Guest guest Posted January 14, 2001 Report Share Posted January 14, 2001 Safe List Acacia GumAcorn QuercusAlcohol (Spirits - Specific Types)AmaranthAdzuki BeanAgarAlmond NutAnnattoApple Cider VinegarArabic GumArrowrootArtichokesAstragalus GummiferBaking SodaBalsamic VinegarBeansBean, AdzukiBean, HyacinthBean, LentilBean, MungBean Romano (Chickpea)Bean TeparyBesanBicarbonate of Soda (some contain gluten) BuckwheatButter (beware of additives) Carageenan Chondrus CrispusCarob Bean Carob Bean GumCarob FlourCassava Manihot EsculentaCellulose1Cellulose GumCheeses (except blue & chilton)ChickpeaCornCorn MealCorn FlourCornstarchCorn SyrupCowitch CowpeaCream of TartarDistilled Vinegar EggsFish (fresh) Flaked RiceFlaxFruit (including dried) GelatinGram flour (chick peas)Grits, CornGuar GumHerbsHyacinth BeanJob's TearsKasha (roasted buckwheat)Kudzu Root StarchLentilLocust Bean GumMaizeMaize WaxyMaltodextrin4ManiocMasa FlourMasa HarinaMeat (fresh) Methyl Cellulose2MilkMilletMilo Mung BeanNut, AcronNut, AlmondOats3Oils and FatsPeasPea - ChickPea - CowPea FlourPigeon PeasPolentaPotatoesPotato FlourPrinusPsyllium QuinoaRagiRapeRiceRice FlourRice VinegarRomano Bean (chickpea) Sago PalmSago FlourSaifun (bean threads)Scotch Whisky Seed - SesameSeed - SunflowerSoba (be sure it's 100% buckwheat)SorghumSorghum FlourSoySoybeanSpices (pure) Spirits (Specific Types)Starch (made in USA) Subflower SeedSweet Chestnut FlourTapiocaTapioca FlourTeffTeff FlourTepary BeanTofu-Soya CurdTragacanthTragacanth GumTurmeric (Kurkuma)Urad BeansUrad Dal (peas) VegetablesUrid flour Vinegars (Specific Types)Waxy MaizeWheyWhite Vinegar WinesWine Vinegars ( & Balsamic)Wild RiceXanthan GumYam FlourYogurt Cellulose is a carbohydrate polymer of D-glucose. It is the structural material of plants, such as wood in trees. It contains no gluten protein. Methyl cellulose is a chemically modified form of cellulose that makes a good substitute for gluten in rice-based breads, etc. Cross-contamination with wheat is a slight possibility. 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 won't 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. Ch.1, 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 Interested in healthy, vegan recipes? Christian-Vegan-Cooking Quote Link to comment Share on other sites More sharing options...
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