All fruits and vegetables are gluten-free in their natural state. All meats are also naturally gluten-free. There is some debate among researchers whether the meat of grain-fed animals, and poultry, can contain traces of gluten in their meat. Currently, all meat is considered gluten-free in its natural state, not breaded etc.
These foods should be as little-processed as possible. Avoid breaded products especially.
Do not assume a product is gluten-free unless the label carries the words gluten-free, and/or the symbol (an ear of wheat with a line across it)
- Fruit and vegetables
- Legumes – lentils, peas and chickpeas etc.
- Most Dairy Products
- Chicken and other Poultry
- Buckwheat (despite the name, this is actually part of the same family as Rhubarb and Sorrel)
- Sago (also known as Milo)