More about gluten

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