Cheese

Allowed: All aged cheese, such as cheddar, Swiss, edam, parmesan; cottage cheese; cream cheese; pasteurized processed cheese; cheese spreads.
Avoid: Any cheese product containing oat gum, some veined cheeses (bleu, stilton, roquefort, gorgonzola).

diagnose-me.com

There is a lot of debate in the GF community about whether or not cheese like bleu cheese contain gluten. It seems like the issue is how the culture is started. It would be best research each brand.

As a personal note the last two times I've eaten bleu cheese I had severe cramps etc. Whether or not it's due to the cheese I don't know for sure but it would seem likely.

Alcohol

All distilled alcohols are gluten-free.

• Armagnac - made from grapes.
• Bourbon - Makers Mark
• Brandy
• Butterscotch Schnapps
• Champagne
• Cider - fermented from apples or other fruits. Some are safe, however, many add barley for enzymes and flavor.
• Old Deadly Cider
• Cognac - made from grapes.
• Gin
• Grappa
• Irish Bailey's Cream
• Kahlua
• Kirschwasser (cherry liqueur)
• Margarita Mix:
• Jose Cuervo.
• Mr. & Mrs. "T".
• Martini:
• Club Extra Dry Martini (corn & grape).
• Club Vodka Martini (corn & grape).
• Mead - distilled from honey.
• Mistico:
• Jose Cuervo Mistico (agave and cane).
• Mixes & Cooking Alcohol:
• Club Tom Collins (corn).
• Dimond Jim's Bloody Mary Mystery.
• Holland House - all EXCEPT Teriyaki Marinade and Smooth & Spicy Bloody Mary Mixes.
• Mr. & Mrs. "T" - all Except Bloody Mary Mix.
• Spice Islands - Cooking Wines - Burgundy, Sherry and White.
• Ouzo - made from grapes and anise.
• Rum
• Sake - fermented with rice and Koji enzymes. The Koji enzymes are grown on Miso, which is usually made with barley. The two-product separation from barley, and the manufacturing process should make it safe for celiacs.
• Scotch Whiskey
• Sherry
• Sparkling Wine
• Tequila
• Vermouth - distilled from grapes.
• Vodka
• Wine - all wines, including port wines and sherry, are safe for celiacs.
• Wine Coolers:
• Bartle & James - their wine-based beverages (EXCEPT their malt beverages - read the label carefully!).
• Boone's - their wine-based beverages (EXCEPT their malt beverages - read the label carefully!)

Forbidden Ingredients

Copied from: http://www.celiac.com/st_prod.html?p_prodid=185

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
Brewer's Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat (Triticum aestivum subspecies compactum)
Common Wheat (Triticum aestivum)
Couscous
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)
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)

Suspect Ingredients

Copied from: http://www.celiac.com/st_prod.html?p_prodid=185

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 won't 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.

Kraft

Yea Kraft! Kraft promises to clearly label any gluten containing ingredients in their products.

=============================
If a Kraft product contains gluten, the source of gluten will be listed in the ingredient statement, no matter how small the amount. For labeling purposes,we include wheat, barley, rye and oats as sources of gluten.

http://www.kraftfoods.com/health/articles/gluten_free_0623031.pdf

Bush's Baked Beans

Are any of your products gluten-free? Which ones?
All of our Bush's Best products are gluten-free with the exception of Bush's Best Chili Beans, the four varieties of Bush's Homestyle Chili and Bush's Chili Magic^®line.

We use cornstarch in some of our products, but it does not contain gliadin gluten from wheat, barley or rye grains that may cause adverse responses in persons suffering from Celiac Sprue.

http://www.bushbeans.com/products/productqa.php#glutenfree

Pesto Pasta Sauce Mix

This was part of the new GF line I found at Weis and the first product Rob and I tried. I did not like it. Rob thought it was "OK".

*Note: I did like the next product I tried from this company*

www.mayacamasfinefoods.com

Black Olive Pesto Skillet Toss

When I was at Weis I found an new line of GF mixes- pasta sauces, skillet mixes, gravy, etc. I bought a bunch. Yesterday I tried the Black Olive Pesto Skillet Mix- which I paired with rice pasta. It's low cal (40 cals/serving) and taste totally decent. Rob and I give it two thumbs up.

www.mayacamasfinefoods.com

Gluten-Free Pantry French Bread & Pizza Mix

From what I hear, this is a staple GF product. A lot of people use it for a flour substitute. I made a loaf last night. It looked good and cooked fine. When I turned it out of the pan though it fell like a rock. This is typical of GF breads. Despite its heaviness, I am happy to report that it tasted all right- almost good. We ate it warm with some butter on it. Obviously it isn't as good as traditional bread but it is definitely edible and I predict that after not eating bread a long time I'll come to quite enjoy it.

www.glutenfreepantry.com

Whole Foods GF BakeHouse Corn Bread

Tastes good but a bit crumbly. High in calories. I bought it in the frozen foods section.

Whole Kitchen Butter Chicken

Whole Kitchen Butter Chicken

This was a tasty Indian frozen dinner that I picked up at Whole Foods. It has all natural ingredients. It does contain milk and isn’t low calorie (520) but it is good in a pinch.

http://www.whoelfoodsmarket.com/