Author: Anne

Gluten Free 101
Taken from Gluten Free Living Magazine’s
Confusing Ingredients http://www.glutenfreeliving.com/ingredient.php

Confusing Ingredients-Do They Contain Gluten?
Caramel color
Corn is used to make caramel color in the U.S. The FDA does permit use of barley malt but all major caramel color producers say corn makes a better product. Details? http://www.glutenfreedietitian.com/newsletter/caramel-color
Buckwheat
Despite the name, buckwheat is a fruit. Nutritious and gluten free, buckwheat can be ground into flour. Buckwheat groats are the hulled seed of the buckwheat plant. When groats are roasted, they are called kasha. Buckwheat is sometimes combined with wheat flour in pancake and baking mixes, so you can’t assume all buckwheat products are gluten free. Always read the label.
Dextrin* (Dextrin in USDA products-meat, poultry, eggs may have wheat)
Dextrin made from corn, potato, arrowroot, rice, or tapioca is gluten free. It can be made from wheat, though this is rare and would not be gluten free. If dextrin is made from wheat, “wheat” will appear on the label.
Hydrolyzed vegetable protein (HVP) or Hydrolyzed Plant Protein (HPP)
The source of the protein should always be listed on the label of a food that contains HVP or HPP. If it is “hydrolyzed soy protein,” it would be gluten free; if it is “hydrolyzed wheat protein” it would not be gluten free.
Maltodextrin is gluten free. It can be made from a variety of starches, including corn, potato, rice or wheat. However the source does not matter because maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, “wheat” will appear on the label. Even in this case, the maltodextrin would be gluten free.
Starch
On food labels, starch always means cornstarch and is gluten free.
Modified food starch
An ingredient made from a variety of starches. Modified food starch is gluten free unless it is made from wheat. If modified food starch is made from wheat, “wheat” will appear on the label. Also, more and more companies are listing all sources of modified food starch voluntarily.
Mono and diglycerides are fats and are gluten free
Tofu
Often used in vegetarian recipes, tofu is made from soybeans, water and a curdling agent. When plain, it is gluten free. If soy sauce made from wheat is used to flavor tofu it is not gluten free
Vanilla
A gluten-free flavoring made from distilled alcohol and flavor extracted from the vanilla seed (pure extract) or from artificial vanilla flavoring (artificial extract). Distillation removes the gluten protein from the alcohol.
Yeast
All brand-name packaged yeasts sold in the US are gluten free. Autolyzed yeast in a food product is generally considered gluten free.

Question if it is Gluten Free:
Brewers’ yeast, Yeast Extract when it’s a by-product of beer, it’s not considered gluten free. Brewer’s yeast nutritional supplements, however, can be made from either brewer’s yeast or sugar. If made from sugar, they are gluten free
Imitation Crab Meat/Imitation seafood NOT usually gluten free
Seasonings can contain a wide variety of ingredients. Some are not gluten free because they contain wheat flour or wheat starch, which will be noted on the label. Others contain only spices, herbs and gluten-free ingredients and are gluten free.
Seitan is an ingredient found in vegetarian food that is made from wheat gluten.
Soba are thin Japanese noodles which are gluten free when made from pure buckwheat. When wheat flour is added, as is often the case, they are not gluten free.
Soy Sauce and Worcestershire sauce Only about half are gluten free. You must check
Teriyaki sauce
Most contain soy sauce and are not gluten free. There are several specialty gluten-free brands available.
Wheat Starch
If wheat starch is used, “wheat” has to appear on the food label. Although processing often removes the gluten protein, some residual gluten can remain so wheat starch is not considered gluten free in the US. ** A special grade of wheat starch is permitted on the gluten-free diet in some European countries.

Gluten Free 101
NEOCN-Northeast Ohio Celiac Network
www.neohioceliac.com
Suggestions for the Newly Diagnosed
by Laurie Sammon

First step:
Make an appointment with a dietitian who specializes in the GF diet after receiving a diagnosis.
• Your dietitian will start you out on good footing. We have 2 dietitians who both have celiac disease and practice the GF diet. Trisha Lyons RD LD (216-778-7835). Brenda Shapiro RD LD (440-785-1564).

• The Internet is a wonderful resource but can be filled with outdated or conflicting information. You may get discouraged tackling it on your own. Stick with reputable sites from national celiac organizations.
Second step:
Scout out celiac support groups.
• Learn their websites, ask to join, or get added to their email list so you become connected. Most are free & meetings are open to all. Many groups now focus on new info and positive solutions instead of encouraging detail discussion of personal problems. Give them a try. They may have fun dining events, free GF samples, restaurant feedback, or activities for kids.

• There are 2 groups in Cleveland, and one each in: Akron, Canton, Mansfield, Ashland, Bellevue, Dunlap, Newark, Conneaut, Dayton, Cincinnati & Toledo. There is also a large one in Columbus that hosts a full day conference every October/November. Contact us at www.neohioceliac.com . Sign up is free.
Third step:
Try to “wrap your head around” your diagnosis. Consider changing your viewpoint.
• You received a diagnosis. The problem has been identified. Good health is now possible, and you may be astounded how well you feel within a relatively short amount of time. Tell yourself from now on, you will choose good health instead of focusing on what you can’t have. You will find food you love in time.

• In the past perhaps you’ve received medication or therapy for an ailment, and in the short run, you’ve been helped. Celiac disease is life-long. You will be making 3-5 daily meal or snack decisions. Make these decisions because you want your good health.

• The good news is that the treatment isn’t like chemotherapy or surgery that is physically painful. The medication (food is your medication) isn’t so expensive that you have to take out a second mortgage. But when it comes to food, you will have to change your habits and pay more.

• Since food has a social component, (i.e. we celebrate with it) you may have to shift your view point. You should look forward to enjoying friends and family first, and put enjoying party food second, unless you can safely participate. And should you bring a GF item to share, you may make some converts or surprise others who may not know it is GF! Learn about restaurants where you can safely dine, and steer your friends to those locations when choosing where to meet.
Fourth Step:
Be prepared to travel out of your neighborhood to get variety.
• We all like to grocery shop at our neighborhood store. But depending on where you live, you may have to make trips occasionally to different grocery stores to get the variety/quality of GF food you love. For some, after diagnosis will be the first time they have stepped into a specialty grocery store.

• Celiac Disease Conferences often offer vendor fairs. Free samples allow you to taste before you purchase. Grocery stores have gluten free samplings or fairs to draw in customers, especially in fall and spring. Neighborhood GF expos are sprouting, Keep informed and stop by. Discounts or coupons may be included.

• Incorporate GF shopping into your vacation/travel plans. Members often will take a day trip when they hear of a fabulous GF menu, bakery or location with wonderful variety.

• If you can’t travel, consider shopping online. Many items are offered on Amazon or directly from the GF vendor. Shipping cost is a consideration, but so is gas cost if you travel.