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Soy sauce and teriyaki sauce -

Soy sauce and teriyaki sauce are commonly made with fermented wheat. It's best to skip them in favor of gluten-free tamari. What's more, watch out for soy sauce as an ingredient in other foods.

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Pickles -

The pickling process for many pickle brands involves the use of malt vinegar, which is derived from barley. If you want to know that your pickles are gluten-free, try making them yourself.

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Processed meat -

Unfortunately, many sausage-type products are held together with gluten ingredients. At the deli counter, cross-contamination is also a risk factor, so processed meats should be avoided.

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Coffee -

Flavored and instant coffee packs can silently sabotage your efforts to go gluten-free. While black coffee poses less of a risk, added syrups or flavorings can also contain gluten ingredients.

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Ice cream -

Artificial colors and flavors, or hidden ingredients like wheat starch and barley malt, can lurk in your favorite ice creams. Check or ask about ingredients before buying.

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Seitan -

While seitan might be a wonderful meat-free option, it sadly isn't suitable for those on a gluten-free diet. In fact, it's actually made from hydrolyzed wheat protein.

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Salad dressing -

Many store-bought salad dressings contain ingredients that include wheat flour, soy sauce, malt vinegar, and anti-caking agents that contain gluten.

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Wasabi -

It might surprise you to learn that most wasabi served in sushi restaurants isn't actually made of real wasabi. The opportunity for gluten cross-contamination from soy sauce runs high at sushi restaurants, and many wasabis contain wheat-based food colorings to give them their distinctive hue.

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Ground spices -

Herbs and spices are generally safe when fresh, however, ground spices can have anti-caking agents added, such as flour.

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Butter -

Pure, grass-fed butter is gluten-free, but there are so many butter substitutes on the market that it's necessary to carefully check the ingredient list before buying.

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Crab meat -

Imitation crab meats use wheat flour to bind them. If there is no label to say that wheat flour used as a binder is gluten-free, it has to be assumed it isn't.

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Ketchup -

If your ketchup isn't labeled as gluten-free, look out for ingredients like malt vinegar or miso. These can hide inside your favorite condiment.

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Popsicles -

Fruit ice pops, if made with only water, fruit, and sweetener, should be gluten-free. But make sure to check the ingredients, just in case. Starch and malt are sometimes added, particularly to fudge-, ice cream-, or yogurt-based popsicles.

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Licorice -

To make red and black licorice, typically a binder containing wheat starch is used as a main ingredient. If you're going gluten-free, it's best to skip licorice altogether.

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Potato chips and corn chips -

While many brands of chips are potato or corn only, some brands will use whole wheat or wheat starch, as well as having flavors that are derived from wheat or barley.

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Soups -

Many soups are thickened with something called "roux," which is a mixture of flour and butter. Canned soups are among the worst culprits for this, and, surprisingly, cream-based soups may contain more wheat than dairy to get the desired effect. Take caution!

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Corn flakes and puffed rice cereals -

You'd be forgiven for assuming corn flakes or rice puff cereals are gluten-free, as their namesake grains are gluten-free. However, many contain malt barley, so make sure to seek out gluten-free alternatives.

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Frozen vegetables -

Plain vegetables are naturally gluten-free foods. However, take care with frozen veggies. Sometimes wheat is added, especially if they have been processed to resemble shapes, e.g. broccoli stars.

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Restaurant/hotel eggs -

Ever wondered how a restaurant or hotel omelet is the fluffiest one you've ever tasted? Pancake batter is commonly the answer. Double-check if the buffet/menu eggs are gluten-free before ordering.

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Oats -

While oats are naturally gluten-free, that's only the case if they've been grown in fields that aren't in the proximity of gluten-containing grains. Cross-contamination can also occur at the processing stage, so make sure to choose oats that are certified gluten-free.

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Blue cheese -

Although the gluten level may be low, some blue cheeses use penicillium derived from wheat. Make sure to choose blue cheese that's labeled gluten-free, just in case.

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Energy bars and granola bars -

Many of these bars are made with oats, and it's typical for them not to be certified gluten-free. Check the labellng to make sure yours is.

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Vegan meat alternatives -

Wheat gluten is often used as a binder, while yeast extract is added for flavor to vegan meat substitutes. Oat bran or rolled oats are also used in meatless burger patties.

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Stock cubes -

Yeast extract derived from barley and hydrolyzed wheat protein is sometimes found in powdered or packaged broth ingredients.

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French fries -

In fast food restaurants, French fries are regularly cooked in the same oil as foods that contain gluten, so they're not entirely gluten-free. Seasoned or battered fries also pose a risk.

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Mustard -

Surprisingly, some specialty mustards may have wheat flour added as a thickening and bulking agent. Homemade is safest with mustard, plus the seeds can be used to pickle other foods.

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Chocolate -

While most chocolate will be safe, pay close attention to the ingredients. Caramel coloring and crispy bits can contain gluten, while cocoa powder and chocolate sprinkles might not be entirely gluten-free.

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Milkshakes -

Not the most obvious item on the list, milkshakes can contain malt or can be made from ice cream containing gluten, or contaminated with ice cream scoops that haven't been cleaned properly. Avoid cookie versions, and clarify the ingredients used if you're unsure.

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Cooking spray -

While many brands of cooking spray are gluten-free, some do contain wheat flour. Always check the label before purchasing to make sure.

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Mixed drinks, hard lemonades, and coolers -

Certain mixers (like those added to cocktails) contain gluten, while malt-based fermented beverages marketed as coolers can also contain gluten.

Sources: (Gluten Intolerance Group) (Eat This, Not That) (Organic Pharmer)

See also: What is celiac disease, and which celebrities have it?

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