Foods Containing Gluten


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The leading cause of  foods containing gluten, is not taking the time to read the labels before we make our purchases.

However, when you are diagnosed as having a gluten intolerance, it’s extremely important to read everything that goes on your plate and into your mouth. I know this first hand as I suffer from a gluten allergy myself. So it’s been a real learning curve to investigate all the foods that actually do contain gluten.

Learning all the words that mean gluten that might be in a product and read all the food labels every time you shop.Foods containing gluten are sometimes tricky to spot but with a little extra time and care you can discover which foods work for you and which foods don’t.

Enriched flour, graham flour, bouillon cubes, deli cold cuts, French fries, tortilla chips, self basting turkeys, rice mixes and even communion at your local church are all foods containing gluten. Gluten free substitutes can be found for many of these foods, but it takes some work to decode food labels and investigate further. Gluten containing foods are everywhere you just have to do the work, and make sure you are extra careful in your choices when it comes to making your next food purchases or choices when eating out.

Eating fresh organic foods has a sensational way of restoring the bodies immune system and vitality. Even minimally processed foods might contain “natural flavoring” which contains gluten. Some chewing gum can be dusted with gluten containing powder, making it off limits… So always be extra cautious and read read read all the labels before consuming anything that you may not be familiar with.

Scott Adams of www.glutenfreemall.com ( Your Special Diet Superstore!) Lists the following foods that contain gluten.
Unsafe Gluten-Free Food List (Unsafe Ingredients)
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)
  • 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 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.
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
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