Skip to content
English - United States
Contact us
  • There are no suggestions because the search field is empty.

Celiac Disease “Cheat Sheet”

Celiac Disease is a chronic immune-mediated disorder triggered by gluten ingestion. More than 200,000 cases per year are diagnosed in the US. The condition often requires lab tests or imaging to accurately diagnose.

Treatments can help manage the condition, but there is currently no known cure, and it can be lifelong. Symptoms include vomiting, appetite loss, bloating, and constipation The best approach is to follow a gluten-free diet. Avoid the ingredients and foods below that contain gluten to minimize symptoms. 

Gluten-Containing Foods & Ingredients to Avoid (Celiac Disease)

1. Grains That Contain Gluten

Avoid all foods made from these grains:

  • Wheat (all varieties: whole wheat, white, wheat berries)
  • Barley
  • Rye
  • Triticale (wheat–rye hybrid)
  • Durum
  • Semolina
  • Spelt
  • Farina
  • Einkorn
  • Emmer
  • Kamut
  • Bulgur
  • Couscous
  • Wheat bran
  • Wheat germ

2. Foods Commonly Made From Gluten Grains

These foods often contain wheat, barley, or rye unless specifically labeled gluten-free:

  • Breads, rolls, biscuits
  • Tortillas (flour versions)
  • Pasta, noodles, ramen
  • Cereals (many varieties)
  • Crackers, pretzels
  • Pancakes, waffles, French toast
  • Muffins, scones, pastries
  • Cakes, cupcakes, cookies, brownies
  • Stuffing
  • Pizza dough
  • Breaded foods (chicken tenders, tempura, onion rings)
  • Panko crumbs
  • Seitan (wheat protein)

3. Drinks That May Contain Gluten

  • Beer, lager, ale (unless gluten-free)
  • Malt beverages (hard lemonade made with malt)
  • Barley-based drinks (barley water)
  • Some flavored coffees and coffee creamers

4. Ingredients to Avoid on Labels

These ingredients are gluten sources even if the food itself doesn’t seem like a grain:

Wheat-Based Ingredients
  • Wheat flour, enriched flour, white flour
  • Wheat starch (unless labeled gluten-free)
  • Wheat bran, wheat germ
  • Hydrolyzed wheat protein
  • Wheat malt, wheat berries
Barley-Based Ingredients
  • Malt (barley-derived)
  • Malt extract
  • Malt syrup
  • Malt vinegar
  • Malt flavoring
  • Brewer’s yeast (barley-based)
Rye-Based Ingredients
  • Rye flour
  • Secale (Latin for rye)
Other Gluten-Containing Additives
  • Modified food starch (if not labeled gluten-free; often from wheat in the U.S.)
  • Caramel color (rarely from wheat, but possible internationally)
  • Soy sauce (traditional varieties contain wheat)
  • Teriyaki sauce
  • Gravy mixes and soup bases with flour

5. Foods That Frequently Hide Gluten

These foods often contain gluten unless specifically labeled gluten-free:

Savory Foods
  • Soups and chowders
  • Broth and bouillon cubes
  • Salad dressings
  • Marinades
  • Sauces (soy, teriyaki, hoisin, brown gravy, roux-based sauces)
  • Pre-seasoned meats
  • Veggie burgers or meat substitutes
  • Deli meats
  • Hot dogs and sausages
  • Meatballs, meatloaf
  • Fried foods (cross-contact)
Packaged/Processed Snacks
  • Granola bars
  • Protein bars
  • Seasoned chips
  • Trail mixes
  • Candy bars (some contain cookie crumbs)
Other Hidden Sources
  • Communion wafers
  • Play-Doh (for sensitive children)
  • Licorice
  • Artificial crab (surimi)

6. Gluten-Containing Flours and Baking Ingredients

Avoid:
  • All-purpose flour
  • Durum flour
  • Cake or pastry flour
  • Graham flour
  • Semolina flour
  • Spelt flour
  • Einkorn or Emmer flour
  • Barley flour
  • Rye flour
  • Kamut flour

7. Cross-Contact Risks

Gluten can transfer onto foods through:
  • Shared toasters
  • Shared air fryers
  • Shared frying oil
  • Cutting boards and knives
  • Buffets, salad bars, deli slicers
  • Bulk bins

Patients with celiac disease should avoid foods prepared in shared equipment unless verified gluten-free.

⚠️ Medical Disclaimer

This resource is provided for educational and informational purposes only and is not intended to replace professional medical advice, diagnosis, or treatment. The information presented is general in nature and may not apply to every individual or health situation.

Individuals should consult their physician or other qualified healthcare professional for personalized medical advice, diagnosis, or treatment recommendations related to their specific health conditions and should not begin any new exercise program or change their diet or medications without consulting their healthcare professional.

Call 911 if you are experiencing a medical emergency.