Gluten Free
This table is made as a general guide of what can be potential symptom trigger foods and beverages; please ask a dietician or your doctor. It is important to note that individual reactions to foods and beverages can vary, so it is recommended to keep a food diary to track any potential triggers. Additionally, consulting with a healthcare professional can help determine the best course of action for managing symptoms.
| EAT | Limit | Avoid |
| Fresh Foods: Meat, fish, eggs, fruit, and vegetables. | Sauces & Condiments: Soy sauce, barbecue sauce, and gravies. | Grains: Wheat, barley, rye, semolina, spelt, and couscous. |
| Grains: Rice, quinoa, and potatoes. | Soups: Many canned or cream-based soups use wheat flour to thicken the broth. | Bakery Items: Traditional bread, cakes, pastries, doughnuts, and biscuits. |
| Oats: These are naturally gluten-free, but they are often contaminated during factory processing. Only eat oats that have a “gluten-free” label | Processed Meats: Sausages and burgers often contain wheat-based fillers (called rusk) | Pasta & Noodles: Standard wheat-based spaghetti, macaroni, and ramen.. |
| Many mainstream sodas do not contain gluten ingredients but check the label for hidden gluten ingredients | Malt (like malted milkshakes, fizzy drinks with malt syrup, malt vinegar, and certain flavoured ciders) | Drinks: Most regular beers, ales, and stouts (barley is a main ingredient). |
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