Foods Once Thought Unsafe for a Gluten-Free Diet

Thanks to more definitive research and new labeling laws, the following ingredients are no longer considered risky in a gluten-free diet. You can safely ingest

• Alcohol (distilled)

• Caramel color

• Citric acid

• Dextrin

• Flavoring extracts

• Hydrolyzed plant protein (HPP)

• Hydrolyzed vegetable protein (HVP)

• Maltodextrin (except in pharmaceuticals)

• Modified food starch

• Mono- and diglycerides

• Starch (in food)

• Vanilla and vanilla extract

• Vinegar (except malt vinegar)

• Wheat grass

• Yeast (except brewer’s yeast)

The gluten-free status of these ingredients applies to ingredients produced in the United States and Canada. Other countries may have different manufacturing processes.