Gluten is a protein found in wheat, barley, and rye. It is commonly found in foods such as bread, pasta, cereals, and baked goods. It is also often added as a thickening agent in processed foods, such as soups, sauces, and condiments. Some other common sources of gluten include:
- Wheat flour
- Wheat bran
- Wheat germ
- Wheat berries
- Durum wheat
- Semolina
- Spelt
- Triticale
- Kamut
- Rye flour
- Barley flour
- Barley malt
- Malt extract
- Brewer’s yeast
- Oats (if they are not specifically labeled as gluten-free)
Some less common sources of gluten include:
- Soy sauce
- Beer and other alcoholic beverages
- Salad dressings
- Gravies
- Processed meats, such as sausage or deli meat
- Processed snack foods, such as chips or crackers
- Ice cream and other frozen desserts
- Chocolate and other sweets
- Medications and supplements
It is important to carefully read labels and ingredient lists to determine if a food contains gluten. Some products may be labeled as “gluten-free,” but it is still important to double-check the ingredient list to be sure.