The following describes common grains and vegetables that can be used as flour, meal, cereal, oil or whole. This list details which are safe or not safe for Wheat/Gluten-free diets. Reproduced in part from the Celiac Sprue Association.

Explanation of Symbols Consistent with a Gluten-free diet at this time. Questionable due to content, contact, or contamination. Not considered safe or suitable for a gluten-free diet.

Acorn - [Quercus prinus, Q. Emoroyi, Q lobata] Sweet edible nut used whole or ground into flour. Flour adds flavor and fiber, but does not bind well. Excellent in chocolate and spice products, as well as pizza dough. For the home gatherer: dry well, shell, finish in a 2-minute 350-degree oven, then run through the food processor or mill on medium coarse. Safe for Wheat/Gluten-free diets. (see also Nuts)

Almond - [Prunus amydgalus] Sweet edible nut used whole or ground into flour. Works well in breads, pastries and cakes. Can be used in the form of coarse bits or as a flour. Safe for Wheat/Gluten-free diets. (see also Nuts)

Amaranth - [Amaranthas candatas] Many varieties related to spinach, beets and pigweed. Tiny seeds are commercially available whole or ground into a light brown flour with a nutty taste. Highly nutritious. Edible leaves. Safe for Wheat/Gluten-free diets.

Arborio Rice - Short-grain white Rice of Northern Italy used for risotto. Cooks up creamy. Similar to the California-grown short-grain variety, pearl. Safe for Wheat/Gluten-free diets.

Aromatic Rice - Brown or white Rice with a natural aroma and flavor similar to roasted nuts or popCorn. Safe for Wheat/Gluten-free diets.

Arrowroot - [Maranta arundinaces] Herbaceous tropical plant in which starch is made from the roots to be used as a thickening agent. This white flour blends well with Gluten-free flours and is interchangeable with Cornstarch. May be referred to either starch or flour. Safe for Wheat/Gluten-free diets.

Artichoke - [Articiocco] The flower head of this thistle-like plant may be cooked and eaten as a vegetable. The dried artichoke may be ground into flour and makes an excellent addition to the Rice, potato, and Tapioca flour combinations for breads and coffeecakes. Safe for Wheat/Gluten-free diets.

Barley - [Hordeum vulgare] The offending storage protein is known as hordein. Barley is present in many commercial products as malt, flavorings, colorings and/or flavor enhancers. May be a part of hydrolyzed plant protein [HPP] or hydrolyzed vegetable protein [HVP]. Not Safe for Wheat/Gluten-free diets.

Basmati Rice - Very slender, long-grain, highly aromatic Rice grown in India and Pakistan. High in flavor, available in brown and white forms. Safe for Wheat/Gluten-free diets.

Beans - Seeds of leguminous plants. Used whole as a cooked vegetable, pureed as a thickener, or dried and ground into flour. Many commercial Gluten-free bean flours are available. Safe for Wheat/Gluten-free diets. (see also Legume)

Besan - Pale yellow flour made from ground, dried chickpeas. Nutritious and high in protein. Used in dough, dumplings and noodles; as a thickener for sauces and as a batter for deep fried food. Can be substituted up to 1/2 the total amount of a flour mixture. Safe for Wheat/Gluten-free diets. (see also Chickpea, Garbanzo, Gram)

Black and Red Rice - Rare Asian Rice grains with black and red husks and bran coverings. Also cultivated in California. Safe for Wheat/Gluten-free diets.

Boil-In-Bag Rice - Rice that is pre-measured, cooked, and packaged in a colander-style plastic bag for quick, convenient cooking. Safe for Wheat/Gluten-free diets.

Bran - The meal derived from the epidermis layer or outer covering of a cereal grain such as Wheat, Barley, Rice or Corn. 

Brewer's Rice - Tiny particles of Rice or Rice chips, primarily used as an ingredient in brewing beer or in animal feed. Safe for Wheat/Gluten-free diets.

Brown Rice - Kernels of Rice from which only the hull has been removed. Cooked brown Rice has a slightly chewy texture and a nut-like flavor. Safe for Wheat/Gluten-free diets.

Brown Rice Flour - Ground form of brown Rice with a nutty taste. Safe for Wheat/Gluten-free diets.

Buckwheat - [Fagopyrum esculentum] Herb with triangular-shaped seed and black shell, used whole, cracked or ground into flour. Safe for Wheat/Gluten-free diets.

Bulgur - (Burghul) A quick-cooking form of whole Wheat that has been cleaned, parboiled, dried, crushed or ground into particles and sifted into distinct sizes. Not safe fore Wheat/Gluten-free diets. (see also Wheat)

Calrose - A type of medium-grain Rice grown in California. Safe for Wheat/Gluten-free diets

Canola - [Brassica napus] Hybrid rape seed developed in Canada, most commonly used as cooking oil. Safe for Wheat/Gluten-free diets.

Carob - [St. John's Bread, Algaroba Bean] A leguminous tree found in the countries bordering the Mediterranean and similar warm climates in the U.S. The pods of the tree, known as carob bean, are highly nutritious and make a wonderful substitute for cocoa/chocolate. 

Carolina Gold Rice - Distinctive Rice grown in the South Carolina low country, known for its golden outer hull. Safe for Wheat/Gluten-free diets.

Cassava - [Manihot esculenta] Otherwise known as Manioc, Tapioca or Yuca. Starch, extracted from the root, is ground into flour and is used as a thickener for soups, fruit fillings and glazes similar to Cornstarch. Safe for Wheat/Gluten-free diets. (see also Manioc, Tapioca, Yuca)

Cereal - Any plant from the grass family with an edible seed. The most popular cereal grains are Wheat, Rice, Corn, Oats, Barley, Rye, millet, quinoa, Sorghum, triticale, wild Rice, Spelt and tef.

Channa - Type of chickpea grown in the East Indies. Used whole or ground into flour. Safe for Wheat/Gluten-free diets. (see also Chickpea)

Chestnut - [Castanea] Smooth-shelled, sweet edible nut. Sometimes referred to as beechnut or horse chestnut. Usually roasted, then used whole or ground into flour. The flour does not bind well. Safe for Wheat/Gluten-free diets. (see also Nuts)

Chickpea - [garbanzo bean] Seed of leguminous plant of the pea family. May be used whole, pureed or ground into flour. Can be added up to 1/2 of the total flour mixture. Browns well and offers a wonderful flavor to Gluten-free mixes. Safe for Wheat/Gluten-free diets. (See also Besan, Garbanzo, Gram)

Converted® - Registered trade-mark used to describe parboiled Rice. Safe for Wheat/Gluten-free diets.

Corn - [Zea mays] Maize, cereal plant native to the Americas. Protein of Corn is known as zein. Kernels are largest of cereal seeds. Six major types are dent, flint, flour, sweet, pop and pod. Used whole or processed into a multitude of products including sweeteners, flours and oils.

Corn Flour - A smooth flour that can be milled from the entire kernel of Corn. It can be blended with Cornmeal and small amounts of other flours for making Cornbread and Cornmeal mush also known as Polenta. Safe for Wheat/Gluten-free diets.

Cornmeal - Coarse grade of milled Corn flour. (Not a substitute for Cornstarch or Corn flour.) Found in white, yellow and blue varieties. Safe for wheat/Gluten-free diets

Corn Gluten - Nutrient supplement. Safe for Wheat/Gluten-free diets.

Corn Malt - Flavoring agent. Safe for Wheat/Gluten-free diets.

Cornstarch - A carbohydrate polymer derived from Corn of various types, composed of 25% amylose and 75% amylopectin. This white powder swells in water and is the most widely used starch in the U.S. Its chief uses are as a source of glucose, in the food industry as a filler, in baking powder and a thickening agent in various food products. Cornstarch is used to make Corn sugar and Corn syrup. In the U.S. Cornstarch and Corn flour are seen as two different products, whereas several foreign sources name Cornstarch as Corn flour. Safe for Wheat/Gluten-free diets.

Cottonseed - [Gosyplum] Used as a seed or ground into flour. Seeds typically pressed and used as an oil for margarine or cooking oil. Safe for Wheat/Gluten-free diets.

Couscous - Granular semolina dish of steamed, crushed, cooked grain. Not safe for Wheat/Gluten-free diets.

Dal - (dhal) Split peas or beans from India. They are used whole, pureed, or ground as flour. Safe for Wheat/Gluten-free diets.

Dasheen flour - (Eddo flour) Variation of Taro flour, used as a thickener. (See also Taro flour)

Della Rice - Cross of long-grain Rice and basmati Rice, developed in the United States. Safe for Wheat/Gluten-free diets.

Dinkle - (Wheat, Spelt) Common name for Spelt. Not safe for Wheat/Gluten-free diets.

Durum - [Triticum dicoccum] (Wheat) Variety of the Triticums. It has high Gluten content and is mainly used for pasta. Not safe for Wheat/Gluten-free diets.

Edible Starch - Can be derived from Wheat or a mixture of several starches.

Einkorn - [Triticum monoccum] (Wheat) Primitive small-grained Wheat of Europe and Asia. Einkorn Wheat represented on some labels as non-glutinous, low-Gluten or listed as a Corn or maize product. Not safe for Wheat/Gluten-free diets.

Emmer - [Triticum dicoccum] (Wheat) Another name for durum. Yields glutinous flour used in pastas. Not safe for Wheat/Gluten-free diets.

Enriched Rice - White Rice with some of the nutrients, mainly the B vitamins, iron, niacin and folic acid, restored after the milling process. Safe for Wheat/Gluten-free diets.

Far - [farro] Also called farina and has other spellings. A low-Gluten grain that originally was a buckwheat. Currently farinas are usually made from Wheat. Not safe for Wheat/Gluten-free diets.

Farina - Farinaceous fine flour or meal made from cereal grains or the starch of vegetables.

Farina® - (Wheat) A hot Wheat cereal. Not safe for Wheat/Gluten-free diets.

Fava Bean - [Faba] Legume. Used whole, cooked as a vegetable or ground into flour. Removed from their pods and steamed, fresh favas taste sweet and buttery. Dried fava beans should be soaked and then simmered in water with two tablespoons of oil just like any other bean. Many recipes exist for the preparation of favas with olive oil, garlic, tomatoes and spinach. Unrelated to Celiac disease, favism is an allergic reaction to fava beans that can be life threatening. Favism is most common in those of Mediterranean descent. Safe for Wheat/Gluten-free diets.

Flax - [Usitatissiumum linn] Seed of ancient medicinal herb, with a nutty flavor. Used whole, toasted or sprouted, ground into meal or pressed into oil. High in fiber and Omega essential oils. Safe for Wheat/Gluten-free diets.

Flour - Finely-ground form of a product. Source may be plant, animal or mineral.

Food Starch - Can be derived from Wheat starch or a mixture of several starches.

Fu - (Wheat) Dried form of Gluten, typically from Wheat if made in Asian countries. (Should not be confused with Tofu, which is made from Soy.) Not safe for Wheat/Gluten-free diets.

Garbanzo - [Leguminose] Seed of leguminous plant of the pea family. Used whole, pureed or ground into flour. Commonly used in Spanish cooking. Safe for Wheat/Gluten-free diets. (see Besan or Chickpea)

Gliadin - Naturally occurring simple proteins (Gluten peptides) found in the Gluten of Wheat. Not safe for Wheat/Gluten-free diets.

Gluten - Storage protein of Wheat. Used as an umbrella term, although technically not correct, to include storage proteins of Barley, Rye and Oats. Not safe for Wheat/Gluten-free diets.

Gluten Peptides - Term used to describe smaller units of proteins from Wheat, Barley, Rye and Oats.

Glutenin - Naturally occurring simple proteins (Gluten peptides) found in the Gluten of Wheat. Not safe for Wheat/Gluten-free diets.

Glutinous Rice - The term glutinous refers to its sticky texture when cooked. White, brown or black Rice characterized by broad, short grains that stick together during cooking. Mainly used in Asian sweet snacks. Also known as sweet Rice, sticky Rice or waxy Rice. Safe for Wheat/Gluten-free diets.

Glutinous Rice Flour - (sweet, mochiko) Works well as a thickener in sauces and soups. Sauces thickened with sweet Rice flour will not separate when frozen and thawed. Safe for Wheat/Gluten-free dits.

Graham Flour - (Wheat) Graham flours are Wheat flours, not to be confused with Gram flour from Chickpeas. Not safe for Wheat/Gluten-free diets.

Gram Flour - Made from chickpeas. Safe for Wheat/Gluten-free diets. (see also Besan, Chickpea or Garbanzo)

Granary Flour - May be a combination of flours based on cereal grains.

Grits - General term referring to any coarsely ground grain. Used as a cereal or a side dish. In the U.S. the term is usually implies Corn grits which are a cereal product made by grinding Corn to a coarse consistency.

Groats - Oat grain with the hull removed. Not safe for Wheat/Gluten-free diets.

Guar Gum - A water-soluble paste made from the seeds of the guar plant and used as a thickener and stabilizer in foods and pharmaceuticals. An essential addition to gluten-free flour mixes for baking. May be substituted with Xanthan Gum.

Hemp - No research on the dietary use of hemp for a celiac diet is on file in the CSA office. Should be Gluten-free but sample of hemp flour tested ELISA 15 ppm gliadin in 2001.

Hominy - A type of grits typically made from white or yellow Corn kernels from which the hull and germ have been removed. Used canned as a side dish or in casseroles. Safe for Wheat/Gluten-free diets.
 
Hulls - Outer inedible covering or husk layer that encloses any grain kernel. Industrial uses.

Instant Rice - Rice that has been precooked and dehydrated. Safe for Wheat/Gluten-free diets.

Japonica Rice - Specialty Rice, typically used for Rice stuffing and side dishes.

Jasmine Rice - Variety of aromatic Rice.

Job's Tears [Coix lachryma-jobi] Seed of ancient annual grass, resembling large Barley. Used as a substitute for pearl Barley.

Kamut - [Triticum polinicum] (Wheat) Kernels are 2-3 times larger than Wheat. Nicknamed King Tut's Wheat. Not safe for Wheat/Gluten-free diets.

Kasha - Roasted Buckwheat groats with a toasty, nutty flavor. Russian kasha may also contain millet and Oats. (see also Buckwheat)

Koshihikari - Variety of Japanese Rice now being cultivated in the United States.

Kudzu - Leguminous Asian plant whose roots yield a starchy powdered extract, used as a thickener. Leaves and stems are also edible.

Legume - Leguminous plants with seeds in pods. There are more than a hundred legumes including Peanuts, Lentils, Peas, Soy, Beans, Channa, Garbanzo (Chickpea) and Carob. Versatile served as vegetables, dried and ground into flour or pureed. May be processed into oils or butters. Safe for Wheat/Gluten-free diets.

Lentils - Tiny lens-shaped seeds of a leguminous plant. The three main varieties are French/European lentil, Egyptian/red lentil and yellow lentil. Safe for Wheat/Gluten-free diets.

Long-Grain Rice - Brown or white Rice kernels averaging five times as long as they are wide. Safe for Wheat/Gluten-free diets.

Maize - Waxy maize is the same as Corn. 

Malt - Artificially germinated and dried seeds of grain typically Barley or Corn that is ground into a powder. Malt is the basis for a variety of flavoring agents. Corn malt is Gluten-free.

Manoic - [Manihot exculenta]  Starch, extracted from the root, is ground into flour which is used as a thickener for soups, fruit fillings and glazes much like Cornstarch. Safe for Wheat/Gluten-free diets. (see also Cassava, Tapioca, Yuca)

Milo - [L. syricus] Versatile grain used whole, cracked or as a flour. (see also Sorghum)

Millet - [Panicum miliaceum] Drought-tolerant grasses with small seeds which can be substituted for Sorghum in most recipes. Common millets available in health food stores include African, Italian, broom, corn, pearl, spiked, plus several German millets and a number of hybrids and crosses such as North Dakota, Canada, etc.

Matza, Matzo, Matzah - (Wheat) Traditional Jewish unleavened bread made from Wheat. Not safe for Wheat/Gluten-free diets.

Mir - [Mironovskaya spp] Wheat and Rye cross. Not safe for Wheat/Gluten-free diets.

Modified Corn Starch - Corn starch chemically modified to improve properties for commercial uses. 

Modified Food Starch - May be derived from Wheat, Corn, Potato, or Tapioca. Starch that has been modified by rearranging the molecules.

Modified Tapioca Starch - Tapioca modified to improve consistency, stability and flavor.

Nuts - Tree nuts do not contain Gluten. May be dry roasted and used whole, as oil or ground into a flour. Processing agents may contain Wheat flour or flavorings. (see also Acorn, Almond, Chestnut)

Nuts, Dry Roasted - Processing agents may contain Wheat flour or flavorings.

Oats - [Avena Stativa] Protein is known as avenin. Commonly eaten as a hot cereal, as well as flour in baking. Industrial uses include cosmetics (lipstick and make-up). Oats prolamins comprise only 10-15% of total protein, much less than Wheat, Barley or Rye. A controversy currently exists whether this grain is safe or harmful for people on Wheat/gluten-free diets. In any case, cross contamination of Wheat with Oats is a serious concern.

Oat Bran - Meal derived from the epidermis layer or outer covering of the Oat. 

Oat Fiber - Used commercially in a variety of products. High fiber content.

Oat Gum - Stabilizer found in processed meats and cheeses.

Peas & Beans - These grain seeds make up as basic protein flours and are commonly available in health food stores. They can easily be milled at home. Depending on taste preferences, they are excellent additions for breads and rolls. They each contribute to hardness in the finished product, however, egg white and cottage cheese need to be added as softeners in baked goods. Common additions to gravies, meatloaf, soups and sauces. Included with this listing of basic protein crop seeds are the following items: groundnuts (peanuts); pigeon peas; chickpeas; hyacinth beans; cowitch, the Florida velvet bean; tepary bean; lima bean; sieva; scarlet runner bean; ram mungs, kidney beans; horse beans; adzuki beans; asparaus beans; and cowpeas. (see also Legume)

Peanut - [Arachis hypogaea] Seed of a leguminous plant. May be used whole, ground into flour, or processed into an oil or butter. Safe for Wheat/Gluten-free diets. (see also Legume)

Pearl Rice - California short-grain Rice with white kernels that are plump and almost round.

Polished Rice -  Regular milled white Rice. The outer husk is removed and the layers of bran are milled until the grain is white.

Popcorn - Variety of Corn suitable for popping. Unpopped kernels may be milled into a light Corn flour. Popped Corn may be pulverized and added to ready-to-eat breakfast cereals or used as soup/salad toppers.

Popcorn Rice - Grown in Louisiana, this long-grain Rice is cross between basmati and regular Rice. Tastes like buttered popcorn, but the scent is stronger than the flavor.

Potato - [Solanum tuberrosum] Vegetable which can be used as starch, flour or whole. Safe for Wheat/Gluten-free diets. Note that instant potato products often contain sulfites and some brands of chips and fries may include Wheat starch as a coating.

Potato Flour - Commercially ground from the whole potato used as a thickener. Retains potato flavor. Baking with potato flour will lend a heavy, dense product.

Potato Starch - Commercially prepared from cooked potatoes that are washed of all fibers until only the starch remains.

Precooked Rice - White or brown Rice that has been completely cooked and dehydrated after milling.

Prolamin - Any class of simple amino acid strings high in proline and glutamine. Gliadin and Glutenin are the prolamins for Wheat, Zein for Corn, Hordein for Barley, Secalin for Rye, and Avenin for Oats.

Quinoa - (pronounced keen-wa) Seed of ancient cereal grain of Peru, related to Amaranth. Mild nutty flavor. Versatile and can be substituted for any grain. Can be used whole as a hot cereal or ground into flour. Adds moisture to baked goods.

Rice - [Oryza zativa] Semi-aquatic member of the grass family. Rice is Gluten-free and non-allergenic. Categorized as short, medium and long, the edible seed is the staple grain for over half the world's population. Protein of Rice is known as oryzenin. Can be labeled as white Rice flour or brown Rice flour. Known for having a bland flavor and works best when combined with other Gluten-free flours, especially potato starch.

Red Rice - Type of Rice grown in South Carolina. (Also refers to a dish consisting of tomatoes and Rice.)

Rice Bran - Outer layer of brown Rice. An excellent source of thiamin, niacin, vitamin B-6, iron, phosphorus, magnesium, potassium and fiber.

Rice Bran Oil - Mild-flavored oil extracted from Rice bran. Has a very high smoking point which makes it suitable for frying.

Rice Couscous - Cracked Rice resembling a cracked Wheat product called couscous.

Rice Flour - Ground white or brown Rice. Commonly used in Wheat/Gluten-free baking. Works best when combined with other flours. Safe for Wheat/Gluten-free diets.

Rice Hull - Outer inedible covering protecting the Rice kernel and has industrial uses.

Risotto - Creamy Italian Rice dish in which Rice is sautéed and cooked in broth.

Rosematta - Parboiled Rice from South India. The bran gives an attractive rose color.

Rough Rice - Also known as paddy Rice. Rough Rice kernels are encased in an inedible, protective hull.

Rye - [Secale cereale] The offending storage protein (prolamin) is secalin. Used as flour for baking bread. Grain may be fermented to produce alcoholic beverages or industrial alcohol. A high reactor for CS and DH patients. It should be avoided. Not safe for Wheat/Gluten-free diets.

Saffron - [Crocus sativus] Derived from the dried stigmas of a purple-flowered crocus. Used to color and flavor foods.

Sago - [Metroxylon sagus] Starch extracted from tropical palms and processed into flour, meal or pearl sago (similar to Tapioca.) Used as a thickener. Is slightly gray in color and tastes rather bland, but can be used in baking on its own. Good in pastry, especially in pizza dough or in products which have a strong seasoning added or as an accompaniment. Can be used for crumb toppings and in puddings. Binds slightly and is not an easy product with which to work in a dough mixture. Safe for Wheat/Gluten-free diets.

Seitan - (Wheat) A chewy, protein-rich food made from wheat gluten and used as a meat substitute. Not safe for Wheat/Gluten-free diets.

Semolina - (Wheat) Coarsely ground durum Wheat. Mainly used for pasta. Not safe for Wheat/Gluten-free diets.

Sesame - Whole white, brown or black seeds. Used whole, ground as flour or pressed as oil. Safe for Wheat/Gluten-free diets.

Short-Grain Rice - Brown or White Rice kernels that are much thicker than long-grain varieties. Grains are soft and stick together when cooked. Safe for Wheat/Gluten-free diets.

Sorghum - [Sorghum bicolor L. Moench] Historically referred to as Syrian grass. Drought-tolerant cereal grain used primarily as a flour or sweet syrup. Third most prevalent food crop worldwide. Certified food grade white Sorghum has been specially developed for the food industry. Safe for Wheat/Gluten-free diets. (see also Milo)

Soy - (Soya) High-protein, high-fat legume, which is processed into a variety of food products. Oil is used in cooking and salad dressings. Flour has strong, distinctive nut flavor. Most recipes are designed to use low-fat Soy flours, while Soy milks and tofu use high-fat Soy flours. When baking it is best used in combination with other flours. Safe for Wheat/Gluten-free diets.

Spelt - [Triticum Spelta] (Wheat, Dinkle, Farro) Ancient cereal grain with a mellow nutty flavor.
A low-Gluten type of Wheat. Common name is dinkle. Is identified in some sources as "manna." Not safe for Wheat/Gluten-free diets.

Starch - Reserve poly-saccharide in plants. Starches from many sources are used commercially as thickeners and gelling agents. In the U.S., when the single word "starch" appears on a food label, the source must be corn. CFR Title 21, Section 578.100 October 1, 1980. (This does not apply to starch in pharmaceuticals).

Sunflower - Can be used whole, pressed into an oil or ground into a flour. Best when roasted first. Seeds make an excellent addition to salads, trail mixes, snacks or baked goods. The sunflower oil may be used for cooking or salad dressings. Grinding the seeds will yield a 'butter' much like peanut butter and is a great alternative for those allergic to nuts/peanuts. Ground seeds can also be included in flour combinations for baking. Safe for Wheat/Gluten-free diets.

Sweet Potato - [Ipomoea batatas] Tropical American vine of the morning glory family, cultivated for its fleshy , tuberous orange-colored root. Used cooked as a vegetable, or dried and ground into a flour. Safe for Wheat/Gluten-free diets.

Sweet Rice Flour - Glutinous waxy Rice, containing more starch than the brown and white Rice flours. Excellent thickener; binds and reduces separation in sauces that are to be frozen and then reheated. (Cannot substitute for brown or white Rice flours.) Safe for Wheat/Gluten-free diets.

Tapioca - Starchy substance extracted from the root of the Cassava plant. Tapioca flour is used as a thickener, especially in fruit dishes because it produces a clear gel. Adds "tooth" to Gluten-free breads. (see also Cassava, Manioc)

Taro Flour - Commercially processed from a starchy tropical root. Used as a thickener, similar to Tapioca.

Tef [Eragrostis tef] (tef grass or teff) Very small black ancient grain of the millet family. Principal grain in Ethiopian bread (Injera), which is described as a soft, porous, thin pancake. Not safe for Wheat/Gluten-free diets. (see also Millet)

Texmati - A variety of aromatic Rice. Safe for Wheat/Gluten-free diets.

TRITICALE - [Triticosecale sp.] Hybrid cross of Wheat and Rye. Not safe for Wheat/Gluten-free diets.

Udon - Japanese noodles made from Wheat or Corn.

Urd - Variety of green gram or bean cultivated in India.

Valencia Rice - A short-grain Rice. Safe for Wheat/Gluten-free diets.

Water Chestnut - Edible tuber of a water plant. Used fresh, canned or dried. Dried water chestnuts may be ground to a flour or powder and used as a thickener, or for coating foods prior to frying. Safe for Wheat/Gluten-free diets.

Waxy Rice Flour - (see Glutinous Rice and Sweet Rice Flour) Safe for Wheat/Gluten-free diets.

Wehani Rice - California-grown hybrid Rice with Indian basmati in its ancestry. Has a reddish color with a nutty aroma and flavor. Safe for Wheat/Gluten-free diets.

Wheat - [Triticum aestivum, Triticum vulgare, Triticum dicoccum, Triticum monococcum] World's largest cereal grass crop. Offending prolamins are glutenin and gliadin. All Wheat products contain varying amounts of these prolamins. Used whole, cracked, ground into flour, or processed into oil. There are many varieties of Wheat, the Triticums. Not safe for Wheat/Gluten-free diets.

Wheat Berry - The kernel of Wheat.

Wheat Germ - The embryo of Wheat.

Wheat Germ Oil - Derived from Wheat. Gluten level will vary by product.

Wheat Grass - Leaves of Wheat. There is no research available on the Gluten content.

Wheat Gluten - The natural protein derived from Wheat. Also, powdered form of seitan.

Wheat Nut - Any Triticum Wheat, soaked or boiled and then dried to be sold as "Wheat nuts".

Wheat Starch - By-product of Wheat processing. Cannot be guaranteed to be 100% Gluten-free. Sometimes added to food items during processing. No form of Wheat starch is considered appropriate for a zero tolerance level Gluten-free diet in the United States and Canada. Codex Wheat starch is considered Gluten-free by some foreign governments. Gluten level must be 200ppm or less to be labeled as Codex Wheat Starch [Europe].

Wild Rice - [Zizania aquatica] Seed of plume-topped wild aquatic grass found mainly in the United States and Canada. Can be used whole or milled into a dark flour. Safe for Wheat/Gluten-free diets.

Wild Pecan Rice - Aromatic long-grain Rice grown in Louisiana. Named for the strong aroma and milder, but distinct nutty taste. Safe for Wheat/Gluten-free diets.

Xanthan Gum - A polysaccharide that is produced by fermentation of carbohydrates by a bacterium (Xanthomonas campestris) and is a thickening and suspending agent used especially in pharmaceuticals and prepared foods. Essential for use in gluten-free flour mixes for baking. May be substituted with Guar Gum. Safe for Wheat/Gluten-free diets.

Yuca - (see also Cassava, Manoic, Tapioca) Safe for Wheat/Gluten-free diets.