If you are new to the gluten-free diet, it’s nice to have a list of ingredients that are gluten-free, and you will quickly learn most of these. A lot has changed in recent years. For example, I used to avoid juices that had citric acid in them because it might not be gluten-free. That is no longer a concern. I also avoided anything that said modified food starch unless I knew from the manufacturer that it was gluten-free. Thanks to research and food labeling laws, our job is a lot easier. Some of these things we now know are always gluten-free. Others that might in rare instances contain wheat will have wheat listed on the label.
Buckwheat (it is often combined with wheat flour in pancake mixes)
Other Gluten-Free Ingredients
Carmel color (in the US this is made from corn)
Dextrin (may in rare cases be made from wheat, but label would say so)
Flavors (may in rare cases be made from wheat, but label would say so)
Modified food starch (may in rare cases be made from wheat, but label would say so)
Mono and diglycerides
Vinegar (all except for malt vinegar)
Yeast (except for brewer’s yeast)
Note on the food labeling law: Out of the three gluten-containing grains, wheat, rye, and barley, only wheat is required to be listed on labels. Rye will be pretty obvious, but there are a couple of places where barley could pop up such as malt flavorings and malt vinegar.