Question 2 of 21

Which grain does NOT contain gluten?

... Buckwheat is gluten-free. Wheat, barley, rye and triticale (a cross between wheat and rye) contain gluten.

Question 3 of 21

Which of the following foods should be avoided on a gluten-free diet?

... According to the Mayo Clinic, beans, seeds and unprocessed nuts are safe. Soy sauce, unless specifically labeled gluten-free, contains wheat and should be avoided.

Question 4 of 21

A person with celiac disease may experience __________.

... Someone with celiac disease cannot tolerate gluten, and there may be moderate to severe gastrointestinal distress. It's also possible to be asymptomatic. In any case, the lining of the small intestine is damaged.

Question 5 of 21

Many vitamins and medications use gluten as a __________.

... Gluten is used as a binding agent to pull the medicinal components together and keep them uniform.

Question 6 of 21

Which household appliance is a common source of contamination?

... According to the Mayo Clinic, preparing traditional and gluten-free bread in the same toaster often results in contamination.

Question 7 of 21

People on gluten-free diets are often deficient in _________.

... Because people who avoid gluten don't consume many grain products (which are often enriched with vitamins and minerals), they are often missing key nutrients such as iron, calcium, fiber, thiamin, riboflavin, niacin and folate.

Question 8 of 21

Processed foods labeled "gluten-free" may be less healthy because they often __________.

... Extra sugar and fat are often added during processing to improve the texture of gluten-free foods.

Question 9 of 21

Which alcoholic beverage should generally be avoided by people on a gluten-free diet?

... Beer is normally made from barley and should be avoided. Other spirits are usually gluten-free, such as hard cider (apples) and white wine (grapes). Whiskey is also safe; although it is made from grains, the distillation process eliminates the danger of gluten.

Question 10 of 21

Between 2006 and 2010, foods and beverages labeled "gluten-free" increased in sales by __________ percent.

... Sales of gluten-free foods reached $2.64 billion in 2010, an increase of 30 percent from 2006.

Question 11 of 21

Even though the name provides no clue to the contents, which product should be avoided because it often contains wheat?

... Sometimes gluten is hidden: Hydrolyzed vegetable protein may contain wheat. Another seemingly innocuous product to avoid: malt, which is made from barley.

Question 12 of 21

Which is a gluten-free alternative for traditional crackers, which usually contain wheat?

... Any products made with corn or rice (and don't add wheat, barley or rye) are safe to eat.

Question 13 of 21

What percentage of the U.S. population is sensitive to gluten?

... While 1 percent have full-blown celiac disease, approximately 10 percent of Americans have non-celiac gluten intolerance (NCGI).

Question 14 of 21

Why should oats usually be avoided?

... It's possible for oats to be subjected to cross-contact while growing in the fields or being processed in the plant. Sometimes this can be prevented, and the oats are sold as "gluten-free."

Question 15 of 21

People with gluten sensitivity usually do NOT have which symptom?

... People whose systems will not tolerate gluten but do not have celiac disease may still have the same gastrointestinal symptoms, and they may be just as severe as those experienced by patients with the disease. In addition, there may be headaches and overall tiredness. A rash would not be a symptom, however.

Question 16 of 21

Products containing gluten can show up in places where they are unexpected, such as _________.

... Gluten is likely found in the ingredients that make up the injected liquid for self-basting turkeys. Another unusual place you may run into gluten: church. It's usually in communion bread.

Question 17 of 21

Which of the following types of flour is gluten-free?

... There are several types of gluten-free flours, such as those made from amaranth, arrowroot, chia seeds, chick peas and hemp (which needs to be refrigerated after opening).

Question 18 of 21

Which cooking term implies the presence of gluten?

... Foods such as potatoes that are served "au gratin" are usually browned and topped with bread crumbs and grated cheese. Other common culinary terms that suggest gluten include béchamel, fricassee and pan gravy. They involve thickening with flour.

Question 19 of 21

In the U.S., if a label for a prepared food lists "starch," does that indicate the presence of gluten?

... On American products, "starch" refers to cornstarch. Although "starch" is not problematic, be sure to check ALL ingredients.

Question 20 of 21

Some non-food items may contain gluten, such as _________.

... Although there are rumors about envelopes and stamps, according to the Envelope Manufacturers Association and the U.S. Postal Service, there is no gluten in the glue for those items. Some cosmetics DO contain gluten, as a binder or for extra moisture. Mouthwash and toothpaste may also contain gluten.

Question 21 of 21

If you are not sensitive to gluten, what are the effects of eating a gluten-free diet?

... Healthy people who avoid gluten run the risk of missing vitamins (such as B and D) and minerals that often are used to fortify foods containing gluten.

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