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.