As the Celiac Disease Foundation notes, “the key to understanding the gluten-free diet is to become a good ingredient label reader.”
Below is a list of ingredients that people with Celiac Disease should avoid:
- Barley
- Rye
- Triticale
- Wheat (durum, graham, Kamut®, semolina, spelt)
- Malt, malt flavoring, malt vinegar (are generally made from barley, verify the source)
The Celiac Disease Foundation notes that you should read a product label every time you shop because manufacturers change ingredients in their products frequently. The Foundation also adds that products with a complete list of ingredients are safest for those with Celiac Disease.
Remember, fresh veggies, fruit, beef, seafood, chicken, pork, lamb and dairy products are naturally gluten-free.
The United States Potato Board provides a wide selection of gluten-free recipes, as does our Wisconsin potato recipe section.
