Fruits, vegetables, beans, lentils, and low-fat or fat-free dairy products are gluten-free foods that are beneficial in a gout diet, according to Mayo Clinic. Studies show that eating cherries can reduce gout attacks. Those with gout can also benefit from up to 6 ounces of lean meat, certain fish and poultry per day.
Research shows that gluten-free high-purine vegetables such as peas, spinach, mushrooms and cauliflower do not increase the risk of gout or contribute to attacks, reports Mayo Clinic. Drinking moderate amounts of caffeinated coffee may help reduce the risk of gout, and vitamin C may lower the uric acid levels responsible for gout attacks. Gout patients should avoid organ meats entirely in addition to high-purine sardines, mussels, trout, tuna and scallops. They should also avoid beer because not only is it a contributor to the formation of gout and a trigger for recurring attacks, but all beer products contain gluten unless the label specifies that the product is gluten-free, according to WebMD.
Oats are usually suggested for a gout diet, and some individuals on gluten-free diets tolerate oats when eaten in amounts of no more than 2 ounces per day, according to WebMD. It is important to confirm that gluten grains, such as wheat or rye, have not contaminated the oats during processing. Likewise, gluten can hide in products that include additives such as modified food starch and hydrolyzed vegetable protein.