Where Gluten is Found
Grains
The following grains contain gluten
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Wheat
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Varieties and derivatives of wheat such as:
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wheatberries
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durum
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emmer
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semolina
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spelt
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farina
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farro
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graham
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KAMUT® khorasan wheat
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einkorn wheat
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Rye
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Barley
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Triticale
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Malt in various forms including: malted barley flour, malted milk or milkshakes, malt extract, malt syrup, malt flavoring, malt vinegar
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Brewer’s Yeast
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Wheat Starch that has not been processed to remove the presence of gluten to below 20ppm and adhere to the FDA Labeling Law.
Cooking blog
Pasta
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Noodles: egg, ramen, soba, udon
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Pastas: couscous, ravioli, spaghetti, linguini, lasagna, and so on.
Breads
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Breads: bagels, biscuits, cornbread, flatbread, naan, pita, rolls
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Breading: breadcrumbs, croutons
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Breakfast food: crepes, French toast, pancakes, waffles
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Cereal and Granola
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Crackers: graham crackers, pretzels
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Baked goods: brownies, cakes, cookies, croissants, donuts, muffins, pies
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Flour tortillas
Condiments, Sauces, and Side Dishes
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Sauces: gravy, soy sauce, cream sauces made with flour
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Soups: bouillon or soup mixes
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Condiments: malt vinegar, salad dressing
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Some French fries
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Beer: ales, lagers, malt beverages, porter, stout, and other beers especially made to be gluten-free
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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
