Table 2.

Participant responses on the Gluten-free Diet Knowledge Scale, comparing those with self-reported strict adherence to those who acknowledge some gluten exposure

	Food allowed	Food to question	Food NOT allowed	Strict GFD n=45		Gluten exposure n=37
				% correct	95% CI	% correct	95% CI
Foods allowed
Milk	96%	3%	1%	96	89–100	95	87–100
Chickpea flour	95%	4%	1%	96	89–100	95	87–100
Balsamic vinegar	73%	21%	6%	73	60–87	73	58–88
Buckwheat	70%	17%	13%	73	60–87	65	49–81
Glutinous rice	68%	14%	18%	70	56–83	66	50–82
Cocoa	67%	32%	1%	74	61–87	58	41–74
Modified corn starch	60%	35%	5%	60	45–75	59	43–76
Foods to question
Flavored yogurt	13%	83%	4%	87	76–97	78	64–92
Sausages	0%	82%	18%	80	68–92	84	71–96
Soy sauce	2%	76%	22%	80	68–92	70	55–86
Oatmeal	8%	61%	31%	62	47–77	59	43–76
Rice crisp cereal	11%	59%	30%	62	47–77	54	37–71
Imitation seafood	4%	51%	44%	51	36–66	51	34–68
Croutons	0%	7%	93%	7	0–14	8	0–17
Foods not allowed
Malt vinegar	5%	17%	78%	80	68–92	76	61–90
Spelt	16%	11%	73%	76	63–89	65	49–81
Egg noodles	5%	24%	71%	64	50–79	78	64–92

Bolded percentages indicate percent with correct response