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A child holding his stomach with one hand a cookie in the other hand.
Celiac Disease and Gluten Sensitivity Center

Services

We take a multidisciplinary, whole child approach, which means that we not only treat the disease or the gluten sensitivity, but every aspect of your child’s health — the physical, social and emotional aspects of the disease.

Our Team

Our team is comprised of board-certified pediatric gastroenterologists (physicians who specialize in diseases of the digestive tracts of children) and includes highly trained nurse practitioners as well as a registered dietitian. A registered dietitian is particularly important because treatment of celiac disease revolves around making dietary changes, which includes educating families and children on food choices, sharing eating strategies and recipes, reviewing shopping tips and providing ongoing support.

Pediatric Gastroenterology, Medical Co-Director & Diplomat of National Board of Physician Nutrition Specialist
Pediatrics, Pediatric Gastroenterology
Pediatric Gastroenterology
Pediatric Gastroenterology
Pediatric Gastroenterology
Medical Co-Director & American Board of Obesity Medicine Diplomat

Supporting Specialists

In some children, celiac disease may affect other body systems or other aspects of their health. Because we take an approach that supports the total health of your child, we make the following experts available to you if needed. They also become part of your child’s care team.

These supporting specialties include:

Location

Celiac Disease and Gluten Sensitivity Center 
Stony Brook Children’s

Phone: (631) 444-8115
Fax: (631) 444-6045
For appointments, call (631) 444-KIDS (5437).

Frequently Asked Questions

Dietary Guidelines

Label Reading

Learning to read labels is one of the most important strategies in ensuring a gluten-free diet. If a product contains wheat, it will be clearly stated. You also need to watch for rye and barley ingredients, unless they are labeled as gluten free.

See the accompanying lists for what to avoid:

Grains to Avoid

Wheat:

  • Atta
  • Bulgur
  • Couscous
  • Durum
  • Einkorn
  • Emmer
  • Farina
  • Fu
  • Graham flour
  • Hydrolyzed wheat protein
  • Kamut
  • Matzo, matzo meal
  • Modified wheat starch
  • Seitan
  • Semolina
  • Spelt/dinkel/faro/faro
  • Triticale
  • Wheat bran, flour, germ or starch

Barley:

  • Ale
  • Barley
  • Beer
  • Brewer’s yeast
  • Lager
  • Malt
  • Malt extract/malt syrup/malt flavoring
  • Malt vinegar
  • Malted milk

Rye:

  • Rye bread
  • Rye flour

Hidden Gluten Sources

  • Broth
  • Candy
  • Communion wafers
  • Imitation bacon/seafood
  • Lipstick/lip gloss/lip balm
  • Luncheon meats
  • Marinades and thickeners
  • Medications (check with your pharmacist)
  • Sauces
  • Soup bases
  • Soy sauce
  • Vitamin and mineral supplements

Allowed Grains

  • Amaranth
  • Arrowroot
  • Buckwheat (100%)
  • Corn bran, corn flour
  • Cornmeal
  • Cornstarch
  • Flax
  • Legume flours (bean, chickpea, lentil, pea)
  • Mesquite flour
  • Millet
  • Montina flour
  • Nut flours
  • Potato flour
  • Potato starch
  • Oats/oat flour (gluten-free)
  • Quinoa
  • Rice bran/rice flours
  • Rice polish
  • Sago
  • Sorghum flour
  • Soy flour
  • Sweet potato flour
  • Tapioca
  • Taro
  • Teff
  • Wild rice

Safe Additives and Ingredients

  • Baker’s yeast
  • Caramel coloring
  • Maltodextrin
  • Modified food starch (except wheat)
  • Monosodium glutamate (MSG)
  • Starches (except wheat)
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