Wheat and Gluten Free

A WHEAT AND GLUTEN FREE DIET eliminates foods containing wheat and gluten, a protein found in wheat, barley, rye, and related grains. This diet is commonly followed by individuals with gluten-related disorders such as celiac disease, non-celiac gluten sensitivity, or wheat allergy. It’s also adopted by some people who believe it benefits their digestion or overall health. The key components are:

AVOIDING WHEAT includes varieties like whole wheat, durum, spelt, farro, and kamut; GLUTEN-CONTAINING GRAINS like barley, rye, triticale (a wheat-rye hybrid), and malt; and PROCESSED FOODS WITH HIDDEN GLUTEN like bread, pasta, cereals, sauces, soups, beer, and many baked goods unless labeled gluten-free.

The SAFE FOODS to eat include NATURALLY GLUTEN-FREE GRAINS like rice, quinoa, millet, amaranth, buckwheat, sorghum, and teff; WHOLE FOODS like vegetables, fruits, lean proteins, legumes, nuts, and seeds; and CERTIFIED GLUTEN-FREE PRODUCTS like breads, pastas, and snacks made from gluten-free grains.