The following terms represent the most commonly used Latin terms for wheat, barley and rye. If you see any of these, the product contains gluten:
- Triticum vulgare (wheat)
- Triticale (cross between wheat and rye)
- Hordeum vulgare (barley)
- Secale cereale (rye)
- Triticum spelta (spelt, a form of wheat)
Ingredients That Always Contain Gluten
The following terms represent ingredients that always contain gluten:
- Wheat protein/hydrolyzed wheat protein
- Wheat starch/hydrolyzed wheat starch
- Wheat flour/bread flour/bleached flour
- Bulgur (a form of wheat)
- Malt (made from barley)
- Couscous (made from wheat)
- Farina (made from wheat)
- Pasta (made from wheat unless otherwise indicated)
- Seitan (made from wheat gluten and commonly used in vegetarian meals)
- Wheat or barley grass (will be cross contaminated)
- Wheat germ oil or extract (will be cross contaminated)
Ingredients That May Contain Gluten
Depending on the source, all of these ingredients potentially can contain gluten. The FDA does require food manufacturers to declare wheat-containing ingredients on their labels. However, other gluten-containing grains potentially could be used to make some of these ingredients.
You'll need to check with the manufacturer to find out for certain whether or not a food that includes one or more of these ingredients is safe on a gluten-free diet.
- Vegetable protein/hydrolyzed vegetable protein (can come from wheat, corn or soy)
- Modified starch/modified food starch (can come from several sources, including wheat)
- Natural flavor/natural flavoring (can come from barley)
- Artificial flavor/artificial flavoring (can come from barley)
- Caramel color (now considered a safe ingredient, but if you're in doubt, check with the manufacturer)
- Modified food starch
- Hydrolyzed plant protein/HPP
- Hydrolyzed vegetable protein/HVP
- Seasonings
- Flavorings
- Vegetable starch
- Dextrin and Maltodextrin (both sometimes made from wheat)
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