Gluten allergy: where it hides in an ingredients list
Gluten is a protein found in wheat, rye, and barley. It is almost never labeled as "gluten" in ingredients; instead, the grain or a product derived from it is listed.
Names it appears under
- wheat flour
- semolina
- bulgur
- couscous
- spelt
- farro
- kamut
- rye
- barley
- malt
- malt extract
- oats, unless labeled gluten-free
- modified wheat starch
- seitan
Where you expect it
- bread
- pasta
- baked goods
- beer
- breading
Where you do not
- sausages and hot dogs
- soy sauce
- sauces and gravies as a thickener
- instant coffee with additives
- seasoned chips
- ice cream
- certain medications and dietary supplements
Frequently asked questions
- Are celiac disease and wheat allergy the same thing?
- No. Celiac disease is an autoimmune condition that damages the intestine, while a wheat allergy is an immune reaction to wheat proteins. A doctor should determine the diet in both cases.
- Does oats contain gluten?
- Oats do not naturally contain gluten, but they are almost always processed on equipment shared with wheat. Therefore, the "gluten-free" label is what matters, not the oats themselves.
- What does "gluten-free" on a package mean?
- In Russia and the EU, this label is used for products with a gluten content of no more than 20 mg/kg. It is a regulated label, not a marketing claim.
Check the package rather than remember the list. Photograph the barcode and the app reads the ingredients and flags what you marked.
Other allergens: Milk · Egg · Peanut · Tree nuts · Fish · Crustaceans · Mollusks · Soy · all fourteen
This reference is for information only and does not replace advice from your doctor.