the healing pro-
cess.
After getting nutritional advice, some parents head straight
to the grocery store to stock up on gluten-free (GF) prod-
ucts for their child. They may spend hours in the grocery
store, but leave with only a small bag of groceries and no
idea of what to serve for dinner. They may experience the
so called “Celiac Meltdown”!
The purpose of this booklet is to help prevent newly diag-
nosed celiac patients and their families from experiencing
“Celiac Meltdown. This booklet is a starter guide that will
help you through the initial days of the gluten-free lifestyle
and is designed to help you and your family manage the
emotional stress that you may be feeling right now.
The most important first step is to work with your physician
and a knowledgeable registered dietitian (RD) who will re-
IMPORTANT REMINDER: This information from the
CDHNF is intended only to provide general informa-
tion and not as a definitive basis for diagnosis or treat-
ment in any particular case. It is very important that
you consult your doctor about your specific condition.
www.CeliacHealth.org • www.CDHNF.org • www.NASPGHAN.org
TABLE OF CONTENTS
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
What can the celiac patient eat? . . . . . . . . . . . . . 3
How do I start . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Gluten-Free Shopping List . . . . . . . . . . . . . . . . . . 4
Life goes on! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Once the diet has started . . . . . . . . . . . . . . . . . . . 7
Resources . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Table 3. Gluten-free grains and starches
Amaranth
Arrowroot
Buckwheat
Corn
Flax
Flours made from
nutsbeans and seeds
Millet
Montina™
Potato starch
Potato flour
Quinoa
Rice
rice bran
Sago
Sorghum
Soy (soya)
Tapioca
Teff
What Can The Patient With
Celiac Disease Eat?
You may be uncertain about what to feed your child be-
cause it seems that there is so much that a patient with
celiac disease can’t eat. Not to worry, there are many foods
that will fit into your child’s diet that are naturally gluten–free
(see Table 3 for a listing of GF grains and starches). There
are also a variety of gluten-free substitutes to replace old
favorites like pizza, pasta and bagels.
Distilled vinegars are gluten-free as all distilled products
do not contain any harmful gluten proteins. Malt vinegar,
however, is not distilled and therefore contains gluten.
WHAT ABOUT OATS?
Many recent studies indicate that the protein found in oats
may not be harmful to most people with celiac disease.
However, there is concern that the oats may be contami-
nated with wheat during the milling and processing. Please
consult your physician or dietitian before adding oats
to your child’s diet.
How Do I Start
A Gluten-free Diet?
AT HOME
Your first instinct may be to stop at the grocery store on
your way home from the doctors’ office and search the gro-
cery store for all the gluten-free products you can find. This
is an overwhelming task that initially may end in frustration
and emotional distress.
Start the new diet by looking at the foods you already have
in your home. Many of your favorite brands may already be
gluten-free, eliminating the need to search all the brands of
a particular product.
Overlooked Sources of Gluten
In order to completely remove gluten from your diet, less
obvious sources of gluten must also be identified and
avoided. You may find gluten in products, listed in table 2.
Be sure to read all labels carefully. If a product has ques-
tionable ingredients, avoid it until the manufacturer con-
firms that the product is gluten-free. Labels must be read
every time you purchase food because ingredients in a
product can change at any time
NEW FOOD LABEL LAWS
There is good news to help make label reading easier. Any
food products manufactured and labeled after January 1,
2006, will be under the “Food Allergen Labeling and Con-
sumer Act. This new law requires companies to identify in
“plain English” the eight most prevalent food allergens in-
cluding eggs, fish, milk, peanuts, shellfish, soybeans, tree
nuts and wheat. If wheat protein or a protein derived from
wheat is used as an ingredient, even in small amounts,(e.
g., colorings, flavoring, and seasoning) it must be declared
in the allergy statement. This law does not, however, ad-
dress the use of barley (malt), rye or oats. If the label does
not indicate in the allergy statement that wheat has been
used, you must still read the list of ingredients for other
gluten containing grains. This legislation also requires the
Food and Drug Administration (FDA) to develop rules for
the use of the term “gluten-free”.
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Ales
Beer and Lagers
Breading
Brown Rice Syrup
Coating Mix
Communion Wafers
Croutons
Candy
Luncheon Meats
Broth
Pasta
Roux
Sauces
*The gluten protein does not pass through the skin. However,
hands need to be properly washed after handling play dough
and prior to eating to avoid cross contamination.
Soup Base
Stuffing
Self-basting Poultry
Imitation Bacon/seafood
Soy Sauce
Marinades Thickeners Herbal
Supplements,
Prescription Medications
And Over The Counter Medication
Vitamin And Mineral Supplements
Lipstick
Gloss And Balms
Play Dough*
Table 2. Overlooked gluten sources
Gluten- Free Shopping List
PRODUCE:
DAIRY:
PACKAGED & CANNED
Fresh Fruits (e.g.)
Unflavored Milk
Plain Fruits and Vegetables
Apple
Cream
Canned Tuna or Chicken
Banana
Aged Cheese
Dried Beans, Lentils, Peas
Orange, etc.
(caution on processed cheese)
Most Baked Beans


Most yogurts
Fresh Vegetables (e.g.)
Butter, Margarine
CEREALS, GRAINS

Tofu
Cream Cheese
Cream of Rice
White or Sweet Potato
Cottage Cheese
Grits
Corn
Sour Cream
Puffed Rice
Lettuce, etc.

Plain Brown or White Rice


FROZEN FOODS
Corn Tacos / Tortillas
MEAT, FISH, POULTRY
Plain Fruits and Vegetables
Fresh Beef
Most Ice Cream and Sherbet
Fresh Pork
Gluten Free Frozen Waffles
CONDIMENTS
Fresh Poultry

Jam and Jellies, Marmalade

(caution: self basting)
SNACKS
Honey
Fresh Fish or Seafood
Potato Chips
Peanut Butter


Eggs
(caution: flavored chips)
Corn or Potato Starch


Corn Chips
Corn and Maple Syrup



Popcorn
Molasses
BEVERAGE
Rice Crackers, Rice Cakes
Brown, White and
100% Fruit Juice
Plain Nuts, Seeds
Confectioner’s Sugar
Coffee, Tea, Cocoa
Jello
Spices and Herbs
Soft Drinks
Pudding
Salt, Pepper



Relish, Pickles, Olives
FATS AND OILS

Ketchup, Mustard
Vegetable, Canola and Olive Oil

Distilled Vinegars
Shortening

Most Salad Dressing









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Table 4
Start to plan your meals around naturally gluten-free foods.
Plan a week’s menu around these foods and make a gro-
cery list to help you stay on track once you get to the store.
Try the following meal suggestions:
Breakfast

• Cream of Rice cereal with nuts, seeds or dried fruit

• Puffed Rice cereal, milk and fresh fruit

• Fruit and yogurt smoothies
• Cottage cheese with apples and cinnamon
• Egg, cheese and veggie omelet with fried potatoes

and ½ grapefruit
• Eggs, Canadian bacon or turkey bacon
Lunch and Dinner

• Loaded baked potatoes with cheese and veggies
• Salads with chopped veggies, toasted almonds or

sunflower seeds and lean meats (chicken, tuna, ham)
• Tuna fish on mixed greens with fresh fruit

• Stir-fry with meat, poultry, seafood and chopped

vegetables served over brown rice
• Meat or veggie fajitas or quesadillas made from corn


tortillas
• Turkey or beef chili, corn chips and veggie sticks
• Beef or chicken kabobs on rice and ice cream
Snacks

• Rice cakes or rice crackers with cheese, hummus

and peanut butter
• Nachos made from corn chips with melted cheese

and salsa
• Celery sticks with cream cheese, peanut butter or

cheese spread
• Pudding, ice cream or yogurt topped with berries

and whipped topping
• Baked apple
• String cheese
• Popcorn
AT THE GROCERY STORE
On your first trip to the grocery store, think about shopping
the perimeter of the store. This is where you will find natu-
rally gluten-free foods. As you step into your favorite gro-
cery store, start with the fresh produce section. No need to
worry here. Stock up on nutrient rich, low fat, low-sodium
fruits and veggies.
Next, visit the fresh meat, poultry, and seafood section.
Again, these are naturally gluten-free. Think about making
a fresh turkey breast or lean roast for dinner and then using
the leftovers as a filling for a corn tortilla for lunch. Use cau-
tion when choosing luncheon meat and other processed
meats. The processed meats may contain gluten as fillers
or flavor enhancers - so read the label carefully.
After the meat section, you can visit the egg and dairy sec-
tion. These products are, for the most part, gluten-free.
Calcium-rich desserts and snacks like ice cream, yogurt
and pudding may be good choices for a gluten-free diet.
If your child has lactose intolerance, try lactose free milk,
yogurt, and hard cheese as these are usually well tolerated
in those patients. Lactaid tablets can also be taken with
dairy.
Within the inner isles of the grocery store, look for:
• Corn tortillas
• Plain rice
• Dried beans and legumes
• Spices and herbs
• Peanut butter
• Cooking oils (canola and olive oils are low in satu-
rated fats and contain healthy monosaturated fat)
As the demand for GF products increases, many grocery
stores will begin to stock more products that are specifi-
cally gluten-free. Look in the Asian section for rice noodles
and crackers. Check out the “organic” or “health food”
section for GF pastas, flours, and baking products.
Specialty health food stores typically have GF foods in the
frozen food section. One can select GF bagels, breads, or
brown rice pizza crusts to defrost and warm at home.
Some frozen food sections have GF frozen meals as a con-
venient option.
FOOD PREPARATION
Once you get your groceries home, you need to think about
how your food is prepared. Here are several suggestions to
help you avoid contaminating your food with gluten:
• Purchase separate jam, jelly, mayonnaise, and pea-
nut butter to avoid wheat/bread crumbs in

the shared jars.
• Purchase a separate toaster for gluten-free
breads, or use a toaster oven that can be cleaned
between uses, or place tinfoil on the rack to avoid
contamination.
• Clean counter tops and cutting boards often to
remove gluten-containing crumbs.
• Cooking utensils, colanders, and pans need to be
cleaned carefully after each use and before cooking
gluten-free products.
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Life Goes On!
EATING AWAY FROM HOME
A diagnosis of CD does not mean never eating at a restau-
rant again. Do not stay home for fear of making a mistake
on the gluten-free diet. Dining out is a big part of our way
of life and, with a little effort and planning, can continue to
be enjoyed.
• Before leaving home, do some homework. Most restau-
rants have a website that can easily be found through
an Internet search engine. Review the menu online to
see if there is enough selection for you. Some restau-
rants have GF menus or a list of common food aller-
gens utilized in making their foods.
• Call ahead and talk to the manager or the chef and ask
about specially prepared items that are GF.
• Try to make your first visit to a restaurant before peak
dining times.
• Always identify yourself as someone who cannot eat
wheat, rye or barley. Food items that you would never
guess have flour in them, often do. (One large popular
pancake house adds pancake batter to their omelets.)
Salads may not have croutons, but may arrive at your
table with a bread stick across the top.
• Don’t be afraid to ask how the food is prepared. Meats
may be marinated in soy sauce. French fries may be
made in the same fryer as other breaded products.
Hamburgers and hamburger buns may be grilled in the
same area. All these methods can lead to gluten con-
tamination.
• Be pleasant and informative, but not demanding.
• Bring your own GF bread or crackers.
DON’T BLAME THE GLUTEN!
On a strict GF diet, gastrointestinal symptoms will begin to
improve in a few weeks and will completely resolve after
6 to 12 months. After healing has occurred and antibody
levels have returned to normal, symptoms may not be a
reliable way to determine whether or not you have
taken in gluten.
You can eat gluten-containing foods and may not have
symptoms and, conversely, you can have symptoms with-
out ingesting gluten. The following items may cause GI
problems that are not gluten related.
• Acidic foods. Vinegars, tomato products, and citrus
juices can cause reflux symptoms.
• Sorbitol. It is found in medication and dietetic candy.
As a non-digestible sugar, sorbitol can cause bloating,
gas, cramping, and diarrhea.
• Guar gums. These gums are used in gluten-free prod-
ucts and may cause gas, bloating, and abdominal
pain.
• Lactose. Before the intestine has healed complete-
ly, the lactase enzyme may be deficient. Lactase is
needed to break down the sugar in milk called lactose.
Undigested lactose can lead to increased gas, bloat-
ing, abdominal pain, and diarrhea.
• Food allergens. In a recent survey of the Celiac Sprue
Association, over half of the members reported having
additional food intolerances to foods such as milk, soy,
nuts, yeast, eggs, corn, and fructose.
• Flax. Flax can increase the number of bowel move-
ments.
GLUTEN-FREE DOES NOT MEAN
IT IS GOOD FOR YOU!
Today there are many specialty companies that produce
good gluten-free products. Although they taste wonder-
ful, the ingredients used may not be a healthy alternative.
Good nutrition is also important as you select foods in your
diet. Table 5 gives some examples for a healthy GF diet.
Low fat
Read labels carefully as many
GF foods may be higher in fat
than their gluten-containing
counterpart.
Calcium rich foods
Osteopenia and osteoporosis
are common in people with CD.
Weight gain
After the GI tract has healed, it
can now absorb all the nutrients
in foods. Even though the
calorie level has remained the
same, this may be the cause of
unintentional weight gain.
Constipation/diarrhea If only processed white rice is
used in replacement of wheat
flour, the low fiber diet may lead
to constipation. Conversely, if
the fiber rich grains are added
in the diet in large amounts too
quickly, diarrhea can occur.
Weight loss
Dietary changes to eliminate
gluten-containing foods may
also lead to a decrease in
caloric intake.
Table 5. The healthy diet
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Table 6. Nutrient rich gluten-free foods
Calcium Milk, yogurt, cheese, ice cream, sardines,
salmon, broccoli, spinach, almonds, figs,
calcium fortified soy milk and orange juice
Iron
Meat, fish, poultry, nuts, seeds, legumes,
dried fruit, eggs, amaranth, quinoa
Folate
Broccoli, asparagus, orange juice, liver,
legumes, bean flour, flax, peanuts, walnuts,
sesame and sunflower seeds
B12
Liver, eggs, milk, meat, poultry, fish and
seafood
VITAMIN SUPPLEMENTS
A vitamin/mineral supplement may be necessary when
your child’s diagnosis is first made. The damage done to
the intestinal lining can lead to a decreased absorption
of iron, calcium, folate, and other B-vitamins. In addition,
many gluten-containing breads, cereals, and pasta are for-
tified with B-vitamins and iron while many gluten-free foods
are not and this can also contribute to vitamin and mineral
deficiencies. It is important to select a vitamin/mineral sup-
plement that is gluten-free and meets 100% of the recom-
mended daily allowances, or the daily-recommended in-
take (RDA or DRI). A well-balanced diet can usually provide
adequate amounts of most nutrients. Table 6 provides a list
of nutrient rich foods to be included in the GF diet.
Once The Diet Has Started
NUTRITIONAL CONSULT
It is important is to have the contact information of a dietitian
with expertise in CD. You may need several sessions with
a dietitian before feeling confident about dealing with a
gluten-free diet. Periodic visits with the dietitian are required
- especially if the repeat serology is suggestive of gluten
ingestion.
GASTROENTEROLOGY FOLLOW-UPS
The frequency of follow-up visits with the gastroenterolo-
gist depends on the age of the patient, the pace of the res-
olution of symptoms, and normalization of serology test re-
sults. If there is a good response to the diet and blood tests
normalize within six to nine months, visits to the gastroen-
terologist can usually be less frequent, yearly follow-ups.
A decline in antibody levels is expected after a six-month
period on an appropriate GF diet. With dietary compliance,
the antibodies should eventually disappear. Persistence of
the antibodies suggests poor dietary compliance, either
knowingly or inadvertently. In this situation, a meeting with
the nutritionist is necessary in order to identify sources of
gluten in the diet.
SHOULD OTHER FAMILY MEMBERS BE TESTED?
First-degree relatives of patients with CD should undergo
serological testing and a gastroenterologist should further
evaluate family members with positive blood test results.
Upper gastrointestinal endoscopy with intestinal biopsy re-
mains the gold standard for diagnosis.
For those patients with negative celiac serology results, ge-
netic testing may be helpful in guiding the follow-up care
and need for repeat celiac serology. In the absence of ge-
netic markers there is no need to repeat serology tests.
FAMILY SUPPORT
Family support of the gluten-free diet is vital. It is very im-
portant that all family members are aware of GF dietary re-
quirements and become involved in both grocery buying
and meal preparation. Family support for dietary compli-
ance is equally important. At home, gluten-free foods and
flours must be stored separately to avoid cross contamina-
tion and for younger children with celiac disease, only their
gluten-free foods should be easily accessible.
EMOTIONAL ASPECTS OF THE
GLUTEN-FREE DIET
Some patients are relieved when diagnosed with CD be-
cause it is a disease that can be managed with diet alone.
However, others are concerned by the drastic diet and life-
style modification. Fear of eating, particularly dining out-
side of the home, can occur and result in social isolation
because so many social events are centered around eating.
These concerns must be discussed with the dietitian and
gastroenterologist. With appropriate teaching, the gluten-
free diet can be maintained even when dining out. Some of
the regional support groups have lists of local gluten-free
restaurants with GF menus or menu items.
The sudden dietary and lifestyle change may induce de-
pression at varying degrees and involvement in support
groups may help, especially for teenagers. Within this
group, they can share their feelings with others and learn
coping skills. In rare occasions, a referral to counseling
may be necessary.
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CHILDREN’S DIGESTIVE
HEALTH & NUTRITION
FOUNDATION
NORTH AMERICAN SOCIETY FOR
PEDIATRIC GASTROENTEROLOGY,
HEPATOLOGY AND NUTRITION
CDHNF National Office, P.O. Box 6, Flourtown, PA 19031
Phone: 215-233-0808
8
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The important thing to remember is that you are fortunate
to be aware of the fact that you have CD. Millions of people
do not know they have the disease. You can reverse the
impact the disease has had on your body through diet. We
hope this guide will help you and wish you good health.
Resources
This is a representative but not a comprehensive list of
resources for celiac disease.
MAJOR NATIONAL SUPPORT GROUPS
Gluten Intolerance Group
15110 10th Ave. SW, Suite A, Seattle, WA 98166
206.246.6652, Website: www.gluten.net
Celiac Disease Foundation
13251 Ventura Boulevard, Suite 1, Studio City, CA 91604-1838
818-990-2354. Website: www.celiac.org
Celiac Sprue Association/USA
PO Box 31700, Omaha, NE 68131-0700
402-558-0600, Website: http://www.csaceliacs.org
Canadian Celiac Association
5170 Dixie Road, Suite 204, Mississauga, Ontario, L4W 1E3
Phone: 905-507-6208, 1-800-363-7296, Website: www.celiac.ca
INTERNET
American Dietetic Association
www.eatright.org
Celiac Center at Columbia University
http://www.celiacdiseasecenter.columbia.edu/CF-HOME.htm
Celiac Disease and Gluten-free Resource
www.celiac.com
Celiac Frequently Asked Questions (FAQ)
www.enabling.org/ia/celiac/faq.html
Center for Celiac Research, University of Maryland
School of Medicine
www.celiaccenter.org
Children’s Digestive Health and Nutrition Foundation
(CDHNF)
www.cdhnf.org, www.celiachealth.org
North American Society for Pediatric Gastroenterology,
Hepatology and Nutrition (NASPGHAN)
http://www.naspghan.org/sub/celiac_disease.asp
http://www.naspghan.org/sub/positionpapers.asp
National Institutes of Health
http://digestive.niddk.nih.gov/ddiseases/pubs/celiac/
University of Chicago, Celiac Disease Program:
http://www.uchospitals.edu/specialties/celiac/index.php
BOOKS
Gluten-Free Friends
An Activity Book for Kids by Nancy Patin Falini, MA, RD, LDN,
www.savorypalate.com
Gluten-Free Diet
A Comprehensive Resource Guide by Shelley Case, B.Sc. RD,
www.glutenfreediet.ca
Kids with Celiac Disease
A Family Guide to raising Happy, Healthy,
Gluten-free Children, By Danna Korn
http://www.celiac.com/cgi-bin/webc.cgi/st_main.html?p_catid=8
CELIAC PUBLICATIONS
Gluten-Free Living
National Newsletter for People with Gluten Sensitivity
www.glutenfreeliving.com
Sully’s Living Without Magazine
www.livingwithout.com
COOKBOOKS
The Gluten-Free Gourmet-Living Well Without Wheat,
Cookbook, series by Bette Hagman
http://www.best-cooking-books.com/search_Bette_Hagman/
searchBy_Author.html
Wheat-Free, Gluten-Free Cookbook for Kids and Busy
Adults, by Connie Sarros, www.gfbooks.homestead.com
Cookbooks and Informational Books by Carol Fenster
http://www.savorypalate.com
SPECIAL THANKS TO
Alessio Fasano, MD, Chair
CDHNF Celiac Disease Education Campaign
GLUTEN FREE DIET GUIDE AUTHORS
Karoly Horvath, MD
Alfred I. DuPont Hospital for Children
Wilmington, DE
Pamela Cureton, RD, LDN
Dietitian, University of Maryland at Baltimore
AND THE CDHNF CELIAC CAMPAIGN
SCIENTIFIC ADVISORY BOARD
Carlo Catassi, MD
Edward Hoffenberg, MD
Richard Colletti, MD
Karoly Horvath, MD
Martha Dirks, MD
Alan Leichtner, MD
Stefano Guandalini, MD
Joseph Levy, MD
Janet Harnsberger, MD
Michelle Pietzak, MD
Ivor Hill, MD