Posted on February 5, 2016 Gluten is a protein found in many grains such as wheat, semolina, spelt, kamut, rye, and barley. Because gluten is so ubiquitous, our government doesn’t require that it be labeled on packages, so it is often hidden under names such as hydrolyzed vegetable protein, modified food starch, or vegetable protein. Here are ingredients you should avoid in order to ensure you are not eating gluten or wheat by another name: Artificial color Baking powder Caramel color/flavoring Citric acid (can be fermented from wheat, corn, molasses or beets) Coloring Dextrins Diglycerides Emulsifiers Enzymes Fat replacers Flavorings Food starch Glucose syrup Glycerides Maltodextrin Modified food starch Natural juices Stabilizers Starch Wheat starch GLUTEN-FREE LABELING DEFINITIONS Ingredients that have been derived from wheat, barley, rye or oats that are “specially processed to remove gluten” may be found on products labeled gluten-free.
