6 Common Mistakes You're Making With Your Gluten-Free Diet, According to Dietitians
To be successful on a gluten-free diet, you'll need to become a label super sleuth. Gluten is a protein found in many different whole grains, says, RDN, LDN, CDE, a registered dietitian, certified diabetes coordinator and advisory board member of the Grain Foods Foundation. Keep an eye out for wheat, barley, rye, brewer's yeast, spelt, farro, oatmeal, wheat, germ, and wheat bran. Brewer's yeast can be found in bothand wine, so be sure to read the labels before you imbibe.
Many canned soups use wheat flour as a thickener, deli meats and soy-based meat substitutes may have wheat, and granola bars—even those that are nut-based—may have traces of gluten. Check out thisfrom the Celiac Disease Foundation that may have hidden sources of gluten. To avoid cross-contamination, many companies also list if their products were made in a facility that also produces gluten-containing products.
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