In my first column in February, I highlighted the rapid growth of the gluten-free market and provided an overview of conditions that require a gluten-free diet for treatment, as well as other reasons why consumers may be following it. This month, which is National Celiac Awareness Month, I’m featuring information about the gluten-free diet, including foods and ingredients allowed and those to avoid.
For people with Celiac disease and non Celiac gluten sensitivity, the only treatment is a strict gluten-free diet. Gluten is the general name for a group of proteins found in the grains wheat, rye and barley. All types of wheat including spelt, kamut, einkorn, emmer, faro, durum, bulgur and atta, as well as wheat starch, wheat flour, wheat bran, wheat germ and hydrolyzed wheat protein must be eliminated. In addition, rye flour, triticale (a cross between wheat and rye), barley malt, barley malt flavoring, barley malt extract, barley malt syrup, malt vinegar, malted milk and brewer’s yeast are also off limits.