Distilled Vinegar
Eggs
Fish (fresh)
Flaked Rice
Flax
Fruit (including dried)
Gelatin
Gram flour (chick peas)
Grits, Corn
Guar Gum
Herbs
Honey
Hyacinth Bean
Job's Tears
Kasha (roasted buckwheat)
Kudzu Root Starch
Lentil
Locust Bean Gum
Maize
Maize Waxy
Maltodextrin⁴
Manioc
Masa Flour
Masa Harina
Meat (fresh)
Methyl Cellulose²
Milk
Millet
Milo
Mung Bean
Nuts (except wheat, rye & barley)
Nut, Acron
Nut, Almond
Oats³
Oils and Fats
Peas
Pea - Chick
Pea - Cow
Pea Flour
Pigeon Peas
Polenta
Potatoes
Potato Flour
Prinus
Psyllium
Quinoa
Ragi

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. Cross-contamination with wheat is a slight possibility.
4. 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.

1. Citric Acid: All the citric acid produced in the US is made from corn.  Outside the USA the acid can also be derived from other sources of dextrose, including cane sugar and wheat.  Some of the citric acid used in the US is imported from other countries, such as China. Imported citric acid may be made from corn, sugar or wheat.  USA made citric acid capacity remains stable. There are three domestic producers of citric acid--Archer Daniels Midland, Cargill, and Haarmann & Reimer--with total capability of 460 million lb/yr of citric acid. All three produce citric acid through the fermentation of corn-based dextrose. 

1. 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. According to a Sept./Oct. 2001 article titled "Know the Facts" in Gluten-Free Living, probably all dextrins made in the USA are gluten-free.

   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

2. Mono and diglycerides can contain a wheat carrier in the USA. While they are derivatives of fats, carbohydrate chains may be used as a binding substance in their preparation, which are usually corn or wheat, so this needs to be checked out with the manufacturer. According to a Sept./Oct. 2001 article titled "Know the Facts" in Gluten-Free Living, probably all mono and diglycerides made in the USA are gluten-free.
3. The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the U.S.A. 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.
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, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional."

Additional Things To Beware Of:

• Rice and soy beverages (i.e., Rice Dream), because their production process utilizes 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 (primarily for those with dermatitis herpetaformis).
• Stamps, envelopes or other gummed labels.
• Toothpaste and mouthwash (major brands in USA are safe).
• 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.

American Dietetic Association Revises Its Gluten-Free Guidelines

Celiac.com 12/10/2000 - As reported in Ann Whelan's September/October issue of Gluten-Free Living, the American Dietetic Association (ADA) has released the 6th edition of its Manual of Clinical Dietetics, which offers revised guidelines for the treatment of celiac disease. This manual is currently used by hospitals and doctors all over North America, and represents the most up-to-date source of information with regard to the dietary treatment of various illnesses. The new standards set in this publication conform more closely with current international standards. Included on their safe list are items that have been on Celiac.com's safe list for over five years, including: amaranth, buckwheat, distilled vinegar (no matter what its source), distilled alcoholic beverages (including rum, gin, whiskey and vodka), millet, quinoa and teff.

A team of American and Canadian dietitians wrote the new gluten-free guidelines, including: Shelley Case, RD, Mavis Molloy, RD, Marion Zarkadas, M.Sc.RD (all from Canada and all members of the Professional Advisory Board of the Canadian Celiac Association), and Cynthia Kupper, CRD, CDE (Executive Director of the Gluten Intolerance Group and celiac). Additional findings of this team regarding buckwheat and quinoa contradict what has been accepted as common knowledge for years by some US support groups, mainly that these two grains are more likely to be contaminated by wheat than other grains. In fact, according to the team, buckwheat and quinoa are far less likely to be contaminated than most other grains.

At the most basic level the new guidelines mean that celiacs do not need to avoid foods containing unidentified vinegar or distilled alcohol, this alone will allow much more freedom when shopping or eating out. Further, celiacs who drink alcohol will have much more freedom and a far greater choice when they want to have a drink. Additionally, celiacs will be able to more easily maintain a well-rounded and nutritious diet because they will have access to a far greater number of highly nutritious and safe grains.

The ADA's 6th edition of the Manual of Clinical Dietetics represents the first time that Canadian and United States dietary guidelines have come together to create a united North American gluten-free standard, and will hopefully lead to the adoption of a single standard by all US support groups so that hundreds of thousands of celiacs will not have to unnecessarily exclude more foods than necessary. These new guidelines go a long way towards an international standard, which should be the ultimate goal for all celiacs and celiac organizations in the world.