Learning to read labels is vital when you’re shopping for a gluten-free diet.

Gluten “Red Flags”

People on a gluten-free diet need a sharp eye for labels. Some ingredient red flags are obvious, like wheat, wheat gluten, barley, or rye. But some foods have “stealth” gluten. Two terms to watch for are malt (which is made from barley) and hydrolyzed vegetable protein (it often contains wheat). And while oats may offer an alternative for those eating gluten-free, they may also increase symptoms, including abdominal pain, bloating, and diarrhea.