Gluten Free?

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