While I am a fully licensed physician in Kansas, this communication does not constitute personal medical advice or establish a physician-patient relationship. See your own physician to discuss your particular diagnosis and treatment
Here is the list of standard gluten sources.
Sources of gluten
Wheat, wheat berries, durum, emmers, semolina, spelt, farina, farrow, graham, kamut, einkorn wheat, rye, barley, triticale, malt, brewers yeast, wheat starch
Common foods to avoid
Pastas: ravioli's, dumplings, couscous, and gnocchi
Noodles: Ramen, udon, soba, chow mein, egg noodles
Bread and pastries: croissants, pita, naan, bagels, flat breads, corn bread, potato bread, muffins, donuts, rolls
Crackers: pretzels, goldfish, graham crackers
Baked goods: cakes, cookies, piecrust, brownies
Cereal and granola: Cornflakes, rice puffs
Breakfast foods: pancakes, waffles, french toast, grapes, biscuits
Breading and coating mixes: panko bread crumbs
Croutons: stuffing, dressings
Sauces and gravy's: soy sauce, cream sauce especially with a roux
Flour tortillas
Beer and malt beverages
Brewer’s yeast
Anything that has wheat flour as an ingredient
Source: Celiac Disease Foundation website
I hope this information helps you and your loved ones!
Jason Williams, D.O.