While there are many diets that can promote wellness, anyone with autoimmune disease like Hashimoto’s thyroiditis should avoid gluten for life. It’s not easy but nowadays it is much simpler to avoid gluten than it has been in the past. Below we list the foods most likely to contain gluten as well as some of the foods and toiletry items that can have hidden gluten! The first step is becoming a rockstar label reader.
Common foods that contain gluten:
- Bread—sandwich bread, French bread, bagels, baguette, flatbread, pita bread, naan, brioche, white bread, ciabatta, matzo, pancake, pizza crust, tortillas, croissants, cornbread, bread crumbs, hamburger and hotdog buns, waffles, crepes, croutons
- Baked Goods—muffins, cakes, cookies, pies, cobbler, brownies, scones, biscuits
- Crackers—pretzels, cheese crackers, graham crackers, saltine crackers, bagel chips, water biscuits, chips
- Pasta and Noodles—all shapes made out of wheat, semolina, or farina; gnocchi, ravioli, torellini, dumplings, ramen, udon noodles, soba noodles, chow mein, egg noodles
- Cereals and Granola—those made with wheat, barley, and rye; in addition, those made from oats, corn, and rice are often contaminated during manufacturing
- Breading—breadcrumbs, panko, breaded foods
- Sauces—soy sauce, sweet and sour sauce, hoisin, pancake syrup, salad dressings, BBQ sauce, teriyaki
- Gravies—thickened with flour
- Malt and Malt Beverages—extracted from barley
- Brewer’s Yeast
- Beer—unless labeled gluten-free
Less-common foods and toiletries containing gluten – double-check labels:
- Spice Mixes
- Brown Rice Syrup
- Bulk Foods
- Candy
- Food Coloring
- Roasted Nuts
- Veggie Burgers
- Energy Bars
- French Fries
- Potato Chips
- Lunch Meats
- Meat Substitutes
- Supplements
- Play Dough
- Tea
- Tomato Paste
- Trail Mix
- Condiments
- Household Products
- Personal Care Products
- Medications
- Envelopes, Stamps, Stickers
- Mouthwash
- Toothpaste
Avoid cross-contamination by staying away from:
- Otherwise gluten-free flours processed non gluten-free facility (rice flour, buckwheat flour, sorghum flour, and soy flour)
- Otherwise gluten-free grains processed in a non gluten-free facility
- Cutting boards, knives, pots, pans, countertops, utensils, and other cooking tools used to prepare gluten-containing foods
- Condiments that are used to spread on to gluten-containing foods (peanut butter, jelly, mayonnaise, mustard, etc.)
- Foods that have been fried in a fryer with gluten-containing foods
- Airborne wheat flour (such as in a bakery)
- Baked goods from facilities that are not certified gluten-free
- Bulk bins at grocery stores
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