Where Gluten is Found


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.

Barley Grains

Cooking blog

Bread Section


  • Noodles: egg, ramen, soba, udon

  • Pastas: couscous, ravioli, spaghetti, linguini, lasagna, and so on.



  • 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

Italian Deli Pasta

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


  • 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 

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