Disclaimer:  The content on this website is not to be taken as medical advice.  Consult with your medical practitioner for all medical advice.

This document is not to be used as medical advice or in place of a qualified nutritionist. Many parents  have joined together  providing a list of foods they have found to be gluten and casein free.  Through our joint effort, we want to  help other parents who are also seeking to improve the lives of their children through nutritional foods that are gluten and casein free. This diet is helpful to our children.  This list is a guide to be used for calling and verifying that products are gluten and casein free.   It does not list every product that is gluten free and casein free. You must always read labels!  Use this list with caution due to the fact that manufacturers change their ingredients without warning. This may be due  to changes in the recipe, changes in the ingredients supplied to the manufacturer, or changes in the production & manufacturing methods, including cross contamination concerns. Parents and individuals with food allergies and intolerances are responsible for reading the labels and confirming ingredients of all products they intend to use regardless of how the product is represented on this site. Certain unacceptable ingredients may be hidden under the  name of natural flavorings. Modified food starch is also a vague term which does not indicate the source of the starch (wheat or corn). Any and all questions and/or concerns about a product should be directed to the manufacturer, including the possibility of cross contamination. This website cannot guarantee that the list of foods are gluten and  casein free. The products listed on this website are to be used as a guide only.  Further verification may be needed due  to questionable ingredients or cross contamination concerns. If anyone has reason to believe that the manufacturing process and or ingredients have changed in the following products and should be either included or deleted, please write to us at products@gfcfdiet.com  The following food and additives are products of the U.S.A. All labels must be  read all of the time as manufacturers are known to change labels without ALWAYS READ LABELS & VERIFY INGREDIENTS! The information and opinions expressed on the following websites do not necessarily represent the opinions of the GFCF Diet Support Group.  Always consult with a physician for proper  medical care. The following information is NOT MEDICAL ADVICE: Deciding To Start The GFCF Diet by Lisa S. Lewis, Ph.D.  So...you have decided to put your child on a casein and gluten free diet. Congratulations! Now that the decision has been made, however, what do you do next? Getting started is often the hardest part, so here is a little bit of information to make it easier to begin. Many people find the prospect of removing gluten particularly daunting, probably because their children are addicted to wheat-based snacks such as muffins, pretzels, and crackers. Fortunately, there are good substitutes for many of these foods. What about bread? When there is no time to bake, GF/CF breads are available at health food stores. The Food For Life® Almond-Rice, Pecan-Rice and Rice breads are quite good. Kinnikinick Foods also make excellent bread; this Canadian company does not currently sell in the U.S. but you can order on-line or by phone. If the appearance of the bread is more important to your child than the taste, try Ener-g® breads. They are vacuum packed and can be found at most natural food stores, and are also yeast-free. Once you feel up to trying your hand at baking from scratch, it is important to understand the function that gluten serves in baked goods. Gluten is an elastic protein. When you are making bread, the process of kneading the dough “develops” the gluten, creating stretchy strands. The gases given off by the metabolism of the yeast get trapped in the spaces created by this “web” of dough, and push the dough up and out (in other words, the dough rises.) In non-yeast breads and cookies, the dough is not kneaded; in fact, over mixing of muffins or quick bread batter will begin to develop the gluten. Developing the gluten in quick breads or muffins results in holes and tunnels. But even in these foods, the stretchiness of the gluten provides the necessary structure to prevent a cookie from disintegrating into crumbs the instant you pick it up.   Since the GF flours and flour combinations do not contain this protein, something else must serve the same function if the end result is to be edible. This is possible with the addition of xanthan gum, methylcellulose or guar gum. Most health food stores now carry at least one of them (typically xanthan gum). If you cannot find any of these at your local health food store, most of the mail order companies carry one or more of them. They are expensive, but because they are used sparingly, a little goes a long way.  When converting a recipe to GF flour, add 1 to 1 ½ teaspoons of xanthan gum for each cup of flour. Many GF bakers also add 1-3 tsp. of egg replacer powder, powdered pectin or unflavored gelatin to their breads to further improve texture. To achieve both good taste and texture in your quick breads, cookies, cakes, yeast breads and muffins, you will need to use a variety of flour. For the most part, you will want to combine more than one type of flour when you bake without gluten. Brown and white rice flours form the basis of most gluten free baking. Brown rice flour contains more nutrients because it is less refined. Authentic Foods makes a very finely ground brown rice flour, which means baked goods are not gritty. When this flour is combined with their Garfava flour, the result is an excellent all-purpose mixture. Gifts of Nature makes a flour that already combines rice and bean flours and contains xanthan gum. It can be used right out of the package as a substitute for white flour. Since they also sell in bulk, this is an economical product too. For making cakes, however, white rice flour is essential. Many stores carry bags of white rice flour made by Goya; this is a very soft, fine flour that will work well in GF baking.  Asian markets are also good sources for soft white rice flour. Sweet rice flour makes an excellent thickener for gravies or “cream” sauces. Sometimes called “glutinous” flour, it does not contain any gluten. In general, you cannot go wrong with the Bette Hagman's flour mixes. Her “basic” mix, is one I often use for cakes. This mix consists of: 2 parts white rice flour, 2/3 part potato starch flour, 1/3 part tapioca starch.] With a teaspoon of xanthan gum per cup of flour mix, it can be used as a direct substitute for white flour in nearly many recipes. You should keep some of this mixture on hand, as it works with nearly any recipe calling for white flour. It is easy to mix up yourself, or you can buy it in one and five pound bags (packaged by Ener-g.) I also use the Authentic brown rice-garfava mix almost as much as the Hagman mix. My current favorite, however, is Hagmans Four Bean Flour Mix. You can make it yourself from 2/3 part Garfava, 1/3 part Jowar, 1 part cornstarch (use arrowroot if avoiding corn) and 1 part tapioca starch. It can be purchased premixed from Miss Roben’s. I add one teaspoon of xanthan gum per cup of flour mix, and use this flour for breads and cookies. It makes easy-to-roll-out dough that I just love, and I keep a canister of this in my pantry at all times. Jowar flour is another name for sorghum flour. It is darker and heartier than rice flours—I recommend using jowar for only part of the flour in a given recipe; when used alone the end product tends to be quite heavy. Potato Starch Flour is available in health food stores and in the Kosher section of most supermarkets. Do not confuse Potato starch flour with Potato flour. The latter has a heavy flavor and the two cannot be used interchangeably in recipes. Tapioca starch is also widely available, and has a texture similar to cornstarch. In fact, if your child is sensitive to corn, tapioca starch makes a good substitute. Arrowroot is a starch with similar properties, and I have yet to hear of a child who cannot tolerate it. This starch makes an excellent addition to waffle and pancake recipes—giving the finished product an excellent texture, soft inside yet crispy on the outside.  Indian cooks use chickpea flour (called besan) to make a batter for dipping and frying vegetables (called Pakoras.) Lentil flour is the main ingredient for small Indian breads called Pappadams; these crunchy and delicious breads can be found at Indo-Pak. Poi flour (taro) is extremely digestible and is excellent if there are multiple allergies or gastrointestinal problems. It is a good source of Vitamin B-1 and calcium. It can be made into hot cereal or used as a thickener for soups or puddings. If you are converting a favorite recipe that is usually made with wheat flour, you will also want to add structure by increasing the number of eggs in the recipe. If you want to avoid too much fat use only the egg whites for the additional egg(s), or use an egg replacer powder. Often an increase in leavening is required when a recipe is modified for GF flours. An extra ½ tsp. of baking powder or baking soda may be sufficient, but to be sure you will need to experiment a bit. Another way to improve the results of baked goods using these flours, is to make smaller loaves or cakes. You can divide a quick bread batter between two min-loaf pans, or you could make rolls instead of a loaf. Larger baked products certainly can be made, but the smaller ones are often more like the “real” thing in texture.  Because different flours absorb different amounts of liquid, you may have to use more or less liquid in a recipe, depending on your choice of flour. The consistency of your dough or batter is what counts; try to achieve the consistency described in a recipe by adding more or less liquid. In general, use only part of the liquid called for, adding the full amount if needed. If the mixture is still too dry or too heavy, add more than the recipe called for, a few tablespoons at a time. Eggs serve many functions in cooking, but unfortunately, many children simply cannot tolerate them. While there are many egg substitutes available, you must first determine the function egg serves for a particular recipe before you can decide which substitute will work the best.  For most recipes, Ener-g® ® egg substitute will work well. If egg is serving as a leavening agent, a tsp. of baking powder for each egg in the recipe should work. In cakes, a tsp. of vinegar can be used for each egg—this also serves as a leavening agent. If egg is being used as a binder in muffins or quick breads, you can boil a TBL of flax seed or flax seed powder in a cup of water for 15 minutes, and add this as needed to your batter. Another way to replace eggs is to soften a tsp. of gelatin in 3 TBL boiling water. Stir until the gelatin is completely dissolved and freeze until it has thickened a bit. Beat until frothy; this equals one egg. Crumbled tofu works when cooked egg is required, if soy is tolerated.  If you want to prepare freshly baked bread, but you just cannot bring yourself to start from scratch, try some of the excellent mixes available by the mail. There are mixes for bread, bagels, waffles, pancakes, cookies and muffins. Even if you like to bake from scratch, it is a good idea to keep some mixes on hand. Miss Roben’s sells many mixes, including ANDI Wunderbread (my personal favorite!) The Gluten-Free Pantry also sells lots of good mixes. Authentic Foods sells mixes made from their special Garfava flour—they are high in protein and flavor. There are many good gluten and dairy free cookbooks available. Try checking some out of your local library to see which ones will be most useful to you. Remember those yummy orange drinks you used to get at the mall? Where here’s a non-dairy version that is delicious. If you use calcium-enriched juice, this drink will be very high in that mineral! Try freezing this in ice pop molds for an extra treat.  "Julius" recipe by Lisa S. Lewis 1 cup orange juice* 2 TBL. dehydrated egg white (e.g. Just Whites) 1/8 cup sugar 1/4 cup dry Darifree 1 heaping cup ice Blend on high for 30 seconds or so.  *If OJ is not tolerated, try pineapple juice. Cookbooks & More "Successful Diet Intervention For Autism & PDD" Recommended! Order Complete Packet containing Four Books and much more organized in a large notebook for easy reference - highly recommended by parents! Diet Implementation Suggestions, Learning What to Ask Food Companies, Meal Planning, Explaining Diet to Teachers, Therapists, Etc., Time Management, Understanding Specific Issues, Vitamin Overview, Federal Laws for Special Diet Needs in Schools, Testing Information, Three Week Menu (Daily Food Planner), Menus Reviewed by Registered Dietitian, Vicki Kobliner, MS, RD, CDN. Food Shopping List to accompany 3 week menu planner, recipes for 3 week menu planner, How to Use a Diet Diary, Diet Diary Calendars, Tips For Siblings & Diet Implementation, Baking Substitutions, Spiral bound 253 page Food Shopping Guide, Laminated Additive Cards, (Carry cards in wallet for easy reference when shopping), GFCF Diet Explanation on CD , References for Studies Regarding Dietary and Biological Interventions for Autism. "The Gluten and Casein Free Diet Cookbook"  Recommended! Gluten and casein free cooking recipes. Contains over 200 recipes donated by parents from GFCFKids.  Also contains a section donated by parents who have written about their children's successful  improvement from using the GFCF diet. Order  Special Diets For Special Kids by Lisa Lewis, Ph.D. "Understanding and Implementing Special Diets in the treatment of Autism and Related Developmental Disorders" Lisa Lewis' Book  is the most highly recommended book by parents who are already implementing the gluten and casein free diet for their children.  It is a must for everyone who begins the GFCF diet! Lewis' book includes many recipes as well as a thorough explanation of the ins and outs of the diet. Special Diets For Special Kids Book II by Lisa Lewis Great new book by Dr. Lewis with quick meal recipes! www.autismndi.com Recipe Forum "GFCFKids Forum" Supportive on-line discussion group with over 3500 members providing support to other parents who implement special diets for their children. Cara Lewis and Wendi Dupuy List owners http://groups.yahoo.com/group/gfcfkids/  "The GFCF Recipe Forum " Join the on-line discussion group.  Great support for new recipe suggestions.  List owner Angela Lowry  http://groups.yahoo.com/group/GFCFrecipes Magazines "Sully's LIVING WITHOUT" Magazine  This is a great  magazine focused on readers with allergies, food and/or chemical sensitivities, and intolerances. Great support for those implementing a gluten and casein free diet! To subscribe:  http://www.livingwithout.com/   Award Winning Cookbooks The following three books are written in such a way that you can make each gluten-free recipe with or without other common food culprits, such as dairy or eggs.  Carol Fenster is a culinary professional with food sensitivities.  She works with parents of autistic children who are often placed on gluten-free, casein-free diets. "I receive immense personal gratification  by helping children on special diets eat well, without the foods they don't want." visit new website  www.savorypalate.com    The following books may be ordered through  "Special Diet Solutions" by Carol Fenster   (Healthy cooking without wheat, gluten, dairy, eggs, yeast, refined sugar ISBN number 1889374008 $15.95 + $3.00 shipping "Wheat Free Recipes and Menus" (Gluten free and casein free) by Carol Fenster ISBN 1889374059 $19.95+$3.00 shipping "Special Diet Celebrations" by Carol Fenster This book was written after extensive research into the medical and nutritional needs of people with food sensitivities. Recipes contain no wheat, gluten, dairy or eggs ISBN number 1889374067 $18.95 ($3.00 shipping) by Carol Fenster All books by Carol Fenster are available at health food stores, www.savorypalate.com, or www.amazon.com  or call 1-800-741-5418 Savory Palate, Inc.  PMB#404 8174 S. Holly Littleton, CO 80122-4004 Marjorie Hurt Jones, RN Alternatives to Wheat!   Mastering Food Allergies web page:  http://www.nidlink.com/~mastent   Click on the Wheat-Free Page, and you will find 32 alternatives to wheat!  Only a few of those contain gluten, and they are clearly marked by asterisk  (*).  Included are one or more resources for each flour making these unusual flours readily available. The page is a gold mine of information, the result of a fair amount of research. Of course the trick is to learn how to use the unusual flours in palatable ways for your own family! For those who are having trouble finding enough to feed their child - that s/he tolerates - this information might prove useful.   "Superfoods, Allergy Recipes" by Marjorie Hurt Jones, RN Features  6 best alternatives to wheat - 3 of which are free of gluten (amaranth, quinoa and teff), the other 3 contain it. But the booklet features pancakes and waffles and cookies with those flours. Author has done quite a bit of work with amaranth and quinoa (not true grains) in the course of pursuing  interest in finding nourishing foods for those allergic to wheat, corn and other common grains. (note:  booklet is only half gluten-free.) $5.95, including postage [for ordering  information contact email: mastent@nidlink.com ] "The Yeast Connected Cookbook-A Guide To Good Nutrition And Better Health by Marjorie Hurt Jones, R.N.  The majority of recipes are yeast free, gluten free and casein free. Tasty recipes! ISBN number 0-933478-16-x "Easy Bread Making For Special Diets" Wheat free, milk and lactose free, egg free, gluten free, yeast free, sugar free, low fat, high to low fiber. by Nicolette M. Dumke ISBN number 1-8876-2402-3 Available through www.Amazon.com The following website has a list of several milk substitute recipes  and a source for ordering special dietary cookbooks: http://www.notmilk.com/newmilk.html The following is an excellent book that has bread machine recipes for a variety of special diets: "Bread Machine Baking For Better Health" by Maureen B. Keane and Daniella Chace  There is a section called "Gluten-Restricted and Wheat, Rye, Oat and Barley-Free Bread" and another on wheat free bread. There is a  section on nutrition at the beginning of the book.. ISBN 1-55958-419-X $12.95 "Easy Bread Making For Special Diets" by Nicolette M. Dumke The ISBN# 1-8876-2402-3 "Allergy Cooking With Ease" by Nicolette M. Dumke, William Crook The No Wheat, Milk, Eggs, Corn, Soy, Yeast, Sugar, Grain, and Gluten Cookbook 316 pages (July 1992) $14.95  YEAST FREE BOOKS "The Yeast Connection" by William Crook, M.D.  http://www.yeastconnection.com/  "The Yeast Connected Cookbook-A Guide To Good Nutrition And Better Health by Marjorie Hurt Jones, R.N.  The majority of recipes are yeast free, gluten free and casein free. Tasty recipes! ISBN number 0-933478-16-x  "Feel Good Food Guide" by Deborah Page Johnson  dmjdesign@ais.net Web Site http://www.feelgoodfood.com  Phone (630)355-7748  The following three books are by Betty Hagman and are EXCELLENT gluten-free cookbooks.  Although not all of the recipes are casein-free, many of them can be easily converted to casein-free recipes  with the use of milk substitutes. "The  Gluten-Free Gourmet-Living Well Without Wheat"  by Betty Hagman ISBN number 0-8050-1835-2 "More From The Gluten-Free Gourmet-Delicious Dining Without Wheat"  by Betty Hagman ISBN number 0-8050-2323-2   "The Gluten-Free Gourmet Cooks Fast And Healthy=Wheat Free With Less Fuss Less Fat"   by Betty Hagman                                                 ISBN Number 0-8050-3980-5 New Cookbooks from Bette Hagman: "The Gluten-Free Gourmet Bakes Bread"  by Bette Hagman  Over 200 recipes with directions on most for for both bread machine & hand mixing & recipes will be convertible for 1 lb., 1.5 lb., & 2 lb. sizes plus you can make one loaf or two. Bette Hagman Video Tapes:  Each set consists of three 10-minute segments & costs $15.  Write to  Creative Living,  KENTW-TV, 52 Broadcast Center, Portales, NM  88130. Series 1 has Understanding Celiac Disease, Making Crumpets and Danish, Making Pasta.  Series 2 has Understanding GF Flours, Making Pizza, Making Bread by Mixer. "Against the Grain Slightly Eccentric Guide to Living Well Without Gluten or Wheat" (not necessarily casein free) by Jax Peters Lowell ISBN number 0-8050-3625-3 "Recipes From Rebecca's Kitchen: Great Gluten Free Goodies" by Rebecca Reilly (a chef with a son with celiac disease) (not necessarily casein free) contains recipes for baked goods price $5.95 plus $1.00 shipping order from:  PromoWorks  Recipes from Rebecca's Kitchen  P.O. Box 372 Yarmouth ME, 04096  "Raising Your Child Without Milk" by Jane Zukin ISBN number 0-7615-0131-2 This book gives milk-free (but not necessarily gluten-free) recipes and suggestions.  Particularly good is the information on getting enough calcium into the diet without using milk. PRODUCT LISTINGS Clan Thompson "Pocket Guide To Gluten Free Foods"($3.50) and the Clan Thompson "Pocket Guide To Gluten Free Pharmaceutical Products"($2.00)  (lists about 1,000 brand names and the Pharmaceutical Guide lists about 230  Prescription and over the counter medications).  Shipping and handling is free in the US.  Send check or money order to:  Clan Thompson  Attn: Webmaster   951 Maine St.   Stoneham, ME 04231 The Tri-County Celiac Sprue Support Group has a Shopping Guide  for $10.00.  It is updated yearly.  It lists common products in grocery stores which they  have determined to be gluten-free.  It is not all-inclusive but is an excellent guide to some of the GF products that are readily available. "TCCSSG Shopping Guide" 34638 Beechwood St.  Farmington Hills, MI 48335  The TCCSSG also has a regular membership packet which you can receive by calling Mary Lou Sullivan.  Her number is 248-645-5219.  The new member packet includes the last 2 issues of their newsletter, the shopping guide which is updated yearly, a pharmaceutical guide, a manufacturer's guide, a list of gluten-free food companies, a list of cookbooks and other pertinent information. New member fees are:   $30-Sept. Oct. Nov  $25-Dec. Jan. Feb. $20-Mar. Apr. May  $15-June July Aug The renewal for everyone is $25 by 8/31. "A Commercial Products Listing" of gluten-free products is available for $8.00 from : Celiac Sprue Assoc. of USA ,Inc. P.O. Box 31700 Omaha, NE 68131-0700   note: It is also said that they have a "Medicine Guide" for $2.00. Recipe brochure, "Celiac:  New Gluten-Free Recipes for Your Bread Machine from Red Star Yeast & Products"  Red Star Yeast & Products, a division of Universal Foods Corp., 433 E. Michigan, PO Box 737, Milwaukee, WI 53202-0737  "Red Star Active Dry Yeast and Red Star Quick-Rise yeast does not contain wheat gluten or other cereal protein that cause allergic reactions in people with gluten intolerance." Red Star also sent this list of suggested bread machines for gluten-free breads:  Welbuilt models 3300, 3600, 4000, 4800, 6800; phone 800-872-1656. Regal Ware models 6750, 6751, 6760, 6762; phone 800-998-8809 or 414-626-2121; fax 414-626-8565.  Regal Ware, Inc., Attn: Carol Heller, Manager-Consumer Services, Consumer Service Dept, 1675 Reigle Dr., Kewaskum, WI 53040;   Toastmaster model 1195; phone 800-947-3744.  This Toastmaster model, ordered directly, costs $121.90 and includes a recipe booklet.  While a good model for gluten-free, it also makes traditional breads as well. Celiac Support Groups Celiac Sprue Assoc./USA, PO Box 31700, Omaha, NE 68131-0700; phone 402-558-0600; fax 402-558-1347; http://www.csaceliacs.org celiacs@csaceliacs.org  This organization has detailed information about gluten-free products and whole foods.  Especially helpful are listings of the grains and flours allowed and those to be avoided. The Allergy Self-help Cookbook: Over 325 natural foods recipes, free of wheat, milk, eggs, corn, yeast, sugar and other common food allergens.  By Marjorie Hurt Jones, R.N., New York, Avenel, NJ: Wings Books, 1984 ISBN 0-517-120002-X.  this contains many recipes and suggestions for making your home more allergy-free.  Her commentaries are quite informative. Hidden Food Allergies: Finding the foods that cause you problems and removing them from you diet.  By Stephen Astor, MD.  Garden City Park, NY Avery Publishing Group, 1988. ISBN 0-89529-799-X.  A concise description of food allergies and sensitivities and methods for using elimination diets to determine whether food allergies are present and if so, how to identify them.  Appendices contains some recipes for allergy-free elimination diets as well as various elimination diets, food families, major food manufacturers and their phone numbers. The Complete Guide to Wheat-Free Cooking  by Phyllis Potts (800) 284-9673, ISBN No. 1-885223-77-3 (paperback). Phyllis is the author of Going Against the Grain:  Wheat-Free Cookery (ISBN # 0-9630479-0-6) and Still Going Against the Grain:  Wheat-Free Cookery (ISBN # 0-963-479-1-4). Together We're Better For Life Gluten Free Recipes from the Canadian Celiac Association.  Available directly from CCA,  190 Briannia Rd. East,  nit 11,  Mississauga, ON L4Z 1W6.  $10 plus $2.00 s&h. Dairy Substitutions Calcium Supplement Order Here Baking With Dairy Substitutions copyright Savory Palate Press (permission given) *Note: Each substitute produces variations in color, flavor, and texture of baked