Celiac disease is an autoimmune disorder of the small intestine. Gluten, a protein found
in certain grains, is the source of the disorder. When you have celiac disease and
consume foods with gluten in it, the gluten triggers an immune response that is not
normal. This damages the inside of your small intestine and can prevent your body from
absorbing the nutrients from your food properly. Not following a gluten free diet with
celiac disease can lead to additional problems, such as anemia and osteoporosis. Like
all other food allergens, the only full-proof treatment is avoidance of gluten in the diet.

Common symptoms:
Changes in bowel movements
Feeling tired
Gas and bloating
Weakness
Weight loss

Foods that are commonly associated with gluten:
Barley
Malt
Oats – unless labeled gluten-free
Rye
Wheat (including einkorn, emmer, spelt, kamut)

Other terms for wheat:
Bromated flour
Durum flour
Enriched flour
Farina
Flour
Graham flour
Phosphated flour
Plain flour
Self-rising flour
Semolina
White flour

Foods made from barley:
Beer, ale, porter, stout, and other fermented beverages
Malt
Malt flavoring
Malt syrup or malt extract
Malt vinegar (cider, wine and distilled vinegar are gluten free)
Malted beverages
Malted milk

Extra care must be taken when consuming the following foods. Be sure to
read labels carefully.
Bouillon cubes
Bread products
Breakfast cereals
Brown rice syrup
Cakes
Candy
Cookies
Dairy substitutes
Deli meats (lunch meats and hot dogs)
Flours
French fries
Gravy
Imitation fish
Licorice
Matzo
Pasta
Rice mixes
Salad dressings
Sauces
Seasoned tortilla chips or potato chips
Seasoning/spice blends
Soups
Soy sauce
Vegetables in sauce

Naturally gluten-free foods:
Eggs
Fish
Fruits
Meat
Vegetables

Naturally gluten-free grains to enjoy:
Amaranth
Arrowroot
Buckwheat
Chia
Corn
Flax
Legumes (dry beans, peas, lentils)
Millet
Nuts
Potatoes
Quinoa
Rice
Sorghum
Soy
Tapioca
Teff
Wild Rice

Gluten-free flour alternatives:
*Alternatives to wheat flour – substitution ratio to 1 cup wheat flour
Corn flour: 1 cup
White Rice flour: 7/8 cup
Potato flour: 5/8 cup
Almond flour: ½ cup
Sorghum flour: 1 cup
Tapioca Flour: 1 cup
Phrases to watch out for on labels:
“Modified food starch”
“Hydrolyzed vegetable protein”
“Wheat free” – may still contain gluten sources

Additional Resources:
Local
– Celiac Spru Association (CSA): Michiana Chapter #110
Marcie Gamble, Granger: 574-273-9320 or [email protected]
Marcie Hayes, Elkhart: 574-262-1428 or [email protected]

– Living Gluten Free Support Group: Memorial Hospital
Jeannie Derrow, RN: 574-220-5040 or [email protected]

National
– American Celiac Disease Alliance
703-622-3331
www.americanceliac.org

– Celiac Spru Association: Omaha, NE
877-272-4272
www.csaceliacs.org

– Children’s Digestive Health and Nutrition Foundation
www.celiachealth.org