| No. | Item | Definition |
|---|---|---|
| 1. | ale | Beer style usually containing barley |
| 2. | allergen | Substance that triggers reactions |
| 3. | allergy | Immune reaction to a food |
| 4. | almond flour | Ground almonds used in baking |
| 5. | amaranth | Gluten-free seed used like grain |
| 6. | arepa | Corn cake usually gluten-free |
| 7. | arrowroot | Starch used for thickening |
| 8. | ask | Request ingredient information |
| 9. | barley | Gluten-containing cereal grain |
| 10. | batter | Wet mixture for coating foods |
| 11. | beer | Alcoholic drink often made with barley |
| 12. | bouillon | Concentrated broth product |
| 13. | breadcrumbs | Crumbs usually made from bread |
| 14. | breaded | Covered with bread crumbs |
| 15. | brewer’s yeast | Yeast byproduct that may contain gluten |
| 16. | broth | Savory liquid; additives may matter |
| 17. | bulgur | Cracked wheat used in dishes |
| 18. | caramel color | Color additive, usually gluten-free |
| 19. | celiac | Autoimmune disease triggered by gluten |
| 20. | colander | Drainer that can trap pasta |
| 21. | contamination | Unwanted presence of gluten |
| 22. | couscous | Tiny pasta made from wheat |
| 23. | cracker | Crisp baked snack, often wheat-based |
| 24. | cross-contact | Accidental transfer of gluten |
| 25. | cutting board | Surface that can hold residue |
| 26. | dedicated | Reserved to avoid cross-contact |
| 27. | dextrin | Processed starch ingredient; source matters |
| 28. | dip | Thick sauce for dipping |
| 29. | dosa | Rice-lentil crepe |
| 30. | dressing | Salad sauce that may contain gluten |
| 31. | durum | Hard wheat used for pasta |
| 32. | einkorn | Ancient wheat species with gluten |
| 33. | emmer | Ancient wheat species with gluten |
| 34. | farina | Milled wheat cereal product |
| 35. | farro | Ancient wheat grain term |
| 36. | flour | Ground grain used in baking |
| 37. | fried | Cooked in oil; cross-contact risk |
| 38. | gluten | Protein found in wheat and relatives |
| 39. | graham | Whole wheat flour type |
| 40. | gravy | Sauce often thickened with flour |
| 41. | grits | Coarse ground corn dish |
| 42. | guar gum | Thickener used in baking |
| 43. | hydrolyzed wheat protein | Processed protein from wheat |
| 44. | idli | Steamed rice-lentil cakes |
| 45. | ingredient list | Printed list of food components |
| 46. | ingredients | Substances used to make food |
| 47. | intolerance | Difficulty handling a food component |
| 48. | kamut | Trademarked ancient wheat variety |
| 49. | label | Package information about ingredients |
| 50. | lager | Beer style usually containing barley |
| 51. | leavening | Ingredients that help rise |
| 52. | malt | Germinated grain, often barley |
| 53. | marinade | Soaking sauce that may contain gluten |
| 54. | masa | Nixtamalized corn dough or flour |
| 55. | matzo | Unleavened bread usually from wheat |
| 56. | menu | List of available dishes |
| 57. | millet | Small naturally gluten-free grain |
| 58. | mix | Prepared blend for cooking |
| 59. | modified starch | Processed starch; source matters |
| 60. | natural flavors | Flavor ingredients needing label review |
| 61. | noodles | Strips of dough, often wheat |
| 62. | oats | Often safe only if uncontaminated |
| 63. | orzo | Rice-shaped wheat pasta |
| 64. | panko | Japanese-style bread crumbs |
| 65. | pasta | Dough product commonly made from wheat |
| 66. | polenta | Cooked cornmeal dish |
| 67. | potato starch | Starch from potatoes |
| 68. | ppm | Parts per million measurement |
| 69. | pretzel | Twisted baked snack, usually wheat |
| 70. | psyllium | Fiber used to improve dough |
| 71. | quinoa | Naturally gluten-free seed |
| 72. | read | Examine the label carefully |
| 73. | restaurant | Place where ordering questions matter |
| 74. | rice | Naturally gluten-free grain |
| 75. | risotto | Creamy rice dish |
| 76. | roux | Cooked flour-and-fat thickener |
| 77. | rye | Gluten-containing grain used in breads |
| 78. | sauce | Liquid topping or cooking mixture |
| 79. | seasoning | Flavor blend that may hide gluten |
| 80. | seitan | Food made from wheat gluten |
| 81. | semolina | Coarse durum wheat flour |
| 82. | sensitivity | Adverse response without classic allergy |
| 83. | shared fryer | Fryer used for multiple foods |
| 84. | soup | Liquid dish often thickened |
| 85. | soy sauce | Condiment often brewed with wheat |
| 86. | spelt | Ancient wheat variety with gluten |
| 87. | stuffing | Seasoned bread mixture for roasting |
| 88. | tamales | Corn dough parcels, often gluten-free |
| 89. | tamari | Soy sauce style, often wheat-free |
| 90. | tapioca | Starch from cassava root |
| 91. | teff | Tiny gluten-free grain |
| 92. | toaster | Appliance that can spread crumbs |
| 93. | tortilla | Flatbread; corn versions are gluten-free |
| 94. | trace | Very small amount present |
| 95. | triticale | Hybrid of wheat and rye |
| 96. | utensil | Tool used in food preparation |
| 97. | verify | Check that something is correct |
| 98. | wheat | Common gluten-containing grain |
| 99. | xanthan gum | Common gluten-free baking binder |
| 100. | yeast | Microorganism used for rising dough |
