Where is gluten hidden in ingredients

Cooking spray — Certain brands of cooking spray contain wheat flour, but most do not. Some may contain hydrolyzed wheat protein. GFCO does not certify products as gluten-free if they contain hydrolyzed wheat protein.

Some specialty or plant-based meat-free sausages could contain wheat gluten. Beef jerky — Certain flavors of beef jerky — such as teriyaki — contain soy sauce. If products with yeast extract are not labeled or certified gluten-free, they should be avoided. 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. To avoid potential cross-contact with oats which may contain gluten, find veggie burgers with oats that are labeled or certified gluten-free. Even though eggs are naturally gluten-free, these dishes are not. Rice pilaf — Could be made with orzo a small wheat pasta or contain wheat flour.

Frozen seasoned fries from the grocery store could also contain wheat flour. Also watch out for flavorings derived from wheat or barley. Research indicates that the gluten peptide is too large to carry over in the distillation process, leaving the resulting liquid gluten-free.

However, some types of alcoholic beverages do contain an unsafe amount of gluten for people with celiac disease, and include those with added color or flavoring such as dessert wines, and those made from barley malt, such as bottled wine coolers.

For these, consumers should check the label, and if in doubt, contact the company. Beers, ales, lagers, malt beverages and malt vinegars that are made from gluten-containing grains are not distilled and therefore are not gluten-free. There are several brands of gluten-free beers available in the United States and abroad. Products labeled wheat-free are not necessarily gluten-free.

They may still contain spelt a form of wheat , rye, or barley-based ingredients that are not gluten-free. When preparing gluten-free foods, it is important to avoid cross-contact. It is important to read labels every time you purchase the item to verify that all ingredients are gluten-free since manufacturing practices may change. Salad dressings may contain gluten.

Beware of salad bars as cross contamination may occur. If dining out, be sure to ask your server to avoid putting croutons on your salad. Know wheat in all its forms. Wheat berries, semonila, spelt, farina, graham, durum, emmer, faro, Khorasan, udon and einkorn all contain gluten.

Look out for tricky ingredients. If a product is NOT labeled gluten-free, but contains one of these in the ingredients list, do not buy it: starch, modified food starch, hydrolyzed vegetable protein, hydrolyzed plant protein, textured vegetable protein, dextrin, maltodextrin, glucose syrup, caramel, malt flavoring, malt extract, malt vinegar distilled vinegar is OK , brown rice syrup.

When in doubt, leave it out. Choose naturally gluten-free starches like rice, quinoa, corn, buckwheat, potatoes, sorghum and wild rice. Prevent kitchen cross-contamination. Crumbs linger in shared toasters, cutting boards, and community peanut butter, jam and cream cheese. Wipe counters regularly, and clean gluten-free dishes with a separate sponge. Line shared flour sifters and backing pans with parchment paper or foil, and wrap gluten-free bakery in foil. Get tips from our dietitian on how to avoid gluten and how to make sure your gluten-free diet is truly healthy.