Straight answers on gluten and FODMAPs in everyday food.
Is yeast extract gluten-free? Is parmesan safe? Which yogurt is low FODMAP? Each answer traces the ingredient back to its source and tells you exactly what to check on the label — backed by the Foodsage ingredient checker.
Is yeast extract gluten-free?
Yeast is not a grain, but yeast extract can be made from spent brewer's yeast, which can carry barley. Barley does not have to be declared on a US allergen label, so only a gluten-free label or the manufacturer can confirm it.
Is parmesan cheese gluten-free?
Real parmesan is made from milk, salt and rennet only. The gluten risk comes from grated blends and anti-caking agents, not the cheese.
Is balsamic vinegar gluten-free?
Balsamic vinegar is made from grapes, so it starts gluten-free. Thickened glazes and flavoured dressings are where added ingredients appear.
Is cream cheese gluten-free?
Plain cream cheese is a dairy product with no grain ingredients. Flavoured tubs and spreadable blends are where gluten can appear.
Is Arby's gluten-free?
Arby's does not offer gluten-free buns and prepares food in shared areas, so the chain does not claim any item is safe for coeliac disease.
Is butter low FODMAP?
Butter is almost entirely milk fat, so the lactose that triggers FODMAP symptoms is present only in trace amounts.
Which yogurt is low FODMAP?
Lactose-free and some strained Greek yogurts are low FODMAP in measured portions. Regular, honey-sweetened and inulin-fortified yogurts are not.
Is modified food starch gluten-free?
Modified food starch is a starch that has been treated to change how it thickens or holds up. In the US it is most often made from corn or potato, but it can be made from wheat, and wheat has to be named on the label of FDA-regulated foods.
Is corn syrup gluten-free?
Corn syrup is made from corn, which does not contain gluten. The ingredient to look at more closely is plain "glucose syrup", which can be made from wheat in some countries but is highly processed.
Is oat bran gluten-free?
Oats do not contain wheat gluten, but they are often grown and milled alongside wheat, barley and rye. Oat bran is the outer layer of the grain, so the same cross-contact rule applies: choose oat bran labeled gluten-free.
Is masa harina gluten-free?
Masa harina is corn that has been treated with lime and ground, so the grain itself is gluten-free. What matters is the brand: some mixes add wheat, and mills that also handle wheat flour carry cross-contact risk.
Is corn low FODMAP?
Sweet corn is low FODMAP in a small serving and higher in larger ones, and the cutoff differs between fresh, frozen and canned corn and has been revised by Monash over time. Check the Monash app for the current number before you rely on a portion.
Is soy sauce low FODMAP?
Regular soy sauce is low FODMAP in servings of about two tablespoons, according to Monash figures quoted by FODMAP Everyday. It is not gluten-free, because most soy sauce is brewed with wheat.
Looking for a different diet? See is it keto? and is it low sodium?
How to read a gluten-free answer
What gluten-free means on a label
In the United States, the FDA allows a packaged food to carry a gluten-free claim only when it contains less than 20 parts per million of gluten. The same rule covers the phrases no gluten, free of gluten and without gluten, so those words are not a looser promise. A food can qualify because it never contained a gluten grain, such as plain rice or fresh produce, or because an ingredient made from wheat, rye or barley was processed to remove gluten and the finished food still tests under the limit. Intentionally adding a gluten-containing grain is not allowed, even in a very small amount.
The claim is voluntary for foods that are naturally gluten-free. Fresh produce or bottled water may carry no claim at all, so a missing claim on a naturally gluten-free food does not mean it contains gluten. Grains, legumes and seeds are different, because they are more exposed to cross-contact in the field and in processing, which makes the claim a useful signal on those products.
Why the same food can get different answers
Gluten reaches food in two ways: as an ingredient and through cross-contact. The FDA describes cross-contact as unavoidable gluten picked up from shared harvesting and storage equipment or shared manufacturing lines. That is why oats cause so much confusion. Oats do not have to be certified to carry the claim, but they must still meet the 20 ppm limit, so an oat product without the claim deserves a closer look.
Some ingredients are ruled out of gluten-free foods altogether. Malt extract, malt syrup and malt vinegar are made from barley that is not processed to remove gluten, and soy sauce made with wheat cannot carry the claim while wheat-free soy sauce can. Our answers name the specific ingredient behind each verdict for this reason.
Gluten-free and low FODMAP are different questions
Some answers here also cover FODMAPs, the fermentable carbohydrates that can trigger digestive symptoms in people with irritable bowel syndrome. A food can be gluten-free and still high in FODMAPs, and a food can be low in FODMAPs and still contain gluten. Garlic and onion powders, inulin, honey and some sweeteners matter for FODMAPs but have nothing to do with gluten. Check which question a page is answering before you rely on its verdict.
How to use these answers safely
Each answer is general food information based on ingredient sources and published rules, not medical advice. People with celiac disease or another diagnosed gluten-related condition should confirm a specific product with its manufacturer and their clinician, because formulas, suppliers and factory lines change. Treat a check-the-label verdict as a prompt to read the full ingredient list and allergen statement, look for the gluten-free claim and contact the maker if anything is unclear. Foodsage reads the whole ingredient panel for you, but the label on the package is always the final word.
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