ImportantThis guide is educational and does not replace diagnosis, medical advice, the official product label, or your personal emergency plan.
Gluten is broader than wheat
Wheat is a major U.S. food allergen, but gluten can also come from barley and rye. A wheat-free claim is not the same as a gluten-free claim.
Ingredients to review
Wheat, barley, rye, malt, brewer’s yeast, semolina, spelt, durum, and triticale are common terms to discuss with your clinician or dietitian.
- Wheat varieties such as spelt and durum
- Barley and malt
- Rye and triticale
- Brewer’s yeast when source is unclear
Use the right standard for you
Celiac disease, non-celiac gluten sensitivity, and wheat allergy are different conditions. Follow the label rules and clinical advice that apply to your diagnosis.