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Celiac Disease ~ Food Allergies
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Member Twin Cities R.O.C.K. (Raising Our Celiac Kids) Member Life Unlimited II Member FASGMN (Food Allergy Support Group Mn)
Other Names for Gluten
When reading an ingredient list, it is easy to find the words wheat, rye, spelt and barley. However, there are other ingredients that are derived from wheat (or other gluten-containing grains) that are not so easily recognizable. The list below is not an absolute list, but are commonly found in ingredient lists. Individuals with Celiac disease must avoid these ingredients:
Amaranth (some Celiac groups do not allow Amaranth) Alcohol (grain alcohol) Bleu Cheese (some bleu cheese is made with bread - verify by reading ingredients) Bran Couscous Food Starch (except pure cornstarch) Fu (dried wheat gluten) Glucose syrup Groats Hydrolyzed wheat protein Hydrolyzed wheat gluten Hydrolyzed wheat starch Hydroxypropyltrimonium Malt (flavoring, extract, syrup) Miso MSG (monosodium glutamate) Maltose (malt sugar) Oats (Some Celiac groups allow oats if you can guarantee no cross-contamination) Soy Sauce (There is a gluten-free Tamari - but verify that it states gluten-free. There is also a wheat-based Tamari) Smoke flavoring Texturized vegetable protein (Generally made from soy protein, but can be made from grains) Wheat starch Wheat protein Wheat germ
The information on this website is for informational purposes only. The information provided and opinions stated herein are not meant to diagnose any condition. If you have concerns about your health, please consult a medical professional. As always, it is up to those following a gluten-free, dairy-free diet to determine if information or products are safe for them.
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