Wheat. All forms, including;
- Bulgur wheat,
- Cracked Wheat,
- Durum (often used to make pasta),
Durum wheat is traditionally used to make pasta. But gluten-free pasta is widely available.
- Faro ( also known as Emmer),
- Fu (common in Asian food),
Noodles can be made from either wheat or rice, always check the packet.
Soy sauce contains gluten, use Tamari sauce instead.
- Graham flour,
- Kamut (Khorasan wheat),
- Spelt (also known as Dinkel).
- Barley. Including Malted Barley which is also used in brewing. There are several brands of gluten free beer available nowadays.
- Triticale, a hybrid of wheat and rye
- MIR., another hybrid of wheat and rye
- Seitan, made from wheat
- Soy sauce (brewed from wheat). Choose Tamari sauce instead.
- Vinegar, if not labelled as gluten-free. Can be distilled from wheat or barley. Choose Rice Vinegar, Apple Cider or Balsamic Vinegars instead.
- Gluten can be listed as an ingredient in different forms in many products including; broths, soups, salad dressings and many common seasonings and spice mixes.
- Maltodextrin. A common ingredient. May be made from starch of wheat, corn, potatoes or rice. Unless the label specifies “gluten-free” this may not be safe.
- Oats. These can be contaminated during the milling process or even if grown near to glutenous grains. Again, read the label to ensure these are gluten-free.
- There can also be gluten in alcohol.