The Institute of Food Technologists (IFT) highlight gluten-free products and the demand for them as on the rise in 2010 in the September edition of their official publication Food Technology. Should you find yourself gluten-intolerant (celiac disease) or needing to prepare a special gluten-free meal, here are some tips.

According to the September print edition of the magazine Extraordinary Health published by Garden of Life, gluten is hiding in foods that you might not think to look including chutneys, pickles, cold cuts, sour cream, root beer, gum, instant coffee and hot dogs.

You may also want to balance your menu with dark leafy greens and dairy products as many adhering to a gluten-free diet may develop a deficiency in "key nutrients" (calcium, folic acid, iron, vitamin B).

And, source these acceptable grains: amaranth, arrowroot, bean/nut flours, buckwheat, corn, millet, quinoa potatoes, rice, soy, sorghum, tapioca and teff.

To see the complete list for deficiencies and foods to avoid, go to: