The Gluten-Free Diet: The GF diet is the prescribed treatment for gluten intolerance and diseases such as celiac disease and dermatitis herpetiformis. An immune system response to eating gluten (storage proteins gliadin and prolamine) results in damage to the small intestine of people with gluten intolerance.

These are the Gluten Free Diet guidelines published by the American Dietetic Association, October 2000. The American Dietetic Association Guidelines were written through a cooperative effort of the dietitian experts in celiac disease in Canada and the United States.

The following grains and starches are allowed:

• Rice
• Corn
• Soy
• Potato
• Tapioca
• Beans
• Garfava
• Quinoa
• Millet
• Buckwheat
• Arrowroot
• Amarath
• Teff
• Montina
• Nut Flours

The following Grains contain gluten and are not allowed:

• Wheat (durum, semolina, kamut, spelt)
• Rye
• Barley
• Triticale

The following ingredients should not be consumed. They are derived form prohibited grains:

• Barley
• Malt or Malt flavoring (can be made from barley)
• Malt vinegar
• Rye
• Triticale
• Wheat (durum, graham, semolina, kamut, spelt)

Additional components frequently overlooked that often contain gluten:

• Breading, Coating mixes, Panko
• Broth, Soup bases
• Brown rice syrup
• Candy-ex: Licorice, some chocolates
• Croutons
• Flour or cereal products
• Imitation bacon
• Imitation seafood
• Marinades
• Pastas
• Processed luncheon meats
• Sauces, Gravies
• Self-basting poultry
• Soy sauce or soy sauce solids
• Stuffing, Dressing
• Thickeners (roux)
• Communion wafers
• Herbal supplements
• Drugs and Over-the-Counter Medications

Oats in the Gluten-Free Diet:

Research suggests that pure, uncontaminated oats in moderation (1 cup cooked) daily are safe for most persons with gluten intolerance. There is concern by health professionals that most oats are cross-contaminated with glutinous grains.

Oats add soluble fiber and added nutrients to the GFD that are otherwise lacking or have limited availability. Some studies indicate that compliance with the GFD is increased when oats are included.

Some persons using oats may notice increased abdominal discomfort, gas and stool changes. This may be due to the increased fiber from oats. Introducing oats slowly may decrease this discomfort. Rarely, some persons with celiac disease may have a hypersensitivity to oats. There is insufficient research to suggest this is related to a gluten-like reaction, or an allergic reaction.