New to Gluten Free? ~ part 5 ~ Where does it hide?

Now staying away from gluten sounds simple enough. OK, no more bread, pizza, pasta. Piece of cake (pardon the pun!) Oh, if only it were that simple.

Unfortunately gluten hides out in many places you would not immediately think. Like jelly beans, popsicles, processed meats, canned tomato soup, soy sauce. A huge amount of processed food contains gluten. As does some lipstick, soaps, shampoos, toothpaste, vitamins, nutritional supplements and medicine.

Some things to look out for on food labels include:

  • modified food starch
  • MSG
  • Lecithins
  • textured vegetable protein
  • emulsifiers
  • caramel color
  • malt
  • soy sauce

a List of safe products 

Acacia Gum
Acesulfame K
Acesulfame Potassium
Acetanisole
Acetophenone
Acorn Quercus
Adipic Acid
Adzuki Bean
Acacia Gum
Agar
Agave
Albumen
Alcohol (Spirits – Specific Types)
Alfalfa
Algae
Algin
Alginic Acid
Alginate
Alkalized Cocoa
Allicin
Almond Nut
Alpha-amylase
Alpha-lactalbumin
Aluminum
Amaranth
Ambergris
Ammonium Hydroxide

Ammonium Phosphate
Ammonium Sulphate
Amylose
Amylopectin
Annatto
Annatto Color
Apple Cider Vinegar
Arabic Gum
Arrowroot
Artichokes
Artificial Butter Flavor
Artificial Flavoring
Ascorbic Acid
Aspartame (can cause IBS symptoms)
Aspartic Acid
Aspic
Astragalus Gummifer
Autolyzed Yeast Extract
Avena Sativia (Oats3)

Avena Sativia Extract (from Oats3)
Avidin
Azodicarbonamide
Baking Soda
Balsamic Vinegar
Beeswax
Beans
Bean, Adzuki
Bean, Hyacinth
Bean, Lentil
Bean, Mung
Bean Romano (Chickpea)
Bean Tepary
Benzoic acid
Besan (Chickpea)
Beta Glucan (from Oats3)
Betaine
Beta Carotene
BHA
BHT
Bicarbonate of Soda
Biotin
Blue Cheese
Brown Sugar
Buckwheat
Butter (check additives)
Butylated Hydroxyanisole
Butyl Compounds
Calcium Acetate
Calcium Carbonate
Calcium Caseinate
Calcium Chloride
Calcium Disodium
Calcium Hydroxide
Calcium Lactate
Calcium Pantothenate
Calcium Phosphate
Calcium Propionate
Calcium Silicate
Calcium Sorbate
Calcium Stearoyl Lactylate
Calcium Stearate
Calcium Sulfate
Calrose
Camphor
Cane Sugar
Cane Vinegar

Canola (Rapeseed)
Canola Oil (Rapeseed Oil)
Caprylic Acid
Carageenan Chondrus Crispus
Carbonated Water
Carboxymethyl Cellulose
Carmine
Carnauba Wax
Carob Bean
Carob Bean Gum
Carob Flour
Carrageenan
Casein
Cassava Manihot Esculenta
Castor Oil
Catalase
Cellulose1
Cellulose Ether
Cellulose Gum
Cetyl Alcohol
Cetyl Stearyl Alcohol
Champagne Vinegar
Channa (Chickpea)
Chana Flour (Chickpea Flour)
Cheeses – (most, but check ingredients)
Chestnuts
Chickpea
Chlorella
Chocolate Liquor
Choline Chloride
Chromium Citrate
Chymosin
Citric Acid
Citrus Red No. 2
Cochineal
Cocoa
Cocoa Butter
Coconut
Coconut Vinegar
collagen
Colloidal Silicon Dioxide
Confectioner’s Glaze
Copernicia Cerifera
Copper Sulphate
Corn
Corn Gluten
Corn Masa Flour
Corn Meal
Corn Flour
Corn Starch
Corn Sugar
Corn Sugar Vinegar
Corn Syrup
Corn Syrup Solids
Corn Swetener
Corn Vinegar
Corn Zein
Cortisone
Cotton Seed
Cotton Seed Oil
Cowitch
Cowpea
Cream of Tartar
Crospovidone
Curds
Cyanocobalamin
Cysteine, L
Dal (Lentils)
D-Alpha-tocopherol
Dasheen Flour (Taro)
Dates
D-Calcium Pantothenate
Delactosed Whey
Demineralized Whey
Desamidocollagen
Dextran
Dextrose
Diglycerides
Dioctyl Sodium
Dioctyl Sodium Solfosuccinate
Dipotassium Phosphate
Disodium Guanylate
Disodium Inosinate
Disodium Phosphate
Distilled Alcohols
Distilled Vinegar

Distilled White Vinegar
Dutch Processed Cocoa
EDTA (Ethylenediaminetetraacetic Acid)
Eggs
Egg Yolks
Elastin
Ester Gum
Ethyl Alcohol
Ethylenediaminetetraacetic Acid
Ethyl Maltol
Ethyl Vanillin
Expeller Pressed Canola Oil
FD&C Blue No. 1 Dye
FD&C Blue No. 1 Lake
FD&C Blue No. 2 Dye

FD&C Blue No. 2 Lake
FD&C Green No. 3 Dye
FD&C Green No. 3 Lake
FD&C Red No. 3 Dye

FD&C Red No. 40 Dye
FD&C Red No. 40 Lake
FD&C Yellow No. 5 Dye
FD&C Yellow No. 6 Dye
FD&C Yellow No. 6 Lake
Ferric Orthophosphate
Ferrous Gluconate
Ferrous Fumerate
Ferrous Lactate
Ferrous Sulfate
Fish (fresh)
Flaked Rice
Flax
Folacin
Folate
Folic Acid-Folacin
Formaldehyde
Fructose
Fruit (including dried)
Fruit Vinegar
Fumaric Acid
Galactose
Garbanzo Beans
Gelatin
Glucoamylase
Gluconolactone
Glucose
Glucose Syrup
Glutamate (free)
Glutamic Acid
Glutamine (amino acid)
Glutinous Rice
Glutinous Rice Flour
Glycerides
Glycerin
Glycerol Monooleate
Glycol Monosterate
Glycol
Glycolic acid
Gram flour (chick peas)
Grape Skin Extract
Grits, Corn
Guar Gum
Gum Acacia
Gum Arabic
Gum Base
Gum Tragacanth
Hemp
Hemp Seeds
Herbs
Herb Vinegar
Hexanedioic Acid
High Fructose Corn Syrup
Hominy
Honey
Hops
Horseradish (Pure)
Hyacinth Bean
Hydrogen Peroxide
Hydrolyzed Caseinate
Hydrolyzed Meat Protein
Hydrolyzed Soy Protein
Hydroxypropyl Cellulose
Hydroxypropyl Methylcellulose
Hypromellose
Illepe
Iodine
Inulin
Invert Sugar
Iron Ammonium Citrate
Isinglass
Isolated Soy Protein
Isomalt
Job’s Tears
Jowar (Sorghum)
Karaya Gum
Kasha (roasted buckwheat)
Keratin
K-Carmine Color
K-Gelatin
Koshihikari (rice)
Kudzu
Kudzu Root Starch
Lactalbumin Phosphate
Lactase
Lactic Acid
Lactitol
Lactose
Lactulose
Lanolin
Lard
L-cysteine
Lecithin
Lemon Grass
Lentils
Licorice
Licorice Extract
Lipase
L-leucine
L-lysine
L-methionine
Locust Bean Gum

L-tryptophan
Magnesium Carbonate
Magnesium Hydroxide
Magnesium Oxide
Maize

Maize Waxy
Malic Acid
Maltitol
Maltodextrin
Maltol
Manganese Sulfate
Manioc
Masa
Masa Flour
Masa Harina
Meat (fresh)
Medium Chain Triglycerides
Menhaden Oil
Methyl Cellulose2
Microcrystalline Cellulose
Micro-particulated Egg White Protein
Milk
Milk Protein Isolate
Millet
Milo (Sorghum)
Mineral Oil
Mineral Salts
Molybdenum Amino Acid Chelate
Monocalcium Phosphate
Monoglycerides
Mono and Diglycerides
Monopotassium Phosphate
monosaccharides
Monosodium Glutamate (MSG)
Monostearates
MSG
Mung Bean
Musk
Mustard Flour
Myristic Acid
Natural Smoke Flavor
Niacin-Niacinamide
Neotame
Niacin
Niacinamide
Nitrates
Nitrous Oxide
Non-fat Milk
Nuts (except wheat, rye & barley)
Nut, Acron
Nut, Almond
Oats3
Oils and Fats
Oleic Acid
Oleoresin
Olestra
Oleyl Alcohol/Oil
Orange B
Oryzanol
Palmitic Acid
Pantothenic Acid
Papain
Paprika
Paraffin
Patially Hydrogenated Cottonseed Oil

Patially Hydrogenated Soybean Oil
Peas
Pea – Chick
Pea – Cow
Pea Flour
Pea Starch
Peanuts
Peanut Flour
Pectin
Pectinase
Peppermint Oil

Peppers
Pepsin
Peru Balsam
Petrolatum
PGPR (Polyglycerol Polyricinoleate)
Phenylalanine
Phosphoric Acid
Phosphoric Glycol

Pigeon Peas
Polenta
Polydextrose
Polyethylene Glycol
Polyglycerol
Polyglycerol Polyricinoleate (PGPR)
Polysorbates
Polysorbate 60
Polysorbate 80

Potassium Benzoate
Potassium Caseinate
Potassium Citrate
Potassium Iodide
Potassium Lactate
Potassium Matabisulphite
Potassium Sorbate
Potatoes
Potato Flour
Potato Starch
Povidone
Prinus
Pristane
Propolis
Propylene Glycol
Propylene Glycol Monosterate
Propyl Gallate
Protease
Psyllium
Pyridoxine Hydrochloride
Quinoa
Ragi
Raisin Vinegar
Rape
Recaldent
Reduced Iron
Rennet
Rennet Casein
Resinous Glaze
reticulin
Riboflavin
Rice
Rice (Enriched)
Rice Flour
Rice Starch
Rice Syrup
Rice Vinegar
Ricinoleic Acid
Romano Bean (chickpea)
Rosematta
Rosin
Royal Jelly
Saccharin
Saffron
Sago
Sago Palm
Sago Flour
Sago Starch
Saifun (bean threads)
Salt
Seaweed
Seeds (except wheat, rye & barley)
Seed – Sesame
Seed – Sunflower
Shea
Sherry Vinegar
Silicon Dioxide
Soba (be sure its 100% buckwheat)
Sodium Acid Pyrophosphate
Sodium Acetate
Sodium Alginate
Sodium Ascorbate
Sodium Benzoate
Sodium Caseinate
Sodium Citrate
Sodium Erythrobate
Sodium Hexametaphosphate
Sodium Lactate
Sodium Lauryl Sulfate
Sodium Metabisulphite
Sodium Nitrate
Sodium Phosphate
Sodium Polyphosphate
Sodium Silaco Aluminate
Sodium Stearoyl Lactylate
Sodium Sulphite
Sodium Stannate
Sodium Tripolyphosphate
Sorbic Acid
Sorbitan Monostearate
Sorbitol-Mannitol (can cause IBS symptoms)
Sorghum
Sorghum Flour
Soy
Soybean
Soy Lecithin
Soy Protein
Soy Protein Isolate
Spices (pure)
Spirits (Specific Types)
Spirit Vinegar
Stearates
Stearamide
Stearamine
Stearic Acid
Stearyl Lactate
Stevia
Subflower Seed
Succotash (corn and beans)
Sucralose
Sucrose
Sulfosuccinate
Sulfites
Sulfur Dioxide
Sweet Chestnut Flour
Tagatose
Tallow
Tapioca
Tapioca Flour
Tapioca Starch
Tara Gum
Taro
Tarro
Tarrow Root
Tartaric Acid
Tartrazine
TBHQ is Tetra or Tributylhydroquinone
Tea
Tea-Tree Oil
Teff
Teff Flour
Tepary Bean
Textured Vegetable Protein
Thiamin Hydrochloride
Thiamine Mononitrate
Thiamine Hydrochloride
Titanium Dioxide
Tofu (Soy Curd)
Tolu Balsam
Torula Yeast
Tragacanth
Tragacanth Gum
Triacetin
Tricalcium Phosphate
Tri-Calcium Phosphate
Trypsin
Turmeric (Kurkuma)
TVP
Tyrosine
Urad/Urid Beans
Urad/Urid Dal (peas) Vegetables
Urad/Urid flour
Urd
Vinegar (All except Malt)
Vanilla Extract
Vanilla Flavoring
Vanillin
Vinegars (Specific Types)
Vitamin A (retinol)
Vitamin A Palmitate
Vitamin B1
Vitamin B-12
Vitamin B2
Vitamin B6
Vitamin D
Vitamin E Acetate
Waxy Maize
Whey
Whey Protein Concentrate
Whey Protein Isolate
White Vinegar
Wines
Wine Vinegars (& Balsamic)
Wild Rice
Xanthan Gum
Xylitol
Yam Flour
Yeast
Yogurt (plain, unflavored)
Zinc Oxide
Zinc Sulfate

  • 1) 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.
  • 2) Methyl cellulose is a chemically modified form of cellulose that makes a good substitute for gluten in rice-based breads, etc.
  • 3) Recent research indicates that oats may be safe for people on gluten-free diets, although many people may also have an additional, unrelated intolerance to them. Cross contamination with wheat is also a factor that you need to consider before choosing to include oats in your diet.

a List of unsafe products

Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits – Specific Types)
Amp-Isostearoyl Hydrolyzed Wheat Protein
Atta Flour
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer (most contain barley or wheat)
Bleached Flour
Bran
Bread Flour
Brewer’s Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Cookie Crumbs
Cookie Dough
Cookie Dough Pieces
Couscous
Criped Rice
Dinkle (Spelt)
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Coatings
Edible Films
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Enriched Bleached Flour
Enriched Bleached Wheat Flour
Enriched Flour
Farina
Farina Graham
Farro
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Heeng
Hing
Hordeum Vulgare Extract
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Kecap Manis (Soy Sauce)
Ketjap Manis (Soy Sauce)
Kluski Pasta
Maida (Indian wheat flour)
Malt
Malted Barley Flour
Malted Milk
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matza
Matzah
Matzo
Matzo Semolina
Meringue
Meripro 711
Mir
Nishasta
Oriental Wheat (Triticum turanicum)
Orzo Pasta
Pasta

Pearl Barley
Persian Wheat (Triticum carthlicum)
Perungayam
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Roux
Rusk
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
Tabouli
Teriyaki Sauce
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)
Vital Wheat Gluten
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 Color4
Baking Powder4
Caramel Color1, 3
Caramel Flavoring1, 3
Clarifying Agents4
Coloring4
Dextrins1,7
Dextrimaltose1,7
Dry Roasted Nuts4
Emulsifiers4
enzymes4
Fat Replacer4
Flavoring6
Food Starch1, 4
Food Starch Modified1, 4
Glucose Syrup4
Gravy Cubes4
Ground Spices4
HPP4
HVP4
Hydrolyzed Plant Protein4
Hydrolyzed Protein4
Hydrolyzed Vegetable Protein4

Hydrogenated Starch Hydrolysate4
Hydroxypropylated Starch4
Maltose4
Miso4
Mixed Tocopherols4
Modified Food Starch1, 4

Modified Starch1, 4
Natural Flavoring6
Natural Flavors6
Natural Juices4
Non-dairy Creamer4
Pregelatinized Starch4
Protein Hydrolysates4
Seafood Analogs4
Seasonings4
Sirimi4
Smoke Flavoring4
Soba Noodles4
Soy Sauce4
Soy Sauce Solids4
Sphingolipids4
Stabilizers4
Starch1, 4
Stock Cubes4
Suet4
Tocopherols4
Vegetable Broth4
Vegetable Gum4
Vegetable Protein4
Vegetable Starch4
Vitamins4
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.

The point is BEWARE.

Read.

Educate yourself. Don’t just assume that the turkey you are about to put in your mouth is safe. (Yes, some turkey brands contain gluten!!!)

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