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Gluten-free foods

Gluten-free foods
Amaranth Flax (seed, flax seed meal/flour) and Chia (seed, flour) Quinoa
Arrowroot Legume flours (chick pea, lentil) Rice (flour, bran, rice blends), wild rice
Bean flours (garbanzo, black bean, etc.) Mesquite flour Sorghum
Buckwheat Millet Soy flour
Cassava Nut flours (almond, hazelnut) and seed flours (pumpkin, sunflower) Tapioca (flour, starch, pearls)
Coconut flour Oats (bran, flour) choose uncontaminated, labeled gluten-free oats Teff
Corn (grits, meal, starch, flour, bran) Potato (flour, starch)  
The foods listed above are naturally gluten- free. However, naturally gluten-free grains, flours, nuts, seeds, and products made from them may be contaminated with wheat, barley, and/or rye. All grains, starches, and flours made from the foods above must be labeled gluten-free, except for plain rice and plain wild rice: Choose labeled gluten-free nuts and seeds whenever possible, particularly seasoned or dry roasted.
Adapted from: Dennis M, Case S. Going gluten-free: a primer for clinicians. Pract Gastroenterol 2004; 28:86.
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