| If you have recently decided to cut out gluten | | | | will be gluten free. If on the other hand it comes |
| from your diet, you know the main things to | | | | from wheat or rye, then no, it will not be free |
| avoid: bread, pasta, cakes, biscuits, all those kinds | | | | from gluten. |
| of foods. However, what about maltodextrin and | | | | Citric Acid - More than 90% of the citric acid |
| citric acid? Are they okay to eat on a gluten-free | | | | made in the United States is made by fermenting |
| diet? | | | | corn-derived glucose or dextrose. In other |
| Maltodextrin is created from corn. It is essentially | | | | countries, it can be made from other things |
| just starch that has been broken down into | | | | including wheat-derived sugars, cane sugar, sugar |
| smaller molecules, making it easier to digest. It | | | | beets and molasses. |
| does not contain any malt. It is used as an | | | | In conclusion, it is probably best to avoid these |
| ingredient added to foods in order to enhance the | | | | ingredients if you have been diagnosed with a |
| texture and flavour. It is also used in many | | | | severe form of gluten intolerance such as celiac |
| nutritional supplements. Often it is free from | | | | disease. If however you are more mildly intolerant |
| gluten, but not always. You see, it all depends on | | | | to gluten and can handle small amounts of it, then |
| which type of starch it comes from. For example, | | | | I shouldn't worry about it, as you'll probably be |
| if it comes from corn, potato or rice then yes it | | | | okay. |