Gluten Free Resources

Wheat and Gluten are two of the most common food sensitivities that I see in my naturopathic practice.

Gluten-Containing Foods and Ingredients include:

• Wheat, Wheat Bran, Wheat Germ, Wheat Starch
  
• Types of Wheat: Einkorn, Emmer, Farro, Kamu, Semolina, Durum, Spelt (Dinkel)*
• Bulgar (made from wheat)
  
• Couscous (made from semolina wheat)
  
• Barley & Barley deriverd products: Malt, Malt Extract, Malt Syrup, Malt Vinegar, Malt Flavouring, malted milk, malted liquor
  
• Rye
  
• Triticale
• Oats & Oat Bran: Most commercially available oats are contaminated with wheat or barley. Small amounts of pure, uncontaminated oats are considered to be safe for those with celiac disease, however the availability of pure oats remains a problem.
• soy sauce (unless specified "wheat free")
• battered foods
• some types of thickeners and stabilizers
• some processed meats and meat products
• some types of instant cocoa (Ovaltine contains gluten)
• some gravies
• some icings
• some types of snack foods with added seasonings
• Broth and Soup Bases
• Hydrolyzed Plant Proteins
• Hydrolyzed Vegetable Proteins (not to be confused with Textured Vegetable Protein which is made from soybeans)
  
• Imitation Bacon and Seafood
• Modified Food Starch
• Sausages, Hot Dogs, Deli Meats
• Sauces and Seasoning

Gluten Free Grains and alternatives:

Shotgun Cafe: Homemade Gluten-Free Vegetarian Foods
Molly B's Gourmet Organic Gluten-Free Kitchen
Canadian Celiac Association