What Grains Should Be Avoided with Celiac Disease?

November 17, 2025 •

3 min read

According to the Celiac Disease Foundation, a strict gluten-free diet is the only recognized treatment for celiac disease. Understanding what grains should be avoided with celiac disease is the critical first step to successfully managing the condition and preventing damage to the small intestine.

Quick Summary

This guide details the specific grains containing gluten—including wheat, barley, and rye—that individuals with celiac disease must eliminate from their diet. It provides a list of potentially hidden sources of gluten and explains the importance of preventing cross-contamination for effective symptom management.

Key Points

Identify Primary Gluten Grains: The main grains to avoid with celiac disease are wheat, barley, and rye due to their gluten content.
Recognize Wheat Derivatives: Be aware of various wheat types like spelt, durum, and farro, which also contain gluten and are unsafe.
Beware of Barley-based Products: Products containing malt, malted barley flour, and brewer's yeast are derived from barley and must be avoided.
Check Oat Labeling Carefully: Only consume oats that are specifically labeled 'certified gluten-free' to prevent cross-contamination from other grains.
Understand Cross-Contamination: Cross-contact can occur in shared kitchen spaces and manufacturing facilities, so read labels carefully and practice safe food preparation.
Recognize Hidden Gluten: Many processed foods use gluten as a thickener or stabilizer, requiring careful label reading for sauces, soups, and dressings.
Embrace Safe Alternatives: Plenty of naturally gluten-free grains exist, including rice, corn, quinoa, and buckwheat, offering a wide range of dietary options.

Core Gluten-Containing Grains to Avoid

For individuals with celiac disease, eliminating all sources of gluten is non-negotiable for gut healing and symptom resolution. The primary culprits are wheat, barley, and rye, but many derivatives of these grains must also be avoided.

Wheat and Its Derivatives

Wheat is the most prevalent source of gluten in the Western diet and is found in a vast array of foods, from breads and pastas to sauces and baked goods. Beyond standard whole wheat flour, many wheat variants also contain gluten and are off-limits, including:

Durum: A hard wheat used for pasta and couscous.
Spelt: An ancient wheat grain.
Einkorn and Emmer: Other ancient wheat varieties.
Semolina: Made from durum wheat and used in pasta, gnocchi, and couscous.
Farro: A variety of wheat.
Kamut® (Khorasan wheat): A type of wheat grain.
Bulgur: A form of wheat often used in Middle Eastern cuisine.
Graham Flour: A coarse whole-wheat flour.

Barley

Barley is a grain that must be completely avoided as it contains hordein, a form of gluten. It appears in many products, some of which may be surprising, such as:

Malted barley flour and extract
Malt flavoring and malt vinegar
Brewer's yeast
Beer and other malted beverages

Rye

Rye contains secalin, a gluten protein that is toxic to individuals with celiac disease. Common products made from rye that must be avoided include:

Rye bread
Rye flour
Rye crackers

Triticale

Triticale is a hybrid grain created by crossing wheat and rye, and it therefore contains gluten from both parent grains. It is not safe for those with celiac disease.

Potential Cross-Contamination Risk: Oats

Oats are a special case. Pure, uncontaminated oats do not contain gluten and are safe for most people with celiac disease. However, significant risk of cross-contamination exists during growing, harvesting, and processing, as oats are often processed in facilities that also handle wheat, barley, and rye. It is crucial to only consume oats that are specifically labeled as "gluten-free" to ensure safety. A small number of individuals with celiac disease may also react to avenin, a protein in oats, and should consult a healthcare professional before including them in their diet.

The Importance of Vigilance and Label Reading

Beyond whole grains, gluten can be found in many processed foods where it is used as an additive, thickener, or stabilizer. Becoming an expert at reading food labels is essential. The U.S. Food and Drug Administration (FDA) requires that any product labeled "gluten-free" must contain less than 20 parts per million of gluten. However, products not certified gluten-free may carry warnings like "made on shared equipment" which indicate a risk of cross-contamination.

Comparison of Grains to Avoid vs. Safe Alternatives


Grains to Avoid	Why They Contain Gluten	Safe, Gluten-Free Alternatives
Wheat (including varieties like durum, spelt, and farro)	Contains gliadin and glutenin proteins	Rice (brown, wild), Corn, Quinoa, Teff
Barley (including malt and brewer's yeast)	Contains hordein protein	Millet, Sorghum, Arrowroot, Flaxseed
Rye (including rye flour and crackers)	Contains secalin protein	Amaranth, Buckwheat, Chickpea flour
Triticale	Hybrid of wheat and rye, contains both types of gluten	Tapioca, Nut flours (almond, coconut)
Non-certified Oats	High risk of cross-contamination with gluten during processing	Certified Gluten-Free Oats

Navigating a Gluten-Free Lifestyle

Successfully avoiding gluten-containing grains extends beyond simply eliminating bread and pasta. For those diagnosed with celiac disease, a complete lifestyle change is necessary to prevent adverse health effects. This means not only focusing on naturally gluten-free foods like fruits, vegetables, and lean proteins, but also being mindful of hidden gluten in processed products. Working with a registered dietitian specializing in celiac disease is often recommended to create a balanced meal plan and learn more about safe food choices.

Conclusion

For individuals with celiac disease, strict and lifelong avoidance of gluten-containing grains is the only effective treatment. The most important grains to avoid with celiac disease are wheat, barley, and rye, along with any products derived from them. Furthermore, caution must be taken with oats, unless they are specifically certified as gluten-free due to the risk of cross-contamination. By learning to identify and avoid these grains, and embracing the many safe alternatives available, managing celiac disease becomes a manageable and empowering process for maintaining long-term health. The Celiac Disease Foundation offers numerous resources to help navigate a gluten-free lifestyle successfully.

Frequently Asked Questions

Wheat is the single most important grain to avoid, as it is the most common source of gluten in the Western diet and is used in a wide variety of foods.

Oats are naturally gluten-free, but they are often cross-contaminated during processing. For safety, only consume oats that are specifically labeled and certified as gluten-free.

Hidden gluten can be found in many processed foods, including sauces, gravies, salad dressings, and beer. Always read the ingredients list to check for wheat, barley, or rye.

Safe, naturally gluten-free grains include rice, corn, quinoa, millet, sorghum, amaranth, and buckwheat.

No, spelt is a form of wheat and therefore contains gluten. It is not safe for individuals with celiac disease and should be avoided.

Prevent cross-contamination by using separate cutting boards, cooking utensils, and storage containers for gluten-free foods. Thoroughly clean all surfaces before preparing a gluten-free meal.

Yes, even small amounts of gluten, as little as a crumb of bread, can trigger an immune reaction in someone with celiac disease and damage the small intestine.