Gluten is a type of protein found in several types of grains, and it’s responsible for giving bread its stretchy, chewy texture. However, for people with celiac disease or gluten intolerance, consuming gluten can lead to a range of uncomfortable symptoms and health problems. For these individuals, it’s crucial to be aware of the different names that gluten can go by in food labels to ensure they maintain a gluten-free diet.
Common Names for Gluten in Food:
When reading food labels, you’ll need to look out for more than just the word “gluten.” Gluten can be found in the following grains and their derivatives:
Wheat
Barley
Rye
Spelt
Couscous
Malt
Brewers yeast
Oats (unless they are specifically labeled as gluten-free)
Semolina
Durum
Enriched flour
Graham flour
White flour
Cake flour
Hidden Names for Gluten:
Gluten can also be hidden under other names in ingredient lists. This can make it tricky to ensure you’re maintaining a gluten-free diet. Here are some other names that gluten can be hidden under:
Sourdough
Triticale
Bulgar wheat
Farro
Kumat
Farina
Bran wheat germ
Hydrolyzed wheat protein
Remember, when in doubt, it’s always better to reach out to the manufacturer to ensure the product is indeed gluten-free.
While it can be challenging to navigate a gluten-free diet, especially when gluten can go by so many names, it’s entirely possible with a bit of knowledge and diligence. By understanding the many names for gluten, you can take control of your diet and make healthier choices that align with your dietary needs.
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