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Products & ingredients to avoid preparing a gluten-free meal.

Updated: Sep 24, 2023


In addition to the common gluten-containing ingredients and products mentioned earlier, it’s essential to be aware of specific proprietary ingredients that may contain gluten or be at risk of cross-contamination:


1. Modified Food Starch: Depending on the source, modified food starch can contain gluten. Look for products labeled “gluten-free” or specify the starch source (e.g., corn, potato) to ensure it’s safe.

2. Hydrolyzed Vegetable Protein (HVP): HVP is a flavor enhancer derived from various plants, including wheat. Choose products that explicitly state they are gluten-free.

3. Maltodextrin: Maltodextrin can be derived from wheat. Opt for products that are certified gluten-free or specify a non-wheat source.

4. Caramel Color: Caramel color can be made using malt syrup, which is derived from barley. Check for products that clearly state they are gluten-free.

5. Soy Protein: Some soy protein products may contain added wheat-based fillers. Look for gluten-free labeled soy protein or soy products.

6. Artificial Flavorings: These can sometimes contain gluten as a carrier or flavor enhancer. Choose products with clear gluten-free labeling.

7. Natural Flavorings: Similar to artificial flavorings, natural flavorings can contain hidden sources of gluten. Select products with verified gluten-free labeling.

8. Vegetable Broth or Stock: Some vegetable broths or stocks may contain hidden gluten. Opt for ones explicitly labeled as gluten-free.

9. Spice Blends and Seasonings: Pre-packaged spice blends may contain fillers or anti-caking agents with gluten. Use pure, single-ingredient spices or certified gluten-free blends.

10. Condiments and Sauces: Check labels for soy sauce, Worcestershire sauce, and other condiments as they often contain gluten. Look for gluten-free alternatives.



When in doubt, contact the manufacturer to inquire about gluten content or cross-contamination risks. Additionally, choose products certified by reputable gluten-free certification organizations to minimize the risk of gluten exposure.

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