Gluten grains. Include wheat, spelt, rye and barley. However, there are other grains and food that are considered gluten-free but might need to be avoided in patients who are celiac or gluten intolerant due to the possibility of cross-reactivity. These foods include: dairy, chocolate, sesame, hemp, buckwheat, egg, soy, sorghum, corn, millet, amaranth, quinoa, yeast , tapioca, teff, oats, coffee, rice. Read:grain brain.
Wheat, rye, barley. Gluten is a protein found in such grains as wheat, rye, barley (including malted barley or malt), and spelt. Grains that do not contain gluten include corn, rice, millet, quinoa, sorghum, and buckwheat. Oats and oatmeal don't have the gluten protein, but have another protein that some celiac disease patients react to, while other celiac patients may not react with.