All Regular Cereals, Grains, Flours, Plants & Seeds That Contain Gluten & Should Be Avoided in Alphabetical Order
- Barley – Food and drink containing high levels of malted barley such as malted drinks, beers, ales, lagers and stouts.
- Barley malt extract – This is used to improve the flavor of certain foods and drink. Some experts would advise that it can be consumed if the amount of extract is very small but I would advise not to consume any foods and drinks containing any level to be on the safe side.
- Bulgar – A cereal made from several different wheat recipes.
- Cous cous – Made from semolina wheat and ground wheat flour.
- Durum wheat – Used in many different dishes throughout the world including macaroni, pasta and bread when ground into fine flour.
- Einkorn – Form of wheat which is not heavily used in any western products.
- Emmer – Form of wheat used in pasta and bread and similar to durum wheat.
- Kamut® – Found in many foods such as pastas, breakfast cereals, bread, beer and cookies.
- Pearl Barley – Used in many beers, whiskies and bread.
- Rye – Used in flour and rye bread.
- Semolina – Used in pasta and breakfast cereals.
- Spelt – Used in pasta and as a form of flour.
- Triticale – A genetically made grain that is a cross between wheat and rye.
- Wheat – Widely used to produce pastas, breads, cakes and biscuits.
