Gluten-Free, What NOT to eat

Gluten-Free, What NOT to eat

In an effort to be as accurate as possible...this is the updated version for the 'do not eat' list. Edited July 22, 2020 by Scott Adams at http://www.celiac.com

This list focuses on unsafe (forbidden) non-gluten-free foods and ingredients within the USA and Canada (last updated 7/22/2020)

A

Abyssinian Hard (Wheat triticum durum)

Atta Flour

 

B

Barley Grass (can contain seeds)

Barley Hordeum vulgare

Barley Malt

Beer (most contain barley or wheat)

Bleached Flour

Bran (wheat, rye or barley bran)

Bread Flour

Brewer's Yeast

Brown Flour

Bulgur (Bulgar Wheat/Nuts)

Bulgur Wheat

 

C

Cereal Binding

Chilton

Club Wheat (Triticum aestivum subspecies compactum)

Common Wheat (Triticum aestivum)

Cookie Crumbs

Cookie Dough

Cookie Dough Pieces

Couscous

Crisped Rice

 

D

Dinkle (Spelt)

Disodium Wheatgermamido Peg-2 Sulfosuccinate

Durum wheat (Triticum durum)

 

E

Edible Coatings

Edible Films

Edible Starch

Einkorn (Triticum monococcum)

Emmer (Triticum dicoccon)

Enriched Bleached Flour

Enriched Bleached Wheat Flour

Enriched Flour

 

F

Farik

Farina

Farina Graham

Farro

Filler

Flour (normally this is wheat)

Freekeh

Frikeh

Fu (dried wheat gluten)

 

G

Germ (wheat, rye or barley bran)

Graham Flour

Granary Flour

Groats (barley, wheat)

 

H

Hard Wheat

Heeng

Hing

Hordeum Chilense (Wild Barley)

Hordeum Vulgare Extract

Hydroxypropyltrimonium Hydrolyzed Wheat Protein

 

K

Kamut (Pasta wheat)

Kecap Manis (Soy Sauce)

Ketjap Manis (Soy Sauce)

Kluski Pasta

 

M

Maida (Indian wheat flour)

Malt

Malted Barley Flour

Malted Milk

Malt Extract

Malt Syrup

Malt Flavoring

Malt Vinegar

Macha Wheat (Triticum aestivum)

Matza

Matzah

Matzo

Matzo Semolina

Meripro 711

Mir

 

N

Nishasta

 

O

Oriental Wheat (Triticum turanicum)

Orzo Pasta

 

P

Pasta

Pearl Barley

Persian Wheat (Triticum carthlicum)

Perungayam

Poulard Wheat (Triticum turgidum)

Polish Wheat (Triticum polonicum)

 

R

Rice Malt (if barley or Koji are used)

Roux

Rusk

Rye

 

S

Seitan

Semolina

Semolina Triticum

Shot Wheat (Triticum aestivum)

Small Spelt

Spirits (Specific Types)

Spelt (Triticum spelta)

Sprouted Wheat or Barley

Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein

Strong Flour

Suet in Packets

 

T

Tabbouleh

Tabouli

Teriyaki Sauce

Timopheevi Wheat (Triticum timopheevii)

Triticale X triticosecale

Triticum Durum (Durum Wheat)

Triticum Vulgare (Wheat) Flour Lipids

Triticum Vulgare (Wheat) Germ Extract

Triticum Vulgare (Wheat) Germ Oil

Tritordeum (combination of durum wheat - Triticum Durum - and wild barley

(Hordeum Chilense)

 

U

Udon (wheat noodles)

Unbleached Flour

 

V

Vavilovi Wheat (Triticum aestivum)

Vital Wheat Gluten

 

W

Wheat, Abyssinian Hard triticum durum

Wheat Amino Acids

Wheat Bran Extract

Wheat, Bulgur

Wheat Durum Triticum

Wheat Germ Extract

Wheat Germ Glycerides

Wheat Germ Oil

Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein

Wheat Grass (can contain seeds)

Wheat Nuts

Wheat Protein

Wheat Starch

Wheat Triticum aestivum

Wheat Triticum Monococcum

Wheat (Triticum Vulgare) Bran Extract

Whole-Meal Flour

Wild Barley (Hordeum Chilense)

Wild Einkorn (Triticum boeotictim)

Wild Emmer (Triticum dicoccoides)

 

The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:

 

Amp-Isostearoyl Hydrolyzed Wheat Protein2

Artificial Color2

Baking Powder2

Clarifying Agents2

Coloring2

Dry Roasted Nuts2

Emulsifiers2

Enzymes2

Fat Replacer2

Gravy Cubes2

Ground Spices2

Hydrolyzed Wheat Gluten2

Hydrolyzed Wheat Protein2

Hydrolyzed Wheat Protein Pg-Propyl Silanetriol2

Hydrolyzed Wheat Starch2

Hydrogenated Starch Hydrolysate2

Hydroxypropylated Starch2

Miso2

Natural Juices2

Non-dairy Creamer2

Pregelatinized Starch2

Protein Hydrolysates2

Seafood Analogs2

Seasonings2

Sirimi2

Soba Noodles2

Soy Sauce2

Soy Sauce Extract2

Soy Sauce Solids2

Sphingolipids2

Stabilizers2

Starch1, 2

Stock Cubes2

Suet2

Tocopherols2

Vegetable Broth2

Vegetable Gum2

Vegetable Protein2

Vegetable Starch2

Vitamins2

 

1) If this ingredient is made in North America it is likely to be gluten-free.

2) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Creamy Garlic Chicken, Gluten-Free Naturally

 Naturally Gluten-Free Meals

Creamy Garlic Chicken

Servings 4

INGREDIENTS

4 Chicken Pieces, bone-in, skin removed

Cornstarch, for dredging

Salt & Pepper, to taste

¼ Tsp Garlic Powder

1-2 Tbls Olive Oil

2 Tbls Butter

1 Whole Garlic Head, cloves separated and peeled

½ Cup Chicken Broth or Stock

½ Tsp Lemon Juice

1 Cup Coconut Cream

Fresh Parsley, chopped (optional)

INSTRUCTIONS

In a large bowl, or flat baking dish, mix the cornstarch, salt, pepper, and garlic powder. Add the chicken pieces and toss to coat.

Add the olive oil to a skillet over medium-high heat. After the pan is hot, sauté the chicken for 4-5 minutes, flipping to get each side, until it's nice and golden.

While the chicken is cooking, take a broad blade knife, and using a cutting board smash the garlic cloves. No need to break them apart, simply smash them. Take the chicken out of the pan, turn it onto a plate and set it aside.

Using the same skillet, reduce the heat to medium and add the butter and the garlic cloves. Cook them for 3-4 minutes, stirring lightly, until they're lightly browned on the outside. Be careful not to let them burn. Add the chicken broth, and lemon juice, let it simmer for about 4 minutes or until the liquid is noticeably reduced.

Stir in the cream and add the chicken back to the pan. Continue to simmer for another 5 minutes or so, flipping the chicken pieces so that they cook evenly. Once the sauce is reduced and the chicken is cooked through, move everything to a low serving bowl or platter, pour the sauce over the chicken and garnish with freshly chopped parsley.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Banana Soufflés, Gluten-Free Naturally

Naturally Gluten-Free Meals

BANANA SOUFFLÉS

Serves 4 People

INGREDIENTS

3 Tbls Sugar

2 Ripe Bananas, mashed (1 1/4 Cups)

1 Tbl Lime Juice

2 Large Eggs, separated

Salt

DIRECTIONS

Preheat the oven to 400°.

4 Individual Ramekins, buttered & sugared

In a food processor, or tall bowl if using an immersion blender, puree the bananas with the lime juice, egg yolk and 2 tablespoons of the sugar until smooth.

In a large mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Add the remaining tablespoon of sugar and beat until firm and glossy. Using a rubber spatula, gently fold a bit of the banana puree mixture into the egg whites.  Add the remaining puree mixture and continue to gently fold in the egg whites only until incorporated. Do not over mix or deflate the egg whites. Pour the egg mixture into the ramekins and fill to top. Place ramekins on a cookie sheet and bake for about 15 minutes until high and fluffy. Serve immediately.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Brazilian Rolls, Naturally Gluten-Free

Naturally Gluten-Free Breads

DAIRY FREE BRAZILIAN ROLLS

Makes 24 Rolls

Ingredients

1 Egg

1/3 cup Oil

2/3 cup Almond/Coconut Milk

1 1/2 cups Tapioca Flour

1 tsp Salt

1 tsp Garlic Powder

1 teaspoon Onion Powder

1 tsp Nutritional Yeast Flakes

1/2 teaspoon Paprika

Directions

Preheat the oven to 400°F

Lightly grease a small muffin pan.

Place all ingredients into mixing bowl and mix on low speed until smooth. Scrape down the sides and mix again to incorporate any tapioca flour that sticks to the sides. Using a small muffin scoop or tablespoon divide the batter evenly between the 24 compartments of the muffin pan. Each muffin will be nearly full. Bake the rolls for 14-16 minutes, or until they’re puffed, crisp, and lightly golden. If you under-bake them they’ll deflate when cooled. Enjoy while still warm.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Chicken w/Parsnip Mash, Gluten-Free Naturally

Naturally Gluten-Free Meals

Herbed Chicken w/Carrot Parsnip Mash

Serves 2-3 people

INGREDIENTS

1 1/2 Lbs Chicken, skin on

1/4 Tsp Dried Thyme

1/4 Tsp Dried Oregano

1 Tbs Olive Oil

1 Tbs Lemon Juice

1 Garlic Clove, minced

INSTRUCTIONS

Preheat oven to 400

Sprinkle baking dish with olive oil

Place chicken in baking dish. In a small bowl, whisk together all other ingredients and use to coat chicken. Bake for about 30 to 40 min. Chicken is done when no longer pink inside & juices run clear, an internal temperature of 175 F.

Carrot Parsnip Mash

1/2 Lb Baby Carrots

1/2 Lb Parsnips, chopped

Salt & Pepper to taste

Butter to taste

Place carrots & parsnips in a steamer basket over simmering water. Cook until tender, about 20 minutes. Remove and place in large serving bowl. Mash and season with salt, pepper, and butter.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

BBQ Sauce, Nightshade-Free, Gluten-Free Naturally

Naturally Gluten-Free Sauces

BBQ SAUCE, Nightshade-Free

2 Cups

 
INGREDIENTS
 
2 Cups Diced Stone Fruit (apricots, peaches, plums, cherries, or a combination)
½ Cup Apple Cider Vinegar
½ Cup Coconut Sugar
⅓ Cup Prepared Yellow Mustard
1 Tbls Onion Powder
1 Tsp Garlic Powder
¼ Tsp Turmeric
¼ Tsp Salt
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container
 
To make a stone fruit purée, peel and remove the pits before placing the diced stone fruit into a high-speed blender and purée until smooth. Strain through a fine-mesh strainer to remove any lumps.
 
In a medium saucepan over low heat, combine the purée, vinegar, coconut sugar, mustard, onion powder, garlic powder, turmeric, and salt. Whisk to blend well.
Adjust the heat to medium-high. Cook, stirring constantly, until the sauce begins to boil. Reduce the heat to low and simmer for 10 minutes, stirring frequently, until the sauce reduces and thickens slightly. Remove from the heat and allow for cooling.
 
Store BBQ Sauce in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Quinoa with Avocado & Lemon, Gluten-Free Naturally

Naturally Gluten-Free Meals

QUINOA WITH AVOCADO & LEMON

Ingredients

1/2 cup Quinoa

1 cup Vegetable Broth

1/2 Avocado, peeled & chopped

2 Scallions, chopped

1/2 Tomato, chopped

1/2 tbs Olive Oil

1/2 tbs Fresh Lemon Juice

Salt & Pepper to taste

Directions

Place quinoa into a fine-mesh strainer and rinse well under cool running water. Drain well and set aside. In a medium saucepan bring broth to boiling. Slowly add the rinsed quinoa to the broth and return to boiling. Cover the pan, lower the heat to medium-low, and simmer about 15 minutes or until the quinoa is tender. Fluff the quinoa with a fork and place in bowl. Stir in avocado, scallions, tomato, olive oil & lemon juice and season with salt & pepper.

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

No-Mato Marinara Sauce, Gluten-Free Naturally

Naturally Gluten-Free Meals

NO-MATO MARINARA SAUCE

INGREDIENTS

3 Tbls Coconut or Olive Oil, for frying

1 Lrg Onion, diced

4 Sticks Celery, diced

6 Garlic Cloves, minced

2 Cups Carrots, chopped

3 Cups Beets, roasted, chopped

1 ½ Cups Vegetable Stock

½ Cup Red Wine

2 Tbls Apple Cider Vinegar

¼ Cup Lemon Juice

2 Bay Leaves

1 ½ Tbls Italian Herbs

Salt & Pepper to taste

INSTRUCTIONS

Preheat Oven to 350 F

Baking Sheet lined with parchment paper

To roast the beets, trim ends and discard, cut beets into quarters and rub with oil.  Arrange on the baking sheet so they cook evenly and bake for 30 minutes.  Allow cooling so they can be handled safely, and then peel the beets using paper towels. Chop beets into cubes. 

In a large pot, over medium low heat, add oil, celery, onion and garlic to cook until onions are translucent. Add beets and carrots and allow cooking several minutes longer.   Add liquids and the remaining ingredients and bring to a boil, then reduce heat to a simmer. Let simmer about 30 minutes, or until all vegetables are tender.

Remove the bay leaves and blend with an immersion blender to desired consistency.  If sauce is too thin allow to simmer a bit longer. Store the sauce in a glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Donations: https://glutenfreeforlifeexpo1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com

Grilled Chicken w/Peanut Sauce, Gluten-Free Naturally

Naturally Gluten Free Meals

GRILLED CHICKEN WITH PEANUT SAUCE

Serves 2-3 people

Ingredients

3/4 Cup Chicken Broth

1/4 Cup Peanut Butter

2 1/2 Tbs Coconut Aminos

2 Tbs Fresh Lime Juice

1 Tbs Brown Sugar

2 Garlic Cloves, minced

1/4 Tsp Cayenne Pepper (optional)

1/4 Tsp Fresh Ginger, finely minced

1 lb Boneless Chicken Breast

1/2 Tbs Fresh Cilantro, chopped

Instructions

In small bowl, combine broth, peanut butter, coconut aminos, lime juice, brown sugar, garlic, ginger, and cayenne pepper (optional).  Place 3/4 cups of sauce in small saucepan and put the remaining mixture in shallow dish. Add chicken to dish and turn to coat, then place in fridge for up to one hour. Heat reserved sauce over medium heat for 5 mins until mixture is slightly thickened and set aside. Remove chicken from dish and discard marinade. Preheat broiler and lightly oil broiler pan (or grill). Broil/grill chicken for 15 mins, turning chicken over once halfway, until cooked through (internal temp of 165). To serve pour sauce over chicken and top with cilantro.

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Gluten-Free for Life is a section 501(c)3 charitable organization. All gifts and donations are tax deductible in accordance with law

"A Copy of the Official Registration and Financial Information may be obtained from the Division of Consumer Services by calling toll-free within the state. Registration does not imply endorsement, approval, or recommendation by the state."  

1-800-Help-Fla (435-7352)  Www.Floridaconsumerhelp.Com