Single-ingredient spices are typically fine, Begun says. Lactose or dextrose are safe, she says. But wheat flour, hydrolyzed wheat protein, bread crumbs and malted barley flour are certainly not safe. Always check for these ingredients, says Case. Unfortunately, the FDA does not require barley to be declared, which complicates life.
In Canada, regulations require gluten labeling, including barley. There are plenty of vinegars that are safe for those with celiac disease, including favorites like balsamic made from grapes , pure rice wine, apple cider, distilled white and red or white wine vinegars. Malt vinegar, as its name implies, is made from barley malt.
Even as a vinegar, it is fermented and not distilled, so it still contains residual gluten. Barley malt extract and barley malt syrup are essentially the same, and are used interchangeably for their flavor and color, as well as their ability to add crunch to foods like cereals, cookies and crackers, Case says.
So again, be mindful of ingredients. Sourdough is typically made from wheat, barley or rye, which contain gluten. For those who enjoy a cool pint, there are a growing number of gluten-free beers on the market. Truly gluten-free beers are brewed from grains that include rice, sorghum, millet, quinoa or buckwheat which, despite its name, is gluten-free. Help solve celiac disease. Join the Go Beyond Celiac patient registry today.
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Our Podcast. Press Releases. Community Advocacy. Gluten-Free Bloggers. Voices of Celiac Disease. Wheat dextrin is a versatile product that is primarily used in the textile, adhesive and food industries, and as a dietary fiber to improve digestion.
Wheat starch is chemically processed to make wheat dextrin. It is used globally and has many commercial uses, along with various health benefits. Dextrin is a hydrolyzed starch made from various starches such as potato, corn, tapioca, rice, arrowroot or wheat.
Wheat starch is a byproduct from extracting gluten from wheat. The wheat starch is sprayed with acid while being agitated and then suspended in water by the acids or enzymes. After maturing, the wheat starch is dried in a roaster where it is continually heated and stirred.
This is an issue that comes up most often in hams, sausages, bacon, and other similarly processed meat products such as deli meats. If you are concerned a maltodextrin- or dextrin-containing product your bought contains gluten, contact the manufacturer and ask about the maltodextrin source. You can also stick with foods labeled "gluten-free" or "certified gluten-free"—as these companies are more likely to have done the necessary research before putting gluten-free labels on their products. You should also avoid any food product that looks risky, such as an obviously imported product with maltodextrin on the label, or where the manufacturer provides an answer that seems a little vague.
In cases like this, it's better to play it safe than to be sorry. Following a gluten-free diet can be challenging. We're here to help. Sign up and receive our free recipe guide for delicious gluten-free meals! Updated May 11, The Sugar Association, Inc.
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