What grains contain gluten?
Avoiding all sources of gluten in the diet is essential for managing celiac disease. Currently, there are no rules regarding the labeling of foods as “gluten-free,” which makes it difficult for people with the disease and their caregivers to determine which foods are safe. Once enacted, the proposed rule will take some of the guesswork out of shopping and help protect the health of people affected by the disease. The FDA is proposing to define “gluten” as “proteins that naturally occur in a prohibited grain and that may cause adverse health effects in persons with celiac disease.” These grains contain gluten and are considered “prohibited grains” under the proposed rule: • Wheat—Including durum wheat, spelt, and kamut; examples of foods made from wheat include flour (unless the source is stated otherwise), farina, semolina, and vital gluten • Rye • Barley—Foods made from barley, including barley malt extract or flavoring and malt vinegar • Crossbred hybrids of these grains—Such as trit
