- Amaranth
- Artichoke Flour
- Artichoke Pasta
- Barley
- Buckwheat
- Carrageenan
- Cassava
- Coix spp.
- Cornmeal
- Essene Bread
- Flaxseed Bread (with allowable grains)
- Fonio
- Guar Gum
- Hominy
- Job’s Tears
- Kasha
- Kudzu
- Larch Fiber
- Lentil Flour, Dahl
- Malanga
- Manioc
- Manna Bread
- Mastic Gum
- Millet
- Oat Bran
- Oat Flour
- Oatmeal
- Oats
- Papadam
- Polenta
- Quinoa
- Rice bran
- Rice flour, Brown
- Rice flour, White
- Rice, Basmati
- Rice, Brown
- Rice, Puffed or Rice Cakes
- Rice, White
- Rice, Wild
- Rye
- Rye Flour
- Soba
- Sorghum
- Soybean Flour
- Spelt (see Wheat)
- Tannier
- Tapioca
- Taro, Tahitian, Poi, Dansheen
- Teff
- Wheat, Bran, Germ
- Wheat, Bulgur
- Wheat, Durum, Semolina, Couscous
- Wheat, Puffed
- Wheat, Sprouted
- Wheat, White Flour, Gluten
- Wheat, Whole Grain
- Wheat, Whole Grain Emmer
- Wheat, Whole Grain Kamut
- Wheat, Whole Grain Spelt
- Xanthosoma
- Yucca
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