Unsafe Gluten-Free Food List

Unsafe Gluten-Free Food List

(Unsafe Ingredients)

  1. Unsafe Gluten-Free Food List (Unsafe Ingredients)
  2. Abyssinian Hard (Wheat triticum durum)
  3. Alcohol (Spirits - Specific Types)
  4. Amp-Isostearoyl Hydrolyzed Wheat Protein
  5. Barley Grass (can contain seeds)
  6. Barley Hordeum vulgare
  7. Barley Malt
  8. Beer
  9. Bleached Flour
  10. Blue Cheese (made with bread)
  11. Bran
  12. Bread Flour
  13. Brewers Yeast
  14. Brown Flour
  15. Bulgur (Bulgar Wheat/Nuts)
  16. Bulgur Wheat
  17. Cereal Binding
  18. Chilton
  19. Club Wheat (Triticum aestivum subspecies compactum)
  20. Common Wheat (Triticum aestivum)
  21. Couscous
  22. Dextrimaltose
  23. Disodium Wheatgermamido Peg-2 Sulfosuccinate
  24. Durum wheat (Triticum durum)
  25. Edible Starch
  26. Einkorn (Triticum monococcum)
  27. Emmer (Triticum dicoccon)
  28. Farina
  29. Farina Graham
  30. Filler
  31. Flour (normally this is wheat)
  32. Fu (dried wheat gluten)
  33. Germ
  34. Graham Flour
  35. Granary Flour
  36. Groats (barley, wheat)
  37. Hard Wheat
  38. Hydrolyzed Wheat Gluten
  39. Hydrolyzed Wheat Protein
  40. Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
  41. Hydrolyzed Wheat Starch
  42. Hydroxypropyltrimonium Hydrolyzed Wheat Protein
  43. Kamut (Pasta wheat)
  44. Malt
  45. Malt Extract
  46. Malt Syrup
  47. Malt Flavoring
  48. Macha Wheat (Triticum aestivum)
  49. Matzo Semolina
  50. Mir Return to Top
  51. Oriental Wheat (Triticum turanicum)
  52. Pasta Pearl Barley
  53. Persian Wheat (Triticum carthlicum)
  54. Poulard Wheat (Triticum turgidum)
  55. Polish Wheat (Triticum polonicum)
  56. Rice Malt (if barley or Koji are used)
  57. Rye
  58. Seitan
  59. Semolina
  60. Semolina Triticum
  61. Shot Wheat (Triticum aestivum)
  62. Small Spelt
  63. Spirits (Specific Types)
  64. Spelt (Triticum spelta)
  65. Sprouted Wheat or Barley
  66. Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
  67. Strong Flour
  68. Suet in Packets
  69. Tabbouleh
  70. Teriyaki Sauce
  71. Textured Vegetable Protein - TVP
  72. Timopheevi Wheat (Triticum timopheevii)
  73. Triticale X triticosecale
  74. Triticum Vulgare (Wheat) Flour Lipids
  75. Triticum Vulgare (Wheat) Germ Extract
  76. Triticum Vulgare (Wheat) Germ Oil
  77. Udon (wheat noodles)
  78. Unbleached Flour
  79. Vavilovi Wheat (Triticum aestivum)
  80. Vegetable Starch
  81. Wheat, Abyssinian Hard triticum durum
  82. Wheat amino acids
  83. Wheat Bran Extract
  84. Wheat, Bulgur
  85. Wheat Durum Triticum
  86. Wheat Germ Extract
  87. Wheat Germ Glycerides
  88. Wheat Germ Oil
  89. Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
  90. Wheat Grass (can contain seeds)
  91. Wheat Nuts
  92. Wheat Protein
  93. Wheat Triticum aestivum
  94. Wheat Triticum Monococcum
  95. Wheat (Triticum Vulgare) Bran Extract
  96. Whole-Meal Flour
  97. Wild Einkorn (Triticum boeotictim)
  98. 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:

Return to Top
  1. Artificial Color4
  2. Caramel Color1,3
  3. Coloring4
  4. Dextrins1,7
  5. Flavoring6
  6. Food Starch1, 4
  7. Glucose Syrup4
  8. Gravy Cubes4
  9. Ground Spices4
  10. Maltodextrin1, 8
  11. Maltose4
  12. Miso4
  13. Modified Food Starch1, 4 Modified Starch1, 4
  14. Monosodium Glutimate (MSG)1, 4
  15. Mustard Powder 4
  16. Natural Flavoring6
  17. Shoyu (soy sauce)4
  18. Smoke Flavoring4
  19. Soba Noodles4
  20. Soy Sauce4
  21. Starch1, 4
  22. Stock Cubes4
  23. Vitamins4
  24. Wheat Starch5

    a) If this ingredient is made in North America it is likely to be gluten-free.

    b) 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.

    c) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.

    d) 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.

    e) 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.
    Return to Top
    f) 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 • 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 wont 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.