Hidden Sources of Gluten They Don’t Want You To Know About


Killing The Breeze on hidden sources of gluten

If you’ve never heard someone say their “gluten-free” yet, you must not be hanging around many people. As most know, going gluten free is one of the hottest diet trends in this day and age, regardless of whether or not they are intolerant to it. It’s believed to be “healthier,” even though that isn’t necessarily true, and it’s thought to eliminate all the unhealthy foods of the world, which is also not exactly true. Bottom line, if you’re gluten free, you know exactly what’s going into your cart. You have gluten radar, and if it’s present, you will know it. (*slightly sarcastic over here*)

But for those that aren’t completely “anti-gluten” just yet, you may not be as observant as the rest of us. Gluten is commonly associated with bread, and therefore eliminates most pizzas, sandwiches, pastas, and anything else that is flour based. You’ve heard that before, right?

Well, believe it or not, gluten is actually lurking in some other products that you’d never suspect, and may be the cause of a dinner party disaster if a fellow GF friend discovers you used such a poisonous product. Not only is wheat a foe, so is rye and barley. To keep you well informed of the sneaky gluten sources, I’ve provided you with a couple foods to look out for if you’re looking to avoid gluten (for you, or a friend).

Soy Sauce

Unless specified to be gluten-free, all soy sauce contains gluten. “Wheat” is actually one of the first ingredients, smacking it right off the “GF Safe” list. This means stir fries, some sushi condiments, and anything else you’d commonly associate soy sauce with all contain gluten. Keep this in mind the next time you venture out to get some delicious Hibachi or gluttonous Chinese takeout.

Wasabi Peas

Believe it or not, these delicious little bites are made with wheat flour, aiding in the coating surrounding the pea. It isn’t necessarily what you’d think to be danger to us gluten-free folks, but these little peas are mighty dangerous. Snack selections may be limited for those who like to keep it spicy.


Ever wonder why this stuff is so thick? Easy. Flour, and typically “all-purpose flour.”

This means that Thanksgiving, or a trip to a homestyle restaurant may be slightly limiting. “Turkey, hold the gravy” will be the new command, and that just sounds bland to say. You’re welcome.

Almost Anything Fried

Unfortunately, this includes: fried chicken, chicken nuggets/fingers, popcorn shrimp, breaded wings, and anything else you can throw in a frying pan (besides fries). Generally, in order to get that crunchy crust, the food has to be breaded prior to being thrown in a scolding pan of oil.

Oh, gluten. You never cease to surprise us with your sneaky little additive self.



Rachel Jimenez

An Exercise Science major at USF with a love for dance, food, and sarcastic banter. Oh, and she was gluten free before it was cool. instagram: @sassycalves twitter: @itsraayy

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