The following terms represent the most commonly used Latin terms for wheat, barley and rye. If you see any of these, the product contains gluten: Triticum vulgare (wheat) Triticale (cross between wheat and rye) Hordeum vulgare (barley) Secale cereale (rye) Triticum spelta (spelt, a form of wheat) Ingredients That Always Contain Gluten The following terms represent ingredients that always contain gluten: Wheat protein/hydrolyzed wheat protein Wheat starch/hydrolyzed wheat starch Wheat flour/bread flour/bleached flour Bulgur (a form of wheat) Malt (made from barley) Couscous (made from wheat) Farina (made from wheat) Pasta (made from wheat unless otherwise indicated) Seitan (made from wheat gluten and commonly used in vegetarian meals) Wheat or barley grass (will be cross contaminated) Wheat germ oil or extract (will be cross contaminated) #naughtyglutenyouareeverywhere
Posted on: Thu, 03 Jul 2014 16:00:00 +0000
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