List of Foods & Ingredients that Contain Gluten - People on the gluten-free diet need to know what terms mean "gluten" on food labels and on the labels of personal care products so they can avoid hidden gluten.

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List of Foods & Ingredients that Contain Gluten

People on the gluten-free diet need to know what terms mean "gluten" on food labels and on the labels of personal care products so they can avoid hidden gluten.

Since manufacturers are not required to disclose gluten on food or personal care product labels (other than wheat), determining if product or food you want to buy contains gluten is risky task unless that product is specifically labeled "gluten-free."

To make it easier for you, I compiled a list of the various ingredients with gluten or ingredients in which gluten can hide. Some of the ingredients are straightforward (like wheat, barley or rye), while other may contain hidden gluten or contain gluten some of the time. Since my list is only a guide, when in doubt, choose another product or check with the manufacturer.

Always Contain Gluten:

Barley
Baked goods (if not made from gluten-free ingredients)
Barley grass (always cross contaminated)
Batter fried foods
Beer (almost all beers are brewed with malted barley or wheat and will contain gluten)
Binders and fillers in processed meat, poultry and fish products
Brewers' yeast
Bulgur
Cereal additives
Cornbread
Couscous
Dinkel (another name for spelt)
Durum
Einkorn
Emmer
Enriched flour
Farina (made from wheat)
Farro
Flour (from restricted grains)
Gluten
Graham flour
Gravy mixes
Ground spices
Hordeum vulgare (barley)
Imitation bacon
Kamu
Malt (made from barley)
Matzo
Miso
Oats (most of the time cross contaminated, unless labeled "Gluten Free"")
Pasta (made from wheat unless otherwise indicated)
Puddings
Rye
Seafood (imitation)
Secale cereale (rye)
Seitan (made from wheat gluten and commonly used in vegetarian meals)
Semolina
Soy Sauce (most brands contain wheat unless labeled "Gluten Free")
Spelt Triticale (cross between wheat and rye)
Triticum aestivum (cultivated wheat species)
Triticum spelta (spelt)
Triticum vulgare (wheat)
Whea
Wheat
Wheat amino acid
Wheat bran
Wheat dextrimaltose
Wheat extract (always cross contaminated)
Wheat flour (bread flour/bleached flour/unbleached flour)
Wheat germ (always cross contaminated)
Wheat grass (cross contaminated)
Wheat oil (cross contaminated)
Wheat protein or hydrolyzed wheat protein
Wheat starch or hydrolyzed wheat starch

Sometimes Contain Gluten:

Antibiotics
Baked beans
Baking Powder (if made with wheat starch)
Bouillon cubes
Breath mints
Brown rice syrup
Candy
Candy bars
Cheese (check for rennet or vinnegar)
Cheese spreads
Chocolate
Cocoa mixes (dry)
Coffee substitutes (if made from cereal)
Cosmetics
Cottage cheese (low fat may contain modified food starch)
Curry powder
Detergent
Dextrin (if made from wheat)
Dips
Envelopes
Enzyme
Falafel
Fu (acronim for dried wheat gluten)
Gelatinized starch
Gravy and gravy powder
Herbal teas (if made with malted barley)
Hot chocolate
Hydrolyzed Plant Protein (HPP)
Hydrolyzed Vegetable Protein (HVP)
Ice cream
Kasha (if made from cereals)
Licorice
Lip balm
Lipsticks
Luncheon meat
Marinades
Modified food starch (if made from wheat)
Monosodium glutamate (MSG)
Mouthwash
Natural flavor/natural flavoring (if made from barley)
Natural juices
Non-dairy creamer
Pickles
Pie fillings
Potato chips
Prepared food of all kinds
Prepared mustard
Prepared ketchup
Prepared rice mixes
Processed meats
Puddings
Roux
Salad dressings
Sauces (barbecue sauce, tamari, chutney etc.)
Sausages
Seasonings and flavouring mixes (if made from malt, wheat)
Shampoo
Sherbets
Snack foods
Soups(canned and dried)
Sour cream (non fat versions may contain maltodextrin)
Stamps
Stickers
Sunscreen
Suplements
Textured Plant Protein (TPP)
Textured vegetable protein (TVP)
Tofu
Toothpaste
Vitamins
Wild rice blend (may contain barley grains)

(Used with permission from the book "Gluten Free & Delicious" by Maya Gavric)

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Did You Know?

The word kasha generally refers to roasted whole grain buckwheat of buckwheat groats. However, in Slavic Europe, it refers to porridge in general and can be made from buckwheat or any cereal wheat, barley, oats, millet and rye. At least 1,000 years old, kasha is one of the oldest known dishes in Central European and Eastern European cuisine.

Buckwheat, (botanical name Fagopyrum esculentum) is a plant cultivated for its grain-like seeds, and also used as a cover crop.

Despite the name, buckwheat is not related to wheat, as it is not a grass. Instead, buckwheat is related to sorrel, knotweed, and rhubarb. Because its seeds are eaten, it is referred to as a pseudocereal. The cultivation of buckwheat grain declined sharply in the 20th century with the adoption of nitrogen fertilizer that increased the productivity of other staples. A related species, Fagopyrum tataricum (Tartary buckwheat) is also cultivated as a grain in the Himalayas.