Wheat, rye, barley, and oats form the base of many of the ingredients we find in processed food. For this reason, deglutenous thought it might be useful to share a quick rundown of which derivatives of gluten-containing grains are dangerous.
In their pure form, those on a gluten-free diet cannot eat;
- Triticale (a hybrid of wheat and rye)
- Oats (unless specified gluten-free)
Products made from gluten-containing grains
When the grain is processed we are left with the following forms, which still contain protein, therefore gluten and are not safe for those on a gluten-free diet;
- Modified starch
- Vegetable protein
- Malt extract
These products can also be made from many other crops; for example potatoes, rice or corn. In Australia, if an allergen is present it must be clearly stated on the label next to the ingredient which contains it. If a product contains starch produced from a gluten-containing grain it would have stated it in brackets after the ingredient. If one of the above ingredients is listed on a label but no source grain is mentioned it must be made from something other than gluten-containing grain.
Read our guide to reading labels for more information.
These are derivatives of gluten-containing grains but through processing, they no longer contain any protein, therefore are gluten-free and safe for those on a gluten-free diet (although we don’t encourage consuming large amounts);
- Glucose syrup
- Caramel color
- Colour (150)
Tip: Read our post on dextrose and glucose to see an example of determining when products containing the above are safe.