128 Foods That Contain Gluten

 

If you’re looking for a list of GLUTEN-FREE FOODS, click here.

Often those new to the gluten-free life are not sure what products and ingredients actually contatin gluten. Here’s a quick list to help you out!

 

These foods are unsafe for a Celiac’s, or anyone with any for of NCGS… basically and those who need to follow a Gluten-Free Diet

courtesy: www.celiac.com 

1. Abyssinian Hard (Wheat triticum durum)
2. Alcohol (Spirits – Specific Types)
3. Amp-Isostearoyl Hydrolyzed Wheat Protein 
4. Atta Flour
5. Barley Grass (can contain seeds)
6. Barley Hordeum vulgare
7. Barley Malt
8. Beer (most contain barley or wheat)
9. Bleached Flour 
10. Bran
11. Bread Flour
12. Brewer’s Yeast
13. Brown Flour
14. Bulgur (Bulgar Wheat/Nuts) 
15. Bulgur Wheat
16. Cereal Binding
17. Chilton
18. Club Wheat (Triticum aestivum subspecies compactum) 
19. Common Wheat (Triticum aestivum)
20. Cookie Crumbs
21. Cookie Dough
22. Cookie Dough Pieces
23. Couscous
24. Criped Rice
25. Dinkle (Spelt)
26. Disodium Wheatgermamido Peg-2 Sulfosuccinate 
27. Durum wheat (Triticum durum)
28. Edible Coatings
29. Edible Films
30. Edible Starch
31. Einkorn (Triticum monococcum)
32. Emmer (Triticum dicoccon) 
33. Enriched Bleached Flour
34. Enriched Bleached Wheat Flour
35. Enriched Flour
36. Farina 
37. Farina Graham 
38. Farro
39. Filler
40. Flour (normally this is wheat)
41. Fu (dried wheat gluten)
42. Germ 
43. Graham Flour
44. Granary Flour
45. Groats (barley, wheat) 
46. Hard Wheat
47. Heeng
48. Hing
49. Hordeum Vulgare Extract
50. Hydrolyzed Wheat Gluten
51. Hydrolyzed Wheat Protein
52. Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
53. Hydrolyzed Wheat Starch
54. Hydroxypropyltrimonium Hydrolyzed Wheat Protein 
55. Kamut (Pasta wheat) 
56. Kecap Manis (Soy Sauce)
57. Ketjap Manis (Soy Sauce)
58. Kluski Pasta
59. Maida (Indian wheat flour)
60. Malt
61. Malted Barley Flour
62. Malted Milk
63. Malt Extract
64. Malt Syrup
65. Malt Flavoring
66. Malt Vinegar 
67. Macha Wheat (Triticum aestivum) 
68. Matza
69. Matzah
70. Matzo
71. Matzo Semolina 
72. Meringue
73. Meripro 711
74. Mir 
75. Nishasta
76. Oriental Wheat (Triticum turanicum) 
77. Orzo Pasta
78. Pasta
79. Pearl Barley
80. Persian Wheat (Triticum carthlicum) 
81. Perungayam
82. Poulard Wheat (Triticum turgidum)
83. Polish Wheat (Triticum polonicum) 
84. Rice Malt (if barley or Koji are used)
85. Roux
86. Rusk
87. Rye
88. Seitan
89. Semolina
90. Semolina Triticum
91. Shot Wheat (Triticum aestivum) 
92. Small Spelt
93. Spirits (Specific Types)
94. Spelt (Triticum spelta)
95. Sprouted Wheat or Barley
96. Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein 
97. Strong Flour
98. Suet in Packets
99. Tabbouleh 
100. Tabouli
101. Teriyaki Sauce
102. Timopheevi Wheat (Triticum timopheevii) 
103. Triticale X triticosecale
104. Triticum Vulgare (Wheat) Flour Lipids
105. Triticum Vulgare (Wheat) Germ Extract
106. Triticum Vulgare (Wheat) Germ Oil
107. Udon (wheat noodles)
108. Unbleached Flour 
109. Vavilovi Wheat (Triticum aestivum) 
110. Vital Wheat Gluten
111. Wheat, Abyssinian Hard triticum durum
112. Wheat amino acids
113. Wheat Bran Extract
114. Wheat, Bulgur 
115. Wheat Durum Triticum 
116. Wheat Germ Extract
117. Wheat Germ Glycerides
118. Wheat Germ Oil
119. Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
120. Wheat Grass (can contain seeds) 
121. Wheat Nuts
122. Wheat Protein
123. Wheat Triticum aestivum 
124. Wheat Triticum Monococcum
125. Wheat (Triticum Vulgare) Bran Extract
126. Whole-Meal Flour
127. Wild Einkorn (Triticum boeotictim) 
128. Wild Emmer (Triticum dicoccoides) 

The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:

Artificial Color⁴
Baking Powder⁴
Caramel Color^{1, 3}
Caramel Flavoring^{1, 3}
Clarifying Agents⁴
Coloring⁴
Dextrins^1,7
Dextrimaltose^1,7
Diglycerides⁴
Dry Roasted Nuts⁴
Emulsifiers⁴
enzymes⁴
Fat Replacer⁴
Flavoring⁶
Food Starch^{1, 4}
Food Starch Modified^{1, 4}
Glucose Syrup⁴
Glycerides⁴
Gravy Cubes⁴
Ground Spices⁴
HPP⁴
HVP⁴
Hydrolyzed Plant Protein⁴
Hydrolyzed Protein⁴
Hydrolyzed Vegetable Protein⁴
Hydrogenated Starch Hydrolysate⁴
Hydroxypropylated Starch⁴
Maltose⁴
Miso⁴
Mixed Tocopherols⁴
Modified Food Starch^{1, 4}
Modified Starch^{1, 4}
Mono and Diglycerides^{1, 4}
Monoglycerides^{1, 4}
Natural Flavoring⁶
Natural Flavors⁶
Natural Juices⁴
Non-dairy Creamer⁴
Pregelatinized Starch⁴
Protein Hydrolysates⁴
Seafood Analogs⁴
Seasonings⁴
Sirimi⁴
Smoke Flavoring⁴
Soba Noodles⁴
Soy Sauce⁴
Soy Sauce Solids⁴
Sphingolipids⁴
Stabilizers⁴
Starch^{1, 4}
Stock Cubes⁴
Suet⁴
Tocopherols⁴
Vegetable Broth⁴
Vegetable Gum⁴
Vegetable Protein⁴
Vegetable Starch⁴
Vitamins⁴
Wheat Starch⁵

 1) If this ingredient is made in North America it is likely to be gluten-free.

3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.

4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.

5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.

6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional.

7) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch. (1) Therefore, unless you know the source, you must avoid dextrin. 

High-risk groups for celiac disease

Screening for celiac disease should be performed every 3 years in high-risk group asymptomatic individuals, because they may have silent disease. If they develop symptoms, testing should be done earlier. Alternatively, such individuals may be tested for the celiac disease predisposing genotypes: HLA DQ2 and DQ8. If they have neither genotype, the chance of them having celiac disease is as low as 0.5%[21] and no further testing is needed. On the other hand, a positive genetic testing is not as helpful because these genotypes are frequently encountered in the general population.

 

High-risk groups for celiac disease are listed below:

• First degree relatives of patients with celiac disease
• Turner syndrome
• Williams syndrome
• Down syndrome
• Diabetes mellitus type 1
• IgA deficiency
• Autoimmune thyroiditis