What to avoid if you have celiac disease
Hundreds of everyday foods contain gluten:
breads, cakes, rolls, muffins, baking mixes, pasta, sausages bound with bread crumbs, foods coated with batter, sauces and gravies, soups thickened with wheat flour, and most breakfast cereals, as well as some candies, ice creams, and puddings. Many baby foods are thickened with gluten, although most commercial first-stage foods are gluten-free.
Always read labels on packaged foods.
Avoid ingredients such as flour-based binders and fillers and modified starch. Be suspicious of any label that specifies “other flours” because they are likely to include at least some wheat derivatives. Beer is made from barley and should be avoided, along with malted drinks.
Outside the home, order only plain foods, such as broiled fish or meat, steamed vegetables, and a baked potato—all without any sauces or dressings. Even communion wafers contain some gluten. However, gluten-free wafers are now available; check with your pastor.
