Avoiding Wheat and Gluten

Gluten Grains:

• Barley
• Einkorn
• Emmer
• Farro
• Kamut
• Rye
• Spelt
• Triticale
• Wheat (common, hard/Abyssinian, soft, oriental, Persian, poulard, polish)

Gluten Flours:

• Atta flour
• Barley flour
• Bleached flour
• Bread flour
• Enriched flour
• Farina
• Graham flour
• Kamut flour
• Maida
• Malted barley flour
• Rye flour
• Spelt flour
• Unbleached flour
• Wheat flours

Gluten Grain Products:

• Alcohols (beer, bourbon, whiskey, etc.)
• Barley malt (sometimes labeled as malt, malt extract or malt syrup)
• Bran
• Bulgur
• Couscous
• Germ
• Gluten (wheat or vital wheat)
• Matza/matzah/matzo
• Orzo
• Pasta
• Pearl barley
• Seitan
• Semolina
• Starch
• Tabouli

Gluten Flours:

• Deli meats
• Canned soups
• Salad dressings
• Cereals
• Crackers

Ingredients Likely to Contain Gluten:

• Artificial color
• Baking powder
• Clarifying agents
• Coloring
• Dry roasted nuts (may have coatings or produced on machinery with gluten items)
• Emulsifiers
• Fat replacer
• Ground spices and seasonings (may use wheat flour as an anti-caking agent)
• Imitation seafood
• Miso (often contains barley malt enzymes)
• Natural juices/juice drinks (may contain barley ingredients)
• Non-dairy creamer
• Pre=gelatinized starch
• Protein hydrosolates
• Soba noodles
• Soy sauce
• Stabilizers
• Soup stock cubes
• Suet
• Tocopherols (often derived from wheat germ oil)
• Vegetable broth
• Vegetable gum
• Vegetable protein
• Vegetable starch
• Vitamins (especially chewable varieties)
• Yeast extract (autolyzed yeast extract)

NOTE - really, any packaged or processed food not labeled gluten free could potentially contain gluten; take time to read labels to avoid unwanted exposure.