*This web site is intended to provide basic information about Celiac Disease/Gluten Intolerance. Information contained herein has been approved by the GlutenSecret.com advisory board. It is not intended to provide, nor does it constitute, medical advice. Dietary changes based on information on this web site should not be initiated without first consulting a physician.
GlutenSecret.com© 2009
GlutenSecret.com© 2009
Hidden Gluten
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Other foods that may contain wheat are:
Meats
Rissoles, salami, corned beef, luncheon meat, liver-sausage, continental sausages, pates, meat and fish pastes and spreads, ham, fish and scotch eggs coated with breadcrumbs.
Vegetable products
Vegetable pates and spreads, vegetables coated in breadcrumbs, e.g. onion rings, vegetables tempura, tinned beans, tinned spaghetti, soups.
Sauces and condiments
Gravy, packet and jar and bottled sauces, casserole and “ready-meal” mixes, stock cubes and granules, ready prepared and powdered mustard, stuffing, baking powder, monosodium glutamate, some spice mixes (check label).
Desserts
Most puddings, pastry, yogurts containing cereal, ice cream, pancakes, cheesecakes and others with a biscuit base.
Beverages
Malted milk, chocolate, Ovaltine and other powdered drinks. Beer, ale, stout, larger, Pils lager, whisky, malt whisky, gin, most spirits and many wine.
Confectionery
Liquorice, chocolate, chocolate bars and most wrapped bars.
Medication
Many prescribed and over the counter drugs contain wheat. Check with your pharmacist but do not stop prescribed medication without discussing with your doctor first.
Alternative Names
Wheat is often listed under other names, the following ingredients should also be avoided:
Wheat bran
Wheat germ
Wheat gluten
Farina
Rusk
Semolina
Semolina Flour
Wholewheat flour
Wheat starch
Starch
Modified starch
Hydrolised starch
Food starch
Spelt (triticum spelta),
Kamut (triticum poloncium)
Durum wheat,
Couscous
Bran
Edible starch
Vegetable starch
Vegetable gum
Vegetable protein
Cereal filler
Cereal binder
Cereal protein
Most of the flours that we use in everyday baking are made from wheat, however it is possible to buy alternatives in health food shops. Maize (corn) flour, potato flour, rice flour, Soya flour, millet, buckwheat, sago, tapioca, quinoa, sorghum, arrowroot, gram (chickpea) flour, lentil flour. Unfortunately because these flours are lacking in the gluten that normal wheat flour contains, they cannot be used in the same way so you would need to adjust your usual recipes to allow for his.
Brown Rice Syrup (frequently made from barley)
Caramel Color (sometimes made from barley)
Dextrin (usually corn, but may be derived from wheat)
Flour or Cereal Products
Hydrolyzed Vegetable Protein (HVP),
Vegetable Protein,
Hydrolyzed Plant Protein (HPP),
or Textured Vegetable Protein (TVP)
Malt or Malt Flavoring (usually made from barley)
Malt Vinegar
Modified Food Starch
Soy Sauce (contains wheat)
Meats
Rissoles, salami, corned beef, luncheon meat, liver-sausage, continental sausages, pates, meat and fish pastes and spreads, ham, fish and scotch eggs coated with breadcrumbs.
Vegetable products
Vegetable pates and spreads, vegetables coated in breadcrumbs, e.g. onion rings, vegetables tempura, tinned beans, tinned spaghetti, soups.
Sauces and condiments
Gravy, packet and jar and bottled sauces, casserole and “ready-meal” mixes, stock cubes and granules, ready prepared and powdered mustard, stuffing, baking powder, monosodium glutamate, some spice mixes (check label).
Desserts
Most puddings, pastry, yogurts containing cereal, ice cream, pancakes, cheesecakes and others with a biscuit base.
Beverages
Malted milk, chocolate, Ovaltine and other powdered drinks. Beer, ale, stout, larger, Pils lager, whisky, malt whisky, gin, most spirits and many wine.
Confectionery
Liquorice, chocolate, chocolate bars and most wrapped bars.
Medication
Many prescribed and over the counter drugs contain wheat. Check with your pharmacist but do not stop prescribed medication without discussing with your doctor first.
Alternative Names
Wheat is often listed under other names, the following ingredients should also be avoided:
Wheat bran
Wheat germ
Wheat gluten
Farina
Rusk
Semolina
Semolina Flour
Wholewheat flour
Wheat starch
Starch
Modified starch
Hydrolised starch
Food starch
Spelt (triticum spelta),
Kamut (triticum poloncium)
Durum wheat,
Couscous
Bran
Edible starch
Vegetable starch
Vegetable gum
Vegetable protein
Cereal filler
Cereal binder
Cereal protein
Most of the flours that we use in everyday baking are made from wheat, however it is possible to buy alternatives in health food shops. Maize (corn) flour, potato flour, rice flour, Soya flour, millet, buckwheat, sago, tapioca, quinoa, sorghum, arrowroot, gram (chickpea) flour, lentil flour. Unfortunately because these flours are lacking in the gluten that normal wheat flour contains, they cannot be used in the same way so you would need to adjust your usual recipes to allow for his.
Brown Rice Syrup (frequently made from barley)
Caramel Color (sometimes made from barley)
Dextrin (usually corn, but may be derived from wheat)
Flour or Cereal Products
Hydrolyzed Vegetable Protein (HVP),
Vegetable Protein,
Hydrolyzed Plant Protein (HPP),
or Textured Vegetable Protein (TVP)
Malt or Malt Flavoring (usually made from barley)
Malt Vinegar
Modified Food Starch
Soy Sauce (contains wheat)
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