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Some grains and flours in a Celiac’s pantry include Rice, corn (maize), soy, potato, tapioca, beans, sorghum, quinoa, millet, buckwheat, arrowroot, flax, and nut flours.

These grains Celiac’s avoid in any form, even in small amounts: Barley, Rye, Triticale, and Wheat, be it durum, graham, kamut, semolina, or spelt. Malt, malt flavoring or malt vinegars made from barley, are also avoided.

For a true Celiac the smallest amount of flour can trigger a reaction. For many, the reaction is not tolerable. It can be rash on the skin, but more often, the rash is under the skin, maybe an armpit, and in many cases, a Celiac is wishing their reaction was only a rash they couldn’t scratch instead of intestinal cramping so severe they are doubled over in pain, often in a public venue. Before I was diagnosed I carried a second set of clothing in the car in case the intestines were causing more than cramping.

At this time, there is no cure and no medication to mitigate the symptoms. Contrary to earlier posts, one cannot simply eat their way into wheat tolerance; the attempt may be so damaging as to be life threatening and certainly life shortening. Wheat and its flour hide in the strangest places – Taco Bell spreads flour on their shredded cheese to keep it from sticking. McDonalds uses it in their fries for consistency and texture. Kikkoman uses flour in their soy sauce. Some are so sensitive they avoid milk products where the cows graze on wheat grasses and we all stay away from beer.

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