FAQs about the gluten-free diet

Here we answer your most popular questions about the gluten-free diet!
 

• I've heard spelt is suitable for people with coeliac disease. Is this true?
  
  No. Spelt is an ancient strain of wheat and contains gluten. Spelt is toxic to people with coeliac disease and is not safe for a gluten-free diet.
  
• I've noticed that 'barley malt extract' is on the ingredients list of a breakfast cereal which is listed in your Gluten-free Food and Drink Directory….can I eat it?  
   
  Malt extract can be made from barley, and is often only used in small amounts as part of the flavouring of a product.
  
  Manufacturers must declare gluten-containing cereal grains on an ingredients list, regardless of how much they have used.
   
  The breakfast cereals listed in our Gluten-free Food and Drink Directory have a level of gluten which is safe for most people with coeliac disease to eat.
  
  The level of sensitivity to small amounts of gluten varies between people with coeliac disease. If you are unsure as to what your level of sensitivity is, or if you are having ongoing symptoms despite following a gluten-free diet, it is advisable to seek advice from your healthcare team.
  
• I thought all types of mustard should be avoided on my gluten-free diet, is this right?
  
  No. Mustard is a plant and is naturally gluten-free. Mustard seeds can be ground down into powder, flour or oil which is all gluten-free.
  
  Wheat flour can sometimes be added as a thickener or bulking agent to some mustard products. If so, in line with allergen labelling legislation, this must be declared separately on the ingredients list. Manufacturers must name the specific grain e.g. 'wheat flour'.
   
  In summary, mustard seed, powder, flour and oil are naturally gluten-free and safe for people with coeliac disease to eat. If a gluten-containing cereal has been used in a mustard product, this must be declared on the ingredients list and should be avoided.
  
  It's important to check the ingredients list of a mustard product to ensure it is suitable for your gluten-free diet.
  
• I can't seem to find a gluten-free suet anywhere, can you help? 
  
  Certainly! Suet is animal fat that is used as an ingredient in cooking pastry, dumplings and festive foods such as Christmas pudding.  Wheat flour is normally added to coat the fat which makes it unsuitable for people with coeliac disease.
  
  As an alterative you may use butter instead, or you can freeze lard or white fat until it is very cold (but not frozen), coarsely grate and then cover with gluten-free flour. 
   
  A number of gluten-free suet products (including vegetarian suet) are available - please email our Food & Drink team for details.
  
• Malt vinegar is labelled as containing barley, is this safe?
   
  Malt vinegar can be made from barley. If so, in line with food allergen labelling legislation, manufacturers must list the word 'barley' on the ingredients list.
  
  Barley malt vinegar is found in pickles, chutneys and condiments such as sauces.
  
  Barley malt vinegar is made using a fermentation process. The end product only contains a trace amount of protein (and therefore gluten), which is well below the level which is safe for most people with coeliac disease. In addition, barley malt vinegar is only usually eaten in small amounts e.g. drained pickled vegetables, sauces with a meal, on chips etc.
  
  Balsamic, cider, sherry, white wine and red wine vinegars are not made from barley and are also suitable for a gluten-free diet.
  
• Is Chinese soy sauce gluten-free?
  
  No. Chinese soy sauce is traditionally made with wheat, which makes it unsuitable for people with coeliac disease. If it has been used as an ingredient, this must be declared on the ingredients list.
  
  Gluten-free versions are available in the 'Free from' section of most major supermarkets. There are also some types of tamari soy sauce which are suitable. These are listed in our Gluten-free Food and Drink Directory.
  
• What alcohol can I drink?
  
  Cider, wine, sherry, spirits, port and liqueurs are gluten-free. 
  
  All spirit drinks, including those which have a gluten-containing cereal used as an ingredient, go through a process called distillation.  Distillation removes any trace of gluten, so the end product is gluten-free. 
  
  Therefore all spirit drinks (including malt whisky which is made from barley) are gluten-free and suitable for people with coeliac disease.
  
  All beer, lagers, stouts and ales contain gluten and are therefore not suitable for a gluten-free diet.
  
  Specially manufactured gluten-free beers are available and are listed in our Gluten-free Food and Drink Directory.