Identifying gluten in foods can be a challenge for anyone following a strict gluten free diet. In this article, you’ll learn all about what gluten is and how to tell if a food is gluten free or not.
What is Gluten?
Gluten is a protein commonly found in wheat, barley, and rye. For people with celiac disease, even a crumb can cause an inflammatory immune reaction.
The Anatomy of Gluten
Grains have three parts: the bran, endosperm, and germ. The endosperm stores proteins such as globulins, albumins, prolamins, and glutelins. Gluten is a combination of prolamins and glutelins. Gluten from wheat, barley, and rye have similar structures and cause immune reactions in those with celiac disease.
What Foods Contain Gluten?
Gluten can be found in foods like bread, cakes, cookies, pies, pizza brownies, pasta, and beer. Here’s a list of naturally gluten free foods that are always great to have in the kitchen.
Gluten can also be found in products like soy sauce, salad dressing, candy, processed meats, oats, medication, and shampoo!
What are Some Sneaky Names For Gluten?
- Wheat
- Durum (COUSCOUS)
- Emmer
- Einkorn wheat
- Farina
- Farro
- Graham
- Kamut
- Semolina
- Spelt
- Wheatberries
- Wheat Grass
- Wheat Starch* that has not been processed to remove gluten to below the acceptable levels of 20ppm [1]
- Rye
- Barley
- Barley malt
- Triticale
- Malt
- Malted milk
- Malt extract
- Malt syrup
- Malt flavoring
- Malt vinegar
- Brewer’s Yeast