Foods to avoid
A risk of getting glutened
Gluten lurks in the most unsuspecting places. Living safely gluten-free doesn’t just mean avoiding bread and pasta. Gluten can be found in many foods that seem like they would be gluten-free. I was glutened once from a bag of onion flavored potato chips where I forgot to read the label first. Always read labels, even if you’ve bought the product before. I have heard from others who have found a food product safe one time and gluten-containing the next.
Read on for foods to avoid and food labels where I’ve either found gluten or a sizable risk of cross-contamination.
- Wheat
- Barley
- Rye
- Oats (most)
- RX Bars
- Foster Farms pre-cooked chicken
- Worcestershire Sauce
- Anything made with beer
- Tim's Hawaiian Potato Chips
- Tobiko (faux fish eggs on sushi)
- Most soy sauces and Asian sauces
- Rice pilaf
- Licorice
- Imitation Crab "Krab"
- Many boxed cereals - stick with Certified GF cereals only
- Cascadia Farms organic cereal
- Rice Krispies / Treats
- Granola / Granola Bars
- Whiskey and Scotch
- Whole grain chips such as Garden of Eatin
- Certain cat litters are made from wheat
- The website celiac.com
- Select meat alternatives
Other names for gluten
- Spelt
- Seitan
- Semolina
- Farro
- Farina
- Triticum vulgare
- Triticale
- Hordeum vulgare
- Secale cereale
- Triticum spelta
- Kamut
- Emmer
- Dinkel
- Wheat Grass/Barley Grass
- Hydrolyzed Wheat Protein/Starch
- Brewer's Yeast
- Wheat Bran
- Bulgur
- Matzo
- Atta or Chapati Flour
- Maltose, Malt, Malt Vinegar, Malt Syrup, Malt Flavoring, etc.
- Couscous
- Breading
- Einkorn
- Fu
- Wheat Germ/Wheat Oil