Terms that usually need attention
- Wheat, barley, rye, spelt, kamut, triticale — declared gluten grains.
- Malt, malt extract, malt vinegar — often barley-derived unless clearly stated otherwise.
- Brewer’s yeast — may be a concern depending on source and handling.
- Oats — naturally gluten-free, but cross-contact is common unless the package gives gluten-free context.
- Soy sauce — commonly brewed with wheat unless it is tamari or labeled gluten-free.
- May contain wheat / gluten — advisory wording that deserves careful review.
Terms that need context
Some terms are not automatically gluten sources in every region or formulation. Modified starch, natural flavoring, yeast extract, glucose syrup, and maltodextrin may need country, source, and label-context checks.
How GlutenScan treats labels
GlutenScan uses three simple result labels: safe, unsafe, and unknown. Unknown means the visible label does not provide enough context for a clear label review.
Important limitation
A label scan is not a lab test and cannot detect undeclared gluten or cross-contact. Always check the current package and contact the manufacturer if you need product-specific confirmation.