Gluten 101

Gluten is a general name for the proteins found in wheat (durum, emmer, spelt, farina, farro, KAMUT® khorasan wheat and einkorn), rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected

The Big 3: Wheat, Barley, Rye

Wheat is commonly found in:

breads
baked goods
soups
pasta
cereals
sauces
salad dressings
roux

Barley is commonly found in:

malt
food coloring
soups
malt vinegar
beer

Rye is commonly found in:

rye bread, such as pumpernickel
rye beer
cereals

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

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