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

ISBN 0-921026-21-8 Reprinted, 2024

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.

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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 ALLOWEDAVOID

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

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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

GLUTEN-FREE CLAIM

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

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

ACACIA GUM (GUM ACACIA, GUM ARABIC) ALLOWED

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

ACTIVE BACTERIAL CULTURES CHECK LABEL

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

See APPENDIX.

ADLAY (JOB’ S TEARS) ALLOWED

See JOB’S TEARS.

AGAR (AGAR AGAR) ALLOWED

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

ALANT STARCH (DHALIN)

See INULIN.

ALLOWED

ALPHA-TOCOPHEROL ACETATE ALLOWED

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

AMARANTH

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

See BEER.

ALFALFA SPROUTS

ALLOWED

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

ALGIN (ALGINIC ACID) ALLOWED

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

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.

ANNATTO 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.

ARROWROOT

GLUTEN-FREE CLAIM

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

ARROWROOT BISCUIT NOT ALLOWED

Biscuits made with wheat flour and arrowroot flour.

ARTIFICIAL FLAVOR ALLOWED

See FLAVOR.

ASAFOETIDA CHECK LABEL

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.

ASCORBIC ACID 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.

ASPARTAME ALLOWED

An artificial sweetener about 200 times as sweet as sugar.

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ATTA NOT ALLOWED

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).

B

BACON 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) CHECK LABEL

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.

BACON BITS (IMITATION) 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.

BACTERIAL CULTURES CHECK LABEL

See ACTIVE BACTERIAL CULTURES.

BAKING POWDER CHECK LABEL

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 ALLOWED

A leavening agent used in baked good recipes. Also known as sodium bicarbonate or bicarbonate of soda. Sodium bicarbonate, synthetically derived.

BARLEY NOT ALLOWED

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

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.”

BARLEY MALT NOT ALLOWED

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

BARLEY MALT EXTRACT NOT ALLOWED

An extract of barley, used as a flavoring agent.

BARLEY MALT FLAVORING NOT ALLOWED

An extract of barley, used as a flavoring agent.

BARLEY MALT SYRUP NOT ALLOWED

See MALT SYRUP.

BARLEY STARCH NOT ALLOWED

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

BEANS (DRY)

See LEGUMES.

GLUTEN-FREE CLAIM

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

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.

BEER (GLUTEN REMOVED) NOT ALLOWED

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BEER (GLUTEN FREE) ALLOWED

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

BENGAL GRAM (BESAN, CHANNA, CHICKPEA, GARBANZO BEANS, GRAM)

GLUTEN-FREE CLAIM

See CHICKPEA.

BESAN (BESAN, BENGAL GRAM, CHANNA, CHICKPEA, GARBANZO BEANS, GRAM)

GLUTEN-FREE CLAIM

See CHICKPEA.

BETA CAROTENE (CAROTENE) ALLOWED

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.

BICARBONATE OF SODA ALLOWED

See BAKING SODA.

BIOTIN 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 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,

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

BRANDY ALLOWED

See DISTILLED ALCOHOLIC BEVERAGES.

BREAD (SPROUTED GLUTEN-CONTAINING GRAINS) NOT ALLOWED

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.

BREWER’S YEAST NOT ALLOWED

See YEAST (BREWER’S).

BUCKWHEAT 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.

BUCKWHEAT FLOUR 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.

BUCKWHEAT GROATS GLUTEN-FREE CLAIM

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

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) NOT ALLOWED

See BULGUR WHEAT.

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BURNT SUGAR (CARAMEL, CARMEL) ALLOWED

See CARAMEL.

BUTTER ALLOWED

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

BUTTERMILK SOLIDS ALLOWED

Fermented milk solids.

C

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

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

CALCIUM PANTOTHENATE ALLOWED

See PANTOTHENIC ACID.

CALCIUM PHOSPHATE ALLOWED

See PHOSPHATE (CALCIUM)

CARAMEL (BURNT SUGAR, CARMEL) ALLOWED

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

CARAWAY ALLOWED

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

CARBOXYMETHYLCELLULOSE (CELLULOSE GUM) ALLOWED

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

CARMEL (BURNT SUGAR, CARAMEL) ALLOWED

See CARAMEL.

CAROB BEAN (ST. JOHN ‘ S BREAD) ALLOWED

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

CAROB BEAN GUM (LOCUST BEAN GUM) ALLOWED

See LOCUST BEAN GUM.

CAROTENE (BETA CAROTENE) ALLOWED

See BETA CAROTENE.

CARRAGEENAN ALLOWED

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

CASSAVA (MANIOC, TAPIOCA) ALLOWED

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

CAYENNE PEPPER ALLOWED

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

CELLULOSE GUM (CARBOXYMETHYLCELLULOSE) ALLOWED

See CARBOXYMETHYL CELLULOSE.

CHANNA (CHANA) 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.

CHEESE (BLUE) ALLOWED

See BLUE CHEESE.

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

Made from milk curdled with rennet or lactic acid enzymes.

CHEESE POWDER ALLOWED

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

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CHEWING GUM CHECK LABEL

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

CHICORY 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).

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

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

CHILI POWDER ALLOWED

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 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 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.

CHOCOLATES AND CHOCOLATE BARS

CHECK LABEL

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

CHOLECALCIFEROL ALLOWED

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

CIDER VINEGAR ALLOWED

See VINEGAR (CIDER).

CITRIC ACID 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.

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.

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.

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.

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CORN GLUTEN ALLOWED

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.

CORNSTARCH ALLOWED

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

COUSCOUS NOT ALLOWED

A dish prepared with coarsely ground durum wheat.

CREAM OF TARTAR (TARTARIC ACID) ALLOWED

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

CURRY PASTE CHECK LABEL

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 CHECK LABEL

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 ALLOWED

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

CYCLAMATE ALLOWED

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

D

DASHEEN (EDDO, TARO) ALLOWED

See TARO.

DEXTRIN CHECK LABEL

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.

DEXTROSE ALLOWED

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.

DHALIN (ALANT STARCH) ALLOWED

See INULIN.

DIGLYCERIDE ALLOWED

An emulsifier derived from vegetable oils.

DILL PICKLE ALLOWED

See PICKLES.

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

See SPELT.

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).

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DURUM WHEAT NOT ALLOWED

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

ETHYL MALTOL (MALTOL) ALLOWED

See MALTOL.

EDDO (DASHEEN, TARO) ALLOWED

See TARO.

EGG (LIQUID) ALLOWED

Egg mixture containing egg yolk, egg white and emulsifiers.

EGG (DRIED OR POWDER) 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) ALLOWED

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

EINKORN (EIKORN) NOT ALLOWED

An ancient variety of wheat (Triticum monococcum).

EMMER

NOT ALLOWED

An ancient variety of wheat (Triticum dicoccum).

EMULSIFIERS 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

See FLOUR.

ERGOCALCIFEROL ALLOWED

Fat soluble vitamin, also known as Vitamin D2. Added to milk, margarine, and cereals.

F FARINA NOT ALLOWED

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

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

See SPELT.

FERROUS (FUMARATE, GLUCONATE, SUCCINATE, SULFATE) ALLOWED

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

FLAVOUR (NATURAL AND ARTIFICIAL) ALLOWED

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.

FLAX

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.

FLOUR SALT ALLOWED

Finely ground salt with an added anti-caking agent.

14

E

FLOUR GLUTEN-FREE CLAIM

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) ALLOWED

See FOLIC ACID.

FOLIC ACID (FOLACIN, FOLATE) ALLOWED

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) ALLOWED

See FOLIC ACID.

FOOD ADDITIVE ALLOWED

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

FOOD COLOURS ALLOWED

See COLOURS.

FROSTING (ICING)

See ICING.

CHECK LABEL

FRUIT SUGAR (FRUCTOSE) ALLOWED

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

FU 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.

G

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

GARLIC ALLOWED

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

GARLIC (POWDER OR SALT) ALLOWED

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

GELATIN ALLOWED

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

FRUCTOSE (FRUIT SUGAR) 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.

FRUCTOSE SYRUP ALLOWED

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

FRUIT JUICE CONCENTRATE ALLOWED

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

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

See SPELT.

GIN ALLOWED

See DISTILLED ALCOHOLIC BEVERAGES

GLUCONO-DELTA LACTONE ALLOWED

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

GLUCOSE ALLOWED

A common simple sugar used as sweetener.

15

GLUCOSE SYRUPS ALLOWED

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 NOT ALLOWED

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.

GLUTEN FLOUR NOT ALLOWED

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

GLUTINOUS (SWEET) RICE ALLOWED

See RICE (GLUTINOUS).

GLYCERINE (GLYCEROL) ALLOWED

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

GLYCEROL (GLYCERINE). ALLOWED

See GLYCERINE

GRAHAM FLOUR NOT ALLOWED

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.

GUAIAC GUM ALLOWED

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

GUAR GUM (GUARAN) ALLOWED

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

GUARAN ALLOWED

See GUAR GUM.

GUM ACACIA ALLOWED

See ACACIA GUM.

GUM ARABIC ALLOWED

See ACACIA GUM.

H

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).

HEMP SEEDS

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.

HOPS ALLOWED

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

HYDROGENATED VEGETABLE OIL ALLOWED

A modified oil from vegetable sources.

16

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

CHECK LABEL

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.

I

ICING (FROSTING) CHECK LABEL

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

ICING SUGAR (CONFECTIONER’ S SUGAR) ALLOWED

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

IMITATION FISH (SURIMI) CHECK LABEL

See SURIMI.

INULIN (DHALIN, ALANT STARCH) 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 ALLOWED

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

ISOMALT ALLOWED

Sugar replacer made from beet sugar.

J

JOB’ S TEARS (ADLAY) ALLOWED

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

K

KAMUT (KAWMUT) NOT ALLOWED (Triticum turgidum), an ancient relative of durum wheat.

KARAYA GUM ALLOWED

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

KASHA

GLUTEN-FREE CLAIM

See BUCKWHEAT GROATS, KASHA. Requires GF claim.

KELP ALLOWED

A large edible brown seaweed.

KETCHUP ALLOWED

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

KOJI CHECK LABEL

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.

KONJAC FLOUR GLUTEN-FREE CLAIM

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

KUDZU ALLOWED

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

17

LACTASE 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 ALLOWED

See ACTIVE BACTERIAL CULTURES.

LACTOBACILLUS BIFIDUS ALLOWED

See ACTIVE BACTERIAL CULTURES.

LACTOSE ALLOWED

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

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

See BEER.

LECITHIN ALLOWED

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

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.

LENTILS (BROWN, RED, GREEN)

GLUTEN-FREE CLAIM

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

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

LICORICE CHECK LABEL

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

LICORICE EXTRACT ALLOWED

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

LIQUEURS CHECK LABEL

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

LOCUST BEAN GUM (CAROB BEAN GUM) ALLOWED

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

M

MAIZE (CORN) ALLOWED

See CORN.

MALT (BARLEY) NOT ALLOWED

See BARLEY MALT.

MALT (RICE) 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.

MALT FLAVORING 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.

18 L

MALT SUGAR ALLOWED

See MALTOSE.

MALT SYRUP CHECK LABEL

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 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.

MALTED MILK CHECK LABEL

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

MALTITOL (MALTITOL SYRUP) ALLOWED

A sugar alcohol derived from corn syrup.

MALTITOL SYRUP ALLOWED

See MALTITOL.

MALTODEXTRIN ALLOWED

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) ALLOWED

A synthetic flavoring agent.

MALTOSE ALLOWED

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.

MANIOC (CASSAVA, TAPIOCA) ALLOWED

See CASSAVA.

MATZO (plural MATZOTH) 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.

MATZO MEAL NOT ALLOWED

A mash made from matzo.

MAYONNAISE ALLOWED

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

MAYONNAISE-TYPE DRESSINGS CHECK LABEL

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.

METHYLCELLULOSE ALLOWED

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) GLUTEN-FREE CLAIM

See SORGHUM. Requires GF claim.

MIRIN 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.

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

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

MODIFIED STARCH (MODIFIED FOOD STARCH) ALLOWED

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.

MOLASSES ALLOWED

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

MONOGLYCERIDE 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

The outer layer of mustard seed which is removed during milling.

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.

MUSTARD PICKLES CHECK LABEL

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

NIACINAMIDE (NIACIN) ALLOWED

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.

NON-DAIRY CREAMERS 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 containing wheat flour or wheat starch, which are not gluten free.

20

NUTS (CORN OR SOY) PLAIN OR SALTED ALLOWED

Snack food made from corn or soy and vegetable oil.

NUTS (CORN OR SOY) SEASONED

CHECK LABEL

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

NUT BEVERAGE (ALMOND, HAZELNUT) ALLOWED

A beverage made from water, evaporated cane juice, ground almonds or hazelnuts and flavorings. Used as a substitute for cow’s milk. O

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

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.

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

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.

OAT GUM NOT ALLOWED

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

OAT MILK

CHECK LABEL

If made with gluten-free oats they are allowed. Avoid products with regular oats.

ONION (POWDER OR SALT) ALLOWED

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

ORZO 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.

PALM KERNEL OIL 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.

PAPRIKA 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

P

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

See LEGUMES. Purchase with a GF claim whenever possible.

PEAS (GREEN) 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)

See MUSTARD PICKLES.

CHECK LABEL

PORTER (ALE, BEER,

See BEER.

LAGER) NOT ALLOWED

POTATO ALLOWED

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

PSYLLIUM ALLOWED

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

PYRIDOXINE ALLOWED

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.

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.

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 ALLOWED

A wine fortified with distilled alcohol and sugar.

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.

22

R

RICE (ENRICHED)

ALLOWED

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

RICE (FLAVORED) CHECK LABEL

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

RICE (GLUTINOUS, SWEET) ALLOWED

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

RICE (PARBOILED, CONVERTED) 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.

RICE (PILAF)

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.

RICE (RED)

RICE (SWEET) ALLOWED

See RICE (GLUTINOUS).

RICE (WILD) ALLOWED

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 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.

RICE FLOUR

GLUTEN-FREE CLAIM

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.”

RICE MALT ALLOWED

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

RUM ALLOWED

See DISTILLED ALCOHOLIC BEVERAGES.

RYE FLOUR NOT ALLOWED

A cereal containing gluten. Sold as grain or flour.

RYE WHISKY ALLOWED

See DISTILLED ALCOHOLIC BEVERAGES.

S SACCHARIN ALLOWED

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

SAGO ALLOWED

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

SALAD DRESSINGS CHECK LABEL

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

SCOTCH WHISKY ALLOWED

See DISTILLED ALCOHOLIC BEVERAGES.

23

SEASONINGS CHECK LABEL

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.

SEAWEED ALLOWED

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

SEAWEED (SEASONED) 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 ALLOWED

A sugar alcohol produced by hydrogenation of glucose.

SORGHUM (MILO) GLUTEN-FREE CLAIM

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.

SOYBEAN GLUTEN-FREE CLAIM

See LEGUMES.

SOY LECITHIN ALLOWED

A texture modifying ingredient, made from soybeans.

SOY MILK (SOY DRINK, SOY BEVERAGE)

CHECK LABEL

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.

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

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.

STEVIA ALLOWED

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

STILTON CHEESE ALLOWED

See BLUE CHEESE.

STREPTOCOCCUS THERMOPHILUS ALLOWED

See ACTIVE BACTERIAL CULTURES.

SUCROSE ALLOWED

A white crystalline sugar used as a sweetener. Also called white sugar or table sugar.

SUCRALOSE ALLOWED

An artificial sweetener made from sucrose.

SUET CHECK LABEL

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

SUGARS (SIMPLE) ALLOWED

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

SURIMI (IMITATION FISH) 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.

SWEET POTATO ALLOWED

A sweet tropical tuber.

SWEET POTATO FLOUR GLUTEN-FREE CLAIM

A flour made from sweet potatoes.

SWEET RICE

See RICE (GLUTINOUS). T

ALLOWED

TABOULI 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

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).

TARTARIC ACID (CREAM OF TARTAR) ALLOWED

See CREAM OF TARTAR.

TEFF (TEF) GLUTEN-FREE CLAIM

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.

TEMPEH (TEMPE) 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.

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.

TRITICALE NOT ALLOWED

A cereal which is a cross between wheat and rye.

TURMERIC ALLOWED

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”.

U

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.

VANILLA (PURE, PURE EXTRACT) ALLOWED

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

26

V

VANILLA (ARTIFICIAL EXTRACT) ALLOWED

Extract derived from distilled alcohol and artificial vanilla flavor.

VANILLA SUGAR

ALLOWED

Powdered sugar flavored with vanilla. Used in baking.

VODKA ALLOWED

See DISTILLED ALCOHOLIC BEVERAGES.

W

WHEAT NOT ALLOWED

A cereal grain (Triticum aestivum) which contains gluten.

ALLOWED

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

Oils derived from vegetable sources.

VINEGAR (BALSAMIC) ALLOWED

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

VINEGAR (CIDER)

Vinegar made from apples.

ALLOWED

VINEGAR (MALT) NOT ALLOWED

See MALT VINEGAR.

VINEGAR (RICE) CHECK LABEL

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)

ALLOWED

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) ALLOWED

Vinegar produced from wine.

VITAMIN AND MINERAL CHECK LABEL SUPPLEMENTS

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

WHEAT BRAN NOT ALLOWED

The ground husk of wheat separated from flour or meal.

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

See FLOUR.

WHEAT GERM NOT ALLOWED

The embryo of the wheat grain separated from the endosperm.

WHEAT GERM OIL NOT ALLOWED

Oil extracted from wheat germ.

WHEAT GRASS

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.

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.

WHEY ALLOWED

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

27

WHEY POWDER CHECK LABEL

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

WHISKY 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.

Y

YAM ALLOWED

A starchy, tuberous root of certain tropical vines.

YEAST (AUTOLYZED) 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.

YEAST (BAKER’S) ALLOWED

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

YEAST (BREWER’S) NOT ALLOWED

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) 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.

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.

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

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

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

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)

The use of food allergen precautionary statements on prepackaged foods Health Canada

http://bit.ly/HCFoodPrecaution

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

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)

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

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

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.

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/

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/

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

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

B

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

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

31

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

lsopropanol (lsopropyl Alcohol)

lsopropyl Alcohol (lsopropanol)

K

Karaya Gum

L

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

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

Mono and Diglycerides

Monoglyceride Citrate

Monoisopropyl Citrate

Monosodium Salts of Phosphorylated Mono and Diglycerides

N

Natamycin

Nitric Acid

Nitrogen 2-Nitropropane

Nitrous Oxide

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

33

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

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

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

Phone:

Email:

US

CONTACT

905-507-6208

Free: 800-363-7296

Toll

info@celiac.ca

celiac.ca

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