At the 2012 National Restaurant Association Show, the National Foundation for Celiac Awareness quizzed attendees on these four questions.

Questions:

1. Celiac disease is a genetic, auto-immune disease that is triggered by glucose. True or False?

2. Gluten is a protein found in what 3 common grains? Can you name all 3?

3. What kind of oats can be used in a gluten-free dish?

a. Steel-cut
b. Irish
c. Organic
d. All of the Above
e. None of the above

4. Look at the list of pantry items. Find the list that is most likely to contain gluten.

a. Cornstarch, Romano tomatoes, lentils
b. Olive oil, oregano, walnuts, apple cider vinegar
c. Rice vinegar, Worcestershire sauce, curry paste
d. Canned pears, basmati rice, tomato juice

Answers:

1. False - Celiac disease is triggered by gluten, not glucose.

2. Gluten is a protein found in wheat, barley and rye.

3. e - None of the above. Only certified gluten-free oats are acceptable in gluten-free dishes. They must be called out on a menu since a small percentage of those with celiac disease cannot tolerate any form of oats.

4. c - Worcestershire sauce can contain gluten. It is important to verify the ingredients with the manufacturer.