Glutencontaining

Gluten-containing refers to foods or ingredients that include gluten, a family of storage proteins composed mainly of glutenins and gliadins. Gluten is found in certain cereal grains, most notably wheat and its varieties such as durum, emmer, spelt, and einkorn, as well as in barley, rye, and their hybrids like triticale. In wheat-based doughs, gluten provides elasticity and strength, helping doughs trap gas and maintain structure.

Gluten-containing foods appear widely in modern diets. Common sources include bread, pasta, cereals, cakes and pastries, beer, sauces, soups, and processed snacks. Gluten can also appear as an additive or binder in unexpected products. Cross-contamination can occur when gluten-containing grains share facilities, utensils, or equipment with gluten-free products.

Some people avoid gluten for health reasons. Celiac disease is an autoimmune condition triggered by gluten that can damage the small intestine. Other individuals may have non-celiac gluten sensitivity or a wheat allergy. For these conditions, avoiding gluten-containing foods is often central to management, though the degree of restriction varies.

Labeling and regulation vary by jurisdiction. Many countries require listing of gluten-containing ingredients, and gluten-free claims are allowed only when products meet defined thresholds, typically very low gluten content. Consumers should also consider cross-contact risk at manufacturing and in foodservice when evaluating gluten-containing ingredients.