Gluten-free foods

Amaranth

Arrowroot

Bean flours (garbanzo, black bean, etc)

Buckwheat

Cassava

Coconut flour

Corn (grits, meal, starch, flour, bran)

Flax (seed, flax seed meal/flour) and chia (seed, flour)

Legume flours (chick pea, lentil)

Mesquite flour

Millet

Nut flours (almond, hazelnut) and seed flours (pumpkin, sunflower)

Oats (bran, flour); choose uncontaminated, labeled gluten-free oats

Potato (flour, starch)

Quinoa

Rice (flour, bran, rice blends), wild rice

Sorghum

Soy flour

Tapioca (flour, starch, pearls)

Teff

The foods listed above are naturally gluten free. However, naturally gluten-free grains, flours, nuts, seeds, and products made from them may be contaminated with wheat, barley, and/or rye. All grains, starches, and flours made from the foods above must be labeled gluten free, except for plain rice and plain wild rice. Choose labeled gluten-free nuts and seeds whenever possible, particularly seasoned or dry roasted.

Adapted from: Dennis M, Case S. Going gluten-free: a primer for clinicians. Pract Gastroenterol 2004; 28:86.

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Gluten-free foods