First, check the ingredient label for wheat, barley, and rye.
Next, look for some of the other things you might see on an ingredients label that signal gluten.
"Reading the ingredients label on the foods you buy and knowing what to look for are the keys to identifying and avoiding gluten," says Shelley Case, RD, author of Gluten-Free Diet: A Comprehensive Resource Guide.
Case's book lists these items:
Barley (flakes, flour, pearl)
Breading, bread stuffing
Durum (type of wheat)
Farro/faro (also known as spelt or dinkel)
Hydrolyzed wheat protein
Kamut (type of wheat)
Malt, malt extract, malt syrup, malt flavoring
Matzo, matzo meal
Modified wheat starch
Oatmeal, oat bran, oat flour, whole oats (unless they are from pure, uncontaminated oats)
Rye bread and flour
Seitan (a meat-like food derived from wheat gluten used in many vegetarian dishes)
Spelt (type of wheat also known as farro, faro, or dinkel)
These other ingredients may be less familiar to you, but they also contain gluten:
Atta (chapati flour)
Einkorn (type of wheat)
Emmer (type of wheat)
Fu (a dried gluten product made from wheat and used in some Asian dishes)
Double-check the ingredients label on these items, as they're possible sources of gluten:
Beer, ale, lager
Broth, soup, soup bases
Cookies and crackers
Some chocolates, some chocolate bars, licorice
Flavored coffees and teas
Imitation bacon bits, imitation seafoods
Medications (check with your pharmacist)
Sausages, hot dogs, deli meats
Sauces, marinades, gravies
Gluten-free foods have become much more common, so you can probably find a version that does work for you. Even communion wafers now come in gluten-free versions.