In people with Celiac disease, gluten causes inflammation in the small intestines and damage to the small villi responsible for nutrient absorption, according to the National Institute of Diabetes and Digestive and Kidney Disorders, or NIDDK. A damaged intestinal tract can result in malabsorption and malnutrition. Gluten occurs in a variety of foods, which should be avoided on a gluten-free diet. Consult with a doctor or dietitian if concerned about gluten.
Grains and Starches
Grains and starches are the primary sources of gluten in the diet. Gluten is a protein found in wheat, barley and rye, and all food products containing these grains. Gluten is in bread, rolls, buns, crackers, most cold cereals, Melba toast, bread crumbs, pizza dough, matzo, pasta, waffles, pancakes, farina, pretzels, muffins, cookies, cakes, candies and biscuits.
Wheat flours with gluten include semolina, bromated, durum, enriched, graham, phosphated, plain, self-rising and white, according to NIDDK. Other wheat grains and products with gluten include kamut, einkorn, emmer, spelt, wheat starch, wheat germ, wheat bran, cracked wheat and hydrolyzed wheat protein.
Gluten is also found in triticale, a cross between a wheat and rye grain.
Meat Products
Some meat products contain gluten as an additive. Meat products with gluten include sausage, hot dogs, salami, meatloaf, luncheon meats, breaded fish and chicken, salami, self-basting poultry and soy protein meat alternatives.
Other Foods
Other foods known to contain gluten include flavored chips, soup, bouillon cubes, soy sauce, brown rice syrup, malted drinks, imitation crab, communion wafers, seasoned tortilla chips, rice mixes, sauces, gravy, vegetables in sauce, some ice creams and pudding.
Food Label Ingredients
People following a gluten-free diet should read labels and food ingredient lists when unsure if a food product is safe. The Food Allergen Labeling and Consumer Protection Act says all foods need to be clearly labeled if they contain any of the eight most common food allergens, including wheat, making it easier to identify foods with gluten. Because gluten is found in more than just wheat products, it is still important to read the ingredient list.
Food label ingredients that may indicate gluten include stabilizer, starch, emulsifier, flavoring, vegetable protein, hydrolyzed vegetable protein, malt, malt flavoring, vegetable gum, modified food starch and modified starch, according to the Jackson/Seigelbaum Gastroenterology group.
