Eating Gluten Free

Macey's grocery stores are no longer holding Little Theater Classes. Hopefully we can find a new place to teach soon.  Until then, we'll try and post new information that we find about Celiac on this page . . . just so it feels useful!


 Reading Ingredients

(information found on

The key to understanding the gluten-free diet is to become a good ingredient label reader. The following ingredients should not be consumed. They are derived from prohibited grains:

  • Barley
  • Rye
  • Triticale
  • Wheat (durum, graham, kamut, semolina, spelt)
  • Malt, malt flavoring, malt vinegar (are generally made from barley, verify the source)

A label that declares a complete list of ingredients is safest. Labels must be read every time foods are purchased. Manufacturers can change ingredients at any time. As of 2006, wheat used in products will be identified on the label. You may verify ingredients by calling or writing a food manufacturer and specifying the ingredients and the lot number of the food in question. State your needs clearly � be patient, persistent and polite.

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