Gluten Free Basics

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What is Gluten?

Gluten is the name for the proteins found in wheat (durum, einkorn, emmer, farina, farro, graham, KAMUT®, khorasan wheat, semolina, spelt, and wheatberries), rye, barley, and triticale (a cross between wheat and rye).

Gluten Related Disorders

Gluten related disorders include: Celiac Disease, Non-Celiac Gluten Sensitivity, Wheat Allergy, Gluten Ataxia, and Dermatitis Herpetiformis. For many people with these disorders the only option is a 100% gluten free diet.

Gluten Free Diet

Any foods containing the protein from wheat, rye, or barley must be avoided.

Cross Contamination

Cross-contamination is when any gluten free ingredients or foods come into contact with gluten. This can occur during manufacturing, packaging, and preparing foods. When preparing food at home in a gluten containing kitchen, be cautious to avoid cross-contamination. Even crumb sized particles matter! For bright, bold, and inexpensive stickers to help reduce cross-contamination in your home, office, or school visit!

Additional Resources

For much more detail on the gluten free diet visit