Gluten-Free Diets
Institute of Child Nutrition (ICN)
September 9, 2025
The gluten-free diet has generated a lot of attention in recent years, with some praising its benefits. However, for people who cannot eat gluten due to medical reasons, such as celiac disease or gluten sensitivity, this diet is not a choice but a necessity. Our Partners at the Institute of Child Nutrition defines gluten and how it affects certain individuals, lists foods containing gluten, identifies gluten-free foods, and reviews how to accommodate children who require a gluten-free diet.
What is Gluten?
Gluten is a protein found in wheat, barley, and rye. It makes dough elastic and allows bread, cakes, and other bakery items to rise. It also provides a satisfying, chewy texture to these foods.
Celiac Disease Versus Gluten Sensitivity
People with celiac disease and non-celiac gluten sensitivity (i.e., gluten sensitivity or gluten intolerance) cannot eat foods containing gluten.
- Celiac disease is an autoimmune response to gluten that causes the body to attack the small intestine, causing belly pain, diarrhea, fatigue, weight loss, bloating, or anemia, and it can cause malabsorption of nutrients.
- People with gluten sensitivity experience symptoms similar to those with celiac disease; however, there is no damage to the intestine.
Eliminating gluten from the diet is the only treatment for these disorders.
Foods Containing Gluten
Gluten is found naturally in the following grains:
Other Sources of Gluten
Oats are naturally gluten-free, but many products may be contaminated with gluten through cross contact during food production. Always check for a gluten-free label or contact the manufacturer to confirm.
Foods commonly containing gluten include bread, baked goods, breaded foods (meats, cheeses, vegetables), cereals, crackers, pasta (including couscous), and pizza. Gluten is also added to many processed food products, such as:
- Soup, broth, gravy, and sauces (including soy sauce)
- Dressings, seasonings, and condiments
- Processed meats, such as hot dogs and deli meats
- Processed cheese, yogurt, and ice cream products
Gluten-Free Foods
Here are methods to provide gluten-free foods.
1. Serve naturally gluten-free grains. See list below.
2. Check the labels. The terms in the middle column of the table are regulated by the Food and Drug Administration (FDA) and mean the product contains less than 20 parts per million (ppm) of gluten which is the lowest level that can be detected in foods. Most people with celiac disease can tolerate foods with this very small amount of gluten.
3. Read the ingredients. Avoid products listing wheat, barley, rye, or any derivatives. A product’s ingredients can change over time, so always check the label for gluten containing ingredients.
Accommodating Children with a Gluten-Free Diet
Serving a grain is required at meals in the Child and Adult Care Food Program (CACFP). You must provide reasonable meal modifications for children with food-related disabilities. Celiac disease and gluten sensitivity are considered disabilities.
Gluten-free diets can often be managed within meal pattern requirements by including naturally gluten-free grains (see list above), which reduces the need for special foods and eases meal preparation. A medical statement is unnecessary if meals and snacks meet the meal pattern requirements.
When a child’s gluten-free diet requires meal modifications that do not meet meal pattern requirements, a medical statement from a State licensed healthcare professional (an individual authorized to write medical prescriptions under State law) or registered dietitian is required. This statement must describe the child’s impairment, explain how to accommodate the disability, and list the foods to be omitted and substituted.
Programs are encouraged, but not required, to meet participants’ non-disability dietary preferences when planning and preparing CACFP meals.
For even more information, check out ICN’s September Mealtime Memo.