Nestle Products

Here is a gluten free list from Nestle:

*This information includes products, which, to the best of our knowledge, do not contain wheat, oat, rye, or barley/malt ingredients. The list may not be complete subsequent to the date of issue due to formula changes and new product information. Please read each product ingredient statement for the most current information.

Confections:
NESTLÉ® BABY RUTH®
NESTLÉ® NIPS® (Regular and Sugar Free)
NESTLÉ® BIT-O-HONEY®
NESTLÉ® BUTTERFINGER® (NOT including Butterfinger Crisp and Butterfinger Stixx)
NESTLÉ® SPREE®
NESTLÉ® OH HENRY! ®
NESTLÉ® RAISINETS®
NESTLÉ® MILK CHOCOLATE
NESTLÉ® SNO-CAPS®
NESTLÉ® GOOBERS®

Wonka Products:
WONKA® BOTTLECAPS®
WONKA® PIXY STIX®
WONKA® GOBSTOPPERS® (Chewy and Original)
WONKA® RUNTS® (Chewy and Original)
WONKA® LAFFY TAFFY® (Laffy Taffy Rope and Fruitarts Chews)
WONKA® SHOCKERS®
WONKA® LIK-M-AID® FUN DIP™
WONKA® SweeTARTS®
WONKA® MIX-UPS®
WONKA® NERDS® (Nerds Rope and Nerds Gumballs)

Coffees and Teas:
MOUNTAIN BLEND™ Instant Coffee
NESCAFÉ® ICE JAVA™ Coffee Syrup: All Flavors
NESCAFÉ® Classic Instant Coffee
NESCAFÉ® TASTER’S CHOICE® Instant Coffee: Flavored & Non-Flavored
NESTEA®: All Flavors

Coffee-mate™:
NESTLÉ® COFFEE-MATE™ Liquid: Flavored and Non-Flavored
NESTLÉ® COFFEE-MATE™ Powder: Flavored and Non-Flavored

Nesquik®:
NESTLÉ® NESQUIK® Ready-To-Drink Milk: All Flavors
NESTLÉ® NESQUIK® Syrup: All Flavors
NESTLÉ® NESQUIK® MilkShake

Juices:
NESTLÉ ® JUICY JUICE®: All Flavors
NESTLÉ ® JUICY JUICE® HARVEST SURPRISE: All Flavors

Baking:
LIBBY’S® 100% Pure Pumpkin LIBBY’S® Easy Pumpkin Pie Mix
NESTLÉ TOLL HOUSE Semi-Sweet Morsels
NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Chunks
NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels
NESTLÉ TOLL HOUSE Milk Chocolate Morsels
NESTLÉ TOLL HOUSE Premier White Morsels
NESTLÉ TOLL HOUSE Peanut Butter & Milk Chocolate Morsels
NESTLÉ TOLL HOUSE Milk Chocolate & Peanut Butter Swirled Morsels
NESTLÉ TOLL HOUSE Semi-Sweet Chocolate & Premier White Swirled Morsels

NESTLÉ CARNATION® Evaporated Milk
NESTLÉ CARNATION® Low Fat Evaporated Milk
NESTLÉ CARNATION® Fat Free Evaporated Milk
NESTLÉ CARNATION® Sweetened Condensed Milk
NESTLÉ CARNATION® Instant Nonfat Dry Milk

Farley & Sathers Candy (Brach's Candy)

I wrote to Brach's (Farley and Sathers) and asked them if any of their candy had gluten in it. Their reply was not entirely helpful since colorings and flavorings can be an issue for those sensitive to gluten. But this was their reply (I have highlighted in bold what is immediately important):


Dear Ms ____:

Thank you for writing Farley's & Sathers Candy Company, Inc. regarding Brach's® Candies. Hearing from our consumers better enables us to continue to provide quality products and services. Consumer feedback is very important to us, and we appreciate the opportunity to respond.

Due to constant changes in manufacturing and packaging, Farley's & Sathers is not able to offer a list of gluten free items. Please refer to the packaging, as the packaging contains the most current ingredient and allergen statements. Packaging is updated anytime a change is made to the production location of any item. Farley's & Sathers Candy Company maintains several manufacturing and packaging facilities.

Thank you for contacting Farley's & Sathers Candy Company with your request for information on our allergens. Please contact us directly at 1-888-247-9855 (Consumer Affairs) with any additional questions or concerns about gluten and our products.

Please visit our website at www.farleysandsathers.com for additional information about our products and services.

Sincerely,

Dani Smith
Consumer Relations

Wrigley Products

A very helpful reply from Wrigley:

Dear Renee,

Thank you for writing to inquire about ingredients used in Wrigley products.

The following is a list of U.S. Wrigley products that remain free of any wheat, oat, rye or barley gluten:

Wrigley's Spearmint® gum, Freedent® gum, Doublemint® gum, Extra® gum, Big Red® gum, Eclipse® gum, Juicy Fruit® gum, Winterfresh® gum, Orbit® gum, Orbit® White gum, Lifesavers®, Altoids®, 5®, Skittles® and Starburst® products.

Please note that Altoids Chocolate Dipped mints carry a warning that the product is made on equipment that also processes milk and wheat.

If your sensitivity extends to other types of gluten, several of our brands contain corn syrup, which may have trace amounts of corn gluten in it. The amount of gluten in one stick is less than 0.2 milligrams, but if you are extremely sensitive, you may want to consult with your physician before chewing our brands

Additionally, no packaging material directly next to our product contains gluten sources. There may be instances when starches are used on the label around each individual stick of gum, but these starches are produced from corn or potatoes, not from wheat, rye, barley, oats, millet or buckwheat.

We hope this information has been helpful. If you have any additional questions or comments please feel free to contact us at 1-800-WRIGLEY Monday through Friday from 8:30 a.m. to 5:00 p.m. CST.

Sincerely,

Melissa Kepple
Consumer Affairs Representative

Cadbury (U.S.)

A reply letter from Cadbury: I have highlighted in bold what is immediately helpful:

Dear Mrs. ____:

Thank you for your inquiry concerning the presence of allergens in products produced by our company.

We do not have gluten free product list.

We are a food company committed to very high standards and we have a clearly defined policy of complying with food regulations. Additionally, we work closely with legislative authorities and other interested parties at all points along the food supply chain to ensure that safe and wholesome foods are provided to our consumers.

Our company complies with all applicable labeling regulations by the Food and Drug Administration and other regulatory bodies in the U.S. In addition, we have implemented an internal food allergen management policy, pursuant to which we have undertaken the labeling of any known allergens in the following categories: cereals (containing gluten and products of these including wheat, rye, barley, triticale, spelt, kamut, and oats, but not corn, rice, sorghum, or buckwheat), crustacea (including shrimp, prawns, crab, lobster, and crayfish), mollusks (including oysters, clams, scallops, and mussels), eggs, fish, peanuts, soybeans, milk, tree nuts, sesame seeds, and sulfites (greater than 10 mg/kg). Accordingly, we continuously assess our products and update supplier information in order to make new or existing labels accurately reflect the presence of the listed allergens.

We appreciate your inquiry and welcome any additional questions you may have regarding any of our products.

Sincerely,

Consumer Relations

Gluten Terms on a Restaurant Menu

By Nancy Lapid, About.com

Updated: November 04, 2008

Au Gratin
Cooked with a topping of bread crumbs and sometimes butter and/or grated cheese; also referred to as gratiner.

Battered
Cooked in a coating that usually contains wheat flour, eggs and milk.

Bechamel
A white sauce made by thickening milk with wheat flour and butter.

Beurre Manie
A paste made from flour and butter, used to make sauces thicker.

Bisque
A smooth creamy shellfish soup that’s often thickened with flour.

Bread
To coat with bread crumbs or batter.

Coat
Usually, to cover with flour or crumbs.

Cordon bleu
Chicken or veal dish that often includes a bread-crumb crust.

Croquette
Pureed vegetables encased in bread crumbs and deep fried or sautéed.

Croutons
Cubes of bread, seasoned and lightly baked or fried, popular on salads.

Crusted or Encrusted
Thickly coated with flour or bread crumbs in order to bind ingredients to food item.

Demi glace
A rich, concentrated stock made from beef and veal bones, vegetables and tomato paste, with flour.

Dredged
Dragged through flour, cornmeal or breadcrumbs.

Dumplings
Dough shaped like balls or small pillows, sometimes stuffed with vegetables or meat, and poached with stews or soups.

Dusted
Lightly sprinkled with dry ingredient such as flour.

En groute
Baked in pastry.

Espagnole Sauce
A rich brown sauce thickened with flour.

Farfel
A soup garnish made of finely chopped or minced noodle dough.

Fillo
A flaky, paper-thin pastry.

Fricassee
A stew of meat or poultry in gravy, usually thickened with flour.

Fritter
Food dipped into or combined with batter and fried.

Gnocchi
Pillow-shaped dumplings made from a paste of flour, potatoes and eggs.

Gravy
Sauce made from meat juices, often thickened with flour.

Marinade
May contain soy sauce or other processed ingredients with gluten.

Meuniere
Dusted with flour and sautéed in butter.

Milanaise
Dipped in egg and bread crumbs, then fried in butter.

Phyllo
A flaky, paper-thin pastry.

Raspings
Finely ground bread crumbs.

Roux
A paste of fat (usually butter) and flour that is used to thicken sauces and soups.

Scallopini
Thin sliced meat usually coated with flour and fried.

Souffle
A dish (often a dessert) made from a sauce, egg yolks, beaten egg whites, flour, and a flavoring or puree and baked until puffed up.

Soy Sauce
Most soy sauces include roasted wheat or barley.

Streusel
A crumbly mixture made from flour, butter, sugar and spices.

Teriyaki Sauce
Contains soy sauce.

Tempura
Shrimp, seafood and vegetables battered and fried in a flour-based batter.

Veloute
Sauce thickened with flour; often used as a base for soups, stews and fricassee.

Welsh Rarebit
Cheese sauce made with ale or beer and served over toast or crackers.

Red Vines

Dear Renee ____,

Thank you for taking the time today to contact the American Licorice Co., unfortunately all of our products contain gluten. If you’re on a gluten free diet our products are not suitable for you, sorry for the inconvenience.

Cordially,

American Licorice Co.

Jennifer Farias

Consumer Response Technician

American Licorice Company

866-442-2783

Tic Tac

The following Q & A is found on Tic Tac's website under FAQ's.

Q: Are Tic Tac and Tic Tac CHILL Mints gluten free?

A: Tic Tac and Tic Tac CHILL mints do not contain any ingredients derived from gluten-containing cereals: wheat, barley, rye, oats or tritacale.

Smarties Candy (USA)

I contacted Smarties Candy Co and this was their reply (I have highlighted in bold what is important and applicable):

Smarties Allergen Statement

Several years ago we took the lead in labeling allergen statements on our packaging. This is now a law.
Smarties® and our entire line of products are free from all the known allergens, and they do not appear anywhere in our manufacturing facilities. Our new item, Bubble Gum Smarties®, may contain minute traces of soy lecithin.
We sell our products to many different classifications of trade, including "re-baggers." A "re-bagger" buys products from many different companies and re-bags them in their own packaging. We cannot verify whether their manufacturing plants are free of nuts, soy, etc. If the UPC number on the packaging begins with "0 11206", you can be assured that it was manufactured in one of our facilities and that it is allergen free.

Gluten Statement
Smarties® and our entire line of products are gluten free. If the UPC number on the packaging begins with "0 11206", you can be assured that it is manufactured in a facility that is gluten free and safe to eat if you have Celiac Disease.

All Ce De Candy, Inc. products contain no dairy, thereby eliminating the ingredient Melamine.

Nutella

The following Q & A from Nutella can be found here, third question from the bottom of the list.

Is Nutella gluten free?

Nutella® does not contain any ingredients derived from gluten containing cereals: wheat, barley, rye, oats or triticale.

Necco Candy

The following Q & A from Necco Candy can be found here, the seventh question down.

Which Necco Candies are Gluten free?

We make the following products which do not contain gluten from wheat, rye, oats or barley: Necco Wafers, Mary Janes, Mary Jane Peanut Butter Kisses, Sweethearts Conversation Hearts (Valentines only), Canada Mint & Wintergreen Lozenges, Haviland Thin Mints and Candy Stix

In addition, Clark Bars, Skybars, Haviland Peppermint & Wintergreen Patties, Necco Candy Eggs (Easter), Talking Pumpkins (Halloween), Squirrel Nut Caramels and Squirrel Nut Zippers, Banana Split and Mint Julep Chews, ULTRAMINTS are also gluten free.

Lindt Chocolate

The following Q & A can be found here at the Lindt Chocolate website.

Is there gluten or barley malt in Lindt Chocolate?

Unfortunately, at this time we cannot guarantee that Lindt chocolate is gluten free. Our white and extra dark (70% cocoa and above) chocolate products by nature do not contain barley malt. However, because they run on the same production lines as other products there is a chance of cross contamination. Lindt is aware of the growing prevalence of Celiac's Disease and other conditions. We are sensitive to the fact that these large groups of consumers are unable to enjoy our chocolate at this time. We hope in the future to be able to accommodate the needs of all our consumers and offer options to satisfy varying dietary requirements.

Ricola

An interesting reply from Ricola Cough Drops.

In the United States, there are no established government standards as to what can be considered gluten-free or what is safe for use in celiac patients. Our products contain less than 0.01% gluten. We urge you to share this information with your doctor or to contact the Celiac Sprue Association of the USA @1-877-CSA-4CSA.

Tootsie Candy Company

At Tootsie Candy Company's website you can find the following Q & A, the second question down.

Which of your products is gluten free?

At this time, all of our confections are gluten free. We do not use wheat, barley, rye, oats, triticale, spelt or any of their components and that includes our dusting on our conveyor belts. We do use corn and soy products in the manufacturing of our products.

General Mills Food Products

I asked General Mills about their fruit snacks, my daughter used to love to eat them. I also found this extremely helpful website from GM.

Here is their reply to my email (I have highlighted in bold for your convenience on what is immediately helpful):

Dear Renee :

Thank you for contacting us about gluten in our fruit flavored snacks.

General Mills offers several products that are labeled gluten-free. Please check the package label for the gluten-free statement on the front/side/back of the package. Only products that can be verified to be gluten free will be declared as gluten free on the label. It is important to check the product label each time you purchase a product because it has the most accurate information about the product in the package.

Because we constantly strive to improve our products′ quality and nutritional value, the most up-to-date product information is on the package the product is purchased in. For that reason, we do not distribute product information lists as they could quickly become outdated.

For products not labeled gluten free, we will always declare gluten containing ingredients if they are added to the product. If the ingredient declaration lists wheat, oats, barley, rye, or derivatives of these grains, then the product contains gluten. Examples of derivative ingredients include: malt, barley malt, organic malt, semolina, Durham, triticale, and spelt. We do not include gluten containing ingredients in the ′Natural Flavors′ or ′Spices′ on the product ingredient list. If there are gluten ingredients in our products, those ingredients are always clearly listed.

If there are no gluten- containing ingredients listed in the product ingredient label, but the product does not make a gluten free claim, it is because we cannot fully assure that this product is gluten free. While we have not added gluten-containing ingredients, factors such as sourcing, conditions of manufacture, etc. do not allow us to provide the full level of assurance that a gluten free claim requires.

Additional information regarding gluten may be obtained by contacting your health care professional or:

Celiac Sprue Association/United States of America, Inc.

PO Box 31700

Omaha, NE 68131-0700

402-558-0600

Or toll free: 877-CSA-4-CSA (877-272-4272)

www.csaceliacs.org

We hope this information is helpful.

Sincerely,

Craig Grey

Consumer Services

Gluten Free Waffles

2 Eggs
1 Cup Sorghum Flour
1 Cup Brown Rice Flour
2 tsp Guar Gum or Xanthan Gum
2 Cups Milk
1/2 Cup Canola or Vegetable Oil
1 Tb Brown Sugar
4 tsp Baking Powder
1/4 tsp Salt
2 Tb Ground Flax (optional)

Beat well. Cook as regular waffles.

Gluten Free Pancakes

My family loves this recipe, yum yum. Try it with pumpkin and a dash of cinnamon...delicious!

2 Eggs
1 Cup Sorghum Flour
1 Cup Brown Rice Flour OR White Rice Flour OR a combination of the two
2 tsp Guar gum or Xanthan Gum
2 Cups Milk OR Buttermilk
1 Tb Brown Sugar
1/4 Cup Vegetable Oil OR Canned Pumpkin OR Applesauce
1 1/2 Tb Baking Powder
1/2 tsp Salt

Beat well. Cook as regular pancakes.

Joel's Chewy Chocolate Chip Cookies

1/2 Cup Butter, softened
1/2 Cup Crisco
1 Cup Brown Sugar
1/2 Cup White Sugar

1 Egg
1 tsp Vanilla
1/4 Cup Milk

1 tsp Salt
1 tsp Baking soda
2 tsp Guar gum or Xanthan gum
1 Cup Sorghum Flour
1/2 Cup Potato Flour
1/2 Cup Tapioca Flour
1 Cup Chocolate chips
1/2 Cup dried cranberries (optional)
1/2 Cup nuts (optional)

Cream together butter, Crisco, and sugars. Beat in egg, vanilla and milk. Add dry ingredients. Mix in Chocolate chips, plus nuts and berries as desired.

Bake at 350 F for 10 minutes

Let cool on pan for two minutes, then cool on wire rack.

Sorghum Bread

This is one of our favorite bread recipes!

[Please note: I live at about 500 feet above sea level so you may need to adjust water amounts]

Sorghum Bread (by Bette Hagman- “Gluten Free Gourmet Bakes Bread” Cookbook, slightly altered by yours truly)

Dry Ingredients:

1 ½ Cup Sorghum Flour

Take a 3/4 Cup and fill it with 3 Tb of Quinoa Flour, fill the rest of the cup with Tapioca Flour; OR 3/4 Cup Tapioca Flour

¾ Cup Cornstarch

1/4 Cup Ground Flax Seed

1 Tb Xanthan or Guar Gum

½ Cup Dry Milk Powder or nondairy Substitute

¾ tsp Salt

2 ½ tsp Unflavored gelatin

1 Tb Egg Replacer

2 Tb Sugar

Liquid Ingredients:

2 eggs

3 ¾ Tb butter or margarine

¾ tsp Dough enhancer or vinegar

1 Cup + 2-4 Tb Water (more or less)

2 1/2 tsp yeast

If using an oven: Grease your chosen pan(s) and dust with rice flour.

The water temp will be different for hand mixing and for bread machines. For hand mixing have it about 110 F; for your bread machine, read the directions in the manual.

For both hand mixing and machine mixing, combine the dry ingredients in a medium bowl. Set aside.

In another bowl or the bowl of your heavy duty mixer, whisk the eggs slightly, and add the dough enhancer, butter (cut in chunks), and most of the water. The remaining water should be added as needed after the bread has started mixing, either in the mixer or in the pan of your bread machine.

For Hand mixing: Turn the mixer to low and add the dry ingredients (including the yeast) a little at a time. Check to be sure the dough is the right consistency (like cake batter). Add more of the reserved water as necessary. Turn the mixer to high and beat for 3 ½ minutes. Spoon into the prepared pan(s), cover, and let rise in a warm place about 35-45 minutes for rapid-rising yeast, 60 or more for regular yeast or until the dough reaches the top of the pan. Bake in a preheated 400 F oven for 50-60 minutes, covering after 10 minutes with aluminum foil.

For Bread machine: Place the ingredients in the bread machine in the order suggested in the machine manual. Use the setting for 1 ½ lb loaf, medium crust.

Johnsonville Bratwursts

How wonderful to know there is a bratwurst free of gluten! Here is a reply email from Johnsonville Sausage:

Dear Renee:

We appreciate you taking the time to write us with your questions regarding our sausage products. We are pleased to hear of your interest in our products.

In reference to your question, most of our products are gluten free. Only two Contain gluten. These are our Beer n' Bratwurst and our Cooked Beer Brat.

At Johnsonville, we don't want to just satisfy our customers, we want to elate every one of them. We truly appreciate you contacting us with your questions; please feel free to contact us if you have any other questions and/or comments in the future. We would love to hear from you again!

Sincerely,

Pam Pynch
Consumer Relations

Myths About Celiac Disease

By Nancy Lapid, About.com

Updated: July 20, 2008

Unfortunately, many people get incorrect information about celiac disease from sources that are outdated or unreliable, and they end up believing some common celiac disease myths. Some of these myths appear below, along with popular misperceptions about the gluten-free diet. Follow the links for more information.

Myth: You can outgrow celiac disease.
Fact: You can't "outgrow" celiac disease -- even though doctors once thought you could. If you're an adult who "had celiac disease as a child," you still have it now, even if the obvious symptoms have gone away.

Myth: People with celiac disease are allergic to wheat.
Fact: Celiac disease is an autoimmune disorder, not an allergy. Celiac disease is often confused for an allergic illness because (like an allergy) it requires a foreign substance to trigger it.

Myth: People with celiac disease are always thin.
Fact: Although it was once thought that patients with celiac disease were always very thin, now doctors are realizing that patients with celiac disease are not necessarily underweight. Even overweight people can have celiac disease.

Myth: Gluten can be absorbed through the skin.
Fact: Gluten molecules are too large to be absorbed through the skin. If you're having a reaction to a personal care product (for example, a moisturizer or a sunscreen lotion) that contains gluten, you may be allergic to one or more of the ingredients.

Myth: Celiacs need to use gluten-free cosmetics.
Fact: Celiac disease is triggered by eating gluten, so skin-care products and cosmetics that contain gluten aren't a problem unless you swallow them. Toothpaste, lipsticks, lip balms, and any product that will be used on small children should be gluten-free.

Myth: You'll feel better as soon as you stop eating gluten.
Fact: The amount of time it takes to feel better after going gluten-free is different for every person. Some people feel the results right away, but others need weeks or months to feel results.

Myth: If you have celiac disease, all you need to worry about is avoiding gluten.
Fact: Even when they're completely gluten-free, people with celiac disease need to be concerned about their cholesterol levels, their vitamin status, and their weight. In addition, people with celiac disease need to be aware that a variety of symptoms and medical conditions can be related to celiac disease.

_Sources:

_{University of Maryland Center for Celiac Research}

_{Lab Tests Online}

_{Children’s Hospital Boston}

_{Green PHR, Cellier C. Medical Progress: Celiac Disease. The New England Journal of Medicine 2007;357:1731-1743.}

_{Dickey W, Kearney N. Overweight in celiac disease: prevalence, clinical characteristics, and effect of a gluten-free diet. American Journal of Gastroenterology 2006;101:2356-9.}

_{Green PHR, Stavropoulos SN, Panagi SG; et al. Characteristics of adult celiac disease in the USA: results of a national survey. American Journal of Gastroenterology 2001;96:126-131.}

_{Grzegorz Telega, MD; Tess Rivera Bennet, MD; Steven Werlin, MD Emerging new clinical patterns in the presentation of celiac disease. Archives of Pediatric and Adolescent Medicine 2008;162:164-168.}

_{American Celiac Disease Alliance}

_{The University of Chicago Celiac Disease Center}

Yoplait Products

Here is a reply email from Yoplait, owned by General Mills:

Dear Ms ____:

Thank you for contacting us about gluten in Yoplait yogurt.

General Mills offers several products that are labeled gluten-free. Please check the package label for the gluten-free statement on the front/side/back of the package. Only products that can be verified to be gluten free will be declared as gluten free on the label. It is important to check the product label each time you purchase a product because it has the most accurate information about the product in the package.

Because we constantly strive to improve our products′ quality and nutritional value, the most up-to-date product information is on the product package. For that reason, we do not distribute product information lists as they could quickly become outdated.

For products not labeled gluten free, we will always declare gluten containing ingredients if they are added to the product. If the ingredient declaration lists wheat, oats, barley, rye, or derivatives of these grains, then the product contains gluten. Examples of derivative ingredients include: malt, barley malt, organic malt, semolina, Durham, triticale, and spelt. We do include gluten containing ingredients the ′Natural Flavors′ or ′Spices′ on the product ingredient list. If there are gluten ingredients in our products, those ingredients are always clearly listed.

If there are no gluten- containing ingredients listed in the product ingredient label, but the product does not make a gluten free claim, it is because we cannot fully assure that this product is gluten free. While we have not added gluten-containing ingredients, factors such as sourcing, conditions of manufacture, etc. do not allow us to provide the full level of assurance that a gluten free claim requires.

Additional information regarding gluten may be obtained by contacting your health care professional or:

Celiac Sprue Association/United States of America, Inc.
PO Box 31700
Omaha, NE 68131-0700
402-558-0600
Or toll free: 877-CSA-4-CSA (877-272-4272)
www.csaceliacs.org
We hope this information is helpful.

Sincerely,

Carol Brown

Consumer Services

Burt's Bees

The following Burt's Bees products do not contain gluten:

BABY BEE DUSTING POWDER
BABY BEE CRÈME
BABY BEE LOTION – DAIRY
BABY BEE BUTTERMILK BATH – DAIRY
BABY BEE DIAPER OINTMENT – NUT
BABY BEE SHAMPOO & BODY WASH
BABY BEE BUBBLE BATH

GF Children's Vitamins

Gluten Free Children's Vitamins

• Sesame Street Complete

• Schiff Children’s chewable

• Pioneer Chewables for children

• Freeda Vitamins

Gluten Free Flours

White rice Flour: White rice flour is a somewhat grainy, bland flour that is milled from polished white rice. It works best in combination with other flours, such as potato, buckwheat, or corn flour. It can be used in cakes, breads, and cookies. It stores well. Refridgeration is suggested but not required. There are different textures of white rice flour. The most common texture is fine, but regular is also available in health food stores.

Brown Rice Flour: Used in many recipes. It contains many nutrients. It is milled from unpolished brown rice. It has a nutty taste, and is used in muffins, cookies and cobblers. Store this flour in the fridge, as it contains more oils and has a shorter shelf life. It is also great combined with other flours such as sorghum, millet, garbanzo bean, or almond meal.

Bean Flour: Use garbanzo bean and lentil flours for cookies; they can also be added to other flours (rice, for instance) quite well. They offset the grainy texture of rice flour and give it a nice flavor. These flours make good thickeners as well. They do not need to be refridgerated.

Buckwheat Flour: Buckwheat is a member of the rhubarb family. Its name is very misleading. It is not related to wheat. It is not even a grain. It is rich in iron, vitamin B, and calcium. It has a strong grainy flavor. It is best used in waffles, pancakes, breads, and noodles.

Quinoa Flour: Quinoa (pronounced “keen-wa”) flour is high in protein, containing 20 amino acids, including the 10 “essential amino acids”. It also contains vitamins A, C, D, B1, B2, E, folic acid, niacin, calcium, iron, and phosphorus. It can be used in cookies, pies, cakes and pasta. It has a light pleasant taste, and works well combined with other flours.

Almond Meal Flour: Almond meal flour is made up of blanched almonds that have been finely ground. It is a great source of protein and is rich in fiber, vitamin E, and magnesium. It adds a rich buttery flavor to cookies, muffins, cakes, pie crusts, and other desserts. It can also be used for breading. It should be stored in the refridgerator.

Tapioca Flour: Tapioca flour is also called tapioca starch, so if you are searching for it in the store, don't be dismayed if you can't find tapioca flour. Combine them with other flours. Tapioca mixed with brown or white rice flour and potato flour makes wonderful flour. Not recommended for pizza dough.

Amaranth Flour: This flour has a strong taste. It is good used in breading, thickening sauces, and baking. Mix 25% amaranth flour with other flours, such as brown rice flour, quinoa flour, or oat flour, to make up 100%. This flour is high in protein and fiber. It contains amino acids, high levels of lysine, vitamins C, B, calcium, potassium, iron, zinc, and niacin. Store this flour in the fridge, as the flour tends to develop a stronger taste as it ages.

Oat Flour: This flour isn't for everybody. Oat flour is a nice flour, and is good in cookies and muffins. It tends to brown, so use it with caution for sauces. It is too heavy to use for cakes, but does make nice cookies. This can be stored in a container in cupboard. Combine with other flours such as white and brown rice flour or soghum flour.

Potato Flour: Potato flour and potato starch are confusing. Potato flour is made from cooked potatoes. Potato starch is made from raw potatoes. This flour combines well with rice flours.

Sorghum Flour: Sorghum is a gluten-free flour that is very easy to work with. It closely mimics wheat four. It is one of the main food crops used in India and Africa, and is creating a huge following in U.S. for those with a gluten intolerance. Sorghum flour is high in soluble fiber, and tastes very similar to wheat. When baking with sorghum flour, you will need to add arrowroot or cornstarch to your recipes (½ to 1 tsp per cup) and also add xanthan gum (½ tsp per cup) to bind it together. It is great used in cookies, pie crusts, cakes, etc.

Soy Flour: Soy flour has a nutty flavor. It is high in fat and also protein. It is yellow in color and has a distinctive taste. Use it with other flours, such as rice flour. It tastes good in products containing nuts and fruits. It does not store well, so buy it in small quantities and store in refrigerator.

All substitute flours can be frozen, and the rice flours lasts longer if you keep them in the refrigerator after opening.

Food Companies Specifying a Gluten Source on their Labels

I wrote to the following companies and this is what info I received:

Mrs. Renfro's (all products are GF except Nacho Cheese Sauce) This is a family owned business, and it turns out that one of the members of that family has Celiac Disease.

Spangler Candy Company : (Dum Dum Pops) all products are GF!

Welch's : all products are GF!

Unsafe Foods (contains gluten)

UnSafe Foods in a GF Diet:

(Taken from Celiac.com)

Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits - Specific Types)
Amp-Isostearoyl Hydrolyzed Wheat Protein
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer
Bleached Flour
Blue Cheese (made with bread)
Bran
Bread Flour
Brewers Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Couscous

Dextrin
Dextrimaltose
Disodium Wheatgermamido Peg-2 Sulfosuccinate
Durum wheat (Triticum durum)
Edible Starch
Einkorn (Triticum monococcum)
Emmer (Triticum dicoccon)
Farina
Farina Graham
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut (Pasta wheat)
Malt
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat (Triticum aestivum)
Matzo Semolina
Mir
Oriental Wheat (Triticum turanicum)
Pasta

Pearl Barley
Persian Wheat (Triticum carthlicum)
Poulard Wheat (Triticum turgidum)
Polish Wheat (Triticum polonicum)
Rice Malt (if barley or Koji are used)
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat (Triticum aestivum)
Small Spelt
Spirits (Specific Types)
Spelt (Triticum spelta)
Sprouted Wheat or Barley
Stearyldimoniumhydroxypropyl Hydrolyzed Wheat Protein
Strong Flour
Suet in Packets
Tabbouleh
Teriyaki Sauce
Textured Vegetable Protein - TVP
Timopheevi Wheat (Triticum timopheevii)
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat (Triticum aestivum)
Vegetable Starch
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn (Triticum boeotictim)
Wild Emmer (Triticum dicoccoides)

The following items may or may not contain gluten depending on where and how they are made, and it is sometimes necessary to check with the manufacturer to find out:

Artificial Color⁴
Caramel Color^{1, 3}
Coloring⁴
Dextrins^1,7
Flavoring⁶
Food Starch^{1, 4}
Glucose Syrup⁴
Gravy Cubes⁴
Ground Spices⁴
Maltodextrin^{1, 8}
Maltose⁴
Miso⁴
Modified Food Starch^{1, 4} Modified Starch^{1, 4}
Monosodium Glutimate (MSG)^{1, 4}
Mustard Powder ⁴
Natural Flavoring⁶
Shoyu (soy sauce)⁴
Smoke Flavoring⁴
Soba Noodles⁴
Soy Sauce⁴
Starch^{1, 4}
Stock Cubes⁴
Vitamins⁴
Wheat Starch⁵

• 1) If this ingredient is made in North America it is likely to be gluten-free.

• 3) The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.

• 4) Can utilize a gluten-containing grain or by-product in the manufacturing process, or as an ingredient.

• 5) Most celiac organizations in the USA and Canada do not believe that wheat starch is safe for celiacs. In Europe, however, Codex Alimentarius Quality wheat starch is considered acceptable in the celiac diet by most doctors and celiac organizations. This is a higher quality of wheat starch than is generally available in the USA or Canada.

• 6) According to 21 C.F.R. S 101,22(a)(3): [t]he terns natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof. Whose significant function in food is flavoring rather than nutritional.

• 7) Dextrin is an incompletely hydrolyzed starch. It is prepared by dry heating corn, waxy maize, waxy milo, potato, arrowroot, WHEAT, rice, tapioca, or sago starches, or by dry heating the starches after: (1) Treatment with safe and suitable alkalis, acids, or pH control agents and (2) drying the acid or alkali treated starch. (1) Therefore, unless you know the source, you must avoid dextrin.

May 1997 Sprue-Nik News.
(1) Federal Register (4-1-96 Edition) 21CFR Ch.1, Section 184.12277.
(2) Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444

• 8) Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications. (2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer wont change their process to use wheat starch or a gluten-based enzyme in the future. (3) - May 1997 Sprue-Nik News
  1. Federal Register (4-1-96) 21 CFR. Ch.1, Section 184.1444
  2.Additives Alert, an information sheet from the Greater Philadelphia Celiac Support Group, updated early in 1997. This specific information comes from Nancy Patin Falini, the dietitian advisor for the group and a speaker at a national celiac conferences in the past few years.
  3. From the CELLIAC Listserv archives, on the Internet, Donald D. Kasarda, posted November 6, 1996.

Safe Foods (no gluten)

Safe Gluten-Free Food List (Safe Ingredients) (taken from Celiac.com)

Acacia Gum
Acorn Quercus
Adipic Acid
Adzuki Bean
Acacia Gum
Agar
Alcohol (Spirits - Specific Types)
Alfalfa
Algae
Algin
Alginate
Allicin
Almond Nut
Aluminum
Amaranth
Annatto
Annatto Color
Apple Cider Vinegar
Arabic Gum
Arrowroot
Artichokes
Artificial Flavoring
Aspartame (can cause IBS symptoms)
Aspic
Ascorbic Acid
Astragalus Gummifer
Baking Soda & Powder (check)
Balsamic Vinegar
Beans
Bean, Adzuki
Bean, Hyacinth
Bean, Lentil
Bean, Mung
Bean Romano (Chickpea)
Bean Tepary
Benzoic acid
Besan
Betaine
BHA
BHT
Beta Carotene
Bicarbonate of Soda (check)
Biotin
Buckwheat
Butter (check additives)
Butylated Hydroxyanisole
Butyl Compounds
Calcium Carbonate
Calcium Caseinate
Calcium Chloride
Calcium Disodium
Calcium Phosphate
Calcium Silicate
Calcium Stearate
Calcium Sulfate
Camphor
Canola Oil (Rapeseed Oil)
Caprylic Acid
Carageenan Chondrus Crispus
Carboxymethylcellulose
Carnauba Wax
Carob Bean
Carob Bean Gum
Carob Flour
Carrageenan
Casein
Cassava Manihot Esculenta
Castor Oil
Cellulose1
Cellulose Gum
Cetyl Alcohol
Cheeses
- (check ingredients)
Chestnuts
Chickpea
Chlorella
Chymosin
Citric Acid
Collagen
Corn
Corn Gluten
Corn Meal
Corn Flour
Cornstarch
Corn Syrup
Corn Syrup Solids
Corn Swetener
Cortisone
Cotton Seed Oil
Cowitch
Cowpea
Cream of Tartar
Cysteine, L
Demineralized Whey
Desamidocollagen
Dextrose
Dioctyl Sodium
Distilled Vinegar
Eggs
Elastin
Ester Gum
Ethyl Alcohol
Ferrous Gluconate
Fish (fresh)
Flaked Rice
Flax
Folic Acid-Folacin
Formaldehyde
Fructose
Fruit (including dried)
Fumaric Acid
Gelatin
Glutamate (free)
Glutamic Acid
Glutamine (amino acid)
Glycerides
Glycerol Monooleate
Glycol Monosterate
Glycol
Glycolic acid
Gram flour (chick peas)
Grits, Corn
Guar Gum
Hemp
Herbs
Honey
Hyacinth Bean
Hydrogen Peroxide
Hydrolyzed soy protein
Iodine
Inulin
Invert Sugar
Jobs Tears
Kasha (roasted buckwheat)
Keratin
Kudzu Root Starch
Lactic Acid
Lactose
Lanolin
Lecithin
Lentil
Lipase
Locust Bean Gum
Magnesium Carbonate
Magnesium Hydroxide
Maize
Maize Waxy
Malic Acid
Maltitol
Maltodextrin
Manioc
Masa
Masa Flour
Masa Harina
Meat (fresh)
Methyl Cellulose2
Microcrystallin Cellulose
Milk
Millet
Milo
Mineral Oil
Mineral Salts
Mono and Diglycerides
Monosodium Glutamate MSG (made in USA)
Monopotassium Phosphate
Mung Bean
Musk
Niacin-Niacinamide
Nuts (except wheat, rye & barley)
Nut, Acron
Nut, Almond
Oats3
Oils and Fats
Oleyl Alcohol/Oil
Paraffin
Peas
Pea - Chick
Pea - Cow
Pea Flour
Pepsin
Peru Balsam
Petrolatum
Phenylalanine
Pigeon Peas
Polenta
Polyethylene Glycol
Polyglycerol
Polysorbates
Potassium Citrate
Potassium Iodide
Potassium Sorbate
Potatoes
Potato Flour
Prinus
Pristane
Propolis
Propylene Glycol
Propylene Glycol Monosterate
Propyl Gallate
Psyllium
Pyridoxine Hydrochloride
Quinoa
Ragi
Rape
Rennet
reticulin
Rice
Rice (Enriched)
Rice Flour
Rice Vinegar
Romano Bean (chickpea)
Rosin
Royal Jelly
Sago Palm
Sago Flour
Saifun (bean threads)
Scotch Whisky
Seaweed
Seeds (except wheat, rye & barley)
Seed - Sesame
Seed - Sunflower
Sphingolipids
Soba (be sure its 100% buckwheat)
Sodium Acid Pyrophosphate
Sodium Alginate
Sodium Ascorbate
Sodium Benzoate
Sodium Caseinate
Sodium Citrate
Sodium Erythrobate
Sodium Hexametaphosphate
Sodium Lauryl Sulfate
Sodium Nitrate
Sodium Phosphate
Sodium Silacoaluminate
Sodium Stannate
Sorbic Acid
Sorbitol-Mannitol (can cause IBS symptoms)
Sorghum
Sorghum Flour
Soy
Soybean
Soy Lecithin
Spices (pure)
Spirits (Specific Types)
Stearates
Stearamide
Stearamine
Stearic Acid
Subflower Seed
Succotash (corn and beans)
Sucrose
Sulfosuccinate
Sulfites
Sulfur Dioxide
Sweet Chestnut Flour
Tallow
Tapioca
Tapioca Flour
Tarrow Root
Tartaric Acid
TBHQ is Tetra or Tributylhydroquinone
Tea
Tea-Tree Oil
Teff
Teff Flour
Tepary Bean
Thiamine Hydrochoride
Tofu-Soya Curd
Tolu Balsam
Tragacanth
Tragacanth Gum
Tri-Calcium Phosphate
Turmeric (Kurkuma)
Tyrosine
Urad/Urid Beans
Urad/Urid Dal (peas) Vegetables
Urad/Urid flour
Vinegar (All except Malt)
Vanilla Extract
Vanilla Flavoring
Vanillin
Vinegars (Specific Types)
Vitamin A (retinol)
Waxy Maize
Whey
White Vinegar
Wines
Wine Vinegars (& Balsamic)
Wild Rice
Xanthan Gum
Yam Flour
Yogurt (plain, unflavored)
1) Cellulose is a carbohydrate polymer of D-glucose. It is the structural material of plants, such as wood in trees. It contains no gluten protein.
2) Methyl cellulose is a chemically modified form of cellulose that makes a good substitute for gluten in rice-based breads, etc.
3) Recent research indicates that oats may be safe for people on gluten-free diets, although many people may also have an additional, unrelated intolerance to them. Cross contamination with wheat is also a factor that you need to consider before choosing to include oats in your diet.

Granola Bar Recipe

(by Joel's Mom)

Liquid Ingredients:

1 Cup Brown Sugar

2/3 Cup Peanut Butter (creamy)

½ Cup Light Corn Syrup

½ Cup Margarine or butter, melted

2 tsp Vanilla

Combine in 3 qt pot. Heat through until blended.

Dry Ingredients:

3 Cups Gluten Free Oats

1 ½ Cups Chex (or Other Gluten Free cereal)

OR

If GF Oats are unavailable do 4 ½ Cups GF cereal

½ Cup Shredded Coconut

½ Cup Sunflower seeds

½ Cup Raisins or Craisins

2 Tb Ground Flax

2 Tb Sesame seeds

2 Tb Flax Seed

Combine dry ingredients. Stir into liquid ingredients. Stir well.

Add 1 Cup Chocolate Chips.

Press into greased jelly roll pan (about 11”x 15”).

Bake at 350 F for 15-22 minutes. (shorter time for Chewy, longer time for Crunchy) Edges will darken.

Let cool. Cut into squares and store in airtight container.

Wheat Flour Substitutions

Making GF Flour Substitutions:

All the flours listed below are substitutes for 1 Cup of all-purpose (wheat) flour:

*1 cup cornstarch
*7/8 cup buckwheat or amaranth flour
*1/2 cup arrowroot or tapioca flour plus ½ cup bean or rice flour
*7/8 cup brown rice or rice flour
*3/4 cup oat flour
*1/2 cup sorghum flour plus ½ cup brown rice flour

The last option has been Joel and I's favorite, for pancakes, bread, cake, etc. It's not too good for cookies though.

Tips for Baking with Gluten-Free Flour

By Nancy Lapid, About.com

Updated: May 12, 2009

About.com Health's Disease and Condition content is reviewed by the Medical Review Board

See More About:

• hidden gluten

• gluten-free recipes

• gluten-free kitchen safety

• what's safe for celiacs?

To understand how to substitute gluten-free flour for wheat flour, it helps to know a bit of basic food chemistry. This explanation will be simple, so even if you're terrible at chemistry, don't be afraid to keep reading.

First, as you may know, flour is made by grinding grains, legumes, nuts, or seeds into a fine powder. (When these substances are ground into coarse powders, the result is referred to as "meal" rather than "flour.") The flours we are most familiar with are made from wheat, which is off-limits on the gluten-free diet. Flours made from barley and rye are also off-limits. Fortunately, many gluten-free flours from a variety of grains, legumes, nuts and seeds are sold in stores and by mail order.

Some Basic Facts about Flour and Gluten

With gluten-free cooking and baking, it helps to know what gluten does before you try to work without it. Oddly enough, freshly milled wheat flour does not actually contain gluten. What it does contain is two proteins, glutenin and gliadin, which turn into gluten when they come in contact with liquid.

Gluten makes dough "doughy."
As soon as glutenin and gliadin are surrounded by water, the gluten molecules develop and begin to form strong, sticky, elastic bonds. These elastic bonds give dough its stretchy, "doughy" qualities. Have you ever seen pizza being made? The bakers toss the pizza dough up in the air with a circular motion to stretch it. THAT stretchy dough has a lot of gluten in it!

Gluten helps dough rise.
Two other factors that affect the development of gluten are (1) the amount of water that's added to the flour (the more water, the more gluten, and the chewier the dough), and (2) the amount of mixing or kneading. Kneading helps the bonded gluten molecules form into long elastic strands or sheets. That's why dough can rise when yeast has been added. The yeast gives off gasses, the gasses are trapped by the sheets of gluten molecules, and the dough rises.

Different purposes call for different flours.
Different types of wheat flours have different amounts of gluten development. Bread flour develops a lot of gluten, while cake flour is relatively low in gluten because cakes should be less chewy than pizzas and breads. (Cake flour still has enough gluten to keep baked goods from crumbling.) In contrast, pie crusts -- which should be tender and flaky -- have much less gluten than either breads or cakes. Instead, pie crust doughs have a lot of shortening and only a small amount of liquid, and they are mixed only enough to combine the ingredients.

Substituting Gluten-Free Flour for Wheat Flour in Baked Goods

Gluten gives important properties to regular dough, so if you simply eliminate it without compensating for it in some way, you'll have disappointing results. Here are tips for successful baking with gluten-free flours. Chef Richard Coppedge, professor in Baking and Pastry Arts at the Culinary Institute of America in Hyde Park, New York, was gracious enough to review these with me.

1. Buy or make a gluten-free flour mix.
If you just need to coat something in flour before you saute it, you can get away with a single-grain gluten-free flour. But for baking, gluten-free flours work better when used in combination. (For thickening sauces and gravies, use cornstarch or potato starch rather than gluten-free flour.) Start with a gluten-free flour mix that can be substituted one-for-one for wheat flour in recipes. Many commercial ones are available, or you can buy the individual flours (you might need to order them by mail) and make your own mix. (Note: If you have a favorite gluten-free flour blend, please scroll down to the bottom of this page and share your opinion.)

2. Bake breads and rolls in containers with walls.
Without gluten, bread loafs and rolls don't hold their shape. Bake bread in loaf pans or Bundt pans, and use muffin tins for rolls.

3. Add gums to your gluten-free flour.
The sticky effect created by gluten can be simulated to a certain extent by adding gums, for instance, guar gum or xantham gum. These gums are only added to recipes in small amounts (such as 1/8 to 1/4 teaspoon per cup of flour) and are already included in some of the commercial gluten-free flour mixes.

4. Add some protein when you use gluten-free flour.
Chef Coppedge explains that because gluten is a protein, it can help to add some protein to baking recipes when you're substituting gluten-free flours for wheat flour. For instance, he suggests, try replacing half a cup of water in your recipe with egg or liquid egg whites.

5. Read gluten-free cookbooks and blogs for new ideas.
Many great gluten-free cookbooks are available. Four classic ones with lots of recipes for baked goods are:

• The Gluten-Free Gourmet: Living Well Without Wheat, by Bette Hagman

• The Gluten-Free Gourmet Bakes Bread, by Bette Hagman

• Wheat-Free, Gluten-Free Dessert Cookbook, by Connie Sarros

• Cooking Free: 200 Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities, by Carol Lee Fenster

6. Try some old favorites.
Don't be afraid to experiment with your favorite old recipes. (If you have trouble, try asking for help in our forum.)

7. Remember to protect against cross-contamination with gluten. For example, don’t prepare gluten-free foods on the same surface used to prepare foods with gluten unless it's been thoroughly cleaned. Make sure your utensils have been thoroughly cleaned after preparing gluten-containing foods. Even better, have separate sets of utensils for gluten-free food preparation. Always use different sifters for gluten-free and regular flours. For more information, see our article on how to avoid cross-contamination.

8. Store gluten-free flour in the refrigerator or freezer.
This advice is particularly important if you buy your flours in bulk. If you store your flours in the freezer, let them come to room temperature before you use them.

Flours to Avoid
Beware of the following flours. They have ambiguous names but contain gluten and must be avoided.
All-purpose flour	Plain flour
Bulgar flour	Sauce flour
Bread flour	Self-rising flour
Brown flour	Semolina flour
Cake flour	Spelt flour
Durham flour	Triticale flour
Granary flour	Wheaten cornflour
Graham flour	Wholemeal flour
Kamut flour