Label Reading: Gluten/Wheat

When reading the ingredients on the label, here are Ingredients To Avoid:

all-purpose flour

bulgar  

bran

bread crumbs

cake flour

couscous

cracker meal

durum

durum flour

enriched flour

farina
fu

graham 

graham flour

gluten  :)

high gluten flour

high protein flour

kamut

malt or cereal extract 
macha
matzo
matza

modified food starch

pastry flour

seitan

semolina

spelt
tabbouleh
triticum (scientific name for wheat)
udon

wheat (bran, germ, gluten, malt starch)

wheat germ
wheat flour
whole wheat berries         

Ingredients that MAY indicate wheat:

gelatinized starch   

hydrolyzed vegetable protein    

modified food starch

natural flavoring    

soy sauce

starch                     

vegetable gum
vegetable starch

Generalized Terms to be Avoided:
Malt/Malted milk/malt extract/malt syrup
Soy sauce/Teriyaki sauce
Flour
Beer (most contain barley or wheat)
Bran
Germ
Orzo (pasta)
Cookie crumbs/cookie dough
Bread crumbs
Gravy
Seafood analogs (imitation crab contains wheat)
Bouillon or broth

Hidden Sources:    

Baked products such as pancake mixes,bread, desserts, crackers, gravy, and cereal contain wheat.  Salad dressing may also be thickened with wheat flour. Avoid products that use wheat as a filler such as bologna and luncheon meats.

Safe Ingredients:
cereals with corn or rice
corn tortillas
rice or rye crackers
potato based crunchy snacks
pure oat or rye bread
wheat-free potato bread

Simple Replacements:  
Gluten/Wheat-Free Flours:

• Amaranth
• Arrowroot
• Barley
• Brown rice
• Buckwheat
• Chick pea
• Corn
• Cornmeal
• Maize
• Millet
• Potato
• Potato startch
• Quinoa
• Rye
• Sorghum
• Soya
• Stamp Collection all purpose 
• Tapioca 
• Teff
• White rice  (personal favorite)