Hidden sources of gluten most people miss

The obvious stuff — bread, pasta, beer — is easy. It's the hidden sources that catch people. Here are the ones worth memorizing.

Malt (it's barley)

Malt, malt extract, malt syrup, and malt flavoring are made from barley. That's why some “just rice and corn” cereals aren't gluten-free — the malt flavoring gives it away. Our engine flags malt every time.

Soy sauce

Most soy sauce is brewed with wheat. Look for tamari labeled gluten-free instead. This one hits marinades, dressings, and takeout hard.

Oats

Oats don't contain gluten, but they're very often grown and milled alongside wheat, so standard oats carry a real cross-contact risk. Choose oats labeled gluten-free (purity-protocol or tested). We treat non-certified oats as a cross-contamination risk, not “safe.”

Other quiet ones

• Seasoning blends & bouillon — wheat is a common anti-caking or filler.
• Imitation seafood (surimi) — usually contains wheat starch.
• Some medications & supplements — wheat starch is an occasional binder.
• Licorice — traditionally made with wheat flour.
• Communion wafers, play-dough, certain cosmetics — not food, but worth knowing.

When in doubt, don't guess — ask us to check it or search our verdicts.