The following grains and their derivatives are sources of gluten:
- Wheat
- Varieties and derivatives of wheat such as:
- wheatberries
- durum
- emmer
- semolina
- spelt
- farina
- farro
- graham
- KAMUT® khorasan wheat
- einkorn wheat
- Rye
- Barley
- Triticale
- Malt in various forms including: malted barley flour, malted milk or milkshakes, malt extract, malt syrup, malt flavoring, malt vinegar
- Brewer’s Yeast
- Wheat Starch that has not been processed to remove the presence of gluten to below 20ppm and adhere to the FDA Labeling Law*
Read more at http://celiac.org/live-gluten-free/glutenfreediet/sources-of-gluten/#xg9PYh0bLmpf15q1.99
