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<p>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 a