What isn’t so “for sure”

There are several ingredients that are not as easy to figure out. Some may or may not contain gluten depending on the practices of the manufacturer and/or the country in which it was made, as well as labeling laws.

***Wheat-free is NOT the same as Gluten-free

A very important point to remember is that wheat-free is not necessarily gluten-free. With the labeling law changing to having to state whenever wheat is an ingredient, it is easy to forget to read the entire label if wheat isn’t listed in the allergen information or the package says wheat-free. If it says wheat-free, remember to read the ingredient list for anything that could contain barley or rye.

  • Wheatgrass

    Wheatgrass is a little tricky. The grass itself is fine and doesn’t contain gluten. But it is hard to find something with wheatgrass that has not been cross-contaminated with the seed, which does contain gluten. So if you can witness the grass and it being cut to make sure it is not contaminated with the […]
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  • Wheat Germ

    Wheat germ is a “no.” It is part of the seed and contains gluten. Just skip it.
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  • Vinegar

    Vinegar that has been made from non-gluten ingredients, such as red wine, apple cider, etc., is fine. But even vinegar that has been made from grain, but has been distilled is fine. That makes almost all vinegars ok. But, not malt vinegar. It hasn’t been distilled, and it is made with malt (barley), so it […]
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  • Maltodextrin

    Like modified food starch, maltodextrin is made mostly from potato, corn or waxy maize in North America. It can be made from wheat, but it usually isn’t in North America. And if it is made in the US, it must state if there is wheat in it . Also, like modified food starch, maltodextrin made […]
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  • Licorice

    Although licorice (all flavors) is made with mostly sugar, it needs something to bind it together to make those lovely ropes. That “something” is wheat. So licorice is a no-no until they use something else to bind it. There are gluten-free licorices available, but you have to look for them. Like on-line usually.
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  • Hydrolyzed Vegetable/Plant Protein

    If you are in the US, the FDA requires manufacturers to state what type of vegetable/plant is used. So it will say “hydrolyzed wheat protein” if it is made with wheat. So this one is actually easy to look for, but you have to look.
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  • Glucose Syrup

    In North America, glucose syrup is usually made from corn. In Europe, sometimes wheat is used. But, it is so processed and purified that the gluten does not remain, so it is safe.
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  • Dextrose

    Dextrose is made from corn in North America. In Europe, some companies use wheat. But, because it is so processed, dextrose does not contain gluten no matter what it is made from. It is safe.
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  • Dextrin

    Although dextrin is not usually used in foods, it is used in medications. It is usually made from tapioca or corn, but occasionally it is made from wheat. There is residual gluten in dextrin made from wheat. If you have any dextrin in your medications, make sure it isn’t made from wheat.
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  • Caramel Color

    Caramel color is made from corn in North America. In Europe, some companies use wheat. But, because it is so processed, caramel color does not contain gluten no matter what it is made from. It is safe.
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