Unsafe Gluten-Free Food List (Unsafe Ingredients)

Unsafe Gluten-Free Food List (Unsafe Ingredients)

Abyssinian Hard (Wheat triticum durum)
Alcohol rspirits - S p e c i f i c Types'^
Amp-IsostearoyI Hydrolyzed Wheat Protein
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer
Bleached Flour
Blue Cheese (made with bread)
Bran
Bread Flour
Brewers Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Couscous
Dextrimaltose
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Farina
Farina Graham
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Malt
Malt Extract
Malt Syrup ^. ;
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matzo Semolina
Mir
Oriental Wheat (Triticum turanicum)
Pasta
Pearl Barley
Persian Wheat (Triticum carthlicum)
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Spirits (Specific Types)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
Strong Flour
Suet in Packets
Tabbouleh
Teriyaki Sauce
Textured Vegetable Protein - TVP
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vegetable Starch
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)
The following items may or may not contain gluten depending on where
and how they are made, and it is sometimes necessary to check with the
manufacturer to find out:
Artificial Color"
Caramel Color^'-^
Coloring"
Dextrins^'^
Flavoring^
Food Starch^'"
Glucose Syrup"
Gravy Cubes"
Ground Spices"
Maltodextrin^'^
Maltose"
Miso"
Modified Food S t a r c h ' - " Modified S t a r c h ' "
Monosodium Glutimate (MSG)'-"
Mustard Powder "
Natural Flavoring^
Shoyu (soy sauce)"
Smoke Flavoring"
Soba Noodles"
Soy Sauce"
S t a r c h " '"
Stock Cubes"
Vitamins"
Wheat Starch^
• 1) If this ingredient is made in North America it is likely to be gluten-free.
• 3) The problem with caramel color is it may or may not contain gluten
depending on how it is manufactured. In the USA caramel color must
conform with the FDA standard of identity from 21CFR C H . l . This statute
says: the color additive caramel is the dark-brown liquid or solid material
resulting from the carefully controlled heat treatment of the following foodgrade
carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk
sugar), malt syrup (usually from barley malt), molasses (from cane), starch
hydrolysates and fractions thereof (can Include wheat), sucrose (cane or
beet). Also, acids, alkalis and salts are listed as additives which may be
employed to assist the caramelization process.
• 4) Can utilize a gluten-containing grain or by-product in the manufacturing
process, or as an ingredient.
• 5) Most celiac organizations in the USA and Canada do not believe that
wheat starch is safe for celiacs. In Europe, however. Codex Aiimentarius
Quality wheat starch is considered acceptable in the celiac diet by most
doctors and celiac organizations. This is a higher quality of wheat starch
than is generally available in the USA or Canada.
• 6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or
natural flavoring means the essential oil, oleoresin, essence or extractive,
protein hydrolysate, distillate, or any product of roasting, heating or
enzymolysis, which contains the flavoring constituents derived from a spice,
fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark,
bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy
products, or fermentation products thereof. Whose significant function in
food is flavoring rather than nutritional.
• 7) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry
heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice.
tapioca, or sago starches, or by dry heating the starches after: (1)
Treatment with safe and suitable alkalis, acids, or pH control agents and (2)
drying the acid or alkali treated starch. (1) Therefore, unless you know the
source, you must avoid dextrin.
May 1997 Sprue-Nik News.
(1) Federal Register (4-1-96 Edition) 21CFR C h . l , Section
184.12277.
(2) Federal Register (4-1-96) 21 CFR. C h . l , Section
184.1444
8) Maltodextrin is prepared as a white powder or concentrated solution by
partial hydrolysis of corn starch or potato starch with safe and suitable
acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA,
must be (per FDA regulation) made from corn or potato. This rule does NOT
apply to vitamin or mineral supplements and medications. (2) Donald
Kasarda Ph.D., a research chemist specializing on grain proteins, of the
United States Department of Agriculture, found that all maltodextrins in the
USA are made from corn starch, using enzymes that are NOT derived from
wheat, rye, barley, or oats. On that basis he believes that celiacs need not
be too concerned about maltodextrins, though he cautions that there is no
guarantee that a manufacturer wont change their process to use wheat
starch or a gluten-based enzyme in the future. (3) - May 1997 Sprue-Nik

News
1. Federal Register (4-1-96) 21 CFR. C h . l , Section 184.1444
2. Additives Alert, an information sheet from the Greater Philadelphia Celiac
Support Group, updated early in 1997. This specific information comes from
Nancy Patin Falini, the dietitian advisor for the group and a speaker at a
national celiac conferences in the past few years.
3. From the CELLIAC Listserv archives, on the Internet, Donald D. Kasarda,
posted November 6, 1996.