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

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

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

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

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.

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.

A flour with a distinct flavor, used in sourdough, contains gluten. Gluten-free alternatives are sorghum flour or a blend of gluten-free flours with caraway seeds for flavor.

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.

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

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

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

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.

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.

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

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

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

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

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.

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.

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

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

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.