More information:

 

  • Wheat
  • Wheat germ
  • Rye
  • Barley
  • Bulgur
  • Couscous
  • Farina
  • Graham flour
  • Kamut Matzo
  • Semolina
  • Spelt
  • Triticale

 

 

  • malt/malt flavoring
  • soups
  • commercial bullion and broths
  • cold cuts
  • French fries (often dusted with flour before freezing)
  • processed cheese (e.g., Velveeta)
  • mayonnaise
  • ketchup
  • malt vinegar
  • soy sauce and teriyaki sauces
  • salad dressings
  • imitation crab meat, bacon, etc
  • egg substitute
  • tabbouleh
  • sausage
  • non-dairy creamer
  • fried vegetables/tempura
  • gravy
  • marinades
  • canned baked beans
  • cereals
  • commercially prepared chocolate milk
  • breaded foods
  • fruit fillings and puddings
  • hot dogs
  • ice cream
  • root beer
  • energy bars
  • trail mix
  • syrups
  • seitan
  • wheatgrass
  • instant hot drinks
  • flavored coffees and teas blue cheeses
  • vodka
  • wine coolers
  • meatballs, meatloaf communion wafers
  • veggie burgers
  • roasted nuts
  • beer
  • oats (unless certified GF)
  • oat bran (unless certified GF)

Note: even labels that say "may contain" are not recommended.

 

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)