Point your phone at the barcode. CiCi answers, and shows you the words that decided it.
Enriched wheat flour, sugar, malted barley extract, salt, yeast.
Barley is a gluten grain · 21 CFR 101.91Every other scanner gives you green or red. CiCi gives four answers, and the two in the middle are the reason it exists.
The barcode was never the hard part. Any scanner can read one and match it against a database. The hard part is what a label is allowed to leave out.
In the US, wheat has to be declared. Barley and rye do not. So a natural flavour can be built on barley and the label will never say barley, which is how gluten reaches people who read every word. On a package with no gluten-free claim, you cannot close that gap from the label at all.
Most scanners show a green tick anyway. CiCi tells you the gap is there, shows the reasoning, cites the rule, and lets you decide. It fails toward caution, never toward safe.
Brand lists go stale the moment someone changes a recipe. These guides explain how a whole category works instead. Soy sauce is brewed on wheat and tamari is the exception, and that holds for a bottle nobody has ever written about.
