“We may feel what we eat”
– eeMD

Elimination Diet: Gluten

Gluten is a protein found in wheat, rye, and barley. For those with sensitivity to gluten, ingestion of gluten may give rise to a wide range of systemic, behavioral and gastroinstestinal (GI) symptoms such as headaches, muscle cramps, bone and joint pain, rashes, fatigue, depression and brain fog as well as abdominal cramps, diarrhea, bloating and nausea.


A gluten-free diet may be necessary to either establish or confirm the diagnosis of gluten sensitiity/hypersensitivity or to treat the condition and reverse the symptoms associated with ingesting gluten.



Food Sensitivity:

A catch-all term for conditions which result in symptoms due to ingestion of a food or nutrient, regardless of the mechanism by which the symptoms occur.


Food Intolerance:

Symptoms resulting from the inability to digest/metabolize a food or nutrient – symptoms that are usually limited to the gastrointestinal (GI) tract.


Food Hypersensitivity:

An immune/allergic response to a food or nutrient that causes gastrointestinal (GI) symptoms and/or systemic symptoms.




Food Intolerance & Sensitivity: An Overview

Food Intolerance & Sensitivity: Gluten

Elimination Diet – FODMAPs


See also:

Diet & Diets

Diet & Pain – An Overview

Diet & Fibromyalgia


Wellness/Anti-Inflammatory Diets (coming soon):

Mediterranean Diet

Paleo Diet

Okinowan Diet

Elimination Diets



Diet Supplements:

Supplements – An Overview



Key to Links:

Grey text – handout

Red text – another page on this website

Blue text – Journal publication



Elimination Diet – Gluten

For those with gluten sensitivity, ingestion of gluten, a protein found in wheat, rye, and barley. may give rise to a wide range of systemic, behavioral and GI symptoms. Eliminating gluten from the diet is both diagnostic and therapeutic.


Gluten Elimination Diet: Celiac Disaease (CeD)

In order to verify the diagnosis of gluten hypersensitivity (Celiac disease) when blood testing and/or intestinal biopsy identify high risk for this condition,  a trial diet eliminating gluten is warranted to both confirm the diagnosis and treat the condition. While an improvement in symptoms should be evident in weeks to months, it may take up to a year for the full benefits to be evident.


Gluten Elimination Diet: Non-celiac gluten sensitivity (NCGS)

In order to verify the diagnosis of gluten sensitivity (non-celiac gluten sensitivity) when blood testing and/or intestinal biopsy identify low risk for Celiac disease (CeD0,  a trial diet eliminating gluten is warranted to both confirm the diagnosis of NCGS and treat the condition. Improvement in symptoms should be evident in 3-4 weeks after completely eliminating gluten in the diet. Upon resolution of symptoms, reintroduction of gluten into the diet followed by return of symptoms is the final determination establishing the diagnosis.

Gluten-Free Diet

While it is difficult to maintain a gluten-free diet (GFD), careful attention to the process can be successful and rewarding. The following is a list of foods described as safe, to be ingested with caution only and those known to contain gluten and not be safe. This list is of course not all-inclusive. Care with reading food ingredients labels is mandatory and there are a number of resources available on the internet to help.


Grains, flours, breads and starches

Grains & Flours


Amaranth, Arrowroot, Bean Flour (Lentil, Romano, Garbanzo, etc.), Buckwheat, Carob Flour, Chickpea Flour, Corn Flour, Corn Meal, Cornstarch, Job’s Tears Kasha (Roasted -Buckwheat), Kudzu Root Starch, Maize, Maize Waxy, Masa Flour, Millet, Montina Flour (Indian Rice Grass), Nut Flour (Almond, Chestnut etc.), Pea Flour (Chickpea, Besan, Cowpea etc.), Potato Flour, Potato Starch, Quinoa, Ragi, Rape, Rice Flour (White, Brown, Sweet, Bran), Sago Flour, Sorghum, Soy Flour, Tapioca, Flour, Tarrow Root, Teff Flour, Yam Flour



“Safe” flours in bulk bins in stores.

Groats can be from either safe or unsafe grains.

Soba Flour is usually buckwheat but may contain wheat as an ingredient


Not Safe:

Barley (Malt, Pearl, Grass etc.), Bleached Flour, Bran, Bread Flour, Brown Flour, Farina Graham, Fu (dried wheat gluten), Gluten Flour, Graham Flour, Granary Flour, Groats (Barley, Wheat), Harina, Malt, Matzo Semolina, Oats, Rye, Semolina, Spelt, Wheat (Semolina, Sprouted, Durum, Starch, Bulgar, Kamut, Grass, etc.), Whole-Meal Flour Wheat Germ




Breads and mixes using only allowed flours, (100% corn, rice, soy etc).



Gluten-free breads and mixes made in a non-dedicated facility.


Not Safe:

All breads and bread products made with flours and grains not allowed.




Hot and cold cereals made from the allowed grains, Cream of Rice, Cream of Buckwheat, Grits Corn, Hominy Grits



Commercial cereals made in a non-dedicated facility


Not Safe:

Hot and cold cereals containing a grain not allowed. Cereals made with malt or malt extract.


Pastas, Potatoes & Other starches


Pastas made from allowed grains, Rice including white brown and wild, Corn tacos and corn tortillas, Potatoes, Saifun (bean threads), rice noodles



Commercial rice and pasta mixes, French Fries, Fried restaurant foods (gluten contaminated grease), Polenta


Not Safe:

All pastas made from grains not allowed, Couscous, Tabbouleh, Soba Noodles


ckers & Snack foods


Corn Tortillas (plain), Potato Chips (plain), Popcorn (plain), Nuts (plain), Crackers made with grains are allowed.



Flavored tortillas and chips, Flavored rice cakes, Rice Crackers, Roasted Nuts, Rice Cakes, Microwave popcorn


Not Safe:

All containing grains not allowed, Pretzels, Flour Tortillas



Dairy Products


Milk dry, evaporated and condensed milk, Cream, Yogurt (plain), Aged Cheeses



Whipping Cream, Flavored Yogurts, Milkshakes, Flavored milk, Ice-cream, Frozen Yogurt, Soy and Rice milks, Cottage Cheese, American Cheese, Cheese Spreads, Cream Cheese, Low Fat and Fat Free Cheese, Ricotta Cheese, Imitation Cheeses, Sour cream, Veined Cheese (Blue, Gorgonzola).


Not Safe:

Dairy products containing ingredients not allowed, Malted Milk, Chocolate milk with malt.



Meat & Other Proteins


Fresh 100% meat, beef, pork, and poultry, Eggs, Tuna Fish canned in oil or water, Tofu-Soya Curd, Nuts (plain), Legumes (beans, peas and lentils)



Soybean and other meat substitutes, Sausages, Meat Imitations, Seafood Imitations, Egg Substitutes, Tuna canned in broth or brine, Meats and fish containing HVP or HPP, Deli Meats, Peanut Butter, Products that contain broth.


Not Safe:

Processed meat products containing ingredients not allowed, Seitan

Fruits, Vegetables and Soups

 Fruits & Fruit Products

Fresh Fruit, Pure Fruit Juices



Thickened or prepared fruits and pie fillings, Dried fruit mixes, Jelly and Jam


Not Safe:





Fresh, frozen and canned plain vegetables without additives, Legumes, Peas Beans and Lentils.



Tomato paste, sauce, and puree, Vegetables in sauces or contain additives, Baked Beans


Not Safe:

Battered dipped vegetables




Commercially prepared gluten-free soups and stocks.



Commercially prepared soups and stocks, Beware “home made” statements. Bouillon cubes and Powder.


Not Safe:

Any soup containing ingredients not allowed.


Nuts and Seeds

Nuts & Seeds


Nuts (plain), Seeds (plain), Soybeans, Coconut



Dry roasted nuts, Flavored or sweetened nuts, Nuts in bins, Flavored or sweetened coconut


Not Safe:

Wheat Nuts




Butter, Oils (vegetable, canola, olive etc), Shortening, Crisco



Margarine, Low fat butter spreads, Salad Dressing, Mayonnaise


Not Safe:

Packaged Suet Wheat Germ Oil




Gluten-free cakes, cookies and baking mixes, Pure Cocoa, Gluten-free ice cream



Ice Cream, Frozen Yogurt, Sherbet, Pudding/Custard, mixes, Candy, Frozen Desserts, Icing, Ices, Meringues


Not Safe:

Cakes, cookies and other baked goods made with unsafe grains, Ice Cream Cones, Licorice





Tea (black, green and white), Coffee (plain), Pure Fruit Juices, Cider



Soy & rice beverages, Instant tea and coffee, Flavored tea and coffee, Hot Cocoa, Hot Chocolate, Soda, Sports Drinks, Nutritional Supplements


Not Safe:

Malted Beverages, Ground coffee with added grains




Hard Cider, Wine, Sake, Sherry, Champagne, Tequila, Cognac, Brandy, Rum, Kaluha, Gluten-free Beer



Alcohol distilled from grains, Vodka, Whiskey, Bourbon


Not Safe:

Beer, Ale, and Lager





Salt, Pepper (black, white and red), Pure Herbs, Pure Spices, Pure Flavoring Extracts, Wheat Free Soy Sauce, Cream of Tartar, Pickles, Honey



Ground Spices, Seasoning and Spice mixes, Gravy Cubes and Mixes, Bouillon Cubes and Powder, Ketchup, Mustard, Mustard Powder, Worcestershire Sauce, Salad Dressings, Soy Sauce, Teriyaki Sauce, Relish


Not Safe:

Most Soy Sauces contain wheat





Seaweed (algin, algae, alginate), Alfalfa, Aspic



Yeast, Yeast Flakes, Bicarbonate of Soda, Baking Soda, Baking Powder, Powdered Sugar, Molasses, Rice Paper, Confectioner Sugar


Not Safe:

Communion Wafers, Brewer’s Yeast




Lotions, Creams, Cosmetics, Lip Gloss, Lip Balm, Sunscreen, Toothpaste, Mouthwash, Products used in Dental Offices, Medications: Prescription and over the counter (many contain gluten), Laxatives, Vitamins, Stamps, Envelopes, and Gummed Labels, Play Doh, Paper Mache



  1.  www.wheat-free.org
  2. Celiac Disease – National Institute of Diabetic, Digestive and Kidney Diseases (NIDDK)
  3. What should I avoid eating if I have celiac disease? – NIDDK



Gluten: Celiac Disease

  1. Update on Celiac Disease – New Standards and New Tests – Algorithm
  3. Benefits of a gluten-free diet for asymptomatic patients with serologic markers of celiac disease. – PubMed – NCBI
  4. Coeliac disease -2008-Leeds
  5. Diagnosis and management of adult coeliac disease – guidelines from the British Society of Gastroenterology

Gluten: FM and Celiac Disease

  1. Clinical impact of a gluten-free diet on health-related quality of life in seven fibromyalgia syndrome patients with associated celiac disease

Gluten: Non-Celiac Gluten Sensitivity (NCGS)

  1. Nonceliac gluten sensitivity. – PubMed – NCBI
  2. Non-celiac gluten sensitivity – Time for sifting the grain – 2015
  3. Non-celiac gluten hypersensitivity. – PubMed – NCBI
  4. The Overlap between Irritable Bowel Syndrome and Non-Celiac Gluten Sensitivity – A Clinical Dilemma – 2015
  5. Non-celiac Gluten Sensitivity. Is it in the Gluten or the Grain? – 2013
  6. Fibromyalgia and non-celiac gluten sensitivity – a description with remission of fibromyalgia – 2014
  7. The Effects of a Gluten-free Diet Versus a Hypocaloric Diet Among Patients With Fibromyalgia Experiencing Gluten Sensitivity-like Symptoms: A Pilot… – PubMed – NCBI
  8. Gluten-free diet in the management of patients with irritable bowel syndrome, fibromyalgia and lymphocytic enteritis – 2014
  9. Non-coeliac-gluten-sensitivity – A-new-disease-with-gluten-intolerance-2015


Emphasis on Education


Accurate Clinic promotes patient education as the foundation of it’s medical care. In Dr. Ehlenberger’s integrative approach to patient care, including conventional and complementary and alternative medical (CAM) treatments, he may encourage or provide advice about the use of supplements. However, the specifics of choice of supplement, dosing and duration of treatment should be individualized through discussion with Dr. Ehlenberger. The following information and reference articles are presented to provide the reader with some of the latest research to facilitate evidence-based, informed decisions regarding the use of conventional as well as CAM treatments.


For medical-legal reasons, access to these links is limited to patients enrolled in an Accurate Clinic medical program.


Should you wish more information regarding any of the subjects listed – or not listed –  here, please contact Dr. Ehlenberger. He has literally thousands of published articles to share on hundreds of topics associated with pain management, weight loss, nutrition, addiction recovery and emergency medicine. It would take years for you to read them, as it did him.


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