Saturday, June 1, 2019

Gluten-Free, What NOT to eat

Gluten-Free, What NOT to eat


In an effort to be as accurate as possible...this is the updated version for the
'do not eat' list from http://www.celiac.com

This list focuses on unsafe (forbidden) non-gluten-free foods and ingredients 
within the USA and Canada (last updated 3/11/2018)

    Abyssinian Hard (Wheat triticum durum)
        Alcohol (Spirits - Specific Types)
        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)
        Bulgur Wheat
        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
        Farik
        Farina
        Farina Graham
        Farro
        Filler
        Flour (normally this is wheat)
        Freekeh
        Frikeh
        Fu (dried wheat gluten)
        Germ
        Graham Flour
        Granary Flour
        Groats (barley, wheat)
        Hard Wheat
        Heeng
        Hing
        Hordeum Vulgare Extract
        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
        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, 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

            1) If this ingredient is made in North America it is likely to be Gluten-Free
            Starch

        4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.
        Amp-Isostearoyl Hydrolyzed Wheat Protein 4
        Artificial Color 4
        Baking Powder 4
        Clarifying Agents 4
        Coloring 4
        Dry Roasted Nuts 4
        Emulsifiers 4
        Enzymes 4
        Fat Replacer 4
        Gravy Cubes 4
        Ground Spices 4
        Hydrolyzed Wheat Gluten 4
        Hydrolyzed Wheat Protein 4
        Hydrolyzed Wheat Protein Pg-Propyl Silanetriol 4
        Hydrolyzed Wheat Starch 4
        Hydrogenated Starch Hydrolysate 4
        Hydroxypropylated Starch 4
        Miso 4
        Natural Juices 4
        Non-dairy Creamer 4
        Pregelatinized Starch 4
        Protein Hydrolysates 4
        Seafood Analogs 4
        Seasonings 4
        Sirimi 4
        Soba Noodles 4
        Soy Sauce 4
        Soy Sauce Solids 4
        Sphingolipids 4
        Stabilizers 4
        Starch 4
        Stock Cubes 4
        Suet 4
        Tocopherols 4
        Vegetable Broth 4
        Vegetable Gum 4
        Vegetable Protein 4
        Vegetable Starch 4
        Vitamins 4

        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.
        Wheat Starch 5

      CarolAnne Le Blanc




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