The information contained in this section has been procured from the Celiac Disease Foundation.
It is all for educational purposes and not intended to be taken as medical advice.
Where Gluten is Found
Grains
The following grains contain gluten
-
Wheat
-
Varieties and derivatives of wheat such as:
-
wheatberries
-
durum
-
emmer
-
semolina
-
spelt
-
farina
-
farro
-
graham
-
KAMUT® khorasan wheat
-
einkorn wheat
-
-
Rye
-
Barley
-
Triticale
-
Malt in various forms including: malted barley flour, malted milk or milkshakes, malt extract, malt syrup, malt flavoring, malt vinegar
-
Brewer’s Yeast
-
Wheat Starch that has not been processed to remove the presence of gluten to below 20ppm and adhere to the FDA Labeling Law.
Sources: Celiac Disease Foundation
Cooking blog
Breads
-
Breads: bagels, biscuits, cornbread, flatbread, naan, pita, rolls
-
Breading: breadcrumbs, croutons
-
Breakfast food: crepes, French toast, pancakes, waffles
-
Cereal and Granola
-
Crackers: graham crackers, pretzels
-
Baked goods: brownies, cakes, cookies, croissants, donuts, muffins, pies
-
Flour tortillas
Sources: Celiac Disease Foundation
Pasta
-
Noodles: egg, ramen, soba, udon
-
Pastas: couscous, ravioli, spaghetti, linguini, lasagna, and so on.
Sources: Celiac Disease Foundation
Condiments, Sauces, and Side Dishes
-
Sauces: gravy, soy sauce, cream sauces made with flour
-
Soups: bouillon or soup mixes
-
Condiments: malt vinegar, salad dressing
-
Some French fries
Sources: Celiac Disease Foundation
-
Beer: ales, lagers, malt beverages, porter, stout, and other beers especially made to be gluten-free
-
Brewer’s yeast: you’ll see “wheat flour” on the ingredient list
Ingredient labels on these foods, and any others that contain gluten, might have one or more of these words: wheat, wheat berries, durum, emmer, semolina, spelt, farina, farro, graham, Kamut khorasan wheat, einkorn wheat, malt or malted, wheat starch.
Sources: Celiac Disease Foundation
