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