Gluten is found in a variety of foods, primarily those made with wheat, barley, and rye.
Common Gluten-Containing Foods
Here's a breakdown of foods that typically contain gluten, drawing from the provided references:
- Grains:
- Breads: This includes most commercially produced breads, such as white, wheat, and rye bread.
- Bulgur wheat: A type of cracked wheat that is a staple in many dishes.
- Cereals: Many breakfast cereals contain wheat, barley, or rye.
- Baked Goods:
- Cakes and pies: Often made with wheat flour.
- Cookies and crackers: These typically use wheat flour as a primary ingredient.
- Communion wafers: Usually made from wheat flour.
- Beverages:
- Beer, ale, porter, stout: These beverages usually contain barley, a gluten source.
- Other:
- Candies: Some candies may contain gluten as a filler or binding agent.
Understanding Gluten Sources
Gluten is a protein found in wheat, barley, rye, and triticale. It's what gives dough its elasticity and helps baked goods maintain their shape. The presence of gluten in these grains is what makes certain foods unsuitable for people with gluten sensitivities or celiac disease.
Additional Considerations
- Hidden Sources: Gluten can be present in unexpected places, such as certain sauces, gravies, and processed meats. Always check labels carefully if you need to avoid gluten.
- Cross-Contamination: Even gluten-free foods can be contaminated if they are prepared or stored near gluten-containing foods.
- Ingredient Awareness: It's important to read ingredient labels and understand common gluten-containing terms.
