I’ve always believed that the most important way to improve the lives of people with Celiac Disease is simply to increase awareness among those in your area.   One way to do this is to keep handy a list of facts about Celiac Disease.   If you’d like to review the latest statistics about Celiac Disease, the University of Chicago maintains a useful Celiac Disease fact sheet (PDF), which can easily be downloaded and stored on your computer.

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This is fine for awhile, but at some point, you’ll eventually feel the need to get out in public more and socialize with others to hopefully resume some form of normality.  Depending on the person, this could mean traveling, attending events, or more commonly, visiting restaurants.

Currently there are a number of great resources on the internet designed to assist you with each of these, including Gluten Free Travel, Gluten Free Restaurants and Gluten Free Fast Food.    Unfortunately, they are only helpful if you have a computer with the internet nearby.

If you are someone who prefers to have things in print to be able to carry with you where you go, you’ll want to check out the Gluten Free Restaurant Guide from Triumph Dining.

Here is the guide’s description:

On a gluten free diet? Not sure where to eat? Now, you’ll know how and where to eat gluten free! Revised and update for 2008-2009, the best-selling gluten-free restaurant guide is now its 3rd edition. Bring this convenient guide anywhere and have instant access to Celiac-friendly restaurants and gluten-free lists. Over 4,700 restaurants are listed throughout all 50 states. In this guide, you will have access to over 1,600 non-chain restaurants specifically recommended by other Celiacs for their willingness and ability to accommodate the gluten-free diet. Have a hankering for gluten-free pizza or pastries? There are over 900 non-chain restaurants and bakeries offering printed gluten free menus and gluten-free specialty items like gluten-free pizza or pastries. Will you be traveling someplace with lots of chain restaurants? No problem, this guide has the gluten-free lists and menus to over 80 regional and national chain restaurants, from fast food joints to high-end steakhouses. Use The Essential Gluten-Free Restaurant Guide to open up a new world of restaurant dining, today!

Note: It looks like the 2009 version of the Gluten Free Restaurant Guide will be out shortly, but as of today it has not been released.  We will update this post with a link to the newest version once it is available on Amazon!

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For a complete and current list of ingredients, you’ll want to check out Gluten Free Ingredients and Gluten Ingredients.  These two sites were built specifically for tracking food ingredients!

Ingredients That Contain Wheat:

• Anything with the  “wheat” in it (except buckwheat which is gluten free)
• Flours (unless the product says gluten free flour, or is made purely from a non-gluten source, like rice flour)
• Most baked goods including muffins, cookies, cakes, pies (see Gluten Free Recipes for gluten free versions of these products)
• Bread including wheat bread, white bread, and “potato” bread
• Pasta, pizza, bagels
• Durum
• Farina
• Bulgur
• Matzoh
• Cous-cous
• Semolina
• Emmer
• Eikorn
• Farro
• Graham

Known Relatives of Wheat:

• Barley
• Beer
• Malt flavoring, syrup or extract (found in most commercial cereals)
• Malt vinegar
• Rye
• Spelt
• Kamut
• Triticale

Ingredients That Do Contain Gluten:

• Oats (due to cross-contamination with wheat) – see the Truth about Celiac Disease and Oats for additional information.
• Brown rice syrup (often made with barley)
• Dextrin (usually made with corn, but sometimes made with wheat; maltodextrin is okay)
• Mono and dyglycerides
• Caramel color (most likely gluten free if made in USA)
• Modified food starch or modified starch (if it does not specify what kind of starch – confirmed modified corn starch is okay)
• Hydrolyzed or textured plant or vegetable protein (if it does not specify a plant/vegetable that is gluten free)
• Vegetable gum (source is unknown, but carob bean gum, locust bean gum, cellulose gum, guar gum, gum arabic, gum aracia and xanthan gum are gluten-free)
• Natural and artificial flavorings
• Seasonings and seasoning mixes

Glutens That Are Commonly Missed by New Celiacs:

• Soy sauces (some are okay, but most contain wheat), teriyaki sauces (which contain soy sauce), oyster sauce, hoisin sauce, and many types of marinades
• Commercial cereals (most are made from wheat and/or have malt flavoring which comes from barley)
• Flavored coffees or teas
• Imitation seafood (if ordering sushi, make sure that they use real crab)
• Imitation bacon
• Packaged bacon (some brands contain soy sauce)
• Processed meats
• Mexican food (some places buy marinated meats that contain soy sauce; corn chips are sometimes cooked in same oil as fried flour tortillas)
• Soups, stews, bisques, anything made from a “roux”
• Anything breaded, floured or marinated
• Some blue or green-veined cheeses
• Medicines — go to Gluten Free Medications for a current list
• Lipstick and any other non-food items that are likely to be ingested by accident (babies and kids who put hands in mouth).  Common examples include playdough, lotions, pastes, etc.

Confirmed Gluten Free Foods (okay to eat!):

• Corn, including polenta (verifyother ingredients that may have been added)
• Rice, including risotto (verify other ingredients that may have been added)
• Potatoes
• Amaranth
• Buckwheat
• Montina
• Millet
• Tapioca
• Quinoa
• Teff
• Sorghum
• Soy
• Distilled vinegars (including red, white and balsamic; malt vinegar is not ok) – Some people prefer to avoid vinegars made from gluten-containing grains
• Distilled alcohol (unless gluten containing flavorings are added) – Some people prefer to avoid alcohol made from gluten-containing grains

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