Gluten List

Unsafe Gluten-Free Food List (Unsafe Ingredients)

Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits - Specific Types)
Amp-Isostearoyl Hydrolyzed Wheat Protein 
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer
Bleached Flour 
Blue Cheese (made with bread) 
Bran
Bread Flour
Brewers Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts) 
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum) 
Common Wheat (Triticum aestivum)
Couscous
Dextrimaltose 
Disodium Wheatgermamido Peg-2 Sulfosuccinate 
Durum wheat (Triticum durum)
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon) 
Farina 
Farina Graham 
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ 
Graham Flour
Granary Flour
Groats (barley, wheat) 
Hard Wheat
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein 
Kamut (Pasta wheat) 
Malt
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar 
Macha Wheat (Triticum aestivum) 
Matzo Semolina 
Mir 
Oriental Wheat (Triticum turanicum) 
Pasta

Pearl Barley
Persian Wheat (Triticum carthlicum) 
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum) 
Rice Malt (if barley or Koji are used)
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 
Teriyaki Sauce
Textured Vegetable Protein - TVP
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) 
Vegetable Starch
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
Caramel Color^{1, 3}
Coloring⁴
Dextrins^1,7
Flavoring⁶Food 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, orfermentation 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)

Acacia Gum
Acorn Quercus 
Adipic Acid
Adzuki Bean 
Acacia Gum
Agar
Alcohol (Spirits - Specific Types) 
Alfalfa 
Algae 
Algin
Alginate
Allicin 
Almond Nut 
Aluminum 
Amaranth
Annatto 
Annatto Color 
Apple Cider Vinegar 
Arabic Gum
Arrowroot 
Artichokes 
Artificial Flavoring 
Aspartame
Aspic 
Ascorbic Acid
Astragalus Gummifer
Baking Soda & Powder (check)
Balsamic Vinegar
Beans
Bean, Adzuki
Bean, Hyacinth
Bean, Lentil
Bean, Mung
Bean Romano (Chickpea)
Bean Tepary
Benzoic acid 
Besan 
Betaine 
BHA
BHT
Beta Carotene
Bicarbonate of Soda (check)
Biotin
Buckwheat 
Butter (check additives) 
Butylated Hydroxyanisole 
Butyl Compounds
Calcium Carbonate
Calcium Caseinate
Calcium Chloride
Calcium Disodium 
Calcium Phosphate
Calcium Silicate 
Calcium Stearate 
Calcium Sulfate 
Camphor
Canola Oil (Rapeseed Oil)
Caprylic Acid
Carageenan Chondrus Crispus 
Carboxymethylcellulose
Carnauba Wax
Carob Bean 
Carob Bean Gum
Carob Flour 
Carrageenan
Casein 
Cassava Manihot Esculenta 
Castor Oil
Cellulose¹
Cellulose Gum 
Cetyl Alcohol 
Cheeses - (check ingredients) 
Chestnuts
Chickpea 
Chlorella
Chymosin 
Citric Acid
Collagen 
Corn 
Corn Gluten
Corn Meal
Corn Flour
Cornstarch
Corn Syrup 
Corn Syrup Solids 
Corn Swetener
Cortisone
Cotton Seed Oil 
Cowitch 
Cowpea 
Cream of Tartar 
Cysteine, L 
Demineralized Whey
Desamidocollagen
Dextrose 
Dioctyl Sodium 
Distilled Vinegar 
Eggs 
Elastin 
Ester Gum 
Ethyl Alcohol 
Ferrous Gluconate 
Fish (fresh) 
Flaked Rice 
Flax 
Folic Acid-Folacin
Formaldehyde 
Fructose
Fruit (including dried) 
Fumaric Acid
Gelatin
Glutamate (free)
Glutamic Acid
Glutamine
Glycerides 
Glycerol Monooleate
Glycol Monosterate 
Glycol
Glycolic acid
Gram flour (chick peas) 
Grits, Corn 
Guar Gum
Hemp
Herbs 
Honey 
Hyacinth Bean 
Hydrogen Peroxide 
Hydrolyzed soy protein 
Iodine 
Inulin
Invert Sugar 
Jobs Tears 
Kasha (roasted buckwheat)
Keratin 
Kudzu Root Starch 
Lactic Acid
Lactose
Lanolin 
Lecithin
Lentil
Lipase 
Locust Bean Gum
Magnesium Carbonate 
Magnesium Hydroxide
Maize

Maize Waxy 
Malic Acid
Maltitol 
Maltodextrin 
Manioc
Masa 
Masa Flour 
Masa Harina 
Meat (fresh) 
Methyl Cellulose²
Microcrystallin Cellulose
Milk
Millet
Milo 
Mineral Oil
Mineral Salts
Mono and Diglycerides
Monosodium Glutamate MSG (made in USA)
Monopotassium Phosphate
Mung Bean
Musk
Niacin-Niacinamide
Nuts (except wheat, rye & barley)
Nut, Acron
Nut, Almond 
Oats
Oils and Fats 
Oleyl Alcohol/Oil
Paraffin
Peas
Pea - Chick
Pea - Cow
Pea Flour 
Pepsin
Peru Balsam
Petrolatum
Phenylalanine
Pigeon Peas 
Polenta 
Polyethylene Glycol 
Polyglycerol
Polysorbates
Potassium Citrate
Potassium Iodide
Potassium Sorbate 
Potatoes
Potato Flour
Prinus
Pristane 
Propolis
Propylene Glycol 
Propylene Glycol Monosterate 
Propyl Gallate
Psyllium 
Pyridoxine Hydrochloride
Quinoa
Ragi
Rape 
Rennet
reticulin
Rice
Rice (Enriched)
Rice Flour
Rice Vinegar
Romano Bean (chickpea) 
Rosin
Royal Jelly
Sago Palm
Sago Flour
Saifun (bean threads)
Scotch Whisky 
Seaweed
Seeds (except wheat, rye & barley)
Seed - Sesame
Seed - Sunflower
Sphingolipids
Soba (be sure its 100% buckwheat) 
Sodium Acid Pyrophosphate
Sodium Alginate 
Sodium Ascorbate
Sodium Benzoate
Sodium Caseinate
Sodium Citrate
Sodium Erythrobate 
Sodium Hexametaphosphate
Sodium Lauryl Sulfate 
Sodium Nitrate
Sodium Phosphate 
Sodium Silacoaluminate
Sodium Stannate 
Sorbic Acid 
Sorbitol-Mannitol (can cause IBS symptoms) 
Sorghum 
Sorghum Flour 
Soy
Soybean 
Soy Lecithin 
Spices (pure) 
Spirits (Specific Types) 
Stearates 
Stearamide 
Stearamine 
Stearic Acid
Subflower Seed
Succotash (corn and beans)
Sucrose
Sulfosuccinate 
Sulfites 
Sulfur Dioxide 
Sweet Chestnut Flour 
Tallow 
Tapioca 
Tapioca Flour 
Tarrow Root
Tartaric Acid
TBHQ is Tetra or Tributylhydroquinone
Tea
Tea-Tree Oil 
Teff 
Teff Flour 
Tepary Bean 
Thiamine Hydrochoride
Tofu-Soya Curd 
Tolu Balsam 
Tragacanth 
Tragacanth Gum
Tri-Calcium Phosphate
Turmeric (Kurkuma) 
Tyrosine
Urad/Urid Beans
Urad/Urid Dal (peas) Vegetables
Urad/Urid flour 
Vinegar (All except Malt)
Vanilla Extract
Vanilla Flavoring 
Vanillin
Vinegars (Specific Types)
Vitamin A (retinol)
Waxy Maize
Whey
White Vinegar 
Wines
Wine Vinegars (& Balsamic)
Wild Rice
Xanthan Gum
Yam Flour
Yogurt (plain, unflavored)

• 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!)

Provided as a service by The Gluten Free Raleigh Blog
http://glutenfreeraleigh.blogspot.com