Cereal products, flours, baking products
Gluten Free - choose freely
- Arrowroot, corn (Maize) flour, Cornmeal, polenta, rice four, potato flour, soy flour, lentil flour, millet.
- Rice (brown, white, wild), sago, tapioca, buckwheat, amaranth, quinoa Baby rice cereal.
- Rice bran.
- Soy based Lecithin.
- Rice and corn breakfast cereals (malt free) Home-made/commercial muesli using allowed ingredients.
- Gluten free pasta made with allowed flours.
- Rice Vermicelli.
- Custard powder (check ingredients).
- Glucose, dextrose, caramel.
- Sugar – brown, white and raw.
- Pure icing sugar.
- Gelatine.
Not Gluten Free - do not eat
- Wheat, wheat starch, wheat based cornflour, semolina, rye flour, triticale, bulgur, couscous, wheatgerm, wheat bran, oat bran, barley.
- Oats - the current recommendation is that oats should be excluded from a gluten Psyllium.
- Beware that oats may be listed as gluten free in some countries.
- Malt, malt extract/maltodextrin (check sources).
- Wheat breakfast cereals, or mixed grain cereals.
- Macaroni and spaghetti made from gluten containing flours.
- Puddings and custard powders made from gluten containing flours.
- Icing sugar mixtures.
- Thickener (1400 – 1450) if listed as derived from wheat, rye, oats or barley.
- Baking powder that contains gluten containing grains.
- Pre gel starch.
- Starch, modified starch if derived from wheat, rye, oats or barley.