What is Gluten?
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.
The Big 3: Wheat, Barley, Rye
Wheat is commonly found in:
Barley is commonly found in:
malt
Rye is commonly found in:
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:
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.
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
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