GLUTEN/GLIADIN-FREE DIET (Wheat, Rye, Oat and Barley free)

MILK
Allowed: Fresh, dry, evaporated, or condensed milk; half and half; sour or whipping cream; yogurt.
Avoid: Malted milk, some commercial chocolate drinks, and some non-dairy creamers.

MEAT, FISH, POULTRY
Allowed: All.
Avoid: Prepared meats (hot dogs, luncheon meats, chili con carne, Swiss steak, meat loaf, turkey with hydrolyzed protein injected as part of the basting solution).

CHEESE
Allowed: All aged cheeses such as: cheddar, Swiss Edam, Parmesan, cottage, cream.
Avoid: Any cheese product with oat gum.

EGGS
Allowed: Plain or in cooking.
Avoid: Eggs in sauce made from gluten-containing ingredients, such as wheat-based white sauce.

POTATO OR OTHER STARCH
Allowed: White and sweet potatoes, yams, hominy, rice, wild rice, special gluten-free noodles, some oriental rice and bean noodles.

VEGETABLES
Allowed: All plain, fresh, frozen or canned vegetables; dried peas and beans; lentils; some commercially prepared vegetables.
Avoid: Creamed vegetables or vegetables in sauce that may contain grain thickeners, commercially processed beans.

FRUITS
Allowed: All fresh, frozen, juiced, canned or dried; some commercial pie fillings.
Avoid: Thickened or prepared fruits, some pie fillings.

BREAD
Allowed: Specialty breads made of brown or white rice or tapioca. PCC has a selection.
Avoid: All others containing wheat, rye, oat, spelt, kamut, or barley flour.

CEREALS
Allowed: Hot cereals made from cornmeal, quinoa flakes, rice, hominy, or cream of rice; cold cereals such as puffed rice, puffed corn, millet or amaranth.
Avoid: All cereals containing wheat, rye, oats or barley; bran; graham; wheat germ; malt; bulgar; buckwheat; millet; teff.

FLOURS AND THICKENING AGENTS
Allowed: Cornmeal, rice bran; potato starch, corn, rice, quinoa, garbanzo bean, amaranth, and tapioca flours; agar, kudzu, and arrowroot.

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