Allowed foods - Many healthy and delicious foods are naturally gluten-free like beans, seeds and nuts in their natural, unprocessed form fresh eggs, fresh meats, fish and poultry (not breaded, batter-coated or marinated), Fruits and vegetables, most dairy products. It's important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives. Many grains and starches can be part of a gluten-free diet such as: amaranth arrowroot buckwheat corn and cornmeal flax, gluten-free flours (rice, soy, corn, potato, bean), hominy (corn). Millet quinoa rice, sorghum Soy, tapioca Ttff needs to be avoided. Avoid all food and drinks containing: barley (malt, malt flavoring and malt vinegar are usually made from barley), rye Triticale (a cross between wheat and rye), wheat. Avoiding wheat can be challenging because wheat products go by numerous names. Consider the many types of wheat flour on supermarket shelves bromated, enriched, phosphated, plain and self-rising. Here are other wheat products to avoid: durum flour, farina graham flour, kamut semolina spelt avoid unless labeled'gluten-free'. In general, avoid the following foods unless they're labeled as gluten-free or made with corn, rice, soy or other gluten-free grain. Beer, breads, cakes and pies, candies and cereals, communion wafers, cookies and crackers, croutons French fries, gravies imitation meat or seafood Matzo, pastas, processed luncheon meats, salad dressing sauces, including soy sauce, seasoned rice mixes, seasoned snack foods, such as potato and tortilla chips, self-basting poultry Soups and soup bases Vegetables in sauce, certain grains, such as oats, can be contaminated with wheat during growing and processing stages of production. For this reason, doctors and dietitians generally recommend avoiding oats unless they are specifically labeled gluten-free. You should also be alert for other products that you eat or that could come in contact with your mouth that may contain gluten. These include: food additives, such as malt flavoring, modified food starch and others medications and vitamins that use gluten as a binding agent.