What is gluten?

Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. 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 3 to know . . .

Wheat, barley and rye.

What is wheat commonly found in?

• breads

• baked goods

• pastas

• cookies

• soups

• cereals

• sauces

• roux

What is barley commonly found in?

• food coloring

• soups

• beer

• brewer's yeast

• malt

  • malted barley flour​

  • malted milk

  • milkshakes

  • malt extract

  • malt syrup

  • malt flavoring

  • malt vinegar

What is rye commonly found in?

• rye breads

• rye beer

• cereals

• crackers

• whiskey