Of the 28,601 products in our database, 8,833 fail a gluten-free check, 15,848 pass, and 3,920 are marked uncertain. The interesting part is not the totals. It is which ingredients do the failing.
Wheat is the easy one
The word "wheat" appears in 6,282 ingredient lists, wheat flour in 4,891, wheat starch in 710. Nobody with celiac disease misses these. The allergen box catches most of them too: allergen data alone flags gluten on 8,441 products.
Barley and malt are the sneaky ones
Barley shows up on 1,814 labels, and it wears disguises: malt (1,189 products), barley malt (613), malt extract (575). Malt extract is the classic slip. It hides in crisped rice cereals, chocolate bars, and beer-adjacent snacks, and the word "barley" often does not appear next to it.
Rule of thumb: on a gluten-free diet, treat any form of the word "malt" as barley until proven otherwise.
Gluten in other languages
Imported products fail our check in their own language. The French word for wheat, "blé", accounts for 437 catches in our database, and semolina and durum, both wheat products, add another 934 between them. If you buy imported pasta or biscuits, those are the words to know.
About oats and the uncertain pile
The 3,920 uncertain verdicts mostly come from incomplete data, but oats deserve their own note. Oats contain no gluten by nature, yet they are routinely processed alongside wheat and barley. For celiac purposes, only oats explicitly certified gluten-free are considered safe. A plain "oats" on a label is not enough information, and we treat it accordingly.
What we recommend
Check the allergen box first, then scan for malt in any form, then, on imported goods, the local words for wheat. Or browse the categories we have already checked. For medical-grade certainty, certification logos beat any automated tool, ours included.