Hi everyone. There are so many grains and products made from them that it can be confusing and hard to keep up. We want to help everyone stay safe and aware, so we have put together a list of various grains and products to help you out. We hope this can be a useful tool to add to your toolbox! Remember that there are naturally gluten free grains and that not every product made from grains necessarily contain gluten. That said, we of course understand many prefer to avoid products made from wheat that has had the gluten removed. Whatever your preferences you must stay on your toes and check product labels regularly.
As always feel free to contact us with any questions, concerns, or to just share your Gluten-Free recipes, or photos. You can contact us via email at either info@elisa-tek.com or ezglutentestkitchen@elisa-tek.com, message us on Facebook or Instagram. Thank you for being part of our community!
~Gleann~
A Guide to Gluten containing Grains and More
A
Atta: It is a whole meal flour primarily used in flatbreads.
B
Barley (flakes, flour, malt, pearl): A major cereal grain. It is used in the making of alcohol.
Barley grass: A major cereal grain.
Bran: It is the hard outer shell of cereal grain.
Breadcrumbs: Assume they are derived from wheat, unless otherwise stated.
Brewer’s yeast: It is a byproduct in beer making and contains barley malt.
Bromated: It is when flour has been treated with potassium bromate to improve the elasticity
of wheat flour.
Bulgar: it is cracked, parboiled groats, that can be made from different varieties of wheat.
C
Couscous: Made from wheat
Cracker meal: It is made from wheat flour generally.
D
Dextrin: Assume this is made from wheat, unless a gluten-free alternative is named.
Dinkel: This is another name for spelt.
Durum: This is a type of wheat very commonly used for pasta.
E
Einkorn: A type of wheat.
Emmer: A type of wheat.
Enriched flour: Is common in baked goods.
F
Farina: Is a fine flour.
Farro/Farro: Is a mix of three varieties of wheat Spelt, Einkorn, and Emmer.
Filler: Unless stated from a gluten-free source, assume fillers are wheat based.
Flour: It’s ground wheat or other cereal grains.
Freekeh or farik: A cereal “ancient grain” made from green durum wheat.
Fu: A Japanese meat substitute made from wheat gluten.
G
Gluten: Wheat proteins.
Graham flour: A coarse ground wheat protein.
Groats: The hulled kernels of cereal grains.
H – J
Hordeum vulgare (barley): A type of barely which is a grass grain and a major cereal grain.
Hulled barley: Minimally processed barley.
Hydrolyzed wheat protein: A liquid made from wheat germ.
K – L
Kamut: A species of wheat.
Khorasan wheat: Is an ancient grain and a type of wheat.
M – N
Maida: A white flour primary found on the Indian subcontinent.
Malt (malt extract, malt syrup, malt vinegar, malt flavoring): A germinated cereal grain.
Matzo (flour/meal): Contains wheat, rye, and barley.
O
Oats (Oatmeal, oat bran, oat flour, whole oats): This is a tricky one as oats in their pure form
are gluten-free. However, oats are usually processed with or near wheat. There is a high
chance of cross contamination, so if you are celiac or very sensitive, you should stick to oats
that are labeled gluten-free. If you don’t have a sensitivity, you may be fine with oats not
specifically labeled gluten-free.
Orzo: Can be listed as risoni- it is a short pasta derived from wheat.
P – Q
Panko: They are a Japanese type of breadcrumb and are derived from wheat unless otherwise
stated.
Pasta: Derived from wheat unless an alternative flour is listed.
Pearl barley: Whole barley with the outer haul removed and it has been polished.
R
Rye: This is a grain related to both wheat and barley.
S
Secale cereale: Another name for rye.
Seitan: A meat substitute made from wheat gluten.
Spelt: A species of wheat.
Semolina: A derivative of durum wheat.
Soft wheat: This contains less gluten, but it is still wheat.
Sooji/Suji: Another name for semolina.
Spelt: Can also be known as dinkel wheat.
T
Thickener or thickening: Unless it is from a listed gluten-free source, assume that it is derived
from wheat.
Triticale: This is a cross between wheat and rye.
Triticum spelta: Another name for spelt.
Triticum vulgare: Another name for wheat.
U
Udon: A thick Japanese wheat noodle.
V
Vital gluten: An additive to add more gluten to flours.
Vital wheat gluten: An additive to add more gluten to flours.
W – Z
Wheat: A cereal grain.
Wheat berries: A whole wheat kernel.
Wheat bran: The hard outer shell of a wheat kernel.
Wheat germ (oil or extract): A byproduct of milling grains