Stick to Naturally Gluten Free Foods Until You Learn to Read Food Labels
Fear not! With a little time, you’ll be able to read a food label like a PRO and know what foods are (and aren’t) safe to eat. Until then, I recommend sticking to naturally gluten free foods. It might require a little more planning, but keeping things simple in the beginning while you adjust is very helpful. Sticking to whole foods will lessen your chance of accidentally eating (hidden) gluten, and also help your body heal. My gluten-free recipes are easy to make and use naturally gluten-free ingredients (plus no one will know that they are gluten free!)
List of Naturally Gluten Free Foods
Proteins
- Plant-Based Proteins: beans, edamame, lentils, nuts, peanuts, peas, seeds, tempeh, tofu
- Omnivore Proteins: beef, pork, lamb, bison, turkey, chicken, fish, seafood
- Proteins that require more research: processed meats (hot dogs, sausage, bacon, salami), vegetarian burgers, ground meats, deli meats, meats mixed with sauces, breaded meats
Fruits
- Whole fruits including (but not limited to) citrus fruits, bananas, mango, papaya, berries, peaches, pears, watermelon, apples, and cantaloupe
Vegetables
- Whole vegetables including (but not limited to) cauliflower, broccoli, spinach, kale, swiss chard, potatoes, corn, squash, beans, bell peppers, mushrooms, onions, and carrots
Dairy
- Butter, cheese, cream, ghee, milk, sour cream, yogurt
Fats & Oils
- Avocado oil, butter, canola oil, coconut oil, ghee, olive oil, sesame oil, sunflower oil, vegetable oil
Alcohol
- Wine, hard cider, gluten free beer made from 100% gluten free grains, pure distilled liquors (including those made from wheat, barley, and rye – i.e. distilled bourbon)
Gluten Free Grains
- Amaranth, arrowroot, buckwheat, millet, oats*, quinoa, rice (brown, jasmine, wild, white), sorghum, tapioca, teff
*make sure oats are labelled as certified gluten-free as they may be contaminated with gluten during processing.)
