LIST OF NATURALLY GLUTEN FREE PRODUCTS

Planning and preparing a gluten-free diet will be easier with a list of naturally gluten-free, allowed and prohibited products.

The tables below have been developed on the basis of the articles: “Gluten-Free Food – Legislation and Technological Aspects of its Production”, Dr inż., Monika Hoffman, Dr inż. Hanna Jędrzejczyk, Advances in Food Processing Technique 1/2007 and “Skewed Ear” by Danuta Gajewska, Gastronomic Review 2010, as well as own study.

Products naturally gluten-free.

Corn, rice, millet, buckwheat, soybeans, beans, peas, lentils, potatoes, amaranth, quinoa, sesame, sorghum, carob, cassava, tapioca, sweet potatoes and vegetables, fruits, nuts, edible chestnuts, milk and dairy products, meat, fish, eggs, butter, margarines, vegetable oils. Gluten-free products are those in which the gluten content does not exceed 20 ppm (ie 20 mg / kg).

Products allowed.

Flours and starch obtained from rice, corn, potatoes, tapioca, Quinoa, amaranth, manioc, buckwheat, beans, peas and nuts. Unprocessed: non-flavoured meat, poultry, fish, eggs, fruit, vegetables, white wine, wine vinegar, cider, non-fermented distilled vinegars, dairy products without additional substances containing gluten.

Products containing gluten.

Flour, bread, cereals, pasta made of wheat, rye, barley, spelt, oats. Thickened with the mentioned flours, malt vinegars, dairy products with the addition of barley malt, starch containing gluten, white cheeses with the addition of wheat protein, cured meats, meat and fish, cold cuts, meat and fish products coated with bread, mayonnaise with flour or starch. Sweets (cookies, pastries, wafers, stuffed chocolate, marzipan, halva and other pastry products), ready-made frozen cakes, ice cream in waffles, jelly, pudding, crackers, beer, additives like mono- and diacylglycerols and artificial flavours.

Products that may contain gluten

Products that can be gluten-contaminated, if not labeled as gluten-free: corn flakes, cornmeal, corn starch, popcorn, polenta, potato products (e.g. potato chips, potato purée), potato flour, rice products (e.g. rice, puffed rice), rice starch, rice flour, buckwheat flour, cassava flour. Natural coffee can contain admixture of cereal coffee. Cream, yoghurt and cheese may contain wheat starch. Baking powder usually contains wheat starch. Processed meats, sauces, broths, spices, vinegar, dressings, salad, cream, ice cream, cheese-based products. Foods containing modified starches, gelatines, hydrolysates or vegetable proteins. Flavours, dyes, emulsifiers, stabilizers, sweeteners, vegetable protein hydrolysates, certain oils and malt (especially barley), vodkas, medications (especially coated tablets).

Allowed food additives

• E410 Locust bean gum (thickener) (stabilizer) (gelling agent) (emulsifier) ​​- Carob
• E412 Guar gum (thickener) (stabilizer)
• E415 Xanthan gum (thickener) (stabilizer) [G]
• E406 Agar (thickener) (gelling agent)
• E407 Carrageen (thickener) (stabilizer) (gelling agent) (emulsifier) ​​[A]
• E440 Pectin
• E1401 Modified starch (maize), (stabilizer) (thickener)
• Glucose and fructose syrup
• maltodextrin
• E466 Carboxymethylcellulose (emulsifier)
• Egg albumin
• Gluten-free baking powder

The above food additives are allowed if the producer does not provide information that they are made of wheat or may contain traces of gluten.

In order to minimize the risk of consumption of gluten, it is necessary to choose articles marked with “crossed grain” symbol produced by companies that in a reliable and legible way (labels, information on the company website) declare that their products are gluten-free. Don’t risk eating products that seem safe because they do not contain any “suspicious” ingredients, or are naturally gluten-free (corn flour type, soy flour), since they can be contaminated during the processing- buy your food in specialised gluten-free stores.