Hidden Gluten: Foods and ingredients that contain occluded gluten
photorealistic image of the wheat ninja, made from wheat glue, hiding in the shadows, with a katana (dalle2)
THIS INFORMATION COULD BE OF SERIOUS CONSEQUENCE TO FOLKS WITH GLUTEN ALLERGIES.
Copy and paste this into a document somewhere on your computer, keep it on the fridge.
Don’t go crazy by this information, unless you have a really serious gluten intolerance - this is meant to be a guide and not an absolute, avoid at all cost scenario.
Here’s a list of foods that have hidden gluten containing ingredients, that may not be labeled as “gluten” or “contains gluten”
all purpose flour
amp-isostearoyl
atta flour
barley grass
barley hordeum vulgare
barley malt
bleached flour
bran bread
bread crumbs
brewer’s yeast
bromated flour
brown flour
bulgur
bulgur wheat
cake flour
cereal binding
cereal extract
chilton
club wheat (triticum aestivum
subspecies compactum)
common wheat (triticum aestivum)
cookie crumbs
cookie dough
cookie dough pieces
couscous
cracker meal
criped rice
dinkle (spelt)
disodium wheatgermamido peg-2
sulfosuccinate
durum
durum flour
durum wheat (triticum durum)
edible coatings
edible films
edible starch
einkorn (triticum monococcum)
emmer (triticum dicoccon)
enriched bleached flour
enriched bleached wheat flour
enriched flour
farina
farina graham
farro
filler flour
flour
fu
germ
graham flour
granary flour
groats
hard wheat
heeng
high gluten flour
hing
hordeum vulgare extract
hydrolyzed wheat gluten
hydrolyzed wheat protein
hydrolyzed wheat protein pg-propyl
silanetriol
hydrolyzed wheat starch
hydroxypropyltrimonium hydrolyzed
wheat protein
kamut
kecap manis
ketjap manis
kluski pasta maida
macha wheat (triticum aestivum)
malt
malt extract
malt flavoring
malt syrup
malt vinegar
malted barley flour
malted milk
matza
matza meal
matzah
matzah meal
matzo
matzo semolina
matzoh meal
meringue
meripro 711
mir
nishasta
oriental wheat (triticum turanicum)
orzo pasta
pearl barley
persian wheat (triticum carthlicum)
perungayam
phosphated flour
polish wheat (triticum polonicum)
poulard wheat (triticum turgidum)
rice malt
roux
rusk
rye
seitan
self-rising flour
semolina
semolina triticum
shot wheat (triticum aestivum)
small spelt
soft wheat flour
spelt (triticum spelta)
sprouted barley
sprouted wheat or barley
stearyldimoniumhydroxypropyl
hydrolyzed wheat protein
steel ground flour
stone ground flour
strong flour
suet in packets
tabbouleh
tabouli
timopheevi wheat (triticum timopheevii)
triticale
triticale x triticosecale
triticum aestivum
triticum aestivum subspecies
compactum
triticum vulgare (wheat) flour lipids
triticum vulgare (wheat) germ extract
triticum vulgare (wheat) germ oil
udon (wheat noodles)
unbleached flour
vavilovi wheat (triticum aestivum)
vital wheat gluten
wheat (triticum vulgare) bran extract
wheat abyssinian hard triticum durum
wheat amino acids
wheat bran
wheat bran extract
wheat bulgur
wheat durum triticum
wheat germ extract
wheat germ glycerides
wheat germ oil
wheat germamidopropyldimonium
hydroxypropyl
wheat grass (can contain seeds)
wheat nuts
wheat protein
wheat protein isolate
wheat sprouts
wheat starch
wheat triticum aestivum
wheat triticum monococcum
whole wheat berries
whole wheat flour
whole-meal flour
wild einkorn (triticum boeotictim)
wild emmer (triticum dicoccoides)
Might Contain Gluten
alcohol
artificial color
baking powder
brown rice syrup
caramel color
caramel flavoring
clarifying agents
coloring
dextrimaltose
dextrins
dry roasted nuts
emulsifiers
enzymes
fat replacer
flavoring
food starch
food starch modified
gelatinized starch
glucose syrup
grain vinegar
gravy cubes
ground spices
hpp
hvp
hydrogenated starch
hydrolysate
hydrolyzed plant protein
hydrolyzed protein
hydrolyzed vegetable protein
hydroxypropylated starch
maltose
medications
miso
mixed tocopherols
modified food starch
modified starch
natural flavor
natural flavoring
natural flavors
natural juices
non-dairy creamer
pregelatinized starch
protein hydrolysates
seafood analogs
seasonings
sirimi
smoke flavoring
soba noodles
soy sauce
soy sauce solids
sphingolipids
stabilizers
starch
stock cubes
surimi
tocopherols
vegetable broth
vegetable gum
vegetable protein
vegetable starch
vitamins
Source:
Celiac.com
FARE (formerly The Food Allergy & Anaphylaxis Network - FAAN) - foodallergy.org
National Digestive Diseases Information Clearinghouse (NDDIC) - digestive.niddk.nih.gov
GlutenFreedomProject.com
Foods that might contain gluten but not be labeled:
1. Soy sauce and teriyaki sauce – is Traditionally made from fermented crushed wheat and soy in salty brine with biota culture.
2. Corn flakes and crisp rice cereal – Some brands are made with from barley malt .
3. Soup thickened with “roux” – Roux is a mixture of fat and flour.
4. Salad dressings –Check for malt vinegar, soy sauce, flour, Modified Food Starch. M food starch that’s used to emulsify, thicken, or as an anti-caking agent. Currently in the U.S., modified food starch is usually made from corn; if made from wheat, this must be specified on the label as “modified wheat starch” or “modified food starch (wheat.)”
5. Marinades and barbeque sauces –Often contain malt vinegar, soy sauce, flour.
6. Taco seasonings – Some contain wheat.
7. Vinegar – Fermented vinegars made from gluten-containing grains need to be avoided. Malt vinegar is fermented and made from barley. Chinese black vinegar could be made using wheat in addition to rice. Distilled vinegars made from gluten-containing grains are gluten-free after distillation.
Items that are usually gluten-free, but could potentially contain gluten at times:
8. Cooking spray – Certain brands of cooking spray contain wheat flour, but most do not.
9. Specialty ketchup – Some brands may use additional ingredients like malt vinegar or miso, which may not be gluten-free.
10. Mustard – Wheat flour could be added as a thickener or bulking agent in some specialty mustards like English mustard.
11. Cheese – Some cheeses have added flavors or other ingredients that could contain gluten. For example, some hard cheeses could be soaked in beer. Blue cheese may use penicillium derived from wheat; although gluten levels in the cheese are probably low, GIG recommends choosing GF certified or labeled blue cheeses.
12. Broth/stock – Some powdered or packaged broths can contain gluten, such as yeast extract derived from barley. Some may contain hydrolyzed wheat protein.
13. Yeast spreads – Popular in the UK and “Down Under” and available in the U.S., these vegan spreads are made from yeasts derived from wheat, barley, oats, and rye.
14. Sausage – Could contain rusk, a twice-baked, gluten-containing bread that is used as a cereal filler in some types of sausage like British “banger” sausages. Some specialty or plant-based (meat-free) sausages could contain wheat gluten.
15. Beef jerky – Certain flavors of beef jerky – such as teriyaki – contain soy sauce.
16. Meat substitutes – Seitan is made of wheat gluten. Other “imitation meats,” such as certain imitation bacon brands, could contain gluten due to the use of vital wheat gluten or yeast extract, which may not be gluten-free. If products with yeast extract are not labeled or certified gluten-free, they should be avoided.
17. Meatless (veggie or vegan) pepperoni – Some brands use wheat gluten as a binder.
18. Meatless or vegan deli meats – Pre-sliced and packaged, these are often made with wheat gluten.
19. Sliced deli meats – They may contain added ingredients that could contain gluten as thickeners, such as wheat-derived dextrin or modified food starch. While these two additives are not always derived from gluten-containing grains, some are. Even if deli meats are gluten-free, watch out for cross-contact when deli workers use the same slicing machines for all products. One way to avoid cross-contact is with pre-packaged lunch meats that are labeled or certified gluten-free. Since deli meats are regulated by the USDA and not the FDA, contact the manufacturer if you have questions or concerns.
20. Vegan hot dogs – Like other imitation meat products, some brands add wheat gluten to bind and may use yeast extract for flavor.
21. Veggie burgers – Some brands are made with wheat gluten while others contain oat bran or rolled oats. To avoid potential cross-contact with oats which may contain gluten, find veggie burgers with oats that are labeled or certified gluten-free.
22. Imitation crab products – Some may use wheat starch to bind and unless labeled or certified, wheat starch cannot be assumed to be gluten-free.
23. Restaurant eggs – Some restaurants add pancake batter to their scrambled egg and omelet mixtures to increase fluffiness and sweetness. Even though eggs are naturally gluten-free, these dishes are not.
24. Seasoned rice – Seasonings could be combined with gluten-containing ingredients like soy sauce solids (powder), wheat flour, or wheat starch.
25. Rice pilaf – Could be made with orzo (a small wheat pasta) or contain wheat flour.
26. Frozen vegetables – While plain vegetables – fresh or frozen – are naturally gluten-free, any with sauces, seasonings, add-ons or special shapes (like broccoli stars) could contain wheat gluten.
27. French fries – Say no to “crunchy,” “seasoned,” or “battered” fries or fries with gravy or sauces on them if you cannot verify that they use entirely gluten-free ingredients. French fries from fast food restaurants are most likely fried in the same oil as gluten-containing foods. Frozen seasoned fries from the grocery store could also contain wheat flour.
28. Pickles – Some brands are made using malt vinegar (derived from barley).
29. Nuts – Plain, packaged nuts don’t typically contain gluten, but avoid nuts from bulk bins due to possible cross-contact.
30. Processed and flavored potato or corn chips – Some chip brands use wheat starch or whole wheat in their “reconstituted” chips (versus sliced potatoes or corn-only). Also watch out for flavorings derived from wheat or barley.
31. Ice pops and dessert bars – While fruit ice pops made with only fruit juice, water, and sweetener should be gluten-free, other frozen treats on a stick could contain gluten. For example, fudge bars could be made with malted barley extract. Ice cream bars and frozen yogurt bars could contain added ingredients, wheat starch that isn’t certified gluten-free, or flavorings containing gluten such as malt.
32. Some milkshakes – If a milkshake is made with malt – a malted milkshake – it contains an ingredient derived from barley. If at an ice cream shop, make sure you know exactly what ingredients are added to your shake and make sure clean scoops are used to avoid potential cross-contact.
33. Licorice – Red and black licorice typically contain wheat flour as a main ingredient to bind the rest of the ingredients together.
34. Energy bars/granola bars – Many are made with oats and are often not labeled or certified gluten-free. To avoid potential cross-contact with oats that may contain gluten, stick to bars with oats that are labeled or certified gluten-free.
35. Chocolate – Some additives, including emulsifiers and flavoring agents in certain chocolates or fillings, could contain gluten. Some specialty chocolates contain barley malt powder.
36. Specialty or flavored coffee and teas – Coffee alternatives could be made with roasted barley. Also watch out for roasted barley tea, including brand names that don’t mention barley.
37. Cocktail mixers – Some mixers that you add to alcohol, such as certain Bloody Mary mixers, contain wheat or barley derivatives as an ingredient.
38. Hard lemonades and wine coolers – Malt-based fermented alcoholic beverages are problematic. Some wine coolers – or beverages marketed as wine coolers – could also use a malt base. Some beverages that might appear to be hard cider made from apples could be a malt-based, apple flavored drink.
Triticum* vulgare – Latin for wheat
Hordeum vulgare* extract – Latin for barley
Secale cereal* – Latin for rye
Avena sativa* – Latin for oats
https://gluten.org/2021/03/23/43-foods-where-gluten-may-be-hidden/
“See the words “gluten-free” on a label, but not seeing a gluten-free certification mark? If a packaged product is regulated by the FDA and labeled “gluten-free,” it is considered safe for gluten-free consumers. The FDA regulation says that manufacturers are required to comply with the gluten-free definition detailed in their regulation.
The FDA regulation also applies to using the terms “no gluten,” “free of gluten,” and “without gluten” on product labels. If you see any of those terms, and the manufacturer is following the FDA’s gluten-free regulations, then the food should be gluten-free.
*A product that is labeled gluten-free may include the term “wheat” in the ingredient list (such as “wheat starch”) or in a separate “Contains wheat” statement, but the label must also include the following statement: “The wheat has been processed to allow this food to meet the Food and Drug Administration (FDA) requirements for gluten-free foods.”
If “wheat starch” is an ingredient in a GFCO–certified product, the wheat has been processed to such an extent that the food meets the GFCO standard of 10 ppm or less gluten. “
“For products that are not certified or labeled “gluten-free”, the best way to make sure you are eating or serving gluten-free packaged foods is to read the ingredient list.
What do you want to avoid? If any of the following are present on the ingredient list, the product is not gluten-free:
· Wheat (including all types of wheat such as spelt, emmer, farro, and durum)
· Rye
· Barley
· Oats*
· Malt
· Brewer’s yeast
*An important thing to note about oats: Unless the words “gluten-free” or a gluten-free certification mark are on the oats packaging, oats may not be gluten-free. In the U.S., the FDA does not allow descriptions in ingredient lists, so you won’t see “gluten-free oats” as one of the ingredients. Other countries do allow descriptive ingredients so you might see this on products from other countries, such as Canada. The safest oat products are those that have been certified gluten-free. While products labeled gluten-free should comply with the FDA definition of containing no more than 20 ppm of gluten, this is not third-party verified. GFCO’s standard for gluten-free is 10 ppm of gluten or less.”
https://gluten.org/2021/01/10/3-tips-for-gluten-free-label-reading/