What is Gluten

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.

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