Unsafe Ingredients for the Gluten-Intolerant

Obvious (and some less than obvious) ingredient terms to look for on food and cosmetic labels that we should AVOID:

• Amino peptide complex (from barley)
• Amp-isostearoyl hydrolyzed wheat protein
• Barley (including malted barley)
• Barley extract
• Brewer's yeast
• Disodium wheatgermamido peg2 sulfosuccinate
• Filler flour
• Graham flour
• Hordeum vulgare (barley) extract
• Hydrolyzed vegetable protein or hydrolyzed wheat protein
• Hydrolyzed wheat gluten
• Hydrolyzed wheat starch
• Modified food starch
• Rye
• Seitan
  
• Triticum vulgare (wheat)
• Vegetable starch
• Wheat (all types including durum, semolina, spelt, kamut, bulgur, and triticale)
• Wheat amino acid
• Wheat bran extract
• Wheat dextrimaltose
• Wheat germ
• Wheat protein
  
  Removing Oat-derived ingredients may be advised because many gluten intolerants do not tolerate oats well.
  
  
• Avena sativa (oat) flour
  
• Oat extract
• Oat beta glucan
• Oat flour
• Sodium lauroyl oat amino acids