Gluten-Free Ingredients is a mini series where I highlight ingredients that are usually gluten free. I am highlighting less common and “little” ingredients in this series and will not be covering the wide range gluten-free flours and grains.
The following ingredients are considered gluten free unless otherwise noted.
Caramel Color – In the US, corn is used to make caramel color, according to caramel color producers.
Casein – This is a protein found in milk.
Citric Acid –Not usually made from wheat, but even when it is, it is so highly processed that no gluten remains.
Corn – Corn products are gluten free including corn starch, syrup, and gluten.
Dextrose – Made from starch and only rarely is it made from wheat starch. Even when it is, this ingredient is highly processed and no gluten remains.
Fructose – Fruit sugar.
Fumaric Acid – An acidity regulator.
Gelatin – Made from collagen and used as a stabilizer or thickener.
Glucose Syrup – A sweetener, usually made from corn. It could be made from wheat, but it is highly processed and gluten free regardless.
Glutamic Acid – Flavor enhancer.
Guar Gum – Used as a thickener and binder.
Gum Arabic – A natural gum used as a binder.
Note: I’m not saying that these ingredients are good for you, just that they are gluten free.
Other posts in this series
If you’re new to reading labels, see my series: