Gluten is a general name for the proteins found in wheat (durum, emmer, spelt, farina, farro, KAMUT® khorasan wheat and einkorn), rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected (see Sources of Gluten).

The Big 3: Wheat, Barley, Rye

Wheat is commonly found in:

• breads
• baked goods
• soups
• pasta
• cereals
• sauces
• salad dressings
• roux

Barley is commonly found in:

• malt
• food coloring
• soups
• malt vinegar
• beer

Rye is commonly found in:

• rye bread, such as pumpernickel
• rye beer
• cereals

Triticale is a newer grain, specifically grown to have a similar quality as wheat, while being tolerant to a variety of growing conditions like rye. It can potentially be found in:

• breads
• pasta
• cereals

© 1998-2016 Celiac Disease Foundation (CDF).