I can never seem to remember which grains and flours are gluten-free, which is a problem when I'm planning a meal for friends with gluten sensitivities. The BROWS acronym offers an easy way to remember. Wheat grains image from Shutterstock
Here it is, thanks to Food52:
B arley R ye O at (if it's not labelled gluten-free) W heat (includes Kamut, khorasan, einkorn and farro) S pelt (which is a species of wheat)
And since triticale is a hybrid of wheat and rye (both of which are in the acronym), it, too, contains gluten (though does not fit into the word as nicely).
People with Coeliac disease or who are gluten intolerant could probably tell you themselves what they can and can't eat, but the BROWS acronym is a simple shortcut to knowing what definitely shouldn't be on the menu. (Gluten-Free Living has more thorough guidelines.)