Chapter 1:
Celiac Disease, Dermatitis Herpetiformis and Non‑Celiac Gluten Sensitivity
- Celiac Disease
- Dermatitis Herpetiformis
- Non-Celiac Gluten Sensitivity
- Medical Nutrition Therapy
Chapter 2: The Gluten-Free Diet
- What Is Gluten?
- The Gluten-Free Diet Overview
- Gluten-Free Diet by Food Groups
- Gluten‑Free Additives and Ingredients
Chapter 3: Oats
- Overview
- Reactions to Oats
- Gluten-Free Oat Production
- Gluten-Free Oat Products
- More Information about Gluten-Free Oats
Chapter 4: Alcohol
- Distilled Alcohols
- Liqueurs
- Wines
- Beers
- Hard Ciders
- Specialty Premixed Alcoholic Beverages
Chapter 5: Frequently Questioned Ingredients
- Vinegars
- Barley Grass and Wheat Grass
- Flavors/Flavorings
- Starches
- Dextrin
- Maltodextrin
- Glucose Syrup
- Rice Syrup
Chapter 6: Gluten Threshold Levels, Parts Per Million and Testing
- Gluten Threshold Levels
- Concentration of Gluten in Foods
- Consumption of Gluten-Free Foods
- Gluten-Testing Methods
- Amount of Gluten in Foods
Chapter 7: Food Labeling
- How to Read a Food Label
- Labeling Jurisdictions in North America
- Gluten and Food Allergen Labeling
- Alcohol Labeling in the United States and Canada
Chapter 8: Nutrition and the Gluten-Free Diet
- Nutritional Status of Individuals with Celiac Disease
- Nutritional Quality of Gluten-Free Specialty Products
- Enrichment and Fortification
- Specific Nutritional Concerns
Chapter 9: Gluten-Free Alternatives
- Grains
- Gluten-Free Grains
- Legumes
- Seeds
- Starches
- Using Gluten-Free Alternatives
Chapter 10: Gluten-Free Meal Planning
- Getting Started
- A Healthy Gluten-Free Diet
- Gluten-Free Meal-Planning Ideas
Chapter 11: Gluten-Free Shopping
- Gluten-Free Product Manufacturing
- Shopping Tips
- Gluten-Free Shopping List
Chapter 12: Cross-Contact: Home and Away from Home
- Preventing Cross-Contact in the Kitchen
- Eating Away from Home
Chapter 13: Gluten-Free Cooking and Baking
- Gluten-Free Grains
- Pulses and Soybeans
- Gluten-Free Baking
- Thickening Agents in Gluten-Free Cooking
Chapter 14: Recipes
Resources
- Company Directory
- American Celiac Organizations
- Canadian Celiac Organizations
- European Celiac Organization
- International Celiac Organizations
- American Celiac Disease Centers and Programs
- Canadian Celiac Disease Centers and Programs
- Books
- Children’s Books
- Other Children’s Resources
- Cookbooks
- Magazines
- Gluten-Free Product Information
- Medication Resource
- College/University Resources
- Certification of Gluten-Free Products
- Gluten-Free Food Service Training and Accreditation Programs
- Eating Out and Travel Resources
Appendices
- A. American and Canadian Regulations and Guidance Documents
- B. Codex Alimentarius Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten
- C. History of Gluten-Free Labeling Regulations: United States, Canada and the Codex Alimentarius Commission
- D. Nutrient Composition of Gluten-Free Grains, Flours, Starches, Gums, Legumes, Nuts and Seeds
- E. Carbohydrate Content of Flours, Starches, Grains, Legumes and Seeds: Highest to Lowest
References
- Foods, Beverages and Ingredients
- Gluten Threshold Levels, PPM and Testing
- Gluten-Free Labeling Regulations
- Codex Alimentarius Commission
- Nutrition and the Gluten-Free Diet