Hidden gluten ingredients Australians miss

By Gluten Zero Editorial Team · Reviewed by Gluten Zero Medical Review

Gluten hides in places many Australians do not expect — not just bread and pasta. Soy sauce, malt flavouring, wheat-based thickeners, and some stock cubes are frequent sources.

Under PEAL allergen labelling, wheat must be declared, but barley and rye can appear as malt or brewer's yeast. Modified starch and glucose syrup may be wheat-derived even when the source is not obvious from the name alone.

Cross-contact at home — shared toasters, wooden spoons, and flour dust — is another common reason people still react despite careful shopping.

What to look for: wheat, barley, rye, malt, oats (if you avoid them), and may-contain warnings. When in doubt, contact the manufacturer.

This article supports everyday food decisions. It does not replace advice from your gastroenterologist or an accredited practising dietitian.

Frequently asked questions

What are common hidden sources of gluten?

Soy sauce, malt flavouring, wheat thickeners, stock cubes, and cross-contact in shared kitchens.

Sources

• Food Standards Australia New Zealand
• Coeliac Australia

Medical disclaimer: This guide supports everyday food decisions. It does not replace advice from your gastroenterologist or dietitian.