Unsafe Gluten-Free Food List (UNSAFE Ingredients)

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Unsafe Gluten-Free Food List (Unsafe Ingredients)

 

 

 

http://www.celiac.com/articles/182/1/Unsafe-Gluten-Free-Food-List-Unsafe-Ingredients/Page1.html

Abyssinian Hard (Wheat triticum durum)Alcohol (Spirits - Specific Types)Amp-Isostearoyl Hydrolyzed Wheat Protein Atta FlourBarley Grass (can contain seeds)Barley Hordeum vulgareBarley MaltBeer (most contain barley or wheat)Bleached Flour BranBread FlourBrewer's YeastBrown FlourBulgur (Bulgar Wheat/Nuts) Bulgur WheatCereal BindingChiltonClub Wheat (Triticum aestivum subspecies compactum) Common Wheat (Triticum aestivum)Cookie CrumbsCookie DoughCookie Dough PiecesCouscousCriped RiceDinkle (Spelt)Disodium Wheatgermamido Peg-2 Sulfosuccinate Durum wheat (Triticum durum)Edible CoatingsEdible FilmsEdible StarchEinkorn (Triticum monococcum)Emmer (Triticum dicoccon) Enriched Bleached FlourEnriched Bleached Wheat FlourEnriched FlourFarina Farina Graham FarroFillerFlour (normally this is wheat)Fu (dried wheat gluten)Germ Graham FlourGranary FlourGroats (barley, wheat) Hard WheatHeengHingHordeum Vulgare ExtractHydrolyzed Wheat GlutenHydrolyzed Wheat ProteinHydrolyzed Wheat Protein Pg-Propyl SilanetriolHydrolyzed Wheat StarchHydroxypropyltrimonium Hydrolyzed Wheat Protein Kamut (Pasta wheat) Kecap Manis (Soy Sauce)Ketjap Manis (Soy Sauce)Kluski PastaMaida (Indian wheat flour)MaltMalted Barley FlourMalted MilkMalt ExtractMalt SyrupMalt FlavoringMalt Vinegar Macha Wheat (Triticum aestivum) MatzaMatzahMatzoMatzo Semolina MeringueMeripro 711Mir NishastaOriental Wheat (Triticum turanicum) Orzo PastaPastaPearl BarleyPersian Wheat (Triticum carthlicum) PerungayamPoulard Wheat (Triticum turgidum)Polish Wheat (Triticum polonicum) Rice Malt (if barley or Koji are used)RouxRuskRyeSeitanSemolinaSemolina TriticumShot Wheat (Triticum aestivum) Small SpeltSpirits (Specific Types)Spelt (Triticum spelta)Sprouted Wheat or BarleyStearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein Strong FlourSuet in PacketsTabbouleh TabouliTeriyaki SauceTimopheevi Wheat (Triticum timopheevii) Triticale X triticosecaleTriticum Vulgare (Wheat) Flour LipidsTriticum Vulgare (Wheat) Germ ExtractTriticum Vulgare (Wheat) Germ OilUdon (wheat noodles)Unbleached Flour Vavilovi Wheat (Triticum aestivum) Vital Wheat GlutenWheat, Abyssinian Hard triticum durumWheat amino acidsWheat Bran ExtractWheat, Bulgur Wheat Durum Triticum Wheat Germ ExtractWheat Germ GlyceridesWheat Germ OilWheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat ProteinWheat Grass (can contain seeds) Wheat NutsWheat ProteinWheat Triticum aestivum Wheat Triticum MonococcumWheat (Triticum Vulgare) Bran ExtractWhole-Meal FlourWild 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 Color4Baking Powder4Caramel Color1, 3Caramel Flavoring1, 3Clarifying Agents4Coloring4Dextrins1,7Dextrimaltose1,7Dry Roasted Nuts4Emulsifiers4enzymes4Fat Replacer4Flavoring6Food Starch1, 4Food Starch Modified1, 4Glucose Syrup4Gravy Cubes4 Ground Spices4 HPP4HVP4Hydrolyzed Plant Protein4Hydrolyzed Protein4Hydrolyzed Vegetable Protein4Hydrogenated Starch Hydrolysate4Hydroxypropylated Starch4Maltose4Miso4 Mixed Tocopherols4Modified Food Starch1, 4 Modified Starch1, 4Natural Flavoring6Natural Flavors6Natural Juices4Non-dairy Creamer4Pregelatinized Starch4Protein Hydrolysates4Seafood Analogs4Seasonings4Sirimi4Smoke Flavoring4Soba Noodles4 Soy Sauce4Soy Sauce Solids4Sphingolipids4Stabilizers4Starch1, 4Stock Cubes4 Suet4Tocopherols4Vegetable Broth4Vegetable Gum4Vegetable Protein4Vegetable Starch4Vitamins4 Wheat Starch5

 

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 CH.1. 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 food-grade 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 Alimentarius 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 Ch.1, Section 184.12277.(2) Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444

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