In Singapore, several common ingredients contain hidden gluten—and most kitchens don’t realize it. You need to know what to look for and how to ask the right questions so you can avoid accidental gluten exposure.

TL/DR – Hidden Gluten in Singapore: What to Watch For

Even if you avoid soy sauce, there are other ingredients in Singapore that often contain hidden gluten. Most kitchens don’t realize these are unsafe for people with celiac disease.

Here are the key ones to watch out for:

• Hing (Asafoetida): Common in Indian dishes, often mixed with wheat flour

• Oyster Sauce: Widely used in Thai and Chinese cooking, almost always contains gluten

• Barley Malt: Found in Milo, cereals, and some sauces (like local Worcestershire)

• Barley Water: A popular local drink made from boiled barley—definitely not safe

• Shaoxing Wine: Used in Chinese cooking, made with wheat or barley fermentation

Local kitchens often don’t realize these ingredients contain gluten. Always ask, and when in doubt—skip the dish.

What To Do Next:

• Watch the Next Video: Cross Contamination
  Know the common ways that Singapore kitchens can accidentally add gluten to your food.

• Download Free Restaurant Shortlist
  Get our quick list of dedicated and trusted gluten-free places in Singapore.

• Upgrade to the Full Gluten-Free Singapore Travel Toolkit
  Get access to the complete guide, bilingual dining cards, printable PDFs, recommended restaurant map, airport tips, and more.