Wheat in all forms, including spelt, kamut, triticale (a combination of wheat and rye), durum, einkorn, farina, semolina, cake flour, matzo (or matzah) and couscous. Wheat is found in many bread, cakes, cereals, cookies, crackers, pretzels, pasta and pizza crusts, but it can turn up in other products, too. Read labels to be sure. Most ingredients with “wheat” in the name, including hydrolyzed wheat protein and pregelatinized wheat protein. Buckwheat, which is gluten free, is an exception. Barley and malt, which is usually made from barley, including malt syrup, malt extract, malt flavoring and malt vinegar.
Rye, which is most often found in bread products. It is not typically used to make ingredients. Breaded or floured meat, poultry, seafood and vegetables, when the breading is made with wheat. Also meat, poultry and vegetables when they have a sauce or marinade that contains gluten, such as soy and teriyaki sauces.Foods that are fried in the same oil as breaded products are not considered to be safe on the gluten-free diet. Licorice, which is made with wheat flour, and other candies that contain wheat or barley.
