Unsafe List

Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits – Specific Types)
Amp-Isostearoyl Hydrolyzed Wheat Protein
Atta Flour
Barley Graham Flour Rye
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
Bulgar Kamut* Semolina
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Cereal Binding Malt** Spelt (Dinkel)*
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Cookie Crumbs
Cookie Dough
Cookie Dough Pieces
Couscous
Couscous Malt Extract** Wheat Starch
Criped Rice
Dinkle (Spelt)
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Durum* Malt Flavouring** Triticale
Edible Coatings
Edible Films
Edible Starch
Einkorn (Triticum monococcum)
Einkorn* Malt Syrup** Wheat
Emmer (Triticum dicoccon)
Emmer* Oats Wheat Bran
Enriched Bleached Flour
Enriched Bleached Wheat Flour
Enriched Flour
Farina
Farina Graham
Farro
Farro* Oat Syrup
Filler
Filler Oat Bran Wheat Germ
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
Macha Wheat (Triticum aestivum)
Maida (Indian wheat flour)
Malt
Malt Extract
Malt Flavoring
Malt Syrup
Malt Vinegar
Malted Barley Flour
Malted Milk
Matza
Matzah
Matzo
Matzo Semolina
Meringue
Meripro 711
Mir
Nishasta
Oriental Wheat (Triticum turanicum)
Orzo Pasta
Pasta
Pearl Barley
Persian Wheat (Triticum carthlicum)
Perungayam
Polish Wheat (Triticum polonicum)
Poulard Wheat (Triticum turgidum)
Rice Malt (if barley or Koji are used)
Roux
Rusk
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Soba Noodles ( Buckwheat ( gluten free) but often with Wheat)
Spelt (Triticum spelta)
Spirits (Specific Types)
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 (Triticum Vulgare) Bran Extract
Wheat amino acids
Wheat Bran Extract
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, Abyssinian Hard triticum durum
Wheat, Bulgur
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)

* Types of Wheat ** Derived from barley

Maybe Unsafe

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.
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

Courtesy of www.celiac.com

Foods To Question

 
Milk Products Milk Drinks Chocolate milk and other flavoured drinks may contain wheat starch or barley malt
Cheese Spreads or Sauces (e.g. Nacho) May be thickened/stabilized with wheat.
Flavourings and seasonings may contain wheat.
Flavoured or frozen yogurt May be thickened/stabilized with a gluten source.
Sour Cream Some low-fat/fat-free may contain modified food starch.
Grains Buckwheat Flour Pure buckwheat flour is gluten-free. Sometimes buckwheat flour may be mixed with wheat flour.
Rice Cereals May contain barley malt extract.
Corn Cereals May contain oat syrup or barley malt extract.
Buckwheat Pasta Some “soba” pastas contain pure buckwheat flour which is gluten-free but others may also contain wheat flour.
Rice Cakes, Corn Cakes, Rice Crackers Multigrain often contains barley and/or oats
Some contain soy sauce (may be made from wheat)
Meats/Alternatives Baked Beans Some are thickened with wheat flour
Imitation Crab May contain fillers made from wheat starch
Dry Roasted Nuts May contain wheat
Processed Meat Products May contain fillers made from wheat.
Imitation Meats Often contain wheat or oats.
Fruits/Vegetables Dried Fruits Dates and other dried fruits may be dusted wheat flour to prevent sticking.
Fruits/Veg’s with sauces
Fruit Pie Fillings Some may be thickened with flour.
French Fries May contain wheat as an ingredient. Also may have been cooked in oil also used for battered products.
Soups Canned Soups, Dried Soup Mixes, Soup bases and Bouillon Cubes May contain noodles or barley.
Cream soups are often thickened with flour, May contain HPP or HVP (from wheat).
Seasonings may contain wheat flour, wheat starch or hydrolysed wheat protein.
Fats Salad Dressings Seasonings may contain wheat flour or wheat starch.
Desserts Milk Puddings/Mixes Starch source may be from wheat.
Miscellaneous Beverages Some instant teas, herbal teas, coffee substitutes and other drinks may have grain additives.
Non-dairy substitutes (e.g., rice drinks and soy drinks) may contain barley, barley malt extract or oats.
Lemon Curd Usually thickened with flour.
Potato, Tortilla Chips and Soy Nuts Some potato chips contain wheat.
Seasoning mixtures may contain wheat flour, wheat starch or hydrolysed wheat protein.
Baking Powder Contains starch which may be from wheat.
Seasonings, Seasoning Mixes May contain wheat flour, wheat starch or hydrolysed wheat protein.
Worcestershire Sauce May contain malt vinegar which is not gluten-free.