The need for a gluten-free diet is more common, usually associated with a diagnosis of celiac disease. This means that all wheat, rye and barley have to be eliminated from the diet. This includes direct use of these grains as an ingredient as well as ingredients that were made from these grains. To make it a bit more of a challenge, any contact with a gluten containing ingredient has to be eliminated. Confused? Here are some examples:

• Barley contains gluten. Malt is made from barley. This means malt vinegar, malt syrup, malt as a coloring, and beer with malt are on the "don't eat" list.
• You check the ingredient list and see "natural flavors and colors." The food does not have the claim of "gluten-free" on the label. Currently it is not mandated that sources of gluten be identified. Of the offending grains, wheat is the only required grain that falls under label laws. So, you either find a gluten-free alternative or call the company (there is contact information on the label) to ask the source of the natural flavors and colors.
• You decide to use a gluten-free breading on the fish for your gluten-free guest in place of your favorite beer batter (that contains wheat and beer with malt). But you plan to use the same cooking oil and utensils. Oops, big mistake. Gluten-free means just that so you have to use separate equipment and oil and have to be sure the gluten-free fish is kept separate. You could prepare the gluten-free first and keep it separate and warm as you finish the fish for others. The same guideline applies for toasters, grills — again, no cross contact with gluten containing food.

Here are a few guidelines:

1. Keeping food separate is as important as not using gluten containing ingredients. This means it's not good enough for a person with celiac to pick the croutons out of the salad or remove the breading from the food!
2. Read all labels. Some foods are naturally gluten-free like fruits and vegetables and meat, fish and poultry provided they aren't breaded or have added sauces or toppings. Deli meats and cheese can be a concern. Packaged deli meats will state if they are gluten-free. Natural cheeses are gluten-free. Processed cheese are more of a concern so stay with cheddar, mozzarella and Swiss prepackaged. Your deli at Giant Eagle^® should have a dedicated slicer for gluten-free.
3. Use separate knives, cutting surfaces, toasters, and other equipment.

Giant Eagle^® has an assortment of gluten-free products. For a list of our own brands that are gluten-free or to learn more about our gluten-free tastings and tours contact nutritionist@gianteagle.com.

• Read Judy Dodd's Nutrition and You article, "More About Gluten Free."
• Read Judy Dodd's Nutrition and You article, "A Quick Look at a Gluten-Free Diet."