Wheat-Based Pasta
A cornerstone in many culinary traditions, traditional pastas predominantly contain gluten. Noodles, spaghetti, wheat flour gnocchi, and certain dumplings align within this category. Thankfully, gluten-free alternatives offer a commendable substitute.
Most Breads, Crackers, and Wraps
Virtually ubiquitous in the diet, most bread, crackers, and wraps harbor gluten unless explicitly labeled otherwise. Steering clear of white bread, whole wheat bread, potato bread, rye bread, sourdough bread, wheat crackers, whole wheat wraps, flour tortillas, and flatbread becomes imperative for those with gluten intolerance.
