12 Tips for Gluten Free Living #5: Learn Other Names and Forms of Wheat

Wheat, rye, barley and oats are easy to remember but what are some of the other words we need to look for on food labels?  The list below includes varieties and hybrids of wheat, trademarked names for wheat and wheat products, flours and products or ingredients made from wheat.  Keep in mind this list is just intended to get you started, there are more.

  • Kamut® (pronounced ka-moo)
  • Triticale (pronounced trit-ih-KAY-lee)
  • Spelt
  • Semolina
  • Graham Flour
  • Bulgur
  • Farina®
  • Couscous
  • Seitan (pronounced: “say-than”)

I hope this list will help you get started in learning some of the other names for wheat and wheat products.  Feel free to share others you may have found.


Rogene Robbins is the author of The Gluten Free Good Life and other books available at Espirational Books  and Amazon.com’s Kindle Store. Please visit her Healthy and Gluten Free page to learn about Rogene’s own gluten free good life.

2 thoughts on “12 Tips for Gluten Free Living #5: Learn Other Names and Forms of Wheat”

  1. Thank you for these tips! The good thing today I find (at least in the UK) is that whenever they use a different term on a label they always put a “(wheat)” next to it, which they highlight in bold so it makes it really easy to spot the products that have Gluten in them. They do the same with nuts, soya, lactose… I started this diet about 10 months ago now because my skin has been acting out. I suffer of adult acne which made me realise I needed to stop eating random crap and start feeding myself with things that were originally intended for me rather than processed or human-made things and I find it really helped me. I still fall off the wagon slightly sometimes as it does not affect my stomach, but my skin quickly reminds me that I’m taking the wrong direction! 🙂

    1. The labels in the UK sound good. Here in the US there are the words Contains followed by any of the top allergens in the product. That’s in addition to the list of ingredients. I like it because it gives me a little heads up before I read the ingredients. People have many different kinds of reactions to gluten. In fact even the symptoms list for celiac disease is much broader than just the intestinal stuff. Mine were more in the emotional and neurological categories. Gluten makes me a little crazy. Let’s just say I very rarely slip up. The reminders I get aren’t fun. 🙂

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