To create a gluten-free environment, families, quickly learn
that label reading alone is not enough. Families benefit from dietary education
to recognize Gluten containing grains and potential hidden sources of gluten in
products. This education is best delivered by a registered dietitian familiar
with celiac disease. To achieve this level of sophistication, families need to learn
and practice several basic rules:
1. Read every product label
2. Any product that comes into contact with the mouth and
can be ingested must be GF
-
This includes nonfood items such as play dough.
-
This can be a major challenge in the
pediatric age group
3. Wheat is not the same as gluten free
- Any multi-ingredient product has the potential to be contaminated with gluten
- This is
important in restaurants and social situations.
5. Obtain knowledge about cross contamination issues*.
*See our last post “Cross Contamination”.
Multi-ingredient product list: definitions of agents and
risk of gluten contamination
Seasonings—blend of flavoring agents. The source of all
ingredients must be verified.
Extenders/thickeners—used in packaged foods to enhance the
final product and may contain gluten.
An example is baked beans.
Sauces—may have wheat protein, hydrolyzed wheat starch or
wheat flour.
Malt—barley malt may be used and listed as barley malt, malt
extract or vinegar.
Modified foods starch/gelatinized food starch—source of
starch must be identified.
Wheat is a common source
of starch. The safe forms of starch sources are rice, potato, and tapioca.
Milk—as a single ingredient is GF. If it is malted or flavored,
may contain gluten.
Flavorings—may be present in any prepared food, teas,
drinks, juices, flavored waters and baked product
Possible gluten containing products (Non
Food).
Make-up, Lips tic, Lip balm
Play dough, Paints, Toothpaste
Stamps, Envelopes, Suntan lotion
Pet food, Baby power
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