Identifying Gluten-Free Foods

Accommodating Special Diets

Gluten is a protein found in some grains such as wheat, barley, rye and malt. Children with celiac disease or a gluten intolerance cannot eat foods containing gluten. Gluten causes damage to the lining of the small intestine in individuals with celiac disease. In the CACFP we always strive to be accommodating to special diets and to ensure that every child is able to eat the food served through the program. But identifying gluten-free foods can be tricky so it's important to know how to check the ingredient statement and label.

Identifying Gluten-Free Foods

This Identifying Gluten-Free Foods handout from the Bell Institute of Health & Nutrition provides tips for identifying gluten-free products and provides a list of whole grain gluten-free foods! The handout also includes a quick and easy CACFP creditable gluten-free recipe and links to additional gluten-free recipes.