Foods to Absolutely Avoid if You Suspect Gluten Sensitivity or Celiac Disease

49. Tempura Dishes: Light Batter, Heavy Consequences

Tempura may look like a lighter alternative to deep-frying, but for gluten-sensitive individuals, it’s a crunchy trap. The batter is traditionally made with wheat flour and often fried in the same oil as other gluten-containing foods, especially in restaurants. Even veggie tempura is unsafe unless explicitly made in a gluten-free kitchen. That light, golden crunch? It comes with a hidden cost: flare-ups, fatigue, and inflammation. If you love the texture, try a gluten-free batter at home using rice flour and soda water. Because enjoying crispy food shouldn’t come at the expense of your health.

50. Brewer’s Yeast: A Bitter Pill for the Gluten-Free

Often used as a supplement or a seasoning for its rich, cheesy flavor, brewer’s yeast is a hidden minefield for anyone avoiding gluten. It’s typically a byproduct of beer production, which involves barley—a big gluten offender. While some forms are deactivated and labeled gluten-free, many are not, and the source isn’t always clear on packaging. Nutritional yeast is a safer alternative, but double-check labeling to avoid cross-contact. Don’t let a sprinkle of seasoning or a health boost turn into days of symptoms. When in doubt, skip it—or source it only from certified gluten-free brands.