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Commonly used in baking, contains gluten. Gluten-free substitutes include almond flour, rice flour, and coconut flour.

A type of wheat flour often used in pasta. Substitutes are corn flour, rice pasta, or gluten-free pasta blends.

A sweet and tangy sauce often used as a marinade or glaze, contains gluten. Use a gluten-free teriyaki sauce or make your own with gluten-free soy sauce, sugar, and spices.

The primary ingredient in many baked goods, contains gluten. Substitute options are buckwheat flour, quinoa flour, and amaranth flour.

A low-protein flour that results in a soft texture, contains gluten. Gluten-free substitutes are a blend of fine almond flour and potato starch.

Derived from barley, contains gluten. Substitute with molasses, honey, or gluten-free malt extracts made from rice or corn.

Flour that includes the bran, germ, and endosperm, contains gluten. Gluten-free substitutes are brown rice flour, teff flour, and gluten-free all-purpose flour blends.

Used for coating or adding texture, usually have gluten. Gluten-free alternatives include panko made from rice flour or ground oats certified gluten-free.

A common condiment in Asian cuisine, contains gluten. Use tamari sauce or a specially made gluten-free soy sauce as a substitute.

A whole wheat grain that's parboiled and cracked, contains gluten. Substitutes include buckwheat groats, brown rice, or cracked gluten-free grains.

Often cross-contaminated with gluten, but can be gluten-free if certified. Choose products labeled as certified gluten-free oats.

The natural protein found in wheat, used to improve elasticity of dough, contains gluten. Substitute with xanthan gum or guar gum in gluten-free recipes to mimic elasticity.

Commonly made from wheat, contains gluten. Substitute options include pasta made from corn, rice, quinoa or other gluten-free blends.

A byproduct of beer brewing, may contain gluten. Gluten-free alternatives include nutritional yeast or yeast labeled as gluten-free.

Course whole wheat flour, used in graham crackers, contains gluten. Gluten-free substitutes are oat flour (gluten-free) or a combination of rice flour and almond meal.

Used in baking for its malt-like flavor, contains gluten. Gluten-free alternatives include millet flour and teff flour.

An ancient wheat with a nutty flavor, contains gluten. Substitutes are oat flour (ensure it's gluten-free) or a blend of gluten-free flours like chickpea and rice flour.

An alcoholic beverage usually made from barley, contains gluten. Gluten-free substitutes are beers made with gluten-free grains like sorghum, rice, or millet.

A pasta made from semolina wheat, contains gluten. Substitutes are quinoa, millet, or cauliflower rice for a similar texture.

Used in delicate baked items, contains gluten. Substitutes include a mix of gluten-free flours with a starch like tapioca or arrowroot to mimic its properties.

Also known as wheat gluten or wheat meat, predominantly gluten. For an alternative, consider tofu, tempeh, or gluten-free mock meats.

Flour with added leavening agents, contains gluten. A gluten-free substitute is a mix of gluten-free flour, baking powder, and salt.

The hardest wheat, used in pasta and couscous, contains gluten. Substitutes include lentil flour or chickpea flour for making gluten-free pasta.

Japanese-style bread crumbs, typically made from wheat bread, contain gluten. Substitute with gluten-free panko or make your own by crumbling gluten-free bread and toasting it.