G-Free Foodie Guide – Ingredient Names for Gluten

List of alternate names for gluten + gluten sources.

Use this G-Free Foodie Guide to Ingredient Names for Gluten to locate Gluten in food or cosmetics.  Look for these items, or anything similar on product packaging to avoid Gluten.  Some items, like Oats, can be processed to be gluten-free.

Remember, if you see the words Wheat, Barley or Rye, or the allergen warning on a product lists wheat, that product contains gluten.

Please see our G-Free Foodie Guide to Ingredients that MAY Contain Gluten for a list of ingredients that could contain gluten.

  • Amp-isostearoyl hydrolyzed wheat protein
  • Barley, Barley grass (may contain seeds)
  • Barley hordeum vulgare
  • Barley malt
  • Beer (Ale, Stout)
  • Bleached flour
  • Bran
  • Bread flour
  • Brewer’s yeast
  • Brown flour
  • Bulgur
  • Cake flour (meal)
  • Cereal
  • Binding
  • Couscous
  • Dextrimaltose
  • Disodium wheatgermamido peg-2 sulfosuccinate
  • Durum flour
  • Edible starch
  • Einkorn
  • Emmer
  • Farina
  • Filler
  • Flour (usually means wheat flour)
  • Fu (dried wheat gluten)
  • Gliadin
  • Gluten
  • Graham flour
  • Granary flour
  • Groats (barley, wheat, oat)
  • Hard wheat
  • Hydrolyzed wheat gluten
  • Hydrolyzed wheat protein
  • Hydrolyzed wheat protein pg-propyl silanetriol
  • Hydrolyzed wheat starch
  • Kamut
  • Macha wheat
  • Malt (made from barley)
  • Malt Extract, flavoring, syrup, or vinegar
  • Malted milk
  • Matzo meal, semolina
  • Mir
  • Oat bran, oatmeal, oats, rolled oats, groats, flour
  • Oriental wheat
  • Pasta
  • Pearl barley
  • Persian wheat
  • Polish wheat
  • Poulard wheat
  • Rice Malt (if barley or Koji are used)
  • Rye
  • Seitan
  • Semolina Spelt, small
  • Sprouted wheat or barley
  • Stearyldimoniumhydroxypropyl hydrolyzed wheat protein
  • Strong flour
  • Suet (in packets)
  • Textured Vegetable Protein – TVP
  • Triticale (a wheat-rye blend)
  • Triticale X triticosecale
  • Triticum vulgare flour lipids, germ extract, germ oil
  • Udon (wheat noodles)
  • Unbleached flour
  • Vavilovi wheat
  • Vegetable starch
  • Wheat (Abyssinian hard, club, common, durum, timopheevi, bulgur)
  • Wheat bran extract, amino acids
  • Wheat berries
  • Wheat durum triticum
  • Wheat germ, germ extract, germ oil, or lipids
  • Wheat grass (may contain seeds)
  • Wheat nuts, protein or starch
  • Whole wheat, flour
  • Wild einkorn, emmer

10 thoughts on “G-Free Foodie Guide – Ingredient Names for Gluten

  1. Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!

  2. I have heard different persons say that Maltodextrin and Vinegar both have gluten in them. I didn't see either on your list. Do you have any information on either of theses items?
    Thank you!

    1. Stacie – Glad you asked! Any Gluten in Vinegar (except Malt Vinegar) is removed in the distillation process, the same way it is in wine.

      “In the past, distilled vinegar (or white vinegar) has been listed as unsafe for people with celiac disease by the major organizations in the United States, but not by organizations in any other countries. This position changed in 2001. The Gluten Intolerance Group® and the Celiac Disease Foundation now state that all vinegar (except malt vinegar) is safe for people with celiac disease to consume. The American Dietetic Association has also stated…that distilled vinegar is gluten free."

      In the United States, Maltodextrin is usually made from rice, corn, or potato. That isn't the case in Europe, where maltodextrin is frequently made from wheat. Maltodextrin is a common food additive – a type of sugar that’s made by breaking down starch. (Despite its name, maltodextrin does not contain malt.)

      Dextrin is not the same as Maltodextrin. Dextrin is a common additive that’s made by heating starch and it can come from corn, potato, arrowroot, wheat, rice or tapioca, so you would need to know the source of Dextrin to be sure it is Gluten Free.

      You’ll find both Dextrin & Leavening Maltodextrin on our G-Free Foodie Guide to Products that MAY Contain Gluten list.

  3. You post that wheatgrass contains gluten. Can you confirm, I have done extensive research and cannot find this to be true. Wheatgrass is not known to have gluten. As a celiac, I enjoy wheatgrass knowing that its gluten free and nutrient dense. Can you advise where you found the info, so I can do more research. Thanks in advance.

  4. My apologies for the last post, please disregard as I was thinking of buckwheat. Again, my sincere apologies

  5. Hey….nice page. However I couldn't find 'whey' in your list of no-nos. a real killer for me 🙁 had some ricotta cheese the other day, thinking there would be nothing bad in it, but got the worst case of glutening in a long time.

    1. From NFCA: 100% pure whey protein is naturally gluten-free; however, you may be concerned about some versions of whey protein that contain peptide bound glutamine derived from wheat protein. Those products should not be used if you have celiac disease or are gluten sensitive.

Let us know what you think

Your email address will not be published. Required fields are marked *