The body can easily confuse other foods that look structurally similar to gluten and give gluten sensitives and coeliacs the same gluten reaction. Here is a reminder list of the gluten cross-reactive foods for you (requested by J today so thought it might be useful to have it on here and searchable) and I have also put it on the Gluten Diet page, too.
The Cross-Reactive Foods
If any of these are found positive, they need to be avoided for life in the same way as gluten.
Alpha-Casein & Beta-Casein
Chocolate (Milk) only milk chocolate is cross-reactive because, obviously, it contains milk. Cocoa itself is safe.
Yeast -a combination of brewer’s and baker’s yeasts is used in tests so could be both or either
You can check for antibody reactions showing on these foods using the Cyrex Labs Cross-Reactive Foods Test on the shop here.
We must bear in mind, though, that some people do not have antibody reactions and have other processes going on in food sensitivity, but this is certainly the main type of test to go for – the ALCAT test is a good double-checker if you suspect something. I particularly recommend this test for people who are starting a gluten free diet and want to know which other foods might slow their healing and progress down. Do it BEFORE you give up any of the foods for maximum info.
The Cyrex test also looks for common substitute food problems (these are not cross-reactive):
The Common Substitute Foods
If any of these are positive, they can be re-tested and re-introduced if negative once Array 2 shows the gut barrier has healed.
Coffee – instant coffee has been found to be cross-contaminated and therefore reacts but coffee beans, ground and brewed is safe
Potato – white potato is tested
Hope that helps remind you which are which!