Many people report not feeling better after being gluten free for a few months. Often, they are consuming gluten without knowing it. In fact, most health care professionals say to expect to feel better after one year, allowing for the beginning six months to learn all the ins and outs of the diet.
Be on the look out for possible hidden sources of gluten. Remember to always read labels. When in doubt, contact the manufacturer before consuming. Please keep in mind that this is not an exhaustive list.
- Products containing brown rice syrup – check with manufacturer that it doesn’t contain “barley malt enzymes”
- Some canned beans
- Some chocolate drinks
- Some non-dairy creamers
- Some brands of chipotle in adobo
- Many prepared or processed meats
- Most brands of imitation crab
- Some tuna canned with hydrolyzed protein
- Some salad dressings
- Some dried nuts
- Some marinara sauces
- Candy with malt/malt flavorings
- Some licorice
- Some instant flavored coffees
- Some teas
- Some hard ciders
- Some dry seasoning blends
- Some soy sauce; products that contain soy sauce
- About 10 – 20% of blue cheese manufacturers culture the mold on bread
- Malt vinegar
- Some chewing gum
- Communion wafers – in some churches, host crumbs are added to the wine before it is served
- Possibly some envelope glue
- Alcoholic beverages that are not distilled
- Some medications
- Some brands of beauty products (lipsticks, lip gloss, hand lotion, lip liner, shampoo, conditioner…) - although the medical community believes that gluten does not pass through the skin, products that could get into the mouth, eyes, and nose are possibly of concern
- Some brands of toothpaste and mouth wash
- Some brands of pet food
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