| There are many food items on the market that | | | | However, even if there's no wheat starch, there |
| contain wheat or wheat gluten, but you'd never | | | | may still be gluten from other sources. |
| guess it from looking at them. Of course, the first | | | | Natural and/or Artificial Flavorings - Flavorings |
| step to finding hidden wheat or gluten is reading | | | | commonly used are barley, malt or rye |
| the labels, and when reading the labels, you have | | | | derivatives, and sometimes hydrolyzed plant |
| to know what you're looking for. There are a lot | | | | protein is used - all contain gluten. |
| of ingredients that contain wheat or gluten that | | | | Starches - Used as a thickener or binding agent. |
| you might never suspect. | | | | In the US, starch refers to corn. Other starches |
| Here is a list of some ingredients that must be | | | | must be identified by plant type. |
| avoided: | | | | Dextrin - Another thickener, made from corn, |
| Hydrolyzed Plant Protein or Hydrolyzed Vegetable | | | | tapioca, rice, potato or wheat. If made from |
| Protein (HPP or HVP) - The problem here is that | | | | wheat, it should be identified as such. |
| the plant source is not identified - it might be | | | | Spices - While individual spices don't contain gluten, |
| wheat. New laws require that the plant source | | | | spice mixtures may have wheat starch used as a |
| must be identified. | | | | binding agent. If so, it will be noted on the label. |
| Modified Food Starch - While there's no | | | | These ingredients were once suspected of having |
| requirement for identifying the plant source, it | | | | gluten, but are now considered gluten free. |
| does need to specified if wheat starch is used. | | | | |