Is It Gluten-Free? Instant Ingredient Scanner
Living with Celiac disease or gluten sensitivity? Paste any ingredient list below—or upload a file (.txt, .csv) to scan bulk lists instantly. Our database checks for wheat, barley, rye, and tricky hidden sources like malt, HVP, and brewer’s yeast, ensuring you can shop with confidence knowing your data stays private and stays on your device.
Enter ingredients separated by commas or list them one per line. Our tool will scan for gluten-containing grains, malt products, and hidden gluten additives.
Files are processed locally and never stored.
Paste ingredients and click Check
Disclaimer: This tool scans for common gluten-containing ingredients. Manufacturing processes change, so always double-check the packaging for official certification if you have severe allergies or Celiac disease.
Hidden Sources of Gluten
Gluten can hide in unexpected places beyond obvious bread and pasta. Modified food starch, maltodextrin, and hydrolyzed vegetable protein (HVP) are common additives that may contain gluten depending on their source. Soy sauce, teriyaki, and many marinades typically contain wheat. Even "natural flavors" can sometimes include gluten-derived ingredients. Always check labels carefully, especially for processed foods, sauces, and condiments.
Cross-contamination is another critical concern. Products made in facilities that also process wheat, barley, or rye can contain trace amounts of gluten even if those grains aren't listed ingredients. Look for "Certified Gluten-Free" labels from organizations like GFCO (Gluten-Free Certification Organization) or NSF International, which test products to ensure they meet strict gluten-free standards (typically less than 20 parts per million).
The Oat Controversy
Oats are naturally gluten-free, but they're frequently contaminated with wheat, barley, or rye during growing, harvesting, or processing. For individuals with Celiac disease, even trace amounts of gluten can trigger an immune response. This is why many Celiac organizations recommend avoiding oats unless they're specifically labeled "Certified Gluten-Free" and processed in dedicated gluten-free facilities.
Some people with Celiac disease also react to avenin, a protein in oats that's similar to gluten. If you have Celiac disease, consult with your healthcare provider before introducing even certified gluten-free oats into your diet. When in doubt, it's safer to avoid oats entirely until you can confirm with a medical professional that they're safe for your specific condition.