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

13. Imitation Seafood: The Crab Stick Conundrum

Often found in sushi rolls or seafood salads, imitation crab meat (like surimi or "crab sticks") is a surprising culprit. Its elastic texture is ingeniously achieved by using wheat starch or wheat flour as a binder. This often-overlooked ingredient can trigger symptoms for those with gluten sensitivity. Always read the ingredient list carefully for "wheat starch," "modified food starch" (unless source specified as corn/potato), or other wheat derivatives if enjoying what appears to be a safe seafood option.

14. Spice Blends & Dry Rubs: Flavorful Traps

You might assume pure spices are safe, but many pre-mixed spice blends, dry rubs for meat, and seasoning packets can harbor hidden gluten. Wheat flour or starch is often used as an anti-caking agent or filler to bulk up the product or ensure even distribution. Some blends may also contain maltodextrin derived from wheat. To truly avoid this sneaky source, choose single-ingredient spices, or opt for certified gluten-free blends. Making your own spice mixes at home ensures complete control over ingredients and flavor.