The Big 3: Wheat, Barley, Rye

The gluten found in wheat, barley, rye and triticale (a cross between wheat and rye) can trigger serious health problems or other insensitivities.

Wheat

Wheat is commonly found in:

breads

baked goods

soups

pasta

cereals

sauces

salad dressings

roux

Barley

Barley is commonly found in:

malt (malted barley flour, malted milk and milkshakes, malt extract, malt syrup, malt flavoring, malt vinegar)

food coloring

soups

beer

Brewer’s Yeast

Rye

Rye is commonly found in:

rye bread, such as pumpernickel

rye beer

cereals

Other Grains

Triticale

Triticale is a newer grain, specifically grown to have a similar quality as wheat, while being tolerant to a variety of growing conditions like rye. It can potentially be found in:

breads

pasta

cereals

Oats

Oats can add diversity and offer many nutritional benefits to the gluten-free diet. Celiac Disease Foundation’s medical experts recommend only oats labeled gluten-free as cross-contact may occur when oats are grown side-by-side with wheat, barley or rye.

Patients eating oats from any source may complain of symptoms. This could be due to one or more of several factors, including intolerance to the increase in fiber, food intolerances, contamination with gluten, or, rarely, the development of an immune response to oat protein, similar to that occurring due to gluten.