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GLUTEN is a protein group found in wheat, rye, barley and
oat flours that forms the structure of bread dough. Gluten
holds the carbon dioxide (CO2) produced by the yeast and
expands during fermentation, and provides the elasticity and
stretch in bread dough.
Beverages – Ovaltine, Malted milk, ale, beer, gin, whiskey,
flavored coffee, herbal tea with malted barley
Milk – Malted milk, some commercial chocolate milk, some
nondairy creamers
Meat, Fish, Poultry – Prepared meat containing wheat, rye,
oats, or barley; tuna canned in vegetable broth
Cheese – Any cheese product containing oat gum, some
veined cheeses (bleu, stilton, Roquefort, gorgonzola)
Potato or Other Starch – Regular noodles, spaghetti,
macaroni, most packaged rice mixes, semolina, spinach
noodles, frozen potato products with wheat flour added
Cereals – All cereals containing wheat, rye, oats, or barley;
bran; graham; wheat germ; durum; bulgar; millet; triticale;
spelt; kamut
Breads – All breads containing wheat, rye, oat, or barley flours
and grains listed above
Flours and Thickening Agents – Wheat germ, bran, wheat
starch; all flours containing wheat, rye, oats, or barley; spelt;
kamut
Vegetables – Creamed vegetables, vegetables canned in
sauce, some canned baked beans, commercially prepardd
vegetables and salads
Fruits – Thickened or prepared fruits; some pie fullings; raisins
and dried dates that have been dusted with flour
Fats – Some commercial salad dressings, wheat germ oil, non
dairy cream substitutes, most commercial gravies and sauces
Soups – Most canned soups and soup mixes, bouillon and
bouillon cubes with hydrolyzed vegetable protein
Desserts – Commercial cakes, cookies; pies made with wheat,
rye, oats or barley; millet, amaranth, buckwheat, spelt, teff,
quinoa, kamut; prepared mixes; puddings; ice creams cones;
Jell-O instant pudding; cream fillings; products made with
brown rice syrup
Sweets – Commercial candies dusted with wheat flour,
butterscotch chips; flavored syrups; sweets containing
malt/malt flavorings; some brown rice syrup; some corn syrup
Miscellaneous – Curry power, dry seasonings mixes, gravy
extracts, meat sauces, catsup, mustard, horseradish, chip
dips, most soy sauce, some distilled white vinegar, instant dry
baking yeast, some cinnamon, condiments made with wheat-
derived distilled vinegars, communion wafers/bread, some
alcohol-based flavoring extracts
GLUTEN-FREE CEREAL PRODUCTS
Naturally gluten-free cereal products that can be
enjoyed include:
Amaranth
Arrowroot
Buckwheat (Despite its name, buckwheat is not wheat and is
not officially a grain—It is an edible seed that originated in
Asia. Kasha is roasted/toasted Buckwheat.)
Cornflour
Cornmeal
Corn tortillas
Lentil flour
Malt-free rice and corn breakfast cereals
Millet meal
Polenta
Potato flour
Psyllium
Quinoa
Rice (any kind)
Rice bran
Most rice crackers
Rice flour
Rice vermicelli
Sago
Soya flour
Soy-based lecithin
Taco shells
Tapioca
oat flours that forms the structure of bread dough. Gluten
holds the carbon dioxide (CO2) produced by the yeast and
expands during fermentation, and provides the elasticity and
stretch in bread dough.
Beverages – Ovaltine, Malted milk, ale, beer, gin, whiskey,
flavored coffee, herbal tea with malted barley
Milk – Malted milk, some commercial chocolate milk, some
nondairy creamers
Meat, Fish, Poultry – Prepared meat containing wheat, rye,
oats, or barley; tuna canned in vegetable broth
Cheese – Any cheese product containing oat gum, some
veined cheeses (bleu, stilton, Roquefort, gorgonzola)
Potato or Other Starch – Regular noodles, spaghetti,
macaroni, most packaged rice mixes, semolina, spinach
noodles, frozen potato products with wheat flour added
Cereals – All cereals containing wheat, rye, oats, or barley;
bran; graham; wheat germ; durum; bulgar; millet; triticale;
spelt; kamut
Breads – All breads containing wheat, rye, oat, or barley flours
and grains listed above
Flours and Thickening Agents – Wheat germ, bran, wheat
starch; all flours containing wheat, rye, oats, or barley; spelt;
kamut
Vegetables – Creamed vegetables, vegetables canned in
sauce, some canned baked beans, commercially prepardd
vegetables and salads
Fruits – Thickened or prepared fruits; some pie fullings; raisins
and dried dates that have been dusted with flour
Fats – Some commercial salad dressings, wheat germ oil, non
dairy cream substitutes, most commercial gravies and sauces
Soups – Most canned soups and soup mixes, bouillon and
bouillon cubes with hydrolyzed vegetable protein
Desserts – Commercial cakes, cookies; pies made with wheat,
rye, oats or barley; millet, amaranth, buckwheat, spelt, teff,
quinoa, kamut; prepared mixes; puddings; ice creams cones;
Jell-O instant pudding; cream fillings; products made with
brown rice syrup
Sweets – Commercial candies dusted with wheat flour,
butterscotch chips; flavored syrups; sweets containing
malt/malt flavorings; some brown rice syrup; some corn syrup
Miscellaneous – Curry power, dry seasonings mixes, gravy
extracts, meat sauces, catsup, mustard, horseradish, chip
dips, most soy sauce, some distilled white vinegar, instant dry
baking yeast, some cinnamon, condiments made with wheat-
derived distilled vinegars, communion wafers/bread, some
alcohol-based flavoring extracts
GLUTEN-FREE CEREAL PRODUCTS
Naturally gluten-free cereal products that can be
enjoyed include:
Amaranth
Arrowroot
Buckwheat (Despite its name, buckwheat is not wheat and is
not officially a grain—It is an edible seed that originated in
Asia. Kasha is roasted/toasted Buckwheat.)
Cornflour
Cornmeal
Corn tortillas
Lentil flour
Malt-free rice and corn breakfast cereals
Millet meal
Polenta
Potato flour
Psyllium
Quinoa
Rice (any kind)
Rice bran
Most rice crackers
Rice flour
Rice vermicelli
Sago
Soya flour
Soy-based lecithin
Taco shells
Tapioca
Foods That Contain Gluten