Soy sauce, Worcestershire, malt vinegar — gluten hides where you least expect it.
For people with celiac disease or non-celiac gluten sensitivity, reading ingredient labels on sauces is a minefield. Gluten hides under dozens of names — and sauce manufacturers rarely make it obvious.
Sauces use thickeners, flavor enhancers, and fermented ingredients — and many of these are grain-derived. The problem is that the word 'gluten' almost never appears on the label. Instead, you'll see 'modified food starch,' 'malt vinegar,' 'hydrolyzed wheat protein,' or just 'natural flavors.'
Soy sauce — traditional soy sauce is brewed with wheat. Always choose tamari (which is wheat-free) or certified GF soy sauce.
Worcestershire sauce — contains malt vinegar, which is barley-derived. Look for gluten-free versions.
Teriyaki sauce — typically contains soy sauce, so same problem applies.
Hoisin sauce — contains wheat flour as a thickener.
Oyster sauce — often contains wheat starch.
Malt vinegar — made from barley. Common in salad dressings and chip seasonings.
Gravy mixes — almost always contain wheat flour.
Cream of mushroom soup — used as a sauce base, contains wheat flour.
Barbecue sauce — many brands use malt vinegar or modified wheat starch.
Salad dressings — hidden wheat in thickeners and flavor enhancers.
Pasta sauces — some contain wheat-based thickeners.
Hot sauce — usually safe, but some brands add wheat-derived vinegar.
💡 Ingredia's grain-free mode flags ALL grain derivatives — including malt vinegar, modified starch, and hydrolyzed wheat protein — not just obvious wheat flour. Scan any sauce before you use it.
The key terms to watch for: malt, malt extract, malt vinegar, barley malt, wheat starch, modified wheat starch, hydrolyzed wheat protein, triticum (scientific name for wheat), and 'natural flavors' from undisclosed grain sources. Ingredia's AI is trained to catch all of these.
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