High Gluten Foods

Mostly found in wheat, gluten is an important protein that creates leavening when cooked. It is commonly added to foods to boost protein amounts and is often used as a meat substitute for vegetarians due to it's absorbent qualities. Unfortunately, some men and women suffer from gluten allergies and celiac disease which prevents them from properly digesting the protein. While gluten intake can be fatal to those with allergies, it is not considered harmful to the general population.

Grains

Some of the primary high gluten foods are ones made with grains. Wheat and rye contain high amounts of gluten because it is an elastic protein that forms when those flours are moistened and agitated, which is necessary for yeast doughs to rise. This means bread and bread products, pasta, cakes and other pastries, crackers, waffles, bran and batter-fried foods are high in gluten.

Snacks and Beverages

Many commercially available snacks and sweets contain high levels of gluten. This is because they often contain wheat flours or modified food starch and because gluten is often used as a stabilizer. Chewing gum, peanut butter, chocolate, cocoa, ice cream, pudding, cookies, candies containing wheat, ice cream cones, some pie fillings, pretzels, muffins, doughnuts and graham crackers can all have high amounts of gluten.

Certain alcohol such as whiskey and beer can contain high amounts because the hops come from barley, which contains gluten.

Other beverages that rank high on the list of gluten levels includes ovaltine, root beer, some instant coffee and some commercial chocolate milk. Most beverages are gluten free.

Processed Food

A lot of processed food contains high amounts of gluten because it is often used as a flavor enhancer and emulsifier. This extends to many seasonings, which includes certain mayonnaise, bouillon, soy sauce, tamari, mustard, vinegar, gravy and some salad dressings.

Processed meats such as sausages, hot dogs, cold cuts, liverwurst, bologna, breaded meat and luncheon meat are also high in gluten. Processed meat substitutes such as texturized vegetable protein and hydrolyzed vegetable protein have high amounts too.

Most commercially sold soups and broths contain high amounts of gluten, especially those which are roux based since roux contains wheat flour.