Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

List Of Gluten Free Grocery Items?


hnh

Recommended Posts

hnh Newbie

My question is "is there a list of grocery store items that are gluten free" anywhere?

My story:

I am currently new to the gluten free world...My naturopathic dr. has recently put me on a gluten and dairy free diet. My previous "regular" dr.'s put me through all kinds of test to see why I have had pain in my left side of my abdomen for about 2 years. All tests came back "normal"...their next test was going to be a colonoscopy and I said enough was enough.....they wouldn't even consider that it may be something related to food.....so after having blood tests done with the naturopath for food sensitivities we are seeing if my symptoms disappear with the removal of gluten and dairy. I thought I basically would need to remove bread and cracker type items but it seems that gluten is hidden in everything.......also is their a list of ingredients that I wouldn't recognize as having gluten but really do?.....

Thanks so much!


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

The best way to be gluten free is to eat mostly whole unprocessed foods.

If you go to the home page here you will find list of ingredients to watch out for:

https://www.celiac.com/

A couple companies that clearly label gluten ingredients are Kraft and Unilever in the US. Be sure to check all meds, both OTC and script, and supplements and read the full label on supplements as wheat and barley grass can be included but the item can still have a gluten-free label. You want to avoid those.

Did your doctor do a celiac panel on you? Be aware that if you go gluten light or gluten free that they will not be able to test you for celiac without a lengthy gluten challenge.

hnh Newbie

The best way to be gluten free is to eat mostly whole unprocessed foods.

If you go to the home page here you will find list of ingredients to watch out for:

https://www.celiac.com/

A couple companies that clearly label gluten ingredients are Kraft and Unilever in the US. Be sure to check all meds, both OTC and script, and supplements and read the full label on supplements as wheat and barley grass can be included but the item can still have a gluten-free label. You want to avoid those.

Did your doctor do a celiac panel on you? Be aware that if you go gluten light or gluten free that they will not be able to test you for celiac without a lengthy gluten challenge.

Thanks - this will be helpful

I did the 154 IGG test - which showed sensitivities....she did say to go gluten free to see if my symptoms disappear but that if I did want to do the celiac test I would have to be eating gluten on a regular basis. I am not sure which would be better...what I am doing or have the test done? She mentioned something about try going gluten free as she was afraid if I didn't it might turn into full blown celiac if i was to continue eating gluten occasionally....a bit confused on this.

Skylark Collaborator

Before you go off gluten, you need proper celiac testing. Celiac testing only works on a full gluten diet. (Four slices of bread a day worth of gluten.) If gluten turns out to be your problem, you won't want to re-poison yourself for two months to find out if you have celiac disease.

Tests you need:

Total IgA

TTG IgA

deamidated gliadin (also called gliadin peptide) IgA and IgG

If the total IgA comes back deficient you need TTG IgG.

Your normal doctor can order this. It's called a celiac panel.

To answer your question for after the testing, shop the outside of the grocery store on your first couple trips. Veggies, fruits, potatoes and sweet potatoes, plain raw meat and seafood, eggs, natural dairy (cheese, butter, milk), and plain nuts are all naturally gluten-free and there is no confusing label reading necessary. You can venture to the processed food aisles to pick up some dried beans or plain canned beans and rice. For seasoning, single spices and herbs are fine, but many seasoning mixes contain gluten. Onions and garlic are good. :)

For your first dinner, make a roasted chicken, baked potatoes, and your favorite veggie with butter. Bake an extra potato so you can make home fries with eggs in the morning. Leftover chicken and a salad for lunch (olive oil and balsamic vinegar dressing) and you're off and running. gluten-free. It's that simple.

For more meal ideas check our breakfast and dinner threads.

Leave the rest of the processed food alone on your first couple trips, until you start learning to read labels. If you want to get into the label-reading here are food lists.

Safe: https://www.celiac.com/articles/181/1/Safe-Gluten-Free-Food-List-Safe-Ingredients/Page1.html

Unsafe: https://www.celiac.com/celiac-disease/forbidden-gluten-food-list-unsafe-ingredients-r182/

sa1937 Community Regular

Welcome to the forum hnh! You might always want to check out the Newbie 101 info posted here in the coping section.

Lisa Mentor

After you get adequately tested, this resource may be helpful:

Open Original Shared Link

  • 2 weeks later...
Mim1 Newbie

I suspect I have a problem with gluten in my diet. I am just beginning my journey to be tested. I have an endocrinologist that I see for tyhroid issues. Is this the type of doctor that I should pursue testing with or is there another type of doctor. What is the test called a celiac panel?? Thanks for your help.

Mim1


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



ravenwoodglass Mentor

I suspect I have a problem with gluten in my diet. I am just beginning my journey to be tested. I have an endocrinologist that I see for tyhroid issues. Is this the type of doctor that I should pursue testing with or is there another type of doctor. What is the test called a celiac panel?? Thanks for your help.

Mim1

The tests that Skylark listed are the tests you need. Any doctor can order them for you but many doctors will want you to see a GI doctor for a biopsy if they are positive. The choice on whether to do that is yours to make as if the blood tests are positive you do need the diet. However false negatives on testing are not uncommon so after all Celiac related testing is done do give the diet a good strict try no matter what the results.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,644
    • Most Online (within 30 mins)
      7,748

    jcardenn
    Newest Member
    jcardenn
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      I agree, there can be contamination at many points--milling is another possible source of contamination for any flours.
    • trents
      Keep in mind that with manufactured food products, "gluten free" doesn't equate to no gluten. Things that are naturally gluten free can be cross-contaminated with gluten in the field, in shipping and in processing. In the U.S. companies can use the gluten free label as long as the product doesn't exceed 20ppm of gluten. That amount still may cause a reaction in some people.
    • deanna1ynne
      Dd10 was tested for celiac four years ago bc two siblings were dx’d (positive labs and biopsies). Her results at the time were positive ema  and ttg (7x the UL), but a negative biopsy. We checked again three months later and her ttg was still positive (4x the UL), but ema and biopsy were negative. Doc said it was “potential celiac” and to keep eating gluten, but we were concerned about harming her growth and development while young and had her go gluten-free because we felt the labs and ema in particular were very suggestive of early celiac, despite the negative biopsies. She also had stomach aches and lethargy when eating it. We just felt it’d be better to be safe than sorry. Now, four years later, she doesn’t want to be gluten-free if she doesn’t “have to be,” so underwent a 12 week gluten challenge. She had labs done before starting and all looked great (celiac panel all negative, as expected.) Surprisingly, she experienced no noticeable symptoms when she began eating gluten again, which we felt was a positive sign. However, 12 weeks in, her labs are positive again (ttg 4x the UL and ema positive again as well). Doc says that since she feels fine and her previous two biopsies showed nothing, she can just keep eating gluten and we could maybe biopsy again in two years. I was looking up the ema test and the probability of having not just one but two false positives, and it seems ridiculously low.  Any advice? Would you biopsy again? She’s old enough at this point that I really feel I need her buy-in to keep her gluten-free, and she feels that if the doc says it’s fine, then that’s the final word — which makes me inclined to biopsy again and hope that it actually shows damage this time (not because I want her to have celiac like her sisters, but because I kind of think she already does have it, and seeing the damage now would save her more severe damage in the long run that would come from just continuing to eat gluten for a few more years before testing again.)  Our doc is great - we really like him. But we are very confused and want to protect her. One of her older sibs stopped growing and has lots of teeth problems and all that jazz from not catching the celiac disease sooner, and we don’t want to get to that point with the younger sis. fwiw- she doesn’t mind the biopsy at all. It’s at a children’s hospital and she thinks it’s kind of fun. So it’s not like that would stress her out or anything.
    • Inkie
      Thanks for the replies. I already use a gluten-free brand of buckwheat flakes I occasionally get itchy bumps. I'm still reviewing all my food products. I occasionally eat prepackaged gluten-free crackers and cookies, so I'll stop using those. I use buckwheat flakes and Doves Farm flour as a base for baking. Would you recommend eliminating those as well? It's a constant search.
    • Wheatwacked
      Gluten free food is not fortified with vitamins and minerals as regular food is.  Vitamin deficiencies are common especially in recently diagnosed persons,  Get a 25(OH)Vitamin D blood test. And work on raising it.  The safe upper blood level is around 200 nmol/L.    "Low serum levels of 25(OH)D have been associated with increased risk of autoimmune disease onset and/or high disease activity. The role of vitamin D in autoimmune diseases   🏋️‍♂️Good job!   I find the commercial milk will give me mild stomach burn at night, while pasture/grassfed only milk does not bother me at all.  While you are healing, listen to your body.  If it hurts to eat something, eat something else.  You may be able to eat it later, or maybe it is just not good for you.  Lower your Omega 6 to 3 ratio of what you eat.  Most omega 6 fatty acids are inflammation causing.    The standard american diet omega 6:3 ratio is estimated at upward of 14:1.  Thats why fish oil works
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.