(Information source: www.celiac.com)
| 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 | Brewer's 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 Graham |
| Filler | 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 | 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) | Shoyu (soy sauce)4 |
| Small Spelt | Soba Noodles4 | Soy Sauce |
| 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) |
| Vavilovi Wheat (Triticum aestivum) | Vegetable Starch | Vitamins4 |
| 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 | Artificial Flavoring6 |
| Caramel Color1, 3 | Coloring4 |
| Dextrins1,7 | Flavoring6 |
| Food Starch1, 4 | Gravy Cubes4 |
| Ground Spices4 | Maltodextrin1,8 |
| Miso4 | Modified Food Starch1, 4 |
| Modified Starch1, 4 | Mono and Diglycerides1 |
| Monosodium Glutimate (MSG)1, 4 | Mustard Powder 4 |
| Natural Flavoring6 | Starch1,4 |
| Stock Cubes4 | Wheat Starch5 |
1) If this ingredient is made in North America it is likely to be gluten-free.
2) 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.
3) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.
4) 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.
5) 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."
6) 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
7) 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.
(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.
| Abyssinian Hard (Wheat triticum durum) 阿比西尼亞的穀膠（一種硬的小麥） | Alcohol (Spirits - Specific Types) 酒精（特定的類型） | Amp-Isostearoyl Hydrolyzed Wheat Protein |
| Barley Grass (can contain seeds) 大麥草（包含種子） | Barley Hordeum vulgare粗大麥 | Barley Malt大麥芽 |
| Beer啤酒 | Bleached Flour漂白粉 | Blue Cheese (made with bread) 藍紋乳酪（和麵包一起製作） |
| Bran糠 | Bread Flour麵粉 | Brewer's Yeast啤酒酵母 |
| Brown Flour黑麥粉 | Bulgur (Bulgar Wheat/Nuts) 碾碎的幹小麥（保加利亞小麥） | Bulgur Wheat碾碎的幹小麥 |
| Cereal Binding 穀殼 | Chilton | Club Wheat (Triticum aestivum subspecies compactum) 混合小麥 (由多種夏季生長的小麥科植物混合而成) |
| Common Wheat (Triticum aestivum) 普通小麥（夏天生長的小麥科植物） | Couscous蒸粗麥粉 | Dextrimaltose糊精麥芽糖 |
| Disodium Wheatgermamido Peg-2 Sulfosuccinate | Durum wheat (Triticum durum) 硬質小麥 | Edible Starch可食用澱粉 |
| Einkorn (Triticum monococcum)單粒小麥 | Emmer (Triticum dicoccon)二粒小麥 | Farina Graham全麥澱粉 |
| Filler煙草 | Fu (dried wheat gluten) | Germ胚芽 |
| Graham Flour粗麵粉 | Granary Flour穀子粉 | Groats (barley, wheat) 去殼的小麥、大麥 |
| Hard Wheat硬小麥 | Hydrolyzed Wheat Gluten水溶性麥質 | Hydrolyzed Wheat Protein 水溶小麥蛋白 |
| Hydrolyzed Wheat Protein Pg-Propyl Silanetriol | Hydrolyzed Wheat Starch水溶小麥澱粉 | Hydroxypropy ltrimonium Hydrolyzed Wheat Protein |
| Kamut (Pasta wheat) 義大利小麥 | Malt麥芽 | Malt Extract麥精 |
| Malt Syrup麥芽糖 | Malt Flavoring麥芽調味品 | Malt Vinegar麥芽(製成的)醋 |
| Macha Wheat (Triticum aestivum) | Matzo Semolina 猶太的精製麥質 | Oriental Wheat (Triticum turanicum) 東方的小麥 |
| Pasta義大利面製品 | Pearl Barley珍珠麥 | Persian Wheat (Triticum carthlicum)波斯小麥 |
| Poulard Wheat (Triticum turgidum) | Polish Wheat (Triticum polonicum)波蘭小麥 | Rice Malt (if barley or Koji are used) 米麥芽（如果使用了大麥和清酒麴） |
| Rye黑麥 | Seitan | Semolina粗粒小麥粉 |
| Semolina Triticum粗粒小麥粉 | Shot Wheat (Triticum aestivum) | 醬油Shoyu (soy sauce)4 |
| Small Spelt斯佩耳特小麥 | Soba Noodles4 蕎麥面 | Soy Sauce醬油 |
| Spirits (Specific Types) 酒 (指定種類) | Spelt (Triticum spelta) | Sprouted Wheat or Barley發芽的小麥和大麥 |
| Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein | Strong Flour強力麵粉 | Suet in Packets 牛羊等腰部的板油 |
| Tabbouleh塔博勒沙拉 | Teriyaki Sauce紅燒調味料 | Textured Vegetable Protein-TVP 結構性植物蛋白 |
| Timopheevi Wheat (Triticum timopheevii) | Triticale X triticosecale 小麥與黑麥的雜交麥 | Triticum Vulgare (Wheat) Flour Lipids 普通小麥麵粉脂 |
| Triticum Vulgare (Wheat) Germ Extract普通小麥胚芽 | Triticum Vulgare (Wheat) Germ Oil普通小麥胚芽油 | Udon (wheat noodles) 烏冬 (小麥面) |
| Vavilovi Wheat (Triticum aestivum) | Vegetable Starch蔬菜澱粉 | 維他命Vitamins4 |
| Wheat, Abyssinian Hard triticum durum 阿比西尼亞的硬質小麥 | Wheat Amino Acids 小麥氨基酸 | Wheat Bran Extract 精選麥質 |
| Wheat, Bulgur 碾碎的幹小麥 | Wheat Durum Triticum碾碎的幹小麥 | Wheat Germ Extract精選麥芽 |
| Wheat Germ Glycerides小麥甘油酯 | Wheat Germ Oil麥芽油 | Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein |
| Wheat Grass (can contain seeds)小麥草（包含種子） | Wheat Nuts小麥堅果 | Wheat Protein小麥蛋白 |
| Wheat Triticum aestivum | Wheat Triticum Monococcum | Wheat (Triticum Vulgare) Bran Extract精選麥質 |
| Whole Meal Flour粗麵粉 | Wild Einkorn (Triticum boeotictim) 野生單粒小麥 | Wild Emmer (Triticum dicoccoides) 野生二粒小麥 |
下列內容是否含有穀膠要視乎食品的製作方法和產地而定。
| Artificial Color4人造色素4 | Artificial Flavoring6人造調料6 |
| Caramel Color1, 3上色焦糖1, 3 | Coloring4上色料4 |
| Dextrins1,7糊精1,7 | Flavoring6調味品 |
| Food Starch1, 4食用澱粉1, 4 | Gravy Cubes4肉粒 |
| Ground Spices4香料渣4 | Maltodextrin1,8麥芽糊精1,8 |
| Miso4味噌4 | Modified Food Starch1, 4改良食用澱粉1, 4 |
| Modified Starch1, 4改良澱粉1, 4 | Mono and Diglycerides1單酸甘油酯和雙酸甘油酯1 |
| Monosodium Glutimate(MSG)1, 4 谷氨酸一鈉 (味精)1, 4 | Mustard Powder 4芥末粉4 |
| Natural Flavoring6天然調味品6 | Starch1,4澱粉1,4 |
| Stock Cubes4原料粒4 | Wheat Starch5小麥澱粉5 |
1) 如果這種成份是在北美洲製造的話，它可能是不含穀膠。
2) 帶有焦糖顏色的食品是否含有穀膠要視乎它的製作方法而定。
3) 在製造過程中可以使用五穀穀膠或副產物, 或作為主要成份。
4) 美國和加拿大，多數有關組織不相信麥子澱粉對腹腔是有利的。 但是在歐洲, 聯合食物質量標準中麥子澱粉卻被大多數醫生和有關組織接受。 這些麥子澱粉的質量比美國或加拿大的一般麥子澱粉要高。
5) 根據21CFR S 101,22(a)(3): 燕鷗'天然香辛料' 或' 天然香料' 指的是精油, 含油樹脂, 精華或抽取物, 蛋白質水解物, 蒸餾物, 或任何烤制的產品, 熱化或分解酵素,包含香料組成部分, 果子或果汁, 菜或蔬菜汁, 可食的酵母, 香草, 樹皮, 花苞, 根, 葉子或相似的植物材料, 肉類, 海鮮, 禽畜, 蛋, 乳製品, 或發酵產品。其在食物中的主要作用是增添味道而不是營養。
6) 糊精是部分水解的澱粉。 它是由將玉米,軟玉米,軟蘆粟, 土豆, 葛粉, 麥子, 米, 珍珠粉, 或西米澱粉乾燥熱化而成:
(1) 使用安全和適當的堿, 酸, 或酸鹼度控制和(2)經酸或堿處理過的烘乾澱粉。 (1) 所以,你應該儘量避免食用糊精。
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
7) 麥芽糖糊精是一種白色粉末，由玉米澱粉或馬鈴薯澱粉分解加上安全合適的酸和酵素。
(1) 在美國食物銷售表中，規定麥芽糖糊精的原料必須(糧食與藥物管理局章程) 是玉米或土豆。 這個規則不適用於維生素和礦物的補充劑。
(2) Donald Kasarda是化學博士，他在美國農業部專門研究五穀蛋白質。他發現美國所有的麥芽糖糊精的原料都是玉米澱粉, 並以非從麥子，黑麥, 大麥, 或燕麥中提取的酵素製成。 依據這個發現他相信,麥芽糖糊精對腹腔沒有太大的關係,不過他亦承認難保證製造商在將來會改變生產方式去使用麥澱粉或穀膠酵素。
(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.
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