SO NOW THAT YOU'RE AVOIDING GLUTEN, WHAT EXACTLY IS IT?

NO, SERIOUSLY...WHAT IS GLUTEN?

Gluten is a protein composite (of gliadin and glutenin) found in wheat, barley, rye, and triticale (a cross between wheat and rye). Oats do not naturally contain gluten but can become cross-contaminated (more on that down below). Gluten is Latin for "glue", which makes a lot of sense because gluten is what gives bread dough the elastic quality that helps breads rise, and it gives them a wonderful chewy texture (as in pizza dough). Without gluten, things tend to get a little crumbly. (Don't worry though, there are substitutes for gluten that work amazingly well).
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NEED A LAUGH?

This video never gets old at my house! Jimmy Kimmel nails it with this "What is Gluten" survey.  

NOTES ABOUT OATS...

Oats themselves do not naturally contain gluten, but they can become contaminated during growing, harvesting, and processing. Some oats, however,  are grown and processed separately, and are gluten-free. Look for oats labeled as Certified Gluten Free. ​

WHERE IS GLUTEN FOUND?

     Gluten is found in wheat, barley, rye, cross-contaminated oats, and anything made with gluten-containing flours or ingredients. These include, but are not limited to:
  • barley in any form
  • wheat in any form
  • rye in any form
  • ​oats (if not certified GF)
  • bread flour
  • bleached flour​
  • Durum wheat flour
  • Einkorn
  • ​Emmer
  • Farina flour
  • Graham flour​
  • Kamut flour
  • Semolina flour
  • Spelt flour
  • Faro ​​
  • Bulgur
  • Wheat germ flour
  • Wheat bran
  • White flour
  • Whole wheat flour​
  • triticale (a cross between wheat and rye
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IS GLUTEN HIDING ANYWHERE ELSE? 
     YES! Okay, so you know to look for the obvious sources of gluten, but sometimes gluten-containing sources are not so obvious. When reading nutrition labels, check also for (and avoid) any of these:
  • Malt (malt is made from barley)
  • malt flavoring
  • malt vinegar
  • malted barley flour
  • malted milk
  • malt syrup
  • malt extract​
  • Matzo, matzo meal
  • wheat starch
  • Modified wheat starch
  • Hydrolyzed wheat starch
  • Hydrolyzed wheat protein
  • Oats (in any form unless Certified GF)
  • Secale cereale (rye)​​​​
  • Oat flour (unless made with Certified GF oats)
  • ​Oat bran (unless made with certified GF oats)
  • Triticum spelta (spelt)
  • Triticum vulgare (wheat)​
  • ​Hordeum vulgare (barley)
  • Brewer's yeast
This is not an exhaustive list by any means. It is just a sampling of some of the gluten-containing ingredients to beware of.

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SOME HELPFUL TIPS...

  • Remember that if something says that it's WHEAT FREE, this doesn't necessarily mean that it's also gluten-free. It certainly could contain gluten from other gluten sources like barley, rye, triticale, cross-contaminated oats, etc.

  • ​Manufacturers frequently change ingredients in products, so always check labeling, even on foods you have used safely in the past. If you are not sure if the product is safe, call the manufacturer. A phone number for the customer service department is usually posted on the packaging or online, and I have found that they are usually very helpful.
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  • Even if a food seems as though it ​OBVIOUSLY​ would be gluten free, it doesn't mean that it is (like some chicken patties at restaurants or some potato chips). Many times foods start out as naturally gluten free, but they are preserved/filled/cross-contaminated/prepared in such a way that they are no longer gluten free by the time they get to you, the grocery store, or your table at the restaurant. Always use caution by reading labels, asking the chef, or calling the manufacturer to find out. ​​

EVEN SOME NON-FOOD PRODUCTS MAY ALSO CONTAIN GLUTEN!:
​​Just a few examples are: Lipstick, lipgloss, lip balm, Play-Dough, lotions, shampoo, makeup, medications, envelopes, and vitamins​.​
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​*** I AM NOT A NUTRITIONIST OR MEDICAL PROFESSIONAL*** THE INFORMATION ON THIS WEBSITE IS NOT INTENDED TO SUBSTITUTE FOR MEDICAL TREATMENT OR ADVICE. PLEASE READ INGREDIENTS ON THIS WEBSITE AND ON PACKAGES, AND MAKE SURE THEY ARE SAFE FOR YOU PRIOR TO USING THEM IN YOUR RECIPES. WHEN IN DOUBT, CHECK WITH YOUR DOCTOR FIRST. THANK YOU.