Going on a gluten-free diet can be a challenge as gluten is often found lurking in the most unexpected places. Here’s what not to eat:
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Foods that contain gluten
- All biscuits, breads, cakes, chapattis, crackers, muffins, pastries, pizza bases, rolls and scones made from wheat, rye or barley four
- Wheat noodles and pasta
- Wheat-based breakfast cereals such as Weetabix and Shredded Wheat
- Meat and poultry cooked in batter or breadcrumbs such as breaded ham, haggis, rissoles and Scotch eggs
- Fish or shellfsh coated in batter or breadcrumbs such as fish fingers
- Fromage frais and yogurt containing muesli or cereals
- Vegetables and fruit in batter, breadcrumbs or dusted with four
- Potatoes in batter, breadcrumbs or dusted with four such as potato croquettes
- Soy sauce
- Ice-cream cones and wafers, puddings made using semolina or wheat four
- Stuffing made from breadcrumbs
- Beer, ale, lager, stout, barley waters/squash and malted milk drinks all contain barley and need to be avoided
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Avoid foods containing the following ingredients, unless they carry a gluten-free logo.
- Barley
- Bran
- Cereal binder
- Cereal filler
- Starch
- Cereal protein
- Modified starch
- Edible starch
- Food starch
- Flour
- Rusk
- Rye
- Vegetable protein
- Wheat four
- Wheat germ
Keen to try a gluten-free diet? Read up on everything you need to know about going gluten-free. We’ve also rounded up the gluten-free pantry staples you need to get started.
DISCLAIMER: Before starting any diet, you should speak to your doctor. You must not rely on the information on this website/newsletter as an alternative to medical advice from your doctor or other professional healthcare provider.
