Read Those Labels: 10 Ingredients That Always Contain Gluten
Gluten is a protein that’s in wheat, barley, and rye. For people with gluten intolerance or celiac disease, eating foods with gluten can cause significant problems. It’s important to read food labels closely to avoid gluten. Here are some ingredients that always have gluten.
Atta or Chapati Flour
Chapati flour, also called ‘atta,’ is finely ground whole wheat flour that looks pale brown and feels grainy. It’s often used in Indian cooking to make chapatis, which are like flatbreads.
Bulgur: A Form of Wheat
Bulgur is a type of whole grain made from wheat. The wheat is cleaned, then partially cooked, dried, and ground. It’s often used in Middle Eastern and Mediterranean cooking, and you’ll find it in dishes like tabbouleh and kibbeh.
Couscous: Made from Wheat
Couscous is made from a type of wheat called semolina, which has gluten. It’s popular worldwide, but mainly in Africa and the Middle East. It’s often served alongside meals or used as a base for dishes like stews and salads.
Farina
Farina is a kind of ground wheat often used in breakfast cereals and puddings because it has a fine texture and can be used in many ways when cooking. But it’s important to know that farina contains gluten.
Matzo, Matzo Meal
Matzo meal is created by grinding matzo, a type of Jewish flatbread that doesn’t rise when baked. To make matzo, you mix flour and water together, roll it out thinly, and then bake it in a really hot oven. Matzo typically contains wheat, rye, and barley, which contain gluten.
Barley Flakes, Flour, or Pearl
Barley flakes come from whole-grain barley. The barley is steamed, then flattened out and dried, just like how rolled oats are made. Barley flour can be produced from either whole-grain barley or pearl barley. It has a light golden color and a slightly nutty flavor.
Rye Flour or Rye Bread
Rye is a grain closely related to wheat and shares many similarities, including having gluten. This protein can be found in foods like rye flour or rye bread, giving them distinctive taste and texture.
Seitan
Seitan, also known as wheat meat or wheat gluten, is a popular meat substitute made from gluten found in wheat. Because it’s made from wheat, it naturally contains gluten. Seitan is not suitable for people who can’t eat gluten due to sensitivities or celiac disease.
Wheat Bran
Wheat bran comes from the outer layer of the wheat kernel and is packed with fiber. Unfortunately, though, it does contain gluten. Because of this, wheat bran isn’t a good choice for people who need to avoid gluten in their diets, like those with gluten sensitivities or celiac disease.
Graham flour
Graham flour is a kind of whole wheat flour. It’s made by grinding up the entire wheat kernel, so it keeps all the fiber and nutrients. It’s more coarsely ground than white flour. It’s often used to bake bread, crackers, and cookies. But because it has gluten in it, it’s not a good choice for those who can’t eat gluten due to sensitivities or celiac disease.
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