Setting the Boundary: Celiac Disease and Non-Celiac Gluten Sensitivity

Technically, gluten is a general name for proteins found in wheat, rye, barley, triticale, and oats. Gluten allows for the food that contains these grains to preserve their shape. Unsurprisingly gluten can be found in any food, beverages, items, and products that people see every day.

In food and beverages, wheat can be found in dumplings, ravioli, cereals, bread, muffins, donuts, sauces, salad dressings, ramen, egg noodles, soups, and baked goods. Rye is common in cereals, granola, rye beer, and rye bread; barley is present in malted milk, malt syrup, malt vinegar, soups, beer, food coloring, brewer’s yeast, and other food or products containing malt. Triticale is also found in pasta, bread, and cereal, and oats.