Foods to avoid with Celiac Disease
Celiac disease is the one condition here where the rule is absolute: any gluten from wheat, barley or rye damages the small intestine, even in trace amounts. That makes hidden sources like malt extract, malt flavour and some hydrolysed proteins, plus cross-contamination in shared facilities, the key things to watch.
Commonly asked about
All Celiac ingredients (5)
Avoid during a flare (5)
How diet fits with celiac disease
The one condition where the rule is absolute
The National Institute of Diabetes and Digestive and Kidney Diseases explains that treatment for celiac disease is a gluten-free diet, usually with a registered dietitian's help. Symptoms greatly improve for most people who stick to it, the diet typically heals damage in the small intestine and prevents more, and people with celiac disease need to follow it for life. That is why most ratings in this guide are Avoid whether you have symptoms or not.
Hidden sources and labels
Wheat, barley and rye are the natural sources of gluten, and gluten is also added to many other foods and products. In the United States a food labeled gluten-free must contain less than 20 parts per million of gluten, and ingredients made from barley, such as malt extract, cannot be used in it. Oats do not have to be certified, but must meet the same limit, and the NIDDK notes that most people with celiac disease can safely eat moderate amounts of oats labeled gluten-free.
Cross-contact and other products
Cross-contact in kitchens and factories is a real risk, so the NIDDK recommends storing and preparing gluten-free foods separately from foods that contain gluten. It also advises people with celiac disease to check medicines, vitamins and supplements with a pharmacist, and not to eat a food if they are unsure whether it contains gluten. People with celiac disease are also more likely to have other autoimmune conditions.
How to use this guide
Each entry explains where an ingredient comes from, why it is rated as it is and which label names to look for. The ratings are general information, and a registered dietitian can help you apply them.
Questions to ask your care team
Useful questions include how often to repeat testing, whether your medicines and supplements contain gluten, how to eat out and travel safely, whether other family members should be tested, and whether a registered dietitian who specializes in celiac disease is available. Keep a list of products you have checked, and re-check labels from time to time, since recipes and suppliers change.
General guidance, not medical advice. Individual tolerance varies — talk to your clinician before changing your diet.
Check whole products for Celiac
Scan a barcode with FoodSage and every ingredient on the label is checked against Celiac Disease — flare or remission. Learn about FoodSage.
