Safe Foods for Your Teen

What foods are safe to eat on the gluten–free diet?

Many foods are naturally gluten–free, including milk, butter, cheese, fruits and vegetables, fresh meats, fish, poultry, eggs, beans, nuts, seeds, corn and rice. While most breads, pastas, cereals and baked goods contain gluten, there are several grains and flours that are also naturally gluten–free which can be used to make breads, cereals, pastas, snacks and baked goods. Think of these grains and their products as “green–light foods” which are safe to eat on the gluten–free diet.

These “green–light foods” include:

Amaranth	Ragi Potato
Arrowroot	Rape
Bean Flours (romano)	Pea/lentil Flour
Brown Rice Flour	Potato Flour
Buckwheat	Potato Starch
Carob Flour	Quinoa, Quinoa Flakes
Corn (Maize), Corn Flour	Rice bran
Corn Meal	Rice (brown, white, wild)
Cornstarch	Sago Flour
Kasha	Sorghum, (Casava Flour)
Kudzu Root Starch	Tapioca Flour
Millet Masa Flour	Tarrow Root
Montina Flour Millet	Teff Flour
Nut Flour (almond, pecan)	Teff, Teff Flour
Potato, Potato Flour	Yam/Sweet Potato Flour

Written and reviewed by the CYWH Staff at Boston Children's Hospital

Source: youngwomenshealth.org