Safe food for gluten free diet


Food and Ingredients safe for Gluten Free diet

( Information source : www.celiac.com )

 

This list focuses on safe gluten free foods and ingredients for those people in Gluten Free Diet.

 

Acacia Gum Acesulfame K Acesulfame Potassium
Acetanisole Acetophenone Acorn Quercus
Adipic Acid Adzuki Bean Acacia Gum
Agar Agave Albumen
Alcohol (Distilled Spirits – Specific Types) Alfalfa Algae
Algin Alginic Acid Alginate
Alkalized Cocoa Allicin Almond Nut
Alpha-amylase Alpha-lactalbumin Aluminum
Amaranth Ambergris Ammonium Hydroxide
Ammonium Phosphate Ammonium Sulphate Amylose
Amylopectin Annatto Annatto Color
Apple Cider Vinegar Arabic Gum Arrowroot
Artichokes Artificial Butter Flavor  Artificial Flavoring
Ascorbic Acid Aspartame (can cause IBS symptoms) Aspartic Acid
Aspic Astragalus Gummifer Autolyzed Yeast Extract
Avena Sativia (Oats3) Avena Sativia Extract (from Oats3) Avidin
Azodicarbonamide Baking Soda Balsamic Vinegar
Beeswax Beans Bean, Adzuki
Bean, Hyacinth Bean, Lentil Bean, Mung
Bean Romano (Chickpea) Bean Tepary Benzoic acid
Besan (Chickpea) Beta Glucan (from Oats3) Betaine
Beta Carotene BHA BHT
Bicarbonate of Soda Biotin Blue Cheese
Brown Sugar Buckwheat Butter (check additives)
Butylated Hydroxyanisole Butyl Compounds Calcium Acetate
Calcium Carbonate Calcium Caseinate Calcium Chloride
Calcium Disodium Calcium Hydroxide Calcium Lactate
Calcium Pantothenate Calcium Phosphate Calcium Propionate
Calcium Silicate Calcium Sorbate Calcium Stearoyl Lactylate
Calcium Stearate Calcium Sulfate Calrose
Camphor Cane Sugar Cane Vinegar
Canola (Rapeseed) Canola Oil (Rapeseed Oil) Caprylic Acid
Carageenan Chondrus Crispus Carbonated Water Carboxymethyl Cellulose
Caramel Color Caramel Flavoring Carmine
Carnauba Wax Carob Bean Carob Bean Gum
Carob Flour Carrageenan Casein
Cassava Manihot Esculenta Castor Oil Catalase
Cellulose1 Cellulose Ether Cellulose Gum
Cetyl Alcohol Cetyl Stearyl Alcohol Champagne Vinegar
Channa (Chickpea) Chana Flour (Chickpea Flour) Cheeses – (most, but check ingredients)
Chestnuts Chickpea Chlorella
Chocolate Liquor Choline Chloride Chromium Citrate
Chymosin Citric Acid Citrus Red No. 2
Cochineal Cocoa Cocoa Butter
Coconut Coconut Vinegar Collagen
Colloidal Silicon Dioxide Confectioner’s Glaze Copernicia Cerifera
Copper Sulphate Corn Corn Gluten
Corn Masa Flour Corn Meal Corn Flour
Corn Starch Corn Sugar Corn Sugar Vinegar
Corn Syrup Corn Syrup Solids Corn Swetener
Corn Vinegar Corn Zein Cortisone
Cotton Seed Cotton Seed Oil Cowitch
Cowpea Cream of Tartar Crospovidone
Curds Cyanocobalamin Cysteine, L
Dal (Lentils) D-Alpha-tocopherol Dasheen Flour (Taro)
Dates D-Calcium Pantothenate Delactosed Whey
Demineralized Whey Desamidocollagen Dextran
Dextrin Dextrimaltose Dextrose
Diglycerides Dioctyl Sodium Dioctyl Sodium Solfosuccinate
Dipotassium Phosphate Disodium Guanylate Disodium Inosinate
Disodium Phosphate Distilled Alcohols Distilled Vinegar
Distilled White Vinegar Dutch Processed Cocoa EDTA (Ethylenediaminetetraacetic Acid)
Eggs Egg Yolks Elastin
Ester Gum Ethyl Alcohol Ethylenediaminetetraacetic Acid
Ethyl Maltol Ethyl Vanillin Expeller Pressed Canola Oil
FD&C Blue No. 1 Dye FD&C Blue No. 1 Lake FD&C Blue No. 2 Dye
FD&C Blue No. 2 Lake FD&C Green No. 3 Dye FD&C Green No. 3 Lake
FD&C Red No. 3 Dye FD&C Red No. 40 Dye FD&C Red No. 40 Lake
FD&C Yellow No. 5 Dye FD&C Yellow No. 6 Dye FD&C Yellow No. 6 Lake
Ferric Orthophosphate Ferrous Gluconate Ferrous Fumerate
Ferrous Lactate Ferrous Sulfate Fish (fresh)
Flaked Rice Flax Folacin
Folate Flavoring Flavoring Extracts
Folic Acid-Folacin Food Starch Food Starch Modified
Formaldehyde Fructose Fruit (including dried)
Fruit Vinegar Fumaric Acid Galactose
Garbanzo Beans Gelatin Glucoamylase
Gluconolactone Glucose Glucose Syrup
Glutamate (free) Glutamic Acid Glutamine (amino acid)
Glutinous Rice Glutinous Rice Flour Glycerides
Glycerin Glycerol Monooleate Glycol Monosterate
Glycol Glycolic acid Gram flour (chick peas)
Grape Skin Extract Grits, Corn Guar Gum
Gum Acacia Gum Arabic Gum Base
Gum Tragacanth Hemp Hemp Seeds
Herbs Herb Vinegar Hexanedioic Acid
High Fructose Corn Syrup Hominy Honey
Hops Horseradish (Pure) HPP
HVP Hyacinth Bean Hydrogen Peroxide
Hydrolyzed Caseinate Hydrolyzed Meat Protein Hydrolyzed Plant Protein
Hydrolyzed Protein Hydrolyzed Soy Protein Hydrolyzed Vegetable Protein
Hydroxypropyl Cellulose Hydroxypropyl Methylcellulose Hypromellose
Illepe Iodine Inulin
Invert Sugar Iron Ammonium Citrate Isinglass
Isolated Soy Protein Isomalt Job’s Tears
Jowar (Sorghum) Karaya Gum Kasha (roasted buckwheat)
Keratin K-Carmine Color K-Gelatin
Koshihikari (rice) Kudzu Kudzu Root Starch
Lactalbumin Phosphate Lactase Lactic Acid
Lactitol Lactose Lactulose
Lanolin Lard L-cysteine
Lecithin Lemon Grass Lentils
Licorice Licorice Extract Lipase
L-leucine L-lysine L-methionine
Locust Bean Gum L-tryptophan Magnesium Carbonate
Magnesium Hydroxide Magnesium Oxide Maize
Maize Waxy Malic Acid Maltitol
Maltodextrin (except in pharmaceuticals) Maltol Maltose
Manganese Sulfate Manioc Masa
Masa Flour Masa Harina Meat (fresh)
Medium Chain Triglycerides Menhaden Oil Methyl Cellulose2
Microcrystalline Cellulose Micro-particulated Egg White Protein Milk
Milk Protein Isolate Millet Milo (Sorghum)
Mineral Oil Mineral Salts Mixed Tocopherols
Modified Food Starch Modified Starch Modified food Starch
Molybdenum Amino Acid Chelate Monocalcium Phosphate Monoglycerides
Mono and Diglycerides Monopotassium Phosphate Monosaccharides
Monosodium Glutamate (MSG) Monostearates MSG
Mung Bean Musk Mustard Flour
Myristic Acid Natural Flavoring Natural Flavors
Natural Smoke Flavor Niacin-Niacinamide Neotame
Niacin Niacinamide Nitrates
Nitrous Oxide Non-fat Milk Nuts (except wheat, rye & barley)
Nut, Acron Nut, Almond Oats3
Oils and Fats Oleic Acid Oleoresin
Olestra Oleyl Alcohol/Oil Orange B
Oryzanol Palmitic Acid Pantothenic Acid
Papain Paprika Paraffin
Patially Hydrogenated Cottonseed Oil Patially Hydrogenated Soybean Oil Peas
Pea – Chick Pea – Cow Pea Flour
Pea Starch Peanuts Peanut Flour
Pectin Pectinase Peppermint Oil
Peppers Pepsin Peru Balsam
Petrolatum PGPR (Polyglycerol Polyricinoleate) Phenylalanine
Phosphoric Acid Phosphoric Glycol Pigeon Peas
Polenta Polydextrose Polyethylene Glycol
Polyglycerol Polyglycerol Polyricinoleate (PGPR) Polysorbates
Polysorbate 60 Polysorbate 80 Potassium Benzoate
Potassium Caseinate Potassium Citrate Potassium Iodide
Potassium Lactate Potassium Matabisulphite Potassium Sorbate
Potatoes Potato Flour Potato Starch
Povidone Prinus Pristane
Propolis Propylene Glycol Propylene Glycol Monosterate
Propyl Gallate Protease Psyllium
Pyridoxine Hydrochloride Quinoa Ragi
Raisin Vinegar Rape Recaldent
Reduced Iron Rennet Rennet Casein
Resinous Glaze Reticulin Riboflavin
Rice Rice (Enriched) Rice Flour
Rice Starch Rice Syrup Rice Vinegar
Ricinoleic Acid Romano Bean (chickpea) Rosematta
Rosin Royal Jelly Saccharin
Saffron Sago Sago Palm
Sago Flour Sago Starch Saifun (bean threads)
Salt Seaweed Seeds (except wheat, rye & barley)
Seed – Sesame Seed – Sunflower Shea
Sherry Vinegar Silicon Dioxide Smoke Flavoring
Soba (be sure its 100% buckwheat) Sodium Acid Pyrophosphate Sodium Acetate
Sodium Alginate Sodium Ascorbate Sodium Benzoate
Sodium Caseinate Sodium Citrate Sodium Erythrobate
Sodium Hexametaphosphate Sodium Lactate Sodium Lauryl Sulfate
Sodium Metabisulphite Sodium Nitrate Sodium Phosphate
Sodium Polyphosphate Sodium Silaco Aluminate Sodium Stearoyl Lactylate
Sodium Sulphite Sodium Stannate Sodium Tripolyphosphate
Sorbic Acid Sorbitan Monostearate Sorbitol-Mannitol (can cause IBS symptoms)
Sorghum Sorghum Flour Soy
Soybean Soy Lecithin Soy Protein
Soy Protein Isolate Spices (pure) Spirits (Specific Types)
Spirit Vinegar Starch (the single word ingredient is, by law, cornstarch) Stearates
Stearamide Stearamine Stearic Acid
Stearyl Lactate Stevia Subflower Seed
Succotash (corn and beans) Sucralose Sucrose
Sulfosuccinate Sulfites Sulfur Dioxide
Sweet Chestnut Flour Tagatose Tallow
Tapioca Tapioca Flour Tapioca Starch
Tara Gum Taro Tarro
Tarrow Root Tartaric Acid Tartrazine
TBHQ is Tetra or Tributylhydroquinone Tea Tea-Tree Oil
Teff Teff Flour Tepary Bean
Textured Vegetable Protein Thiamin Hydrochloride Thiamine Mononitrate
Thiamine Hydrochloride Titanium Dioxide Tofu (Soy Curd)
Tolu Balsam Torula Yeast Tragacanth
Tragacanth Gum Triacetin Tricalcium Phosphate
Tri-Calcium Phosphate Trypsin Turmeric (Kurkuma)
TVP Tyrosine Urad/Urid Beans
Urad/Urid Dal (peas) Vegetables Urad/Urid flour Urd
Vinegar (All except Malt) Vanilla Extract Vanilla Flavoring
Vanillin Vinegars (Specific Types – Except Malt Vinegar) Vitamin A (retinol)
Vitamin A Palmitate Vitamin B1 Vitamin B-12
Vitamin B2 Vitamin B6 Vitamin D
Vitamin E Acetate Waxy Maize Whey
Whey Protein Concentrate Whey Protein Isolate White Vinegar
Wines Wine Vinegars (& Balsamic) Wild Rice
Xanthan Gum Xylitol Yam Flour
Yeast (except brewer’s yeast) Yogurt (plain, unflavored) Zinc Oxide
Zinc Sulfate    

 

  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.

 

  1. Methyl cellulose is a chemically modified form of cellulose that makes a good substitute for gluten in rice-based breads, etc.

 

  1. Recent research indicates that oats may be safe for people on gluten-free diets, although many people may also have an additional, unrelated intolerance to them. Cross contamination with wheat is also a factor that you need to consider before choosing to include oats in your diet.