We offer a great selection of 100% gluten-free foods. Just like the rest of our products, you can be sure all of our gluten-free items adhere to strict standards and are free of hydrogenated oils, high-fructose corn syrup, artificial sweeteners and preservatives.
What is gluten?
Glutens are proteins found in crops such as corn, wheat and potatoes. When combined with liquids, these proteins contribute to the elasticity in baked products. However, research shows that only the glutens found in wheat, barley and rye negatively affect people with gluten sensitivity, gluten intolerance, or celiac disease. People with these conditions suffer an inflammatory response in the intestine. A gluten-free diet has also been shown to help some cases of ADD/ADHD, autism, multiple sclerosis, cystic fibrosis, and other autoimmune diseases.
According to studies, 1 in 133 individuals suffers from some degree of gluten intolerance. While there is no known cure for this condition, following a strictly gluten-free diet can help you lead a healthy, more comfortable life.
Where is gluten found?
Unfortunately, looking for wheat, barley and rye on a label isn’t enough. Gluten can be hidden in additives, other grain flours (oats are often cross-contaminated), and seasonings. But do not become discouraged – there is plenty of good news. First, if you are sensitive to gluten, eliminating gluten from your diet can relieve many if not all of your symptoms. Secondly, the list of foods you CAN eat is much longer than the list of those you must avoid.
Gluten causes adverse symptoms for three specific conditions – wheat allergies, gluten intolerance or sensitivity, and celiac disease.
- A wheat allergy can be diagnosed by a simple allergy test. Removing wheat gluten alone from your diet may be sufficient to stop the symptoms; barley, rye and oat gluten may still be acceptable.
- An intolerance or sensitivity to gluten causes unpleasant symptoms like fatigue, headaches, or digestive distress upon consumption or throughout the day. A blood test can screen you for anti-gluten antibodies that cause this intolerance. Removing gluten from the diet can greatly improve health and well-being.
- Celiac disease is a genetic autoimmune disease that causes the body to attack itself when gluten is consumed. The small intestines become damaged, which limits nutrient absorption that leads to malnutrition. Celiac disease is the most common genetic disease of humankind, affecting almost 1% of the population – many of whom experience few symptoms, if any.
Gluten free foods include, but aren't limited to:
• Baking soda
• Canola oil
• Carob flour
• Cellulose gum
• Cheeses (except Roquefort)
• Cream of tartar
• Distilled vinegar
• Guar gum
• Job’s Tears (cereal grain)
• Kasha (roasted buckwheat) • Locust bean gum
• Masa (corn)
• Nut flour
• Mono and Diglycerides
• Teff (cereal grain)
• Xantham gum
Forbidden foods include, but aren't limited to:
• Kamut (wheat relative)
• Malt (usually barley)
• Malt vinegar
• Soy sauce (unless wheat-free like Tamari)
• Spelt (wheat relative)
• Sprouted wheat or barley
• Teriyaki sauce
• Triticale (wheat relative)
The following items may contain hidden traces of gluten. Be sure to check labels carefully.
• Some low-fat spreads
• Some canned vegetables
• Flour-thickened sauces
• Ice creams
• Food coloring
• Modified starches
• Bouillon cubes
• Cottage cheese
• Some herbal teas
• Instant coffee
• Meat sauce
• Non-dairy creamer
• Salad dressing
• Sour cream
• Tomato sauce
Wheat-Free, Worry-Free: The Art of Happy, Healthy, Gluten-Free Living – Danna Korn
Kids with Celiac Disease: A Family Guide to Raising Happy, Healthy, Gluten-Free Children – Danna Korn
Gluten-Free Diet: A Comprehensive Resource Guide – Shelley Case
Waiter, Is There Wheat In My Soup? The Official Guide on Dining Out, Shopping, And Traveling Gluten-Free and Allergen-Free – LynnRae Ries
The Milwaukee Celiac Sprue Crew
Celiac Sprue Association/U.S.A.
R.O.C.K. (Raising Our Celiac Kids)
Food Allergy Research and Resource Program