What foods are high in gluten?

Foods high in gluten are primarily those made with certain grains and their derivatives, especially wheat.

High-Gluten Foods: A Detailed Look

Understanding which foods contain gluten is crucial for individuals managing gluten-related conditions like celiac disease or non-celiac gluten sensitivity. The primary culprits are wheat and other grains.

Grains to Avoid:

• Wheat: This is the most common source of gluten. Various forms of wheat include:

  • Durum
  • Spelt
  • Einkorn
  • Emmer
  • Kamut

• Rye: Another significant source of gluten.

• Barley: Also contains high levels of gluten.

• Triticale: A hybrid of wheat and rye, therefore contains gluten.

• Oats (unless labeled "gluten-free"): While oats themselves don't contain gluten, they are often processed in facilities that handle wheat, leading to cross-contamination. Only oats specifically labeled as "gluten-free" should be considered safe.

• Malt: Malt is made from barley, so it's also a source of gluten.

• Brewer's yeast: often derived from barley, which contains gluten.

Foods Made From These Grains:

Any food made using the above grains will be high in gluten. This includes:

• Breads: Most commercial breads, including white, wheat, rye, and sourdough.
• Pastas: Traditional pasta made from wheat flour.
• Cereals: Many breakfast cereals, particularly those not marked as gluten-free.
• Baked goods: Cakes, cookies, pastries, and pies.
• Crackers: Unless labeled as gluten-free.
• Beer: Most beers are made from barley.
• Sauces and gravies: Some sauces may have wheat flour as a thickener.

Example Table

Practical Insights

• Always check food labels carefully, paying attention to ingredient lists.
• Look for products specifically labeled as "gluten-free."
• Be aware of cross-contamination when dining out or preparing food at home.