Abyssinian hard*
Avena (wild oat)
Barley
Barley enzyme, barley extract, barley malt
Beer (ale, porter, stout, other fermented beverages)
Bran
Bread, breading, bread crumbs
Bulgur (bulgur wheat, bulgur nuts)
Chappati flour
Couscous
Cracker meal
Croutons
Dinkel*
Durum*
Einkorn, wild einkorn*
Emmer, wild emmer*
Farina
Farro*
Flour (including but not limited to all-purpose, barley, bleached/unbleached, bread, cake, durum, gluten, graham, granary, high protein, high gluten, instant flour, oat, pastry, self-rising, wheat, white wheat)
Hydrolyzed oat starch**
Kamut*
Malt, malt beverages, malt extract, malted milk, malt flavoring, malt syrup, malt vinegar
Matzo, matzah (cracker, farfel, flour, meal)
Oats†
Rice malt, rice syrup, brown rice syrup**
Rye
Seitan
Semolina
Spelt*
Tabbouleh
Triticale
Udon
Vital wheat gluten
Wheat, wheat berry, wheat bran, wheat germ, wheat germ oil, wheat grass, wheat gluten, wheat starch, whole wheat berries
*Types of wheat.
**May be made with wheat.
†Historically, oats were not recommended because it was thought that avenin (the storage protein found in oats) was also toxic to gluten-intolerant individuals. However, recent research in Europe and the United States has described that oats are well tolerated by most children and adults when consumed in moderation and do not contribute to abdominal symptoms, nor do they prevent intestinal healing. PLEASE NOTE: Regular, commercially available oats are frequently cross-contaminated with wheat or barley during harvesting, milling or processing. However, “pure, uncontaminated” oats are available from several companies in the United States and Canada. These oats are processed in dedicated facilities, and their oats are tested for purity. Pure, uncontaminated oats can be consumed safely in quantities <1 cup per day. It is important that you talk to your physician and your registered dietitian prior to starting oats.