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
Caramel Color^{1, 3}
Coloring⁴
Dextrins^1,7
Flavoring⁶
Food Starch^{1, 4}
Glucose Syrup⁴
Gravy Cubes⁴
Ground Spices⁴
Maltodextrin^{1, 8}
Maltose⁴
Miso⁴
Modified Food Starch^{1, 4} Modified Starch^{1, 4}
Monosodium Glutimate (MSG)^{1, 4}
Mustard Powder ⁴
Natural Flavoring⁶
Shoyu (soy sauce)⁴
Smoke Flavoring⁴
Soba Noodles⁴
Soy Sauce⁴
Starch^{1, 4}
Stock Cubes⁴
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 to 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.

• 8) 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.

Safe Gluten-Free Food List (Safe Ingredients)

• 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.

Additional Things to Beware of to Maintain a 100% Gluten-Free Diet

• Rice and soy beverages because their production process may utilize 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

• 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 sometimes used to prevent clumping.

Gluten-Free Alcoholic Beverages

• Armagnac - made from grapes.

• Bourbon - Makers Mark

• Brandy

• Champagne

• Cider - fermented from apples or other fruits. Some are safe, however, many add barley for enzymes and flavor.

  • Old Deadly Cider

• Cognac - made from grapes.

• Gin

• Grappa

• Kahlua

• Kirschwasser (cherry liqueur)

• Margarita Mix:

  • Jose Cuervo.

  • Mr. & Mrs. T.

• Martini:

  • Club Extra Dry Martini (corn & grape).

  • Club Vodka Martini (corn & grape).

• Mead - distilled from honey.

• Mistico:

  • Jose Cuervo Mistico (agave and cane).

• Mixes & Cooking Alcohol:

  • Club Tom Collins (corn).

  • Diamond Jims Bloody Mary Mystery.

  • Holland House - all EXCEPT Teriyaki Marinade and Smooth & Spicy Bloody Mary Mixes.

  • Mr. & Mrs. T - all Except Bloody Mary Mix.

  • Spice Islands - Cooking Wines - Burgundy, Sherry and White.

• Ouzo - made from grapes and anise.

• Rum

• Sake - fermented with rice and Koji enzymes. The Koji enzymes are grown on Miso, which is usually made with barley. The two-product separation from barley, and the manufacturing process should make it safe for celiacs.

• Scotch Whiskey

• Sherry

• Sparkling Wine

• Tequila

• Vermouth - distilled from grapes.

• Vodka (potato)
  

• Wine - all wines, including port wines and sherry, are safe for celiacs.

• Wine Coolers:

  • Bartle & James - their wine-based beverages (EXCEPT their malt beverages - read the label carefully!).

  • Boones - their wine-based beverages (EXCEPT their malt beverages - read the label carefully!)