Gluten-Free/Forbidden List

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Forbidden List

Abyssinian Hard (Wheat Triticum duran)Alcohol (Spirits - Specific Types)Artificial Flavoring6Baking Powder2Barley Hordeum vulgareBarley MaltBeerBleached Flour Blue Cheese (made with bread) BranBread FlourBrown FlourBulgar (Bulgar Wheat/Nuts) Bulgar WheatCalcium Caseinate (Contains MSG)Caramel Color3Cereal BindingChiltonCitric Acid (made outside USA)CouscousDextrins1Durum Wheat TriticumEdible StarchEinkorn WheatFarina Graham FillerFu (dried wheat gluten )GermGlutamate (Free) Graham FlourGranary FlourGravy Cubes 4 Groats (barley, buckwheat or oats)Ground Spices 4 Gum BaseHard WheatHydrolyzed Plant Protein (HPP) Hydrolyzed Vegetable Protein (HVP) Kamut (Pasta wheat) MaltMalt ExtractMalt SyrupMalt FlavoringMalt VinegarMiso4Matzo Semolina Modified Food Starch4(made outside USA) Mono and Diglycerides2MSG (Made outside USA)4Mustard Powder 4Natural Flavoring6Nuts, Wheat Oats Avena stativaPastaPearl BarleyRice Malt (contains barley or Koji )RyeSemolina Triticum Semolina Shoyu (soy sauce)4Small SpeltSoba Noodles4Sodium Caseinate (Contains MSG)Soy SauceSpirits (Specific Types)Spelt Triticum speltaStarch (outside USA) Stock Cubes4Strong FlourSuet in PacketsTabbouleh Teriyaki SauceTriticale X triticosecaleUdon ( wheat noodles)Vegetable StarchVinegars (Specific Types)Vitamins4Wheat Triticum aestivumWheat NutsWheat, Abyssinian Hard triticum durumWheat, BulgarWheat Durum TriticumWheat Triticum mononoccumWheat Starch5Wheat GermWhole-Meal Flour

 

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

 

Mono and diglycerides can contain a wheat carrier in the USA. While they are derivatives of fats, carbohydrate chains may be used as a binding substance in their preparation, which are usually corn or wheat, so this needs to be checked out with the manufacturer. The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the U.S.A. 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. Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient. 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. 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."

 

Additional Things To Beware Of:

Rice and soy beverages (i.e., Rice Dream), because their production process utilizes barley enzymes. Bad advice from health-food store employees (i.e., that spelt and/or kamut is/are safe for celiacs). Cross-contamination between food store bins selling raw flours and grains (usually via the scoops). Wheat-bread crumbs in butter, jams, toaster, counter, etc. Lotions, creams and cosmetics (for those with dermatitis herpetaformis). Stamps, envelopes or other gummed labels. Toothpaste and mouthwash. Medicines: many contain gluten. Cereals: most contain malt flavoring, or some other non-GF ingredient. Some brands of rice paper. Sauce mixes and sauces (soy sauce, fish sauce, catsup, mustard, mayonnaise, etc.). Ice cream. Packet & canned soups. Dried meals and gravy mixes. Laxatives. Grilled restaurant food - gluten contaminated grill. Fried restaurant foods - gluten contaminated grease. Ground spices - wheat flour is commonly used to prevent clumping

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