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. 

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

Flourless Zucchini Brownies, Gluten-Free Naturally

Naturally Gluten-Free Desserts

ZUCCHINI BROWNIES

Ingredients

1 Cup Almond Butter

1 1/2 Cup Zucchini, shredded
1/2 cup unsweetened cocoa powder 

1/3 Cup Honey

1 Egg

1 Tsp Vanilla

1 Tsp Baking Soda

1 Tsp Cinnamon

1/2 Tsp Nutmeg

Directions

Preheat oven to 350 degrees.

Grease a 9x9 inch baking pan, line with parchment paper if desired.

In a large bowl add all ingredients and mix everything together by hand. Mix only until well combined. Tip mixture into the baking pan and bake for 35-45 minutes, or until a toothpick comes out clean. Enjoy warm or room temp.

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

Teriyaki Sauce, Gluten-Free Naturally

Naturally Gluten-Free Sauces

TERIYAKI SAUCE

 
INGREDIENTS
 
½ Cup Tamari Sauce
3 Tbsp Rice Vinegar
1 Tbsp Honey
3 Cloves Garlic, minced
3 Tsp Ginger, minced
1 Green Onion, sliced thinly
½ Tsp Arrowroot Powder (optional)
 
DIRECTIONS
Glass Jar w/Airtight lid
 
In a saucepan over medium-low heat, place all ingredients except vinegar and arrowroot. In a separate bowl stir the arrowroot into the rice vinegar and then add to the saucepan. Bring to a boil and simmer on low heat for about 5 minutes, stirring occasionally to prevent sticking.
 
Store the Teriyaki 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

Blueberry Cake, Vintage Recipe

Naturally Gluten-Free Desserts

BLUEBERRY CAKE

Vintage Recipe

INGREDIENTS

1 Cup Butter

2 Cups Sugar

4 Eggs

2 Cup GF Cup4Cup Flour Blend, any brand

1 Can Blueberry Pie Filling

 

DIRECTIONS

Preheat oven 350F

9x13 Baking pan, lightly greased

 

Beat butter and sugar until thick and creamy.  Add eggs one at a time and blend well after each egg.  Add flour and mix thoroughly, do not over beat.  Pour half of batter into baking pan.  Pour blueberry pie filling over batter and cover with remaining batter. Allow batter to rest for 15 minutes then bake for 40-45 minutes.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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

Florida FB Group:  https://www.facebook.com/groups/GlutenFreeforLife

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

Mayonnaise, Gluten-Free Naturally

Naturally Gluten-Free Condiments

MAYONNAISE, Egg-Free, Soy-Free

½ Cup

 
INGREDIENTS
 
¼ Cup Oil
¼ Cup Water
½ Tsp Lemon Juice
½ Tsp Apple Cider Vinegar
2 Tsp Rice Flour
1 Tsp Arrowroot
½ Tsp Xanthan Gum
½ Tsp Honey
¼ Tsp Dry Mustard
½ Tsp Sea Salt
 
DIRECTIONS
Food Processer or Stick Blender
Glass Storage Container w/Airtight Lid
 
Place all ingredients into the food processor or a tall bowl if using a stick blender. Pulse until the ingredients begin to thicken and become until smooth and creamy.
 
Store the Mayonnaise 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

Yellow Cake Icing, Vintage Recipe

Naturally Gluten-Free Desserts

YELLOW CAKE ICING

Vintage Recipe

 

INGREDIENTS

1 8oz Pkg Cream Cheese, softened

1 9oz Cool Whip, defrosted

1 Pkg Vanilla Instant Pudding

2 Cups Pineapple Juice and Cold Milk

1 Can Crushed Pineapple, drained

1 Small Jar Maraschino Cherries

 

DIRECTIONS

 

In a large bowl beat cream cheese until smooth and creamy.  Drain pineapple and save juice, add enough milk to make 2 Cups. In separate bowl, prepare pudding with pineapple juice and milk according to package directions.  Add pudding to cream cheese and blend until smooth.  Fold in Cool Whip.  Frost yellow cake as desired.  Decorate with crushed pineapple and cherries.

NOTE: Always read labels carefully

CarolAnne Le Blanc

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

Florida FB Group:  https://www.facebook.com/groups/GlutenFreeforLife

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

Avocado/Lemon Dill Dip

Naturally Gluten-Free Dips

AVOCADO/LEMON DILL DIP

INGREDIENTS

1 Cup Zucchini, peeled and chopped

½ Avocado

1 Tsp Lemon Zest

1 Tbls Lemon Juice

½ Tsp Honey

1 Tbls Olive Oil

1 Tsp Fresh Dill, Chopped

Pinch of Salt

INSTRUCTIONS

In a small pot over medium high heat, simmer zucchini in small amount of water for 5 minutes and then drain. Transfer to a blender, or tall bowl if using a stick blender, and add all the remaining ingredients. Blend until smooth and creamy, tip into a serving bowl and garnish with an extra bit of chopped dill if desired.

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

Eggplant Hummus, Gluten-Free Naturally

Naturally Gluten-Free Dips

EGGPLANT HUMMUS, Sesame-Free

Makes 6-8 servings

 
INGREDIENTS
 
1 Eggplant, halved lengthwise
1 14-Oz Can White Beans, rinsed
4 Cloves Garlic, roasted
½ Cup Parsley, chopped
¼ Cup Lemon Juice
2 Tbsp Olive Oil
Sea Salt and Pepper to taste
 
DIRECTIONS
Pre-Heat oven to 400° F
Food Processer or Stick Blender
Glass Storage Container
 
Place eggplant halves on a baking sheet, cut side up and roast for 25 minutes until cooked through. Remove from oven and allow cooling.
 
Scoop eggplant flesh into the food processor or a tall bowl if using a stick blender and discard the skin. Add all remaining ingredients and pulse until smooth and combined well.
 
Store the Hummus in an airtight glass container in the refrigerator to enjoy 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

Speaking up about Celiac Disease

Speaking up about Celiac Disease

Did you know that when you're out and about with friends and family in a social situation that you represent ALL of us in the Celiac Disease and Gluten Intolerant Community? That's a LOT of responsibility! The Gluten-Free ‘diet’ has been replaced by the Keto diet and that leaves it up to us to continue to educate and advocate for ourselves.  And we need to do that with accurate information. 

***It’s not Celiacs…it’s either Celiac or Celiac Disease. While there may be many Celiacs in the room…there is only one Celiac.

***Celiac is not something new…some 8,000 years after its onset, Celiac Disease was finally identified and named.  Recognized in the First Century AD by a Greek Physician named Aretaeus, it was called “koiliakos” after the Greek word “koelia” for abdomen.

***Celiac or Celiac Disease is not an allergy…it’s an Autoimmune Disease. You may indeed have an allergy to wheat, rye or barley…but those are not Celiac Disease.

***Celiac is an inherited disease… about 95% of people who have Celiac Disease have the HLA-DQ2 gene and most of the remaining 5% have the HLA-DQ8 gene.

***Just because you carry the gene does not mean you will develop Celiac Disease…only that you have a propensity for the disease, nothing more.

***Gluten must be ingested to cause trouble…it’s not absorbed through the skin. There are some who do react topically to the presence of gluten…but that is not the majority of those with Celiac Disease.

***Cross Contact (not cross contamination) is a major issue for those with Celiac. Cross-Contact occurs when gluten is inadvertently transferred from a food containing gluten to a food that does not contain gluten. Cross Contact also applies to allergens and it’s the term most familiar to those working in the food industry.

***Not all Doctors are created equal…if your Doctor completed their training more than 5-10 years ago it’s likely they learned very little about what was presumed to be a “rare” condition. It’s not unusual for patients to know and understand much more about their Disease than Doctors do.

***Gluten Intolerance is actually called Non-Celiac Gluten Sensitivity or NCGS…scientific understanding of Non-Celiac Gluten Sensitivity is in its infancy and changing rapidly. Few Physicians understand the difference between Celiac Disease and Gluten Intolerance and it’s believed that many who receive the diagnosis of NCGS may actually have Celiac.

You are NOT alone. Just remember that whenever you’re out and about. For every 100 people you see there is at least 1 just like you. Celiac Disease affects 1% of healthy, average Americans. That means at least 3 million people in our country are living with Celiac Disease - 97% of them remain un-diagnosed due to Physicians and Dietitians unfamiliar with the Disease.  Many of us tend to remain quiet about our Disease. We don't want to be noticed, we don't want to create a scene, and we don't want to become a burden, so we hide. We refuse to stand up for ourselves, to speak out, to teach...and in doing so we don't pave the way for others to follow. We did not choose this disease...for some reason it chose us, and for that reason we need to continue to be seen and heard. 

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

Lemon Curd with Berries

Naturally Gluten-Free Desserts

LEMON CURD W/BERRIES

Serves 8 people

INGREDIENTS

2 Tbls Lemon Zest, finely grated

1 Cup Lemon Juice

3/4 Cup Sugar

6 Large Eggs

Pinch of Kosher Salt

1 Cup Butter

2 Cups Mixed Berries

2 Tbls Sugar

PREPARATION

In a small bowl whisk together the juice, zest, sugar and salt and set within reach.

In a large nonreactive saucepan over medium heat, vigorously whisk the eggs until smooth. Whisking constantly, gradually pour the bowl of ingredients into egg mixture. Cook over medium heat, whisking constantly, until lemon curd begins to bubble gently, is opaque and thick enough to hold the marks of the whisk.

Turn the heat to low and begin whisking in the butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.

Transfer lemon curd to a large bowl and cover tightly. Toss berries and remaining sugar in another large bowl. The Lemon Curd can be enjoyed warm or chill until cold, then spoon curd into bowls and top with berries. 

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