Among the foods that atypically have gluten in them (unless labeled gluten-free) are bread, beer, candies, cakes, pies, cereals, cookies, crackers, Communion wafers, croutons, French fries, imitation meats and seafood, gravies, pastas, matzo, processed lunch meat, soy sauce, salad dressing, seasoned rice, potato chips, tortilla chips, most soups and soup bases, self-basting poultry, and vegetables in sauces.
There are also hidden gluten products that celiac patients and the gluten sensitive should approach with caution. They include oats, which can be contaminated during growing and processing, food additives like modified food starch, malt flavoring and others, and medications and vitamins where gluten is used as a binding agent.
The cross-contamination problem exhibited with oats is not isolated. Many food labels have a “may contain” hedge statement on them, indicating that cross-contamination may be a factor in their products. This is a safety measure to warn consumers about the potential for gluten’s appearance in the product in trace amounts.
The United States Food and Drug Administration requires any product bearing the “gluten-free” label to have less than 20 parts per million of gluten, but some products labeled “wheat free” may still contain gluten. When I doubt, check the label.
Cross contamination may also occur outside of the manufacturing plant. If foods are prepared in the same area, or if utensils are not scrupulously cleaned, there can be cross contamination. A common toaster, for example, can leave traces of gluten products on your gluten-free bread.
Of course, many servers in restaurants are not knowledgeable about the products they have in their kitchens, so it’s best to be extra-cautious in what you ingest and where you dine.