Just avoid wheat, rye, and barley, right? Yes, except that food manufacturers use lots of other names for wheat, rye, and barley, and you need to know all of those too, if you’re going to accurately read your labels. Be sure to watch for all of these ingredients. While this list is not exhaustive, it’s a good start.
- Abyssinian hard
- Atta
- Barley
- Barley pearls
- *Binder or binding
- Bran
- Bulgur
- Cake flour
- *Cereal
- *Cereal binders/binding
- *Cereal protein
- Couscous
- Dinkel
- Durum
- *Edible starch
- Einkhorm
- Emmer
- *Enriched flour
- Farina
- Farro/Farro
- *Filler
- *Flour
- *Food starch
- Frumento
- Fu
- Graham flour
- *Groats
- Gum base
- Hydrolysed wheat protein
- Kamut
- Maida
- *Malt/barley malt
- Manna
- *Matzo/Matzoh/Matzah
- *Modified food starch
- *Modified starch
- Rusk
- Rye
- Seitan
- Semolina
- Sooji/Suji
- *Special edible starch
- Spelt
- *Starch
- *Thickener or thickening
- Triticale
- Triticum
- Wheat (and anything that contains wheat in the name, excluding Buckwheat, which is not related)
*May be made from gluten-containing grains. Assume they are unless specified otherwise.
If you notice something is missing, please let me know.
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