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Gluten-free foods

No wheat, barley, rye or their derivatives.

What this list includes and excludes

Includes. Naturally gluten-free whole foods: vegetables, fruit, legumes, nuts and seeds, potatoes, eggs, dairy, fish and meat, herbs and spices.

Excludes. Everything named for a gluten grain or a product usually made from one — bread, pasta, flour, bran, cereal, crackers, biscuits, cake, beer, soy sauce, breaded and battered items — and every prepared dish, soup, sauce or bakery item whose recipe this snapshot cannot see.

The exact rules this page ran

These are printed from the same file the filter reads, so what you see is what ran. A food appears above only if it passed every one of them.

• Source. The row must belong to the USDA FoodData Central SR Legacy source family. Rows without retained provenance are excluded.
• Allowed categories (11). A food outside these categories cannot appear, whatever its name. Köögivili, Puuviljad ja marjad, Kaunviljad, Pähklid ja seemned, Kartulid ja mugulad, Vürtsid ja maitseained, Rasvad ja õlid, Munad, Piimatooted, Kala ja mereannid, Liha ja linnuliha
• Disqualifying words (47). A food whose name contains any of these is removed. wheat, barley, rye, malt, bread, pasta, noodle, macaroni, spaghetti, cracker, biscuit, cookie, cake, flour, bran, semolina, couscous, bulgur, spelt, kamut, triticale, farro, seitan, oats, oatmeal, oat bran, oat flour, rolled oat, granola, cereal, crouton, breaded, batter, soy sauce, teriyaki, beer, stuffing, dumpling, pierogi, wonton, tempura, panko, pretzel, crumbs, pie,, pastry, gravy
• Rescued false positives (6). A food whose name contains one of these keeps its place even if a disqualifying word also matches — this is what stops "peanut butter" being read as butter. gluten-free, gluten free, buckwheat, breadfruit, breadnut, spaghetti squash
• Ranking. The table below is sorted by fibre per 100 g, highest first.

Top 30 by fibre

Source: USDA FoodData Central, SR Legacy source family · checked 2026-09-02

What to watch on this pattern

Every restriction removes something useful along with the thing it was aimed at. These are the points that come up most often for gluten-free eating — not a warning against it, and not a list of problems you will have.

• Fibre. Wholegrain wheat and rye are large fibre contributors in a northern European diet. Replacing them with refined gluten-free starches usually lowers fibre, which is why this table is ranked by fibre.
• B vitamins and iron. In several countries wheat flour is fortified. Gluten-free flours often are not, so thiamine, folate and iron can fall with the switch.
• Oats. Oats contain no gluten but are routinely cross-contacted in the supply chain; only oats labelled gluten-free are treated as safe in coeliac disease. This list excludes oats entirely unless the name says gluten-free.
• Diagnosis first. Coeliac disease is diagnosed on a gluten-containing diet. Removing gluten before testing makes the tests harder to interpret, which is a matter for a doctor, not a food list.

Source: NHS — Coeliac disease and gluten-free eating (general public guidance) · checked 2026-09-02

This page is general nutrition information. It is not dietary advice, it is not an allergen check, and it cannot tell you whether a specific product is safe for you. Coeliac disease, food allergy, kidney disease and pregnancy all change what a food list means — those belong with a clinician or a registered dietitian.

Frequently asked questions

Other views of the same database

All diet views · Food database · Nutrition label generator · Weekly meal plans