Hidden Sources of Gluten

Some folks have no choice but to go gluten-free due to food allergies. But even if you don’t have to go wheat-free…reducing your intake of gluten is a great way to incorporate other healthful, and often less problematic, grains into your diet! Gluten is not always obvious on food labels, so you’ll need to get up to speed on where it is hiding.

Here are some of gluten’s guises on ingredient labels:

Barley (flakes, flour, pearl)
Breading and bread stuffing
Brewer’s yeast
Bulgur
Durum (type of wheat)
Farro/Faro (also known as spelt)
Graham flour
Hydrolyzed wheat protein
Kamut (a type of wheat)
Malt, malt extract, malt syrup, and malt flavoring
Malt vinegar
Malted milk
Matzoh, matzoh meal
Modified wheat starch
Oatmeal, oat bran, oat flour, and whole oats (unless they are from pure, uncontaminated oats)
Rye bread and flour
Seitan (A meat-like food derived from wheat gluten used in many vegetarian dishes)
Semolina
Spelt (A type of wheat also known as farro or faro, dinkel)
Triticale
Wheat bran
Wheat flour
Wheat germ
Wheat starch