gluten is a protein found in wheat rye barley and crossbred hybrids of these grains. the good news is many foods are naturally free of gluten including fruits vegetables lean proteins nuts oils and dairy. the nutrition label can help you determine which products gluten free. the term "gluten-free" can be helpful but is not a regulated claim even though the fda is working to define it. when you read a label look for gluten-containing ingredients including wheat barley rye oats (due to likely cross-contamination) brewers' yeast and malt (beer). labeling laws require allergens to be labeled including wheat proteins so any food that says "contains wheat" is off limits. this does not apply to barley rye and oats or items that may have been cross contaminated so if there is any doubt contact the manufacturer. you might want to discuss with your healthcare provider if you can tolerate small amounts of gluten. if you can you may not need to be as vigilant as those with celiac. for more on going gluten-free check out this slideshow.
what ingredients should be avoided for someone who has a gluten sensitivity? . i've been tested for celiac and that's not the issue. it's just a gluten sensitivity but i'm unsure what all i should avoid besides wheat barley rye and being cautious of soy products.