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  • Scott Adams
    Scott Adams

    By Scott Adams •

    Forbidden Gluten Food List (Unsafe Ingredients)

    Reviewed and edited by a celiac disease expert.

    This list focuses on unsafe/forbidden foods and ingredients (non-gluten-free) for those with celiac disease (USA and Canada)

    Forbidden Gluten Food List (Unsafe Ingredients) - Image: CC BY 2.0--Jnzls_Photos
    Caption: Image: CC BY 2.0--Jnzls_Photos

    This is a list of unsafe and forbidden ingredients for those who have celiac disease. We keep it up to date, and feel free to use the comment field below to suggest any changes or additions.

    A
    Abyssinian Hard (Wheat triticum durum)
    Atta Flour
    Autolyzed yeast (msg)
    Autolyzed Yeast Extract (msg)

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     B
    Barley Grass (can contain seeds)
    Barley Hordeum vulgare
    Barley Malt
    Beer (most contain barley or wheat)
    Bleached Flour
    Bran (wheat, rye or barley bran)
    Bread Flour
    Brewer's Yeast
    Brown Flour
    Bulgur (Bulgar Wheat/Nuts)
    Bulgur Wheat

    C
    Cereal Binding
    Chilton
    Club Wheat (Triticum aestivum subspecies compactum)
    Common Wheat (Triticum aestivum)
    Cookie Crumbs
    Cookie Dough
    Cookie Dough Pieces
    Couscous
    Criped Rice

    D
    Dinkle (Spelt)
    Disodium Wheatgermamido Peg-2 Sulfosuccinate
    Durum wheat (Triticum durum)

    E
    Edible Coatings
    Edible Films
    Edible Starch
    Einkorn (Triticum monococcum)
    Emmer (Triticum dicoccon)
    Enriched Bleached Flour
    Enriched Bleached Wheat Flour
    Enriched Flour

    F
    Farik
    Farina
    Farina Graham
    Farro
    Filler
    Flour (normally this is wheat)
    Freekeh
    Frikeh
    Fu (dried wheat gluten)

    G
    Germ (wheat, rye or barley bran)
    Graham Flour
    Granary Flour
    Groats (barley, wheat)

    H
    Hard Wheat
    Heeng
    Hing
    Hordeum Chilense (Wild Barley)
    Hordeum Vulgare Extract
    Hydroxypropyltrimonium Hydrolyzed Wheat Protein

    K
    Kamut (Pasta wheat)
    Kecap Manis (Soy Sauce)
    Ketjap Manis (Soy Sauce)
    Kluski Pasta

    M
    Maida (Indian wheat flour)
    Malt
    Malted Barley Flour
    Malted Milk
    Malt Extract
    Malt Syrup
    Malt Flavoring
    Malt Vinegar
    Macha Wheat (Triticum aestivum)
    Matza
    Matzah
    Matzo
    Matzo Semolina
    Meripro 711
    Mir

    N
    Nishasta

    O
    Oriental Wheat (Triticum turanicum)
    Orzo Pasta

    P
    Pasta
    Pearl Barley
    Persian Wheat (Triticum carthlicum)
    Perungayam
    Poulard Wheat (Triticum turgidum)
    Polish Wheat (Triticum polonicum)

    R
    Rice Malt (if barley or Koji are used)
    Roux
    Rusk
    Rye

    S
    Seitan
    Semolina
    Semolina Triticum
    Shot Wheat (Triticum aestivum)
    Small Spelt
    Spirits (Specific Types)
    Spelt (Triticum spelta)
    Sprouted Wheat or Barley
    Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
    Strong Flour
    Suet in Packets

    T
    Tabbouleh
    Tabouli
    Teriyaki Sauce
    Timopheevi Wheat (Triticum timopheevii)
    Triticale X triticosecale
    Triticum Durum (Durum Wheat)
    Triticum Vulgare (Wheat) Flour Lipids
    Triticum Vulgare (Wheat) Germ Extract
    Triticum Vulgare (Wheat) Germ Oil
    Tritordeum (combination of durum wheat - Triticum Durum - and wild barley (Hordeum Chilense)

    U
    Udon (wheat noodles)
    Unbleached Flour

    V
    Vavilovi Wheat (Triticum aestivum)
    Vital Wheat Gluten

    W
    Wheat, Abyssinian Hard triticum durum
    Wheat Amino Acids
    Wheat Bran Extract
    Wheat, Bulgur
    Wheat Durum Triticum
    Wheat Germ Extract
    Wheat Germ Glycerides
    Wheat Germ Oil
    Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
    Wheat Grass (can contain seeds)
    Wheat Nuts
    Wheat Protein
    Wheat Starch
    Wheat Triticum aestivum
    Wheat Triticum Monococcum
    Wheat (Triticum Vulgare) Bran Extract
    Whole-Meal Flour
    Wild Barley (Hordeum Chilense)
    Wild Einkorn (Triticum boeotictim)
    Wild Emmer (Triticum dicoccoides)

    Y
    Yeast Extract (msg)

    The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:

    • Amp-Isostearoyl Hydrolyzed Wheat Protein2
    • Artificial Color2
    • Baking Powder2
    • Clarifying Agents2
    • Coloring2
    • Dry Roasted Nuts2
    • Emulsifiers2
    • Enzymes2
    • Fat Replacer2
    • Gravy Cubes2
    • Ground Spices2
    • Hydrolyzed Wheat Gluten2
    • Hydrolyzed Wheat Protein2
    • Hydrolyzed Wheat Protein Pg-Propyl Silanetriol2
    • Hydrolyzed Wheat Starch2
    • Hydrogenated Starch Hydrolysate2
    • Hydroxypropylated Starch2
    • Miso2
    • Natural Juices2
    • Non-dairy Creamer2
    • Pregelatinized Starch2
    • Protein Hydrolysates2
    • Seafood Analogs2
    • Seasonings2
    • Sirimi2
    • Soba Noodles2
    • Soy Sauce2
    • Soy Sauce Extract2
    • Soy Sauce Solids2
    • Sphingolipids2
    • Stabilizers2
    • Starch1, 2
    • Stock Cubes2
    • Suet2
    • Tocopherols2
    • Vegetable Broth2
    • Vegetable Gum2
    • Vegetable Protein2
    • Vegetable Starch2
    • Vitamins2
    • 1) If this ingredient is made in North America it is likely to be gluten-free.
    • 2) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.

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    Recommended Comments



    Guest Margaret

    Guest Margaret

    Posted

    Wish the government would require

    Gluten-Free labeling on all products that are truly gluten-free, which aren't a lot. I have been in denial since my gluten, wheat, soy, eggs, dairy sensitivity tests results came back last fall. Now my glucose is rising, so I have to buckle down and get used to the changes.

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    Guest Hope

    Great site. I'm pretty sure I have this fun disease. Demanding test tomorrow.

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    Guest Martha

    Guest Martha

    Posted

    Great article. For a couple years now, I was constantly getting this burningbloating feeling in my stomach and I had no idea where it was coming from. I went to the Doctor and after some tests, he told me it was stress related. I do tend to get stressed but I knew this was something more. 2 months ago I started to figure that I would only get this pain after I ate certain foods, like pasta, pizza (the crust), almost anything with breading too. I looked this up online and found that this is a condition. So I cut out all those foods and I noticed that this pain went down a lot! I couldn't believe it!

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    Guest JG

    Excellent. My step-daughter has just been diagnosed with Celiac, my sister was diagnosed 4 months ago, I've had problems with many foods for a number of years now and probably have it myself since it follows genetic lines.

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    Guest marilyn

    Guest marilyn

    Posted

    I have been diagnosed with Dermatitis Herpetiformis and was told I had to be on a gluten free diet. This has been a very hard thing to deal with. One of the first things I was given was the Scott Adams safe gluten free food list. I am so glad I have it. It has helped so much. Having this Dermatitis Herpetiformis disease, my skin on my arms and knees broke out in a terrible rash so painful that it was unbearable. So I have to also take a pill called Dapson to help deal with the rash. The pill is very strong and has been causing havoc with my red blood cells. I have to have a blood test weekly to determine how much of the medication I need, As soon as I can, after being gluten free and rash free, I will be able to stop the pill, but have to stay on the gluten free diet. Thank you for your web site and the valuable information.

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    Guest Billie Ann

    Guest Billie Ann

    Posted

    I have lived gluten free for 21 months. The improvement in my health was immediate but there have been many set backs. I have probably been celiac for 20-30 years. So I can't expect to be totally well over night. Patience is needed here. Your list is FABULOUS. Plan to share it at our Celiac Meeting tonight.

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    Guest Kate

    Guest Kate

    Posted

    I was diagnosed with Celiac over 20 years ago when I was just 7 years old. I haven't followed the diet until now though. This list is a great starting point for me as a beginner!! Thanks!!

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    Guest Jeannie

    Guest Jeannie

    Posted

    Seeing this list today has answered some very important questions for me. I was going by the 'safe' list only when grocery shopping. This 'unsafe' list shows ingredients that I had no idea could contain gluten. This explains why my symptoms returned 2 1/2 months ago. I have been working out of town and do not have access to my gluten free kitchen supplies. I was diagnosed 4 1/2 years ago and have been almost anal about remaining gluten-free so I was so surprised when my symptoms returned. It really is a life long lifestyle change. Thank you so much for this list.

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    Guest aubrey

    Guest aubrey

    Posted

    This site is very helpful and helped me to recognize the foods with have hidden gluten in them. Some things like soy sauce and soup mixes which I liked to use to make soups that are easily digested. I probably wouldn't have know this if I didn't find this list

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    Guest Lauren

    Guest Lauren

    Posted

    In Australia we have a book complete with every ingredient listed form a to z. It lists safe items like rice, and states does not contain gluten. It lists caramel color 150a,b,c,d and states may contain residual gluten as derived form a gluten containing grain. It list the items which are safe although derived form a gluten containing grain it contains no residual gluten and last it lists the obvious wheat rye barley and oats contains gluten. This pocket book is update every year I believe. Since being diagnosed this is the most important thing I carry everywhere with me and although its been 8 years now, you never know when it will come in handy. Lauren.

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    Guest Carole Keitel

    Guest Carole Keitel

    Posted

    Invaluable list!

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    Guest Joline

    Guest Joline

    Posted

    Thank you! Even Bette Hagman doesn't have such a comprehensive list.

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    Guest
    This is now closed for further comments

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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