A gluten-free diet excludes foods made with wheat, rye, barley, triticale, dinkel, kamut and oat flour as well as by-products made from those grains. Other excluded foods are those that use wheat- and gluten-derivatives as thickeners and fillers, for example, hot dogs, salad dressings, canned soups/dried soup mixes, processed cheese and cream sauces.
The iceberg model often is used to explain prevalence (See chart “The Tip of the Iceberg”). Properly diagnosed cases form a small, visible tip while many more “silent” cases exist.