Preparing a gluten-free meal for a person with celiac disease

Celiac disease is a condition in which gluten damages the absorptive surface of the intestine. People with this condition MUST eat gluten-free meals.

Avoid contamination with products which contain gluten 

• Always use a clean surface, utensil, pan or pot.
• Keep gluten containing food away from the meal you are preparing - including oil used to cook these foods

Safe choices:

• fresh meat, fish, fruit and vegetables
• eggs and cheese
• rice, corn, soy and potato products
• flours made from rice, corn, soy and potato

Avoid foods containing gluten from wheat, rye, barley, oats and triticale:

• Avoid flours milled from wheat, rye, barley, commercial oats & triticale
• Avoid bread, rolls and croutons
• Avoid cakes, pies, cookies and muffins
• Avoid noodles of any type
• Avoid crackers or cracker crumbs
• Avoid soups, sauces, gravies which may have been thickened with these flours
• Avoid bread crumbs and batters used for coating

Hidden sources of gluten:

• H.V.P. - Hydrolyzed Vegetable Protein
• H.P.P. - Hydrolyzed Plant Protein
• Malt flavouring
• Malt
• Modified wheat starch or other unidentified food starch

Beware of the above ingredients in such foods as:

• Boullion cubes
• Sliced or processed meats
• Worcestershire sauce
• Baking powder
• Salad dressings
• Soup or gravy bases
• Seasonings
• Soy sauce

*Thank you to the Vancouver Chapter for preparing this information which was distributed to restaurants in their area and subsequently published in 1999 in the Celiac News.