EN015

• Bread and bread crumbs (unless specifically labeled wheat-free)
• Bulgur
• Cereal extract (a flavor enhancer)
• Couscous (a coarsely ground pasta made from semolina wheat)
• Durum (durum flour or wheat)
• Emmer wheat (also known as farro)
• Einkorn wheat
• Farina
• Flour (all-purpose, cake, enriched, graham, high gluten, high protein, pastry, wheat)
• Kamut
• Pasta (unless made from non-wheat ingredients such as rice pasta)
• Semolina
• Spelt
• Sprouted wheat
• Triticale (a hybrid of wheat and rye)
• Vital gluten
• Wheat (bran, germ, gluten, malt, starch)
• Whole wheat berries

Source: FAACT - Wheat

• Ale
• Baking mixes and baked products
• Batter-fried foods and breaded foods (Note: specifically ask what the batter/breading contains)
• Beer
• Candies
• Cereals
• Crackers
• Gravy or roux (often thickened with flour)
• Ice cream products
• Hot dogs and processed meats
• Pretzels
• Salad dressings, sauces, and soups (usually thicker soups)
• Soy sauce
• Surimi (a paste made from fish or other meats) 

Source: FAACT - Wheat

Cross-contact occurs when an allergen is inadvertently transferred from a food containing an allergen to a food that does not contain the allergen. Cooking does not reduce or eliminate the chances of a person with a food allergy having a reaction to the food eaten. Cross-contact can happen through:

• Food to food - e.g. nuts on top of a salad (even if taken off)
• Food to object (cooking surfaces and cookware)