CCA Dictionary

Acceptability of Food & Food Ingredients for the Gluten-Free Diet

DICTIONARY Acceptability of Food & Food Ingredients for the Gluten-Free Diet

Celiac Canada, the national voice for people who are adversely affected by gluten, is dedicated to improving diagnosis and quality of life.

Every Canadian with Celiac Disease Diagnosed and Empowered 905-507-6208 ext 224 • 1-800-363-7296 • info@celiac.ca • celiac.ca

Copyright © 2024, Sixth Edition Celiac Canada / Cœliaque Canada ISBN 0-921026-21-8 Reprinted, 2024 All rights reserved. No part of this booklet may be reproduced in any form without permission in writing from Celiac Canada.

Researched by: Alexandra Anca, MHSc. RD, Consulting Dietitian The author is greatly indebted to Shelley Case RD, Marion Zarkadas RD, Jacqueline Gates RD, Danielle Moore RD, Nicole Byrom RDN, Caleigh McAulay RD, Dayna Weiten RD, Inez Martincevic RD, Jedid Blom RD, and Jess Pirnak RD for their invaluable contribution to the dictionary. Also, the author recognizes the tremendous contribution of the team of researchers from Health Canada led by Dr. Terry Koerner for their assistance in testing food products and products and providing feedback on ingredient information.

This publication is dedicated to the memory of Dr. J. Alex Campbell, whose work and dedication to helping those with celiac disease have served as a cornerstone for Celiac Canada. This project was funded by the Dr. J.A. Campbell Research Fund, and was overseen by Dr. Ralph Warren MD.

Disclaimer The list of foods and food ingredients has been compiled in good faith, based on the information made available from food ingredient manufacturers, academic researchers, food industry representatives and Health Canada. In assessing the acceptability of foods, consideration has been given not only to clinical data but also to the origin, nature, and processing of the food ingredient.

The information provided in this Dictionary is believed to be reliable and represents the best information currently available. It is subject to amendment as new information becomes available.

Celiac Canada makes no recommendation as to its use and does not accept any responsibility for its use or misuse.

1

Canada’s Gluten-Free Certification Program The Gluten-Free Certification Program (GFCP) is the only voluntary certification program designed for manufacturers of gluten-free food, drug and pharmaceutical products. The Program is intended to differentiate products from the increasing clutter of gluten-free claims in today’s marketplace by using the Trusted Mark of Celiac Canada.

GFCP Program Benefits •

The GFCP uses a management system approach to systematically prevent failures, rather than to rely solely on end-product testing. This approach is preventative in nature and addresses all potential hazards, including gluten, as part of a manufacturers overall food safety and quality management system.

•

The GFCP tests incoming ingredients, as well as in process and finished products

•

The GFCP requires the use of qualified, trained and approved independent third-party auditors (not inspectors) to verify that manufacturers meet the Program’s requirements on an annual basis.

•

The GFCP provides added assurance that the products carrying the mark are both safe and gluten-free

For information: Visit: www.brcgs.com Register your interest: www.brcgs.com/contact-us/register-your-interest/

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DICTIONARY Acceptability of Food & Food Ingredients for the Gluten-Free Diet This resource is designed as a quick reference to help understand and interpret food labels so that safe food choices can be made on a gluten-free diet. For additional information on label reading, visit celiac.ca to download the Celiac Canada Food Labelling Guidelines.

The Gluten-Free Diet The only treatment for celiac disease and dermatitis herpetiformis is a lifelong strict gluten-free diet.

Gluten is the general name for specific proteins in certain grains. It is essential to eliminate the glutencontaining grains barley, rye, wheat, triticale, spelt, kamut, einkorn, emmer, farro and durum. In addition, regular oats must be avoided as they are frequently contaminated with barley, wheat and/or rye.

However, specially produced oats labelled “gluten free” are allowed.

Food Labelling in Canada In Health Canada’s Food and Drug Regulations all priority allergens (eggs, milk, peanuts, tree nuts, wheat, and triticale; soy, fish, crustaceans and molluscs; sesame seeds and mustard), gluten sources (barley, rye, wheat, triticale, and regular oats*) and added sulphites, when used as an ingredient or a component of a food product, MUST be declared by their common plain name (e.g., WHEAT, EGG, MILK) on the food label of a product. The priority allergens, gluten sources and added sulphites must be included in: (1) the list of ingredients OR (2) in a “Contains” statement, which immediately follows the list of ingredients.

If one allergen is listed in a CONTAINS statement, then all of the allergens including gluten sources must be listed.

Allergens, gluten sources and added sulphites cannot be hidden in ingredients such as seasonings and natural flavours.

*Regular oats are often contaminated with wheat, rye and/or barley during seeding, harvesting,

storage, transportation and milling. For these reasons, Health Canada considers regular oats a source of gluten. However, specially produced oats can be labelled “gluten free” on the product package provided they meet the following criteria: a. The food contains no oats other than specially produced “gluten-free oats”; b. The finished product does not contain more than 20 ppm of gluten from wheat, rye, barley or their hybridized strains; c. The food contains no intentionally added gluten from wheat, rye, barley, or their hybridized strains; and d. The “gluten-free oats” are clearly identified as such in all cases where ‘oats’ are referenced, including in the list of ingredients.

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Gluten-Free Regulation The Food and Drug Regulations section B. 24.018 “prohibits the labelling, packaging, advertising or sale of a food in a manner likely to create an impression that it is a gluten-free food if the food contains any gluten protein or modified gluten protein, including any gluten protein fraction, from wheat, oats, barley, rye, triticale or their hybridized strains.”

Health Canada states that although “no specific threshold is mentioned in the Regulations themselves, the best currently available scientific evidence indicates that levels of gluten below 20 ppm in gluten-free foods would be protective of the health of the vast majority of people with celiac disease.”

For information about Gluten-Free claims, refer to: https://bit.ly/GFClaim For information on Allergen-Free claims, refer to: http://bit.ly/AllergenFreeClaim

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Reading Product Labels It is important to carefully read the label of all products to determine if the product is safe. Check for gluten sources in the: • INGREDIENT LIST •

WARNING STATEMENTS - CONTAINS, MAY CONTAIN

Ingredient List Read the product label to see if there is barley, rye, oats and/or wheat in the ingredient list. Use the acronym BROW to help remember which gluten-containing ingredients are in the product. If the label states wheat, barley, rye and/or oats is contained in the product; it is NOT SAFE as part of the gluten-free diet. If the ingredient list states “oats”, assume the product contains oats that have been in cross-contact with gluten-containing ingredients which is NOT SAFE. Safe products list “gluten-free oats” on the label. Gluten-free oats are specially produced oats and are allowed on a gluten-free diet.

If there are no gluten-containing ingredients declared in the ingredient list check to see if there are any warning statements for gluten-containing ingredients.

Warning Statements •

A “Contains” statement is not the same as a Precautionary statement (e.g., “may contain”, “made in a facility that also processes wheat”, “made on shared equipment with wheat”).

•

Products with a “Contains” statement for any gluten source (as an ingredient or component of an ingredient) MUST be avoided by individuals with celiac disease.

•

Products with a “May contain” statement for a source of gluten are warning about possible cross contact. Products with a “May contain” statement should also be avoided by individuals with celiac disease unless there is a “Gluten-Free” claim.

•

In Canada, the use of a precautionary statement on a product label is voluntary. Although there are no specific regulations for the use of various precautionary statements, they must be truthful and not misleading. They should not be used as a substitute for Good Manufacturing Practices (GMP’s) and should express a real risk of cross contact.

Food Item or Product NO “Gluten-Free” claim, NO gluten-containing ingredients NO “Gluten-Free” claim AND a “Contains” statement for wheat or other gluten ingredients NO “Gluten-Free” claim, NO gluten-containing ingredients BUT a “May contain wheat” claim A “Gluten-Free” claim on a product A “Gluten-Free” claim AND a “May contain wheat” claim Gluten-Free Products made in a bakery that also produces gluten-containing products 5

ALLOWED

AVOID

How to use this Dictionary FOOD AND FOOD INGREDIENTS IN THIS DICTIONARY ARE DESIGNATED AS FOLLOWS:

ALLOWED

This item is gluten-free

NOT ALLOWED

This item contains gluten

CHECK LABEL

This item may contain gluten. Read the ingredient list and product label for any gluten-containing ingredients (barley, rye, oats, wheat)

GLUTEN-FREE CLAIM

These items are at high risk of cross contact. Therefore, it is recommended that you purchase with a GF claim.

NOTE: A ‘CHECK LABEL’ in the text indicates that a food or ingredient may or may not contain gluten, e.g., baking powder contains starch, which may or may not be wheat starch. If it is not clear if a CHECK LABEL ingredient contains gluten avoid purchasing the product.

Where the ‘CHECK LABEL’ appears, read the description very carefully & check the ingredient list for any gluten-containing ingredients (barley, rye, oats, wheat).

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Ingredients Derived from Grains and Starches Some food ingredients can be derived from a variety of grain sources such as corn, potato, rice or wheat. Examples of such ingredients are “hydrolyzed proteins” or “modified starch”. The new Canadian labelling regulations require identification of the source of the ingredient to be included in the ingredient list. For example, hydrolyzed soy protein or modified corn starch.

Some wheat-based ingredients may be considered safe on the gluten-free diet, e.g. gluten-free wheat starch. The safety of these types of ingredients on the gluten-free diet are based on rigorous studies, including scientific (lab) and clinical (patient) data. Assessment of acceptability of such ingredients in gluten-free foods is based on the following criteria: •

the effect of processing on the protein content of the food ingredient in question

•

the concentration of the food ingredient in the food product

•

how much of the food containing the ingredient in question is consumed daily

Gluten is a group of proteins. In gluten-free food products that are made from a gluten-containing source, like gluten-free wheat starch, the ingredient has been highly processed during manufacturing and there is trace gluten in the final product. Examples of other such ingredients includes wheat maltodextrin and wheat glucose syrup.

Naturally Gluten-Free Foods and Beverages There are many categories of foods and beverages that do not have any gluten-containing ingredients declared in the list of ingredients or in a “Contains” statement. Many of these products are safe for individuals with gluten-related disorders. However, there are some items that have a higher risk of cross-contact with gluten-containing ingredients.

Grains, Pulses and Flours made from Grains and Pulses Naturally gluten-free grains (e.g., amaranth, buckwheat, corn, millet, oats, quinoa, sorghum, teff), pulses (dried beans, peas and lentils) and flours made from these grains and pulses may have been in contact with wheat, rye and/or barley during seeding, harvest, storage, transportation, processing and/or packaging. This means they are at risk of being contaminated with gluten-containing ingredients and would not be safe for individuals with celiac disease. Therefore, it is recommended to purchase these items with a gluten-free claim.

Flax and Hemp Seeds Flax and hemp seeds are naturally gluten free. However, they may have been grown on land where wheat, rye or barley had previously been grown and harvested. Also, flax and hemp seeds may be transported with and/or processed in a facility that handles gluten-containing grains. It is recommended to purchase flax and hemp seeds with a “gluten-free” claim.

For further information, contact the Celiac Canada Client Support Desk: Phone: 905-507-6208 ext. 224 or 1-800-363-7296 Email: info@celiac.ca Visit our website: www.celiac.ca

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Foods and Food Ingredients A

ALPHA-TOCOPHEROL ACETATE

ACACIA GUM (GUM ACACIA, GUM ARABIC) ALLOWED

A fat-soluble vitamin, also known as Vitamin E, which is found in vegetable oils, egg yolk, nuts, etc.

A gum from trees of the Acacia species, used as a texture modifying agent.

AMARANTH

ACTIVE BACTERIAL CULTURES

CHECK LABEL

ANNATTO

ALLOWED

ARROWROOT

ALLOWED

ARROWROOT BISCUIT

NOT ALLOWED

Biscuits made with wheat flour and arrowroot flour.

ALLOWED

A gelatinous extract from certain algae, used as a texture modifying agent.

ALANT STARCH (DHALIN)

GLUTEN-FREE CLAIM

A starchy flour from the roots of a plant species (Maranta arundinacea) native to the West Indies.

See JOB’S TEARS. AGAR (AGAR AGAR)

ALLOWED

A yellowish to reddish-orange color obtained from the seed coating of the tree (Bixa orellanna). It is often used to color sausage casings, margarine, shortening, and cheese.

See APPENDIX. ADLAY (JOB’ S TEARS)

GLUTEN-FREE CLAIM

A starchy seed of the Amaranthaceae family. Sold as seed, flour or cereal. May also refer to a red food color, which is allowed. Requires GF claim.

Lactic acid producing bacteria used in fermented dairy products e.g., yogurt. They are grown on different types of agar, and include Lactobacillus acidophilus, Lactobacillus bifidus and Streptococcus thermophilus. If made with barley, it is not gluten free. Check label.

ADDITIVES

ALLOWED

ARTIFICIAL FLAVOR

ALLOWED

See FLAVOR.

ALLOWED

See INULIN.

ASAFOETIDA

ALE (BEER, LAGER, PORTER, STOUT) NOT ALLOWED

A perennial plant (Ferula assafoetida) used as a spice in South Asian cuisine. The most commonly available form is a seasoning blend of a fine powder containing 30% asafoetida, along with rice or wheat flour and gum arabic.

See BEER. ALFALFA SPROUTS

ALLOWED

ASCORBIC ACID

Sprouted seeds (Medicago sativa) of a member of the legume family.

ALGIN (ALGINIC ACID)

CHECK LABEL

ALLOWED

A water-soluble vitamin, also known as Vitamin C, naturally found in citrus fruits and other fruits and vegetables. It is used as a preservative in foods.

ALLOWED

A gum obtained from a brown marine algae (Macrocystis pyrifera). Used as a texture modifying agent.

ASPARTAME

ALLOWED

An artificial sweetener about 200 times as sweet as sugar.

8

ATTA

BARLEY

NOT ALLOWED

A cereal plant (Hordein vulgare) or (Hordein disticon). Its grain contains gluten.

A whole meal fine textured flour made from a low gluten soft wheat (Triticum vulgari) used to make South Asian flatbread (also known as chapatti flour).

AUTOLYZED YEAST (AUTOLYZED YEAST EXTRACT) CHECK LABEL See YEAST (AUTOLYZED).

CHECK LABEL

A cut of meat taken from the sides, belly, or back of a pig, then cured, smoked, or both. While most brands of bacon are gluten free, but some contain wheat. Check label for gluten sources. Although rare, some brands may include an added wheat derivative in the seasoning.

BACON BITS (REAL)

BARLEY FLOUR

NOT ALLOWED

BARLEY GRASS

GLUTEN-FREE CLAIM

The leaves of barley grass do not contain gluten but the seeds have gluten. Some barley grass products have been found to have significant gluten contamination. Look for a product that has been tested for gluten and is labelled “gluten free.”

B BACON

NOT ALLOWED

BARLEY MALT

NOT ALLOWED

Barley grain which has been soaked, germinated, and dried.

BARLEY MALT EXTRACT

CHECK LABEL

NOT ALLOWED

Small bits of cooked real bacon used as topping for salads and side dishes. While most brands of real bacon bits are gluten free, some contain wheat. Check label for gluten sources.

An extract of barley, used as a flavoring agent.

BACON BITS (IMITATION)

BARLEY MALT SYRUP

BARLEY MALT FLAVORING

An extract of barley, used as a flavoring agent.

CHECK LABEL

Small bits of textured vegetable protein artificially flavored to resemble bacon. Used as topping for salads and side dishes. May contain wheat flour or hydrolyzed wheat protein which are not gluten free.

See MALT SYRUP.

BACTERIAL CULTURES

BEANS (DRY)

NOT ALLOWED

A starch extracted from barley flour; contains varying levels of gluten and is NOT ALLOWED.

CHECK LABEL

GLUTEN-FREE CLAIM

See LEGUMES.

CHECK LABEL

BEER NOT ALLOWED (ALE, LAGER, PORTER, STOUT)

A leavening agent usually made with cornstarch, which is gluten free. Although rare, some brands may include wheat starch, which is not gluten free.

BAKING SODA

NOT ALLOWED

BARLEY STARCH

See ACTIVE BACTERIAL CULTURES. BAKING POWDER

NOT ALLOWED

Check for barley, rye and/or wheat-based alcoholic beverages. These beverages are made by the fermentation of germinated barley, rye and/ or wheat which are not gluten free.

ALLOWED

A leavening agent used in baked good recipes.

Also known as sodium bicarbonate or bicarbonate of soda. Sodium bicarbonate, synthetically derived.

BEER (GLUTEN REMOVED)

9

NOT ALLOWED

BEER (GLUTEN FREE)

ALLOWED

no gluten was detected in blue cheese samples tested by Health Canada.

Alcoholic beverage made from buckwheat, rice, millet, or sorghum, which are gluten free.

BRANDY

BENGAL GRAM (BESAN, CHANNA, CHICKPEA, GARBANZO BEANS, GRAM) GLUTEN-FREE CLAIM

See DISTILLED ALCOHOLIC BEVERAGES. BREAD (SPROUTED GLUTEN-CONTAINING GRAINS) NOT ALLOWED

See CHICKPEA.

Breads made from gluten-containing grains which have been left to sprout. While the germination process may partially breakdown the protein in the germ, it is not gluten-free bread.

BESAN (BESAN, BENGAL GRAM, CHANNA, CHICKPEA, GARBANZO BEANS, GRAM) GLUTEN-FREE CLAIM See CHICKPEA. BETA CAROTENE (CAROTENE)

BREWER’S YEAST ALLOWED

BUCKWHEAT

BICARBONATE OF SODA

BUCKWHEAT FLOUR

GLUTEN-FREE CLAIM

A starchy seed of the plant family Polygonaceae, which includes rhubarb. It is sold as seed, flour, or cereal. Requires a GF claim.

ALLOWED

GLUTEN-FREE CLAIM

Pure buckwheat flour is gluten free. However, some companies mix buckwheat flour with wheat flour, which is not gluten free. Requires a GF claim.

See BAKING SODA. ALLOWED

A water-soluble vitamin, also known as vitamin B7, is naturally found in foods such as egg yolk, beef liver and yeast.

BLUE CHEESE

NOT ALLOWED

See YEAST (BREWER’S).

A pigment that gives orange, yellow or red color to foods such as carrots, sweet potatoes and peaches. It is converted in the body into vitamin A and is used as a food additive or as a color agent in pharmaceutical products.

BIOTIN

ALLOWED

BUCKWHEAT GROATS

GLUTEN-FREE CLAIM

The kernel inside the shell of the buckwheat seed. Requires a GF claim.

ALLOWED

Blue cheese is a classification of cow’s milk or goat’s milk cheeses with green/bluish mould.

Varieties include Stilton, Blue Shropshire, Blue Cheshire, Blue Wensleydale, Buton Blue, Blue Vinney, Danish Blue, Roquefort and Gorgonzola.

P. Roqueforti cultures may be grown on either gluten free or gluten-containing media. Following fermentation, the spores are collected, and the medium is discarded. Cultures (or spores) are then diluted, based on manufacturer’s specifications to 1:500,000 to 1:1,000,000 (where 1 unit is 1 g of P. Roqueforti culture). This is equivalent to 1 gram of mold in 10,000 liters of milk. Based on the latest, most sensitive scientifically validated RS Elisa (Sandwich and Competitive methods) tests,

BUCKWHEAT GROATS, KASHA GLUTEN-FREE CLAIM Buckwheat groats which have been roasted.

Requires a GF claim.

BUCKWHEAT PASTA (SOBA PASTA) GLUTEN-FREE CLAIM See SOBA PASTA. BULGUR WHEAT (BURGHUL)

NOT ALLOWED

Parboiled wheat which is then dried and cracked.

BURGHUL (BULGUR WHEAT) See BULGUR WHEAT. 10

NOT ALLOWED

CAROB BEAN GUM (LOCUST BEAN GUM) ALLOWED

BURNT SUGAR (CARAMEL, CARMEL) ALLOWED See CARAMEL. BUTTER

See LOCUST BEAN GUM.

ALLOWED

CAROTENE (BETA CAROTENE)

A dairy product obtained by churning the fat from milk until it solidifies.

BUTTERMILK SOLIDS

See BETA CAROTENE. CARRAGEENAN

ALLOWED

C CALCIUM (ACETATE, CARBONATE, CITRATE, FUMARATE, GLUCONATE) ALLOWED

CASSAVA (MANIOC, TAPIOCA)

CAYENNE PEPPER

ALLOWED

ALLOWED

A very hot, ground pepper (Capsicum frutescens L.).

See PANTOTHENIC ACID. ALLOWED

CELLULOSE GUM (CARBOXYMETHYLCELLULOSE)

See PHOSPHATE (CALCIUM) CARAMEL (BURNT SUGAR, CARMEL) ALLOWED

See CARBOXYMETHYL CELLULOSE.

A brown coloring made by heating sugar or glucose in the presence of acid or alkali, used for coloring foods and confections.

CHANNA (CHANA)

CARAWAY

ALLOWED

A starchy edible root of a tropical plant (Manihot utilissima), used as a texture modifying agent.

Forms of calcium used in food supplements to prevent or treat calcium deficiencies.

CALCIUM PHOSPHATE

ALLOWED

A gum derived from an Irish Moss seaweed (Chondrus crispus), used as a texture modifying agent.

Fermented milk solids.

CALCIUM PANTOTHENATE

ALLOWED

ALLOWED

GLUTEN-FREE CLAIM

A type a chickpea grown in the East Indies, sold as peas or ground into flour. Purchase Channa flour GF whenever possible. See CHICKPEA.

ALLOWED

The dried ripe seed (Carum carvi) of a plant of the parsley family, used as a spice.

CHEESE (BLUE)

ALLOWED

CARBOXYMETHYLCELLULOSE (CELLULOSE GUM) ALLOWED

CHEESE (BRIE, CAMEMBERT, CHEDDAR, COTTAGE, FETA, MOZZARELLA, PARMESAN, ROMANO, ETC.) ALLOWED

See BLUE CHEESE.

A derivative of cellulose, used as a texture modifying agent.

Made from milk curdled with rennet or lactic acid enzymes.

CARMEL (BURNT SUGAR, CARAMEL) ALLOWED See CARAMEL.

CHEESE POWDER

CAROB BEAN (ST. JOHN ‘ S BREAD) ALLOWED

A dry form of cheese. It may sometimes be spraydried with maltodextrin or a whey powder carrier.

The pods of the carob tree (Ceratonia siliqua), which may be ground and used as a chocolate substitute.

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ALLOWED

CHEWING GUM

CHECK LABEL

CHOCOLATES AND CHOCOLATE BARS CHECK LABEL

Sweetened product made from gum base, softeners, flavorings, and colourings.

CHICORY

Some chocolates and chocolate bars may contain wheat flour, wheat starch or barley malt or barley malt flavoring. Check the ingredient list.

ALLOWED

The root of the plant (Cichorium intybus), which is roasted and ground. It can be used as a flavoring or substitute for coffee or a source of inulin (SEE INULIN).

CHOLECALCIFEROL

Also known as Vitamin D3 and added to milk, margarine, and cereals.

CHICKPEA (BENGAL GRAM, BESAN, CHANNA, GARBANZO BEANS, GRAM) GLUTEN-FREE CLAIM

CIDER VINEGAR

A legume (Cicer areitunum) used whole or ground as flour. Purchase chickpea flour with a GF whenever possible.

CITRIC ACID

CHILI POWDER

ALLOWED

An organic acid made when yeast or bacterial ferment glucose or dextrose from corn, beet sugar, molasses and rarely wheat. The manufacturing process makes citric acid gluten free regardless of the source.

ALLOWED

COCOA POWDER

ALLOWED

The roasted ground beans of the cacao tree which are pressed to reduce the cocoa butter (vegetable fat) content and then is made into a powder.

CHECK LABEL

A spicy sauce made from chili peppers and other ingredients. Most chili sauce products are gluten free. While rare, some chili sauce products may contain rice vinegar which uses wheat in the fermentation process and are not gluten-free. See RICE VINEGAR. CHOCOLATE

ALLOWED

See VINEGAR (CIDER).

A blend of spices of which the major ingredient is chili pepper. Other ingredients may include red pepper, paprika, onion, garlic, cumin, oregano, salt and sometimes other spices.

CHILI SAUCE

ALLOWED

COLOURS

ALLOWED

Food colours including amaranth, annatto, betacarotene, and tartrazine do not contain gluten.

Some food colours, such as tartrazine, may cause a reaction in a few individuals which is unrelated to gluten.

CHECK LABEL

A product made from ground roasted cacao beans. The kernels of fermented and roasted cacao beans are ground into a paste called chocolate liquor, which may be hardened in molds to form baking (bitter) chocolate or combined with other ingredients to make semi-sweet or milk chocolate. Examples include baking chocolate, chocolate chips and chocolate wafers.

CONFECTIONER’S SUGAR (ICING SUGAR) ALLOWED See ICING SUGAR. CORN (MAIZE)

ALLOWED

A cereal (Zea mays) widely used in gluten-free diets. Sold as fresh vegetable, or dried and ground into flour, cornmeal, cornstarch, or grits (hominy). Corn flour and cornmeal are higher risk of gluten cross-contact and require a GF claim.

12

CORN GLUTEN

ALLOWED

D

The protein in corn, also known as zein prolamin.

This prolamin does not have a toxic effect on the intestine of persons with celiac disease. It is therefore allowed in the gluten-free diet.

DASHEEN (EDDO, TARO)

CORNSTARCH

A dish prepared with coarsely ground durum wheat.

A slightly sweet polysaccharide obtained by heating a starch in the presence of small amounts of moisture and an acid. Dextrin is not commonly used in foods. It is almost always derived from any of the following gluten-free grains - corn, waxy maize, arrowroot, rice, tapioca. However, in the rare instance when it is made from wheat, dextrin is NOT ALLOWED.

CREAM OF TARTAR (TARTARIC ACID) ALLOWED

DEXTROSE

See TARO. DEXTRIN

ALLOWED

It is produced from the starchy endosperm of the corn kernel and is highly refined.

COUSCOUS

NOT ALLOWED

A powder (potassium bitartrate) that is used in baking powders as an acid adjusting agent.

CURRY PASTE

CHECK LABEL

DHALIN (ALANT STARCH)

CHECK LABEL

DIGLYCERIDE

ALLOWED

ALLOWED

An emulsifier derived from vegetable oils.

DILL PICKLE

ALLOWED

See PICKLES. DINKEL (DINKLE, FARRO, FARO, GERMAN WHEAT, SPELT) NOT ALLOWED

ALLOWED

See SPELT.

A water-soluble vitamin, also known as Vitamin B12. It is naturally found in animal flesh or animal products (eggs, milk, etc.).

CYCLAMATE

ALLOWED

See INULIN.

A mixture of turmeric with spices that can include cardamom, cinnamon, cloves, coriander, cumin, and fenugreek, made pungent with mustard, chili, and pepper. Carefully read the label for any gluten-containing ingredients or flours which are not allowed.

CYANOCOBALAMIN

CHECK LABEL

Glucose made by the hydrolysis of a variety of starches, including corn, potato or wheat, followed by purification and crystallization. The manufacturing process makes dextrose gluten free regardless of the source of starch.

A paste made from the slightly acid, jelly-like pulp of the tamarind pod, combined with a variety of spices. Some curry pastes contain wheat flour or wheat gluten.

CURRY POWDER

ALLOWED

DISTILLED ALCOHOLIC BEVERAGES ALLOWED Some examples include bourbon, brandy, gin, rye whiskey, scotch whiskey and vodka. Rum is distilled from sugar cane. Brandy is distilled from wine and bourbon is distilled from a grain mash including corn. Since the distillation process does not allow proteins to enter the final product, distilled alcohols are gluten free even if derived from a gluten-containing grain (e.g., rye whiskey).

ALLOWED

An artificial sweetener that is 30-50 times as sweet as sugar.

13

DURUM WHEAT

ETHYL MALTOL (MALTOL)

NOT ALLOWED

A hard wheat (Triticum durum), often used in pasta.

See MALTOL.

E

F

EDDO (DASHEEN, TARO)

FARINA

ALLOWED

ALLOWED

FARRO (DINKEL, DINKLE, FARO, GERMAN WHEAT, SPELT) NOT ALLOWED

Egg mixture containing egg yolk, egg white and emulsifiers.

EGG (DRIED OR POWDER)

See SPELT.

ALLOWED

FERROUS (FUMARATE, GLUCONATE, SUCCINATE, SULFATE) ALLOWED

A blend of dried whole eggs, non-fat dry milk, soybean oil and salt. Beta-carotene and silicone dioxide are gluten-free additives which are sometimes used to improve color and prevent caking.

EGG (SUBSTITUTE)

Synthetic forms of the mineral iron. Used most commonly as a supplement to prevent or treat iron deficiency anemia.

FLAVOUR (NATURAL AND ARTIFICIAL) ALLOWED

ALLOWED

Mixture of liquid egg white, corn oil, gluten-free vegetable gums, emulsifiers and vitamins.

EINKORN (EIKORN)

Gluten-containing grains are not commonly used in flavour preparations. The exceptions are hydrolyzed wheat protein and barley malt flavouring. Both of these flavour components must be identified as WHEAT or BARLEY on the label of all products in Canada.

NOT ALLOWED

An ancient variety of wheat (Triticum monococcum).

EMMER

NOT ALLOWED

FLAX

An ancient variety of wheat (Triticum dicoccum).

EMULSIFIERS

GLUTEN-FREE CLAIM

A shiny brown seed of the Linaceae family. Available as a whole seed or ground (flaxmeal, flax flour or ground). Flax is naturally gluten free. However, it may be grown on land where wheat, rye, or barley had previously been grown and harvested. It may also be transported and/or processed in a facility that handles gluten-containing grains. It is recommended to purchase flax seeds with a “gluten-free” claim.

ALLOWED

Naturally derived compounds (such as lecithins, mono- and di-glycerides) used to improve the quality and processing of foods See LECITHIN and MONO/DIGLYCERIDES ENRICHED FLOUR (ENRICHED WHITE FLOUR, FLOUR, WHITE FLOUR) NOT ALLOWED

FLOUR SALT

See FLOUR. ERGOCALCIFEROL

NOT ALLOWED

A flour, or meal, which can be fine or coarse, usually made from wheat and is not gluten free.

See TARO. EGG (LIQUID)

ALLOWED

ALLOWED

Finely ground salt with an added anti-caking agent.

ALLOWED

Fat soluble vitamin, also known as Vitamin D2.

Added to milk, margarine, and cereals.

14

FLOUR

FRUIT SUGAR (FRUCTOSE)

GLUTEN-FREE CLAIM

See FRUCTOSE. Crystallized sucrose is sometimes sold as fruit sugar.

All flours are considered high-risk for crosscontact and require a gluten-free claim. “Wheat flour” can be called white flour, enriched flour or enriched white flour and is not allowed.

FOLATE (FOLIC ACID, FOLACIN)

FU

See FOLIC ACID. ALLOWED

G

A water-soluble vitamin, also known as vitamin B9, which is naturally found in leafy and dark green vegetables, as well as citrus fruits. Used to fortify wheat flour and other grain products or found in dietary supplements to prevent or treat folate deficiency as well as other medical conditions, like neural tube defects.

FOLACIN (FOLIC ACID, FOLATE)

GARBANZO BEANS (BENGAL GRAM, BESAN, CHANNA, CHICKPEA, GRAM) GLUTEN-FREE CLAIM See CHICKPEA. – pulses are high risk for gluten cross contact/contamination. Purchase with a GF claim whenever possible

ALLOWED

GARLIC

See FOLIC ACID. FOOD ADDITIVE

ALLOWED

GARLIC (POWDER OR SALT) ALLOWED

GELATIN

ALLOWED

CHECK LABEL

A protein obtained from animal skins and tissues, used as a texture modifying agent.

ALLOWED

GERMAN WHEAT (DINKEL, DINKLE, FARRO, FARO, SPELT) NOT ALLOWED

See ICING. FRUCTOSE (FRUIT SUGAR)

ALLOWED

Dehydrated, crushed garlic, to which salt may be added.

See COLOURS. FROSTING (ICING)

ALLOWED

The bulb of a perennial plant (Allium sativum) of the lily family, used for seasoning.

A substance added to food to aid in processing - see APPENDIX. FOOD COLOURS

NOT ALLOWED

A dried gluten product derived from wheat, available in thin sheets or thick round cakes.

Mixed into soups and vegetable dishes as a protein supplement in Asian cuisines.

ALLOWED

FOLIC ACID (FOLACIN, FOLATE)

ALLOWED

A simple sugar naturally found in most fruits. Fructose can be manufactured from sucrose (sugar; glucose bound to fructose) and used as a sweetener.

See SPELT.

FRUCTOSE SYRUP

See DISTILLED ALCOHOLIC BEVERAGES

GIN

ALLOWED

A syrup made from fructose e.g., high fructose corn syrup.

FRUIT JUICE CONCENTRATE

GLUCONO-DELTA LACTONE

ALLOWED

ALLOWED

Used as an acid adjusting agent in sausages, frankfurters, and some dessert mixes.

ALLOWED

Fruit juice which is clarified, filtered, and concentrated through evaporation.

GLUCOSE

ALLOWED

A common simple sugar used as sweetener.

15

GLUCOSE SYRUPS

GUAIAC GUM

ALLOWED

Natural resin from the tree (Guajacum officinale) and some related tropical trees. Used as a preservative or antioxidant in colas.

A purified concentrated water-soluble solution of sugars. Glucose syrups can be made from a variety of starches such as corn, potato or wheat.

The manufacturing process renders glucose syrups gluten free regardless of the source of starch.

GLUTEN

GUAR GUM (GUARAN)

NOT ALLOWED

GUARAN

GLUTEN FLOUR

GUM ARABIC

GUM ACACIA

NOT ALLOWED

ALLOWED

See ACACIA GUM. H

ALLOWED

HAM

CHECK LABEL

The cured leg of pork. It may be fresh, cured, or cured-and smoked. While most hams are gluten free, some hams may include glazes or ingredients that contain gluten. A few brands of honey ham or black forest ham were found to use glazes and ingredients containing wheat flour, wheat starch or soy sauce (containing wheat).

ALLOWED

A synthetically manufactured product from vegetable and animal oils and fats or by fermentation of glucose with yeast.

ALLOWED

See GLYCERINE GRAHAM FLOUR

ALLOWED

See ACACIA GUM.

See RICE (GLUTINOUS).

GLYCEROL (GLYCERINE).

ALLOWED

See GUAR GUM.

Wheat flour from which part of the starch has been removed.

GLYCERINE (GLYCEROL)

ALLOWED

A gum extracted from (Cyamopsis tetragonoloba) plant, used as a texture modifying agent.

A sticky protein which gives structure to baked products. Found in wheat, rye, barley, triticale, spelt, kamut and other related grains (einkorn, emmer, dinkle). Protein from corn is sometimes called corn gluten and is allowed.

GLUTINOUS (SWEET) RICE

ALLOWED

HEMP SEEDS NOT ALLOWED

GLUTEN-FREE CLAIM

Hemp seeds are naturally gluten free. However, they may have been grown on land where wheat, rye or barley have previously been grown and harvested. Also, hemp seeds may be transported with and/or processed in a facility that handles gluten-containing grains. It is recommended to purchase hemp seeds with a “gluten-free” claim.

Wheat flour to which part of the bran and other parts of the wheat kernel have been added.

GRAM (CHICKPEA, GARBANZO BEANS, BENGAL GRAM, BESAN) GLUTEN-FREE CLAIM See CHICKPEA. Pulses are high risk for crosscontact with gluten-containing grains. It is recommended to buy pulses labelled “glutenfree” whenever possible or visually inspect and sort to remove any gluten-containing grains.

HOPS

ALLOWED

The flowers of a plant of the hemp family, used to flavor malt liquors.

HYDROGENATED VEGETABLE OIL A modified oil from vegetable sources.

16

ALLOWED

HYDROLYZED VEGETABLE PROTEIN (HVP)/ HYDROLYZED PLANT PROTEIN (HPP) CHECK LABEL

K KAMUT (KAWMUT)

(Triticum turgidum), an ancient relative of durum wheat.

A flavor enhancer produced by the hydrolysis of protein, usually from soy, corn, peanut or wheat flour. If it contains protein from wheat, it is not gluten free. This ingredient name is no longer acceptable on Canadian food labels.

KARAYA GUM

ALLOWED

A gum from an Indian tree (Sterculia urens), used as a texture modifying agent.

I ICING (FROSTING)

NOT ALLOWED

KASHA

CHECK LABEL

GLUTEN-FREE CLAIM

See BUCKWHEAT GROATS, KASHA. Requires GF claim.

A mixture of sugar and other ingredients, used for decorating baked goods. May contain wheat flour or wheat starch. Check the ingredient list.

KELP

ALLOWED

A large edible brown seaweed.

ICING SUGAR (CONFECTIONER’ S SUGAR) ALLOWED

KETCHUP

ALLOWED

Finely ground granulated sugar that contains not more than 5% starch, which is almost always cornstarch.

A condiment made from tomato paste, glucosefructose/sugar, white vinegar, salt, and other spices.

IMITATION FISH (SURIMI)

KOJI

CHECK LABEL

See SURIMI. INULIN (DHALIN, ALANT STARCH)

A Japanese term for the mold officially known as Aspergillus Oryzae. When grown on rice, it creates rice koji (cultured rice), which is gluten free. However, koji culture (Aspergillus Oryzae) may also be grown on wheat or barley to produce soy sauce, miso sauce and other seasonings. In this case, the koji mixture is not gluten free.

ALLOWED

Soluble polymer of fructose found in plant species such as chicory, artichoke, and leek. It is commercially manufactured from chicory root.

Often used as a source of fiber or as a prebiotic in supplements and some foods.

INVERT SUGAR

CHECK LABEL

KONJAC FLOUR

ALLOWED

GLUTEN-FREE CLAIM

A mixture of simple sugars (fructose and glucose) made from sucrose.

Flour derived from tubers of species (Amorphophallus konjac); eaten in Japan as firm jelly.

ISOMALT

KUDZU

ALLOWED

A starchy extract from the root of a Japanese plant (Pueraria lobata), used as a thickener.

Sugar replacer made from beet sugar.

J JOB’ S TEARS (ADLAY)

ALLOWED

ALLOWED

Wild grass (Coix lacryma-jobi), botanically related to maize. Used as a cereal dish in South Asia.

17

L LACTASE

that are not labelled “gluten free” do a visual inspection and remove any foreign grains. Rinse well before using.

ALLOWED

Enzyme preparation, sold as drops or tablets, which helps breakdown lactose to glucose and galactose. May be useful in managing lactose intolerance.

LACTOBACILLUS ACIDOPHILUS

LICORICE

A sweet candy usually made with wheat flour, which is not gluten free. Some specialty brands of licorice do not contain gluten ingredients.

ALLOWED

LICORICE EXTRACT

See ACTIVE BACTERIAL CULTURES. LACTOBACILLUS BIFIDUS

LIQUEURS

ALLOWED

LOCUST BEAN GUM (CAROB BEAN GUM) ALLOWED

LAGER (ALE, BEER, PORTER, STOUT) NOT ALLOWED

A gum from a leguminous tropical tree (Ceratonia siliqua), used as a texture modifying agent.

See BEER.

M

ALLOWED

MAIZE (CORN)

A substance primarily made from soybean oil, but may also come from corn and other vegetable seeds, egg yolk, and animal sources; used as a texture modifying agent.

LEGUMES

CHECK LABEL

A mixture of distilled spirits with added flavoring substances or extracts.

A sugar naturally present in milk. It is glucose bound to galactose and may not be tolerated by some individuals with celiac disease.

LECITHIN

ALLOWED

Extract of licorice plant (Glycyrrhiza glabra), a leguminous plant.

ALLOWED

See ACTIVE BACTERIAL CULTURES. LACTOSE

CHECK LABEL

ALLOWED

See CORN. MALT (BARLEY)

NOT ALLOWED

See BARLEY MALT.

GLUTEN-FREE CLAIM

Seeds of plants of the family Leguminosae, which includes peanuts and a wide variety of dry peas, lentils and beans including channa, chickpeas (garbanzo beans, bengal gram, besan, gram), mung beans, lima beans, soybeans, urd, etc. Can be sold whole, as a flour or in pasta. Purchase with a GF claim whenever possible.

MALT (RICE)

LENTILS (BROWN, RED, GREEN) GLUTEN-FREE CLAIM

MALT FLAVORING

ALLOWED

See RICE MALT. MALT EXTRACT

CHECK LABEL

Malt can be derived from various grains including corn, rice barley or wheat. It is not gluten free when made from barley or wheat.

CHECK LABEL

Malt can be derived from various grains including corn, rice wheat or barley. It is not gluten free if made from barley or wheat. See BARLEY MALT FLAVORING.

A round, flat seed of a leguminous plant (Lens esculenta). Can be sold whole, split, as a flour, or in pasta. Lentils are high risk for gluten cross contact. It is recommended to buy lentils labelled “gluten free” whenever possible. For lentils 18

MALT SUGAR

MANIOC (CASSAVA, TAPIOCA)

ALLOWED

See CASSAVA.

See MALTOSE. MALT SYRUP

MATZO (plural MATZOTH)

CHECK LABEL

NOT ALLOWED

Unleavened bread or Passover bread made as thin, flat, round, or square biscuits eaten during the eight days of Passover in place of leavened bread. Most matzo is made from wheat flour and is not allowed. There are brands of gluten-free matzo.

A syrup derived from malt, used as a flavoring agent. Malt can be derived from various grains including corn, rice wheat or barley. It is not gluten free if made from barley or wheat.

MALT VINEGAR

ALLOWED

CHECK LABEL

Malt can be derived from various grains including corn, rice wheat or barley. It is not gluten free if made from barley or wheat.

MATZO MEAL

MALTED MILK

MAYONNAISE

NOT ALLOWED

A mash made from matzo.

CHECK LABEL

ALLOWED

A beverage prepared from milk and malted cereals, especially barley.

A product that is made of vegetable oil, egg yolks, lemon juice and vinegar.

MALTITOL (MALTITOL SYRUP)

MAYONNAISE-TYPE DRESSINGS CHECK LABEL

ALLOWED

A product that is made of vegetable oil, egg yolks, lemon juice and vinegar as well as any of the following ingredients: salt, sweetening agents, thickeners, and seasonings. Check the ingredient list for any sources of gluten.

A sugar alcohol derived from corn syrup.

MALTITOL SYRUP

ALLOWED

See MALTITOL. MALTODEXTRIN

ALLOWED

METHYLCELLULOSE

Product made from the hydrolysis of various starches such as corn, potato and rice. In North America, maltodextrins are almost always derived from corn and therefore, are gluten free. While rare, maltodextrin may be made from wheat.

Using the most sensitive, scientifically validated RS Elisa tests, no gluten was detected in wheatbased maltodextrin.

MALTOL (ETHYL MALTOL)

A derivative of cellulose used as a texture modified agent.

MILLET

GLUTEN-FREE CLAIM

A small seed of a cereal grain (Pennisetum glaucum) closely related to corn. Sold as whole seed or as a flour. Requires GF claim.

MILO (SORGHUM)

ALLOWED

GLUTEN-FREE CLAIM

See SORGHUM. Requires GF claim.

A synthetic flavoring agent.

MALTOSE

ALLOWED

MIRIN

ALLOWED

CHECK LABEL

A Japanese low-alcohol, sweet, golden-colored rice wine used to add sweetness and flavor to glazes, sauces, and variety of dishes. Some brands of imitation mirin cooking sauces use fermented wheat, which is not gluten free.

A sugar (glucose bound to glucose) made by enzymatic breakdown of starch (potato, rice, barley or wheat). Although barley or wheat may be used in the product of maltose, the manufacturing process makes maltose gluten free.

19

MISO

CHECK LABEL

A thick paste made from fermenting soybeans and a common grain such as wheat or barley, which is not gluten free. However, when rice is used, the miso product is gluten free.

MODIFIED CORNSTARCH

ALLOWED

MUSTARD POWDER

CHECK LABEL

A powder made from pure ground mustard seed.

MUSTARD POWDER (PREPARED) CHECK LABEL A powder made of ground mustard seed, sugar, salt and spices. May also contain wheat flour or wheat starch, which are not gluten free.

Cornstarch that has been chemically modified to improve functional properties of foods.

MUSTARD PICKLES

MODIFIED STARCH (MODIFIED FOOD STARCH) ALLOWED

Cucumbers pickled in water, vinegar, mustard spices and seasonings to which wheat flour and/ or malt vinegar may be added.

A starch that has been chemically modified to alter its physical characteristics. It is usually derived from corn, rice, potato or tapioca starch which are gluten free. This ingredient name is no longer acceptable on food labels in Canada.

CHECK LABEL

N NIACINAMIDE (NIACIN)

ALLOWED

A dark syrup left after crystallization of sugar from sugar cane.

A water-soluble compound, also known as vitamin B3. It is naturally found in dairy products, lean meats, nuts and eggs. Used in dietary supplements to prevent or treat niacin deficiency called pellagra.

MONOGLYCERIDE

NON-DAIRY CREAMERS

MOLASSES

ALLOWED

ALLOWED

An emulsifier derived from vegetable oils.

MONOSODIUM GLUTAMATE (MSG)

ALLOWED

A flavor enhancer produced through the fermentation of molasses primarily from sugar cane, corn, or beet sugar. Rarely wheat is used.

However, MSG is the purified salt of glutamic acid and contains no residual protein after processing regardless of the source MUSTARD (PREPARED)

CHECK LABEL

There are many varieties of mustards available on the market. Most consist of distilled vinegar, water, mustard seed, turmeric, salt, paprika, spices, natural flavor, garlic powder and are gluten free.

However, some specialty mustard preparations may contain wheat flour, which is not gluten free.

Check the ingredient list.

MUSTARD BRAN

ALLOWED

ALLOWED

Powder or liquid product containing sugar, corn syrup solids, partially hydrogenated vegetable oils; used as a substitute for dairy-based creamers.

NORI

ALLOWED

A type of seaweed of the genus Porphyra. See SEAWEED. NUTRITIONAL YEAST

ALLOWED

See YEAST (NUTRITIONAL).

NUTS (PLAIN OR SALTED)

ALLOWED

Almonds, brazil nuts, cashews, hazelnut (filberts), macadamia, pine (pignolia), pistachios or walnuts, as well as peanuts (a legume).

NUTS (DRY ROASTED OR SEASONED) CHECK LABEL

May be prepared with seasoning mixture The outer layer of mustard seed which is removed containing wheat flour or wheat starch, which are during milling. not gluten free.

20

NUTS (CORN OR SOY) PLAIN OR SALTED ALLOWED

OAT GUM

NOT ALLOWED

A gum from the oat grain, used as a texture modifying agent.

Snack food made from corn or soy and vegetable oil.

OAT MILK

NUTS (CORN OR SOY) SEASONED CHECK LABEL

CHECK LABEL

If made with gluten-free oats they are allowed.

Avoid products with regular oats.

May be prepared with seasoning mixture containing wheat flour or wheat starch, which are not gluten free

ONION (POWDER OR SALT)

ALLOWED

Dried or freeze-dried product made from onions which are dehydrated, ground and salt may be added.

NUT BEVERAGE (ALMOND, HAZELNUT) ALLOWED

ORZO

A beverage made from water, evaporated cane juice, ground almonds or hazelnuts and flavorings.

Used as a substitute for cow’s milk.

NOT ALLOWED

Orzo is the Italian name for barley and used to describe rice shaped pasta. It is made in North America from semolina (wheat) flour.

O

P

OATS (COMMERCIAL) (Not labelled gluten free) NOT ALLOWED

PALM KERNEL OIL

A cereal (Avena sativa) plant of the grass family.

Research has revealed regular oat products have high gluten levels due to cross-contact with gluten-containing grains during seeding, harvest, storage, transportation, processing and/ or packaging.

ALLOWED

An oil derived from the seeds (kernels) of palm tree fruit.

PANTOTHENIC ACID

ALLOWED

A water-soluble vitamin, also known as vitamin B5. Naturally found in eggs, fish and milk and whole grain products.

OATS (PURE, UNCONTAMINATED LABELLED “GLUTEN FREE”) ALLOWED

PAPRIKA

Clinical studies have shown that pure, uncontaminated oats are safe for most adults and children with celiac disease.

Health Canada has also done extensive reviews of the studies on safety of oats in celiac disease.

They conclude that the vast majority of those with celiac disease can safely consume specially processed “gluten-free” oats.

Individuals with celiac disease who wish to add oats or oat products to their diet must ensure that the oats they are eating have a “gluten-free” claim.

ALLOWED

A spice made from ground pods of a sweet red pepper (Capsicum annum). Used for seasoning.

PASTA

GLUTEN-FREE CLAIM

Usually made from durum wheat, kamut or spelt flours, which are not gluten free and are not allowed. Pasta made from beans, corn, lentils, potato, pure buckwheat, quinoa, soy or wild rice are allowed with a gluten-free label.

PEANUTS (PLAIN OR SALTED)

ALLOWED

Seeds of plants of the family Leguminosae.

21

PEANUTS (DRY ROASTED OR SEASONED) CHECK LABEL Seeds of plants of the family Leguminosae. May be prepared with a seasoning mixture containing wheat flour or wheat starch, which are not gluten free.

PEAS (DRIED – WHOLE, SPLIT) GLUTEN-FREE CLAIM

PORTER (ALE, BEER, LAGER)

NOT ALLOWED

See BEER. POTATO

ALLOWED

A starchy tuber, also sold as fresh vegetable, flour, starch or in a pasta. Potato flour requires a glutenfree claim.

PSYLLIUM

ALLOWED

See LEGUMES. Purchase with a GF claim whenever possible.

A seed (Plantago psyllium) of the plantain family, used as a dietary bulking agent.

PEAS (GREEN)

PYRIDOXINE

ALLOWED

See LEGUMES. Sold as a fresh, frozen or canned vegetable.

PEPPER (BLACK OR WHITE)

ALLOWED

A mature berry of a tropical shrub (Piper nigrum).

It is sold as whole or ground.

PHOSPHATE (CALCIUM)

ALLOWED

A white crystalline powder used in baking powders, toothpastes and added to food or sold as a dietary supplement.

PICKLE

ALLOWED

Vegetables, like cucumbers, beets, etc., marinated in water, white vinegar, sugar, spices, and seasonings.

PICKLES (MUSTARD)

CHECK LABEL

See MUSTARD PICKLES. PLAYDOUGH

NOT ALLOWED

Craft dough made from water, salt and wheat flour. Some brands of children’s playdough contains wheat. Some similar gluten-free products are commercially available.

POI

ALLOWED

A Polynesian dish made by mashing taro root with water.

PORT

A water-soluble vitamin, also known as vitamin B6. Naturally found in lean meats, fish, beans and whole grains.

Q QUINOA (pronounced keen-wa) GLUTEN-FREE CLAIM A small seed from a South American plant of the pigweed family Chenopodiaceae. Sold as a seed, flour, flakes, or in pasta (often combined with corn or rice flours). Requires a GF claim.

R RENNET

ALLOWED

A milk coagulant that is the concentrated extract of rennin enzyme obtained from animal sources. It may also be produced through fungal fermentation.

RIBOFLAVIN

ALLOWED

Water-soluble vitamin, also known as Vitamin B2.

Naturally found in lean meats, eggs, legumes, and green leafy vegetables.

RICE (BLACK, BROWN, WHITE)

ALLOWED

A cereal grain (Oryza sativa) of the grass family Graminae. Sold as a grain, flour, flakes, ground, or in pasta. Rice flour requires a gluten-free claim.

ALLOWED

A wine fortified with distilled alcohol and sugar.

ALLOWED

22

RICE (ENRICHED)

ALLOWED

RICE FLOUR

Parboiled rice to which thiamin, niacin, and iron have been added to replace some of the nutrients lost after milling.

RICE (FLAVORED)

It is milled from whole grain or refined rice kernels. The flour may be milled in facilities that also process wheat, barley and/or rye. It is recommended to purchase rice flour that is labelled “gluten free.”

CHECK LABEL

Rice blended with seasonings. May contain wheat starch, wheat flour or hydrolyzed wheat protein, which are not gluten free.

RICE (GLUTINOUS, SWEET)

RICE MALT

ALLOWED

Rice grain which has been soaked, germinated, and dried.

ALLOWED

A type of dessert rice. The term glutinous refers to its sticky texture when cooked.

RICE (PARBOILED, CONVERTED)

GLUTEN-FREE CLAIM

ALLOWED

RUM

ALLOWED

See DISTILLED ALCOHOLIC BEVERAGES. RYE FLOUR

NOT ALLOWED

Parboiled rice made by a process of soaking, pressure steaming and drying prior to milling. This modifies the starch and permits the retention of much of the natural vitamins and minerals.

A cereal containing gluten. Sold as grain or flour.

RICE (PILAF)

S

RYE WHISKY

See DISTILLED ALCOHOLIC BEVERAGES.

CHECK LABEL

May be 100% rice which is gluten free; however, other grains (e.g., barley, wheat berries) and seasonings (e.g., wheat starch, hydrolyzed wheat protein, soy sauce with wheat) may have been added and are not gluten free.

SACCHARIN

SAGO

SALAD DRESSINGS ALLOWED

CHECK LABEL

Some dressings may contain wheat flour, wheat starch, soy sauce and/or malt vinegar which are not gluten free.

An aquatic grass from the Zizania family. It is sold plain, mixed with other rices, as a flour or in pasta. Rice as a grain is low risk but rice as a flour requires a GF claim.

RICE BEVERAGE

ALLOWED

A starchy food derived from the interior of the trunk of various palm trees.

ALLOWED

See RICE (GLUTINOUS).

RICE (WILD)

ALLOWED

An artificial sweetener 30-50 times as sweet as sugar.

RICE (RED) RICE (SWEET)

ALLOWED

SCOTCH WHISKY

ALLOWED

See DISTILLED ALCOHOLIC BEVERAGES.

CHECK LABEL

Milky beverage made from water, partially milled rice, oil, vitamins, and minerals. It is used as a substitute for cow’s milk. Some brands may be manufactured using enzymes derived from malted barley, which is not gluten free.

23

SEASONINGS

CHECK LABEL

SORGHUM (MILO)

GLUTEN-FREE CLAIM

A blend of spices and/or herbs often combined with a carrier agent such as salt, dextrose, maltodextrin, lactose, whey powder, milk powder, cereal flours, or starches. If it contains wheat flour, hydrolyzed wheat protein, barley flour, bread crumbs, barley flour or barley starch, it is NOT gluten free.

A seed of a group of tropical cereal grasses of the genus Sorghum, closely related to corn. Sold as flour, flakes, popped or the whole grain. Requires GF claim.

SEAWEED

SOY LECITHIN

ALLOWED

SOYBEAN

GLUTEN-FREE CLAIM

See LEGUMES. ALLOWED

A variety of plants belonging to the algae family; used as flavorings, stabilizers, thickeners.

A texture modifying ingredient, made from soybeans.

SEAWEED (SEASONED)

SOY MILK (SOY DRINK, SOY BEVERAGE) CHECK LABEL

CHECK LABEL

Product made from dried seaweed and soy sauce made with wheat. Consumed as a snack. If it is made from soy sauce that does not contain wheat it is allowed.

SEITAN

NOT ALLOWED

A protein-rich food made from wheat gluten used in many vegetarian dishes.

SEMOLINA

NOT ALLOWED

A meal consisting of coarsely ground wheat kernels.

SHERRY

ALLOWED

A wine fortified with distilled alcohol.

SOBA PASTA (BUCKWHEAT PASTA) Japanese noodles that may be made from pure buckwheat flour, which is gluten free. However, most are made from a combination of buckwheat and wheat flours and are not allowed. Purchase soba pasta with a “gluten-free” claim.

SORBITOL

Milky liquid made from the soybean. Some brands may include barley malt, barley malt extract or barley malt flavoring, which are not gluten free.

SOY SAUCE

CHECK LABEL

A fermented Asian sauce containing soybeans, salt, and wheat, which are not gluten free and NOT ALLOWED. However, there are some brands which are free of wheat and are gluten free.

SPELT (DINKEL, DINKLE, FARO (FARRO), GERMAN WHEAT) NOT ALLOWED An ancient variety of coarse wheat closely related botanically to other wheat. In Italy it is called faro (faro), while in Germany it is called dinkel (dinkle).

SPICE

ALLOWED

Individual spices such as allspice, cinnamon, and cloves, etc. and herbs such as thyme, sage, savory, etc. Individual spices do not contain gluten.

ALLOWED

A sugar alcohol produced by hydrogenation of glucose.

24

SPICES

CHECK LABEL

Include a mixture of individual spices and often other ingredients such as salt, sugar, flavors, oil and carrier agents such as calcium silicate, silicon dioxide or sodium aluminum silica which are all gluten free. A few spice mixtures contain wheat flour, wheat starch, hydrolyzed wheat protein, barley flour or barley starch as an ingredient which are NOT gluten free.

ST. JOHN’ S BREAD (CAROB BEAN)

ALLOWED

See CAROB BEAN. STARCH

CHECK LABEL

Usually derived from corn, rice, potato or tapioca which are gluten free. However, when made from wheat or barley, the starch is not gluten free. In Canada, the ingredient name “ starch “ without a source is no longer acceptable in the ingredient list of product labels. The source of starch now must be declared.

STARCH (BARLEY)

NOT ALLOWED

See BARLEY STARCH STARCH (WHEAT)

NOT ALLOWED

See WHEAT STARCH STARCHES (ARROWROOT, CORN, POTATO, TAPIOCA) ALLOWED

SUCROSE

A white crystalline sugar used as a sweetener.

Also called white sugar or table sugar.

SUCRALOSE

SUET

SUGARS (SIMPLE)

SURIMI (IMITATION FISH)

See BLUE CHEESE.

SWEET POTATO

ALLOWED

A sweet tropical tuber.

SWEET POTATO FLOUR

GLUTEN-FREE CLAIM

A flour made from sweet potatoes.

ALLOWED

See RICE (GLUTINOUS).

T NOT ALLOWED

Salad made with couscous (coarsely ground durum wheat), oil, lemon, parsley, and other seasonings.

TAHINI PASTE

ALLOWED

A thin paste made from ground sesame seeds

STREPTOCOCCUS THERMOPHILUS ALLOWED See ACTIVE BACTERIAL CULTURES.

CHECK LABEL

Japanese processed food made from a mild white-fleshed fish such as Alaskan Pollock, shaped, flavored, and colored to resemble various types of shellfish, such as crab and shrimp. May sometimes contain wheat flour or wheat starch which are not gluten free.

TABOULI

ALLOWED

ALLOWED

Sugars such as glucose, fructose, lactose, maltose and sucrose are allowed.

STEVIA

STILTON CHEESE

CHECK LABEL

The hard fatty tissue surrounding the kidney of sheep or ox. Packaged suet may contain wheat flour, which is not gluten free.

SWEET RICE

A plant (Stevia rebaudiana), native to South America. Its leaves are used as a low-calorie natural sweetener.

ALLOWED

An artificial sweetener made from sucrose.

These starches are highly refined forms of gluten-free grains or tubers. During processing the protein and other components are removed creating a concentrated starch.

ALLOWED

ALLOWED

25

TAMARI SAUCE

CHECK LABEL

Sauce produced mainly from soybean with a small amount of wheat, which is not gluten free. There are some brands of tamari sauces which are free of wheat.

TAMARIND

ALLOWED

An acidic fruit from a tropical leguminous tree (Tamarindus indica) used to prepare beverages and seasoning in Asian and South Asian cuisine.

TAPIOCA (CASSAVA, MANIOC)

ALLOWED

See CASSAVA. TARO (DASHEEN, EDDO)

ALLOWED

A tropical plant (Colacasia esculenta) cultivated for its large, starchy, spherical tubers, which become edible with heating. They are consumed as a cooked vegetable or are made into puddings, breads, or Polynesian poi (a thin, pasty, highly digestible mass of fermented taro starch).

THIAMIN

ALLOWED

Water soluble vitamin, also known as Vitamin B1.

Naturally found in dry yeast, meats, green leafy vegetables, grains, and legumes.

TOFU

CHECK LABEL

A food made from soybean curd pressed into blocks. May sometimes be seasonsed with soy sauce (made with wheat) which is not gluten free.

TOMATO PASTE

ALLOWED

A concentrated pulp made by evaporating the water from tomatoes; may contain salt and preservatives.

TORULA YEAST

ALLOWED

See YEAST (TORULA).

TRAGACANTH GUM

ALLOWED

A gum from a leguminous plant (Astracantha gummifer), used as a texture modifying agent.

TARTARIC ACID (CREAM OF TARTAR) ALLOWED

TRITICALE

See CREAM OF TARTAR.

A cereal which is a cross between wheat and rye.

TEFF (TEF)

GLUTEN-FREE CLAIM

NOT ALLOWED

TURMERIC

ALLOWED

The seed of a grass native to Ethiopia, is a member of the Eragrostoideae family. It is sold as a whole grain or flour. Requires a GF claim.

A spice derived from the root of an East Indian plant, used as a coloring and flavoring agent. Also known as “Indian Saffron” or “Curcumin”.

TEMPEH (TEMPE)

U

CHECK LABEL

Product made from fermented soybeans and combined with rice or millet. Often seasoned with soy sauce (made with wheat) which is not gluten free.

TEXTURED VEGETABLE PROTEIN CHECK LABEL A meat substitute made from de-fatted soy flour, a by-product of making soybean oil. It is also termed textured soy flour or textured soy protein.

Sometimes, it may contain wheat flour or wheat starch which are not gluten free. This ingredient name is no longer acceptable in Canada. It must identify the protein source.

URD

ALLOWED

It is a traditional pulse crop from India. Also known as black gram, urd bean, black mung bean. Seedpods are cooked as a vegetable. Dried seeds can be ground into flour.

V VANILLA (PURE, PURE EXTRACT)

ALLOWED

A flavor extracted from the pod of a tropical plant (Vanilla planifolia).

26

VANILLA (ARTIFICIAL EXTRACT)

ALLOWED

VODKA

Extract derived from distilled alcohol and artificial vanilla flavor.

VANILLA SUGAR

See DISTILLED ALCOHOLIC BEVERAGES. W

ALLOWED

WHEAT

Powdered sugar flavored with vanilla. Used in baking.

WHEAT BRAN

Oils derived from vegetable sources.

ALLOWED

WHEAT FLOUR (ENRICHED FLOUR, ENRICHED WHITE FLOUR, WHITE FLOUR) NOT ALLOWED See FLOUR.

ALLOWED

WHEAT GERM

Vinegar made from apples.

VINEGAR (MALT)

WHEAT GERM OIL CHECK LABEL

WHEAT GRASS

ALLOWED

WHEAT STARCH

GLUTEN-FREE CLAIM

There are various types of wheat starch including unmodified, modified and specially processed.

Most wheat starches are high in gluten. However, there are specially processed wheat starches that are under 20 ppm gluten that are allowed if it is labelled gluten free.

ALLOWED

Vinegar produced from wine.

VITAMIN AND MINERAL SUPPLEMENTS

GLUTEN-FREE CLAIM

The leaves of wheat grass do not contain gluten but the seeds contain gluten. Some wheat grass products have been found to have significant gluten contamination. Look for a product that indicates on the label that it has been tested for gluten and has a gluten-free claim.

A dilute solution of acetic acid made by a process of acetification of alcoholic solutions produced from sugary or starchy raw materials such as apples, grapes, grain, and molasses which impart characteristic flavors. Although it may be derived from wheat, the distillation process renders white vinegar gluten free.

VINEGAR (WINE)

NOT ALLOWED

Oil extracted from wheat germ.

Vinegar made from rice which may or may not be distilled. Most varieties are gluten free; however, some imported brands list wheat bran or wheat as ingredients and are NOT gluten free.

VINEGAR (WHITE)

NOT ALLOWED

The embryo of the wheat grain separated from the endosperm.

NOT ALLOWED

See MALT VINEGAR. VINEGAR (RICE)

NOT ALLOWED

The ground husk of wheat separated from flour or meal.

Vinegar made from grape must. Grape must be obtained by pressing grapes into a mesh containing the skins, seeds, juice, and pulp.

VINEGAR (CIDER)

NOT ALLOWED

A cereal grain (Triticum aestivum) which contains gluten.

VEGETABLE OIL (CANOLA, CORN, OLIVE, PALM, SAFFLOWER, SUNFLOWER) ALLOWED

VINEGAR (BALSAMIC)

ALLOWED

WHEY

CHECK LABEL

ALLOWED

Watery substance remaining after coagulation of casein in cow’s milk.

Vitamin and mineral preparations rarely contain wheat derivatives which are not gluten free.

27

WHEY POWDER

CHECK LABEL

YEAST (BAKER’S)

ALLOWED

Whey which has been spray dried for easy incorporation into foods.

The condensed, dry cells of a fungus (Saccharomyces cerevisiae), grown on sugar molasses.

WHISKY

YEAST (BREWER’S)

ALLOWED

See DISTILLED ALCOHOLIC BEVERAGES. WILD RICE

ALLOWED

See RICE (WILD).

WINE

ALLOWED

A beverage made by the fermentation of the juice from grapes.

WOOD SMOKE

ALLOWED

A preparation made from condensed wood smoke, used as a preservative.

WORCESTERSHIRE SAUCE

CHECK LABEL

A savory sauce which may contain malt vinegar, which is not gluten free. Some brands do not contain malt vinegar and are gluten free.

X XANTHAN GUM

ALLOWED

A gum produced from fermentation of glucose, used as a texture modifier.

XYLITOL

ALLOWED

A sugar alcohol made from fructose, used as a sweetener.

A selected strain of (Saccharomyces cerevisiae) yeast. It is a bitter by-product of the brewing industry and is seldom used in foods.

Current methods of testing cannot accurately confirm the amount of residual gluten in brewer’s yeast, and thus is NOT ALLOWED. YEAST (EXTRACT)

YEAST (NUTRITIONAL)

ALLOWED

A selected strain of (Saccharomyces cerevisiae) yeast, grown on molasses. It may sometimes erroneously be referred to as “brewer’s yeast” (and is not a by-product of the brewing industry).

It is sold as a dietary supplement in the form of powder or tablets.

YEAST (TORULA)

ALLOWED

A dried primary grown yeast. Used to generate a bready, savory flavor in food products. Can also be used as carrier for spices and smoked flavors.

ALLOWED

A starchy, tuberous root of certain tropical vines.

YEAST (AUTOLYZED)

CHECK LABEL

A flavoring agent made from digested baker’s yeast (gluten free), brewer’s yeast (may contain gluten) or a combination of both.

When the ingredient list identifies barley as part of yeast extract, avoid consuming the product.

Y YAM

NOT ALLOWED

CHECK LABEL

A flavoring agent derived from baker’s yeast (gluten free). brewer’s yeast (may contain gluten) or a combination of both which may contain gluten.

When the ingredient list identifies barley as part of yeast extract, avoid consuming the product.

28

References Gluten contamination of naturally gluten-free flours & starches used by Canadians with celiac disease Koerner TB, Cléroux C, Poirier C, et al.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2013; 30 (12): 2017-2021 http://bit.ly/GlutenContamFlour

Food allergen precautionary statements Canadian Food Inspection Agency Food allergen cross contamination (or precautionary) statements - Allergen-free, gluten-free and cross contamination statements - Food labels - Canadian Food Inspection Agency (canada.ca)

Gluten contamination in naturally or labeled gluten-free products marketed in Italy Verma A, Gatti S, Galeazzi T, et al.

Nutrients 2017; Feb; 9 (2): 115 http://bit.ly/GContamItaly

The use of food allergen precautionary statements on prepackaged foods Health Canada http://bit.ly/HCFoodPrecaution

Gluten contamination in the Canadian commercial oat supply Koerner TB, Cléroux C, Poirier C, et al.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2011 Jun; 28 (6): 705-710 http://bit.ly/GlutenOats Undeclared gluten in products containing gluten-free oats – April 1, 2016 to March 31, 2017 Food Allergen – Targeted Surveys Canadian Food Inspection Agency http://bit.ly/UndeclaredGluten Gluten contamination of grains, seeds, and flours in the United States: A pilot study Thompson T, Lee AR, Grace T. J Am Diet Assoc. 2010; 110:937-940 http://bit.ly/GlutenContamSeeds Lentils and Gluten Cross Contact Thompson T, Bury Lyon T, Keller A. Front Nutr 29 April 2022 https://www.frontiersin.org/articles/10.3389/ fnut.2022.867954/full

Allergen advisory statements for wheat: do they help US consumers with celiac disease make safe food choices?

Thompson T, Lyons T and Jones A. Eur J Clin Nutr 2016 (70): 1341-1347 http://bit.ly/AllergenAdvisory When foods contain both a gluten-free claimand an allergen advisory statement for wheat: should consumers be concerned?

Thompson T, Keller A, Lyons T. Eur J Clin Nutr 2018; 72: 931–935 http://bit.ly/GFAllergenAdvisory The consequences of precautionary allergen labeling: Safe haven or unjustifiable burden?

Allen KJ, Taylor SL. J Allergy Clin Immunol Pract 2018 Mar- Apr;6 (2): 400-407 http://bit.ly/SafeorBurden Precautionary allergen labelling: perspectives from key stakeholder groups Dunn, Galvin A, Chan CH, Crevel R, et al.

Allergy 2015;70 (9): 1039–1051 http://bit.ly/PAllergenLabel

29

1. Encyclopedia of Food Sciences and Nutrition, Caballero B., Trugo C.L, Finglas P. M., Academic Press, Elsvier Science Ltd. © 2003

10. Dorland’s Illustrated Medical Dictionary, 27th Ed. , W.B .

Saunders Co. Toronto, © 1988.

11. Food Additive Pocket Dictionary, Department of Supply and Services Canada, Ottawa, reprinted 1990.

2. Dictionary of Food Ingredients, Igoe, R.S. and Hui Y.H., Chapman & Hall , New York, © 1996.

12. The New Britton and Brown Illustrated Flora of the North Eastern United States and adjacent Canada. Gleason, H.A., Haffner Press, New York, © 1952.

3. Benders‘ Dictionary of Nutrition and Food Technology, Ed. Bender, D.A., Woodhead Publishing Ltd., Cambridge, © 1999.

13. Hekkens, W.Th.J. M. and van Twist-de Graaf, M. What is gluten free - Levels and tolerances in the gluten-free diet. Die Nahrung 34: 483-487, 1990.

4. Wiley Encyclopedia of Food Science and Technology, 2nd Ed ., Frederick J. Francis ., John Wiley and Sons Inc., © 2000

14. McGraw-Hill Dictionary of Scientific and Technical Terms, 4th Ed., McGraw-Hill Book Co. New York, © 1989

5. Gabelman , A., Bioprocess Production Flavor, Fragrance and Color Ingredients, John Wiley and Sons, Inc., New York, © 1994

15. Food and Drugs Act R.S.C., 1985, c. F-27 Act current to 2012- 08-19 and last amended on 2008-06-16. http://laws-lois.justice. gc.ca/eng/acts/F-27/

6. Ziegler, E. Flavorings: Production, Composition, Applications, Regulations. Weinheim: Wiley-VCH , © 1998 Britannica Concise Encyclopedia. 2005. www.britannica.com

16. Food and Drug Regulations C.R.C., c. 870. Last amended 2012-08-04, http://laws-lois.justice.gc.ca/eng/ regulations/ C.R.C.%2C_c._870/

7. The Columbia Encyclopedia, 6th Ed. New York: Columbia University Press, 2001-04 . www.bartleby.com/65 8. Campbell, J.A. Diet therapy of celiac disease and dermatitis herpetiformis. World Rev. Nutr. Diet., 51: 189233, 1987 (Karger , Basel)

17. Fitzgibbon, T., The Food of the Western World - An encyclopedia of food from North America and Europe.

Quandrangle/The New York Times Book Co., New York, © 1976

9. Campbell, J.A. Dietary Management of Celiac Disease: Variations in the gluten-free diet. J. Can. Diet. Assoc., Vol 53 : 15-19, 1992.

30

Appendix Food Additives Permitted for Use in Canada from: The Food and Drug Regulations Section B, Division 16 The additives listed below are gluten-free.

A

B

Acacia Gum (Gum Arabic) Acesulfame-potassium Acetic Acid Acetic Anhydride-Acetolactate decarboxylase Acetone Acetone Peroxide Acetylated Monoglycerides Acetylated Tartaric Acid Esters of Mono and Diglycerides Adipic Acid Agar-Agar Algin Alginic Acid Alkanet Allura Red Alum (See Potassium Aluminum Sulphate) Aluminum Metal Aluminum Sulphate Amaranth Aminopeptidase Ammonium Alginate Ammonium Aluminum Sulphate Ammonium Bicarbonate Ammonium Carbonate Ammonium Carrageenan Ammonium Chloride Ammonium Citrate, Mono and Dibasic Ammonium Furcelleran Ammonium Hydroxide Ammonium Persulphate Ammonium Phosphate, Mono and Dibasic Ammonium Salt of Phosphorylated Glyceride Ammonium Sulphate Amylase Amylase (maltogenic) Annatto Anthocyanins fs-Apo-8’-Carotenal Arabinogalactan Ascorbic Acid Ascorbyl Palmitate Aspartame Azodicarbonamide

Baker’s Yeast Glycan Beeswax Beet Red Benzoic Acid Benzoyl Peroxide Benzyl Alcohol Bovine Rennet Brilliant Blue FCF Bromelain Brominated Vegetable Oil n-Butane Butylated Hydroxyanisole Butylated Hydroxytoluene 1,3 - Butylene Glycol C

31

Caffeine Caffeine Citrate Calcium Acetate Calcium Alginate Calcium Aluminum Silicate Calcium Ascorbate Calcium Carbonate Calcium Carrageenan Calcium Chloride Calcium Citrate Calcium Disodium EDTA Calcium Fumarate Calcium Furcelleran Calcium Gluconate Calcium Glycerophosphate Calcium Hydroxide Calcium Hypophosphite Calcium Iodate Calcium Lactate Calcium Oxide Calcium Peroxide Calcium Phosphate, Dibasic Calcium Phosphate, Tribasic Calcium Phytate Calcium Propionate Calcium Silicate Calcium Sorbate

Calcium Stearate Calcium Stearoyl-2-Lactylate Calcium Sulphate Calcium Tartrate Candelilla Wax Canthaxanthin Caramel Carbon black Carbon Dioxide Carboxymethyl Cellulose Carnauba Wax Carob Bean Gum (Locust Bean Gum) Carotene Carrageenan Castor Oil Catalase Cellulase Cellulose Cellulose, Microcrystalline Cellulose Gum Charcoal Chlorine Chlorine Dioxide Chloropentafluoroethane Chlorophyll Chymosin Citric Acid Citrus Red No. 2 Cochineal Copper Gluconate D 1,2-Dichloroethane (Ethylene Dichloride Dichloromethane (Methylene Chloride Dimethylpolysiloxane Formulations Dioctylsodium Sulfo-Succinate Disodium Ethylenediaminetetraacetate (Disodium EDTA) E Epichlorohydrin Erythorbic Acid Erythritol Erythrosine Ethanol (Ethyl Alcohol) Ethoxyquin Ethyl Acetate Ethyl Alcohol (Ethanol) Ethyl alcohol denatured with methanol Ethylene Oxide

F Fast Green FCF Ferrous Gluconate Ferrous Sulphate Ficin Fumaric Acid Furcelleran G Gelatin Gellan Gum Glucanase Glucoamylase Gluconic Acid Glucono Delta Lactone Glucose lsomerase Glucose Oxidase Glycerol (Glycerin) Glycerol Ester of Wood Rosin Glyceryl Diacetate Glyceryl Mono Acetate (Monoacetin) Glyceryl Triacetate (Triacetin) Glyceryl Tributyrate (Tributyrin) Glycine Gold Guar Gum Gum Arabic (Acacia Gum) Gum Benzoin Gum Guaiacum (Guaiac Gum) H Hemicellulase Hexane 4-Hexylresorcinol Hydrochloric Acid Hydrogen Peroxide Hydrogenated starch hydrolysates (HSH Hydroxylated Lecithin Hydroxypropyl Cellulose Hydroxypropyl Methylcellulose I lndigotine lnulinase lnvertase Irish Moss Gelose Iron Oxide Isa-Ascorbic Acid (Erythorbic Acid) Isobutane lsomalt 32

Mono and Diglycerides Monoglyceride Citrate Monoisopropyl Citrate Monosodium Salts of Phosphorylated Mono and Diglycerides

lsopropanol (lsopropyl Alcohol) lsopropyl Alcohol (lsopropanol) K Karaya Gum

N

L

Natamycin Nitric Acid Nitrogen 2-Nitropropane Nitrous Oxide

Lactase Lactic Acid Lactitol Lactylated Mono-and Diglycerides Lactylic Esters of fatty acids Lanolin Lecithin Lecithin Citrate L-Cysteine Hydrochloride L-Cysteine L-Leucine Lipase Lipoxidase Locust Bean (Carob Bean Gum) Lysozyme

O Octenyl Succinic Anhydride Octafluorocyclobutane Orchil Oxystearin Ozone P Pancreas Extract Pancreatin Papain Paprika Paraffin Wax Pectin Pectinase Pentosanase Pepsin Peracetic Acid Petrolatum Phosphoric Acid Phosphorus Oxychloride Polydextrose Polyethylene Glycol Polyglycerol Esters of Fatty Acids Polyglycerol Esters of lnteresterified Castor Oil Fatty Acids Polyoxyethylene (20) Sorbitan Monooleate; Polysorbate 80 Polyoxyethylene (20) Sorbitan Monostearate; Polysorbate 60 Polyoxyethylene (20) Sorbitan Tristearate; Polysorbate 65 Polyoxyethylene (8) Stearate Polyvinylpyrrolidone Ponceau SX Potassium Acid Tartrate Potassium Benzoate Potassium Bicarbonate Potassium Bisulphite

M Magnesium Aluminum Silicate Magnesium Carbonate Magnesium Chloride Magnesium Citrate Magnesium Fumarate Magnesium Hydroxide Magnesium Oxide Magnesium Phosphate Magnesium Silicate Magnesium Stearate Magnesium Sulphate Malic Acid Maltitol, Maltitol Syrup Manganese Sulphate Mannitol Methanol (Methyl Alcohol) Methyl Alcohol (Methanol) Methylcellulose Methyl Ethyl Cellulose Methyl Ethyl Ketone (2- Butanone) Methyl-p-hydroxybenzoate (Methyl Paraben) Methyl Paraben (Methyl-p Hydroxybenzoate) Methylene Chloride (Dichloromethane) Microcrystalline Cellulose Milk Coagulating Enzyme Mineral Oil Monoacetin (glyceryl monoacetate) Monglycerides 33

Sodium Alginate Sodium Aluminum Phosphate Sodium Aluminum Silicate Sodium Benzoate Sodium Bicarbonate Sodium Bisulphate Sodium Bisulphite Sodium Carbonate Sodium Carboxymethyl Cellulose Sodium Carrageenan Sodium Cellulose Glycolate Sodium Chlorite Sodium Citrate Sodium Diacetate Sodium Dithionite Sodium Erythorbate Sodium Ferrocyanide, Decahydrate Sodium Fumarate Sodium Furcelleran Sodium Gluconate Sodium Hexametaphosphate Sodium Hydroxide Sodium Hypochlorite Sodium lso-Ascorbate (Sodium Erythorbate) Sodium Lactate Sodium Lauryl Sulphate Sodium Metabisulphite Sodium Methyl Sulphate Sodium Nitrite Sodium Phosphate, Dibasic Sodium Phosphate Mono-basic Sodium Phosphate Tri-basic Sodium Potassium Copper Chlorophyllin Sodium Potassium Tartrate Sodium Propionate Sodium Pyrophosphate Tetrabasic Sodium Salt of Methyl-p-Hydroxy Benzoic Acid Sodium Salt of Propyl-p-Hydroxy Benzoic Acid Sodium Silicate Sodium Sorbate Sodium Stearate Sodium Stearyl Fumarate Sodium Stearoyl-2-Lactylate Sodium Sulphate Sodium Sulphite Sodium Tartrate Sodium Thiosulphate Sodium Trimetaphosphate Sodium Tripolyphosphate Sorbic Acid Sorbitan Monostearate Sorbitan Trioleate Sorbitan Tristearate Sorbitol

Potassium Carbonate Potassium Carrageenan Potassium Chloride Potassium Citrate Potassium Fumarate Potassium Furcelleran Potassium Hydroxide Potassium Iodate Potassium Lactate Potassium Metabisulphite Potassium Nitrate Potassium Nitrite Potassium Phosphate, Monobasic Potassium Phosphate, Dibasic Potassium Pyrophosphate, Tetrabasic Potassium Sorbate Potassium Stearate Potassium Sulphate Potassium Tartrate Propane 1,2-Propanedi ol (Propylene Glycol) Propionic Acid Propyl Gallate Propylene Glycol (1 ,2-propanediol) Propylene Glycol Alginate Propylene Glycol Ether of Methylcellulose Propylene Glycol Mono Fatty Acid Esters Propylene Glycol Monoesters and Diesters of FatForming Fatty Acids Propylene Oxide Propyl-p-Hydroxy Benzoate (Propyl paraben) Propyl Paraben (propyl-p hydroxy benzoate) Protease Pullulanase Q Quilaia Extract R Rennet Riboflavin S Saffron Saponin Saunders Wood Shellac Silicon Dioxide Silver Metal Sodium Acetate Sodium Acid Pyrophosphate Sodium Acid Tartrate

34

Sorbitol Syrup Spermaceti Wax Stannous Chloride Stearic Acid Stearyl Citrate Stearyl Monoglyceridyl Citrate Succinic Anhydride Sucralose Sucrose Acetate lsobutyrate (SAIB) Sucrose Esters of Fatty Acids Sulphurous Acid Sulphuric Acid Sunset Yellow FCF T Talc Tannie Acid Tartaric Acid Tartrazine Tertiary Butyl Hydroquinone (TBHQ) Thaumatin Titanium Dioxide Tocopherols Tragacanth Gum Transglutinamase Triacetin (Glyceryl Triacetate) Tributyrin (Glyceril Tributyrate) Triethyl Citrate Trypsin Turmeric W Wood smoke X Xanthan Gum Xanthophyll Xylanase Xylitol Z Zein Zinc Sulphate

35

CONTACT US Phone: 905-507-6208 Toll Free: 800-363-7296 Email: info@celiac.ca Web: celiac.ca