Breakfast
| Cereal | 1/2 cup |
| Egg | 1 |
| Gluten Free Toast | 1 slice |
| Butter or Margarine | 1 tsp. |
| Jelly | 1 tsp. |
| Sugar | 2 tsp. |
| Milk Beverage | 1/2 cup |
Lunch
| Broth | 1/2 cup |
| Meat or substitute | 2 oz. |
| Potato or substitute | 1/2 cup |
| Vegetable | 1/2 cup |
| Salad | 3/4 cup |
| Salad Dressing | 1 Tbsp. |
| Bread | 1 slice |
| Butter or Margarine | 1 tsp. |
| Fruit | 1/2 cup |
| Milk | 1 cup |
| Sugar Beverage | 1 tsp. |
Dinner
| Fruit Juice | 1/2 cup |
| Meat or substitute | 2 oz. |
| Potato or substitute | 1/2 cup |
| Vegetable | 1/2 cup |
| Salad | 3/4 cup |
| Salad Dressing | 1 Tbsp. |
| Bread | 1 slice |
| Butter or Margarine | 1 tsp. |
| Fruit | 1/2 cup |
| Milk | 1 cup |
| Sugar Beverage | 1 tsp. |
| Dessert | 1/2 cup |
Gluten-Induced Enteropathy Common Ingredient List
The following ingredients are frequently listed on product labels. Patients should be advised to check the sources of these ingredients. Those from wheat, rye, oat or barley sources must be excluded from the diet.
| Ingredient | Permitted |
| 1. Hydrolyzed vegetable protein (HVP) texturized vegetable protein (TVP) | Only those from soy or corn |
| 2. Flour or cereal products | Those from rice, corn, potato, soy tapioca and arrowroot |
| 3. Vegetable protein | Soy or corn |
| 4. Malt or malt flavoring | Those derived from corn |
| 5. Modified starch or modified food starch | Arrowroot, corn, potato, tapioca, maize |
| 6. Vegetable gum | Carob or locust bean; cellulose or sugar gum; gum acacia, arabic tragacanth or xanthan |
| 7. Soy sauce, soy sauce solid | Those without wheat |
| 8. Monoglycerides or diglycerides | Those using a gliadin-free carrier |
| 9. Monosodium glutamate | USA domestic-made brands, derived from Sugar beets |
