Grains and Cereals
The ground zero of gluten. Wheat, barley, and rye are the three primary gluten-containing grains. But not every grain is guilty. Rice, corn, quinoa, and buckwheat (which is not actually wheat) are naturally gluten free. The trick is knowing which is which, and watching for cross-contamination in processing.
Important: Traffic light ratings reflect the default gluten status of each food. Individual products may differ. Always check the label, especially for orange-rated foods.
18 Gluten Free
0 Check Label
15 Not Gluten Free
Not GF, not gluten freeBarleyNot GF, not gluten freeBulgurNot GF, not gluten freeCouscousNot GF, not gluten freeDurum WheatNot GF, not gluten freeEinkornNot GF, not gluten freeEmmerNot GF, not gluten freeFarroNot GF, not gluten freeFreekehNot GF, not gluten freeKamutNot GF, not gluten freeOatsNot GF, not gluten freeRyeNot GF, not gluten freeSemolinaNot GF, not gluten freeSpeltNot GF, not gluten freeTriticaleNot GF, not gluten freeWheatGF, gluten freeAmaranthGF, gluten freeArrowrootGF, gluten freeBrown RiceGF, gluten freeBuckwheatGF, gluten freeChia SeedsGF, gluten freeCorn/MaizeGF, gluten freeCornmealGF, gluten freeFlaxseed/LinseedGF, gluten freeHemp SeedsGF, gluten freeMilletGF, gluten freePolentaGF, gluten freePsyllium HuskGF, gluten freeQuinoaGF, gluten freeSorghumGF, gluten freeTapiocaGF, gluten freeTeffGF, gluten freeWhite RiceGF, gluten freeWild Rice
Other Categories
Bread and Bakery
29 foods
Pasta and Noodles
23 foods
Sauces and Condiments
44 foods
Dairy
31 foods
Meat and Seafood
33 foods
Fruits and Vegetables
25 foods
Snacks and Sweets
61 foods
Drinks
24 foods
Baking Ingredients
26 foods
Processed Foods
63 foods
Alcohol
34 foods
Need help with reading food labels in Australia or in the US? Check our ingredient glossary to decode anything you find on a label. For recipe conversions, visit convert.refdat.com.