A
Acacia Gum
Adenosine 5
Amaranth
Annatto Color
Arabic Gum
Ascorbic Acid
B
Beta Carotene
Biotin
Brown Rice Flour
Buckwheat flour and groats (Kasha)*
*Note: Buckwheat has no botanical relationship to wheat.
C
Calcium Chloride
Calcium Disodium EDTA*
*This additive does not contain any gluten or casein, though the body absorbs only about 5% of the calcium disodium EDTA* swallowed, many believe that this additive is overdue for testing to resolve any questions about its safety. When heated, it gives off toxic nitrous oxide fumes.
Calcium Phosphate
Carboxymethylcellulose
Carob Bean Gum
Carrageenan
Cellulose Gum
Citric Acid
Corn Sweetener
Corn meal (and polenta)
Corn Syrup Solids
D
Dextrimaltose
Dextrose (in USA- must only be corn-based)
Dioctyl Sodium
F
Folic Acid-Folacin
Fructose
Fumaric Acid
G
Glutamine (amino acid)
Glyceryl Nono-Oleate
Glycerol Monooleate
Guar Gum
I
Invert Sugar
L
Lactate/ Lactic Acid *
*this is found naturally in sour milk but also commercially produced from whey, cornstarch, potatoes and molasses. Always verify the source.
Lecithin
Lentils
Locust Bean Gum
M
Minerals and Vitamins
Magnesium Hydroxide
Malic Acid
Microcrystallin Cellulose
Millet (pilaf and flour)
MSG made in the USA (not recommended)
N
Niacin/Niacinamide
P
Poha (poha is beaten rice that has the texture of oatmeal when used in recipes)
Polyglycerol
Polysorbate 60; 80 (not recommended)
Potassium Citrate
Potassium Iodide
Potato Starch
Potato Flour
Propylene Glycol Monostearete
Propylgallate
Pyridoxine Hydrochloride
Q
Quinoa flour
R
Rice Cereal
Rice Rlour (brown and white)
S
Safflower Oil
Sodium Acid Pyraphosphate
Sodium Ascorbate
Sodium Benzoate
Sodium Citrate
Sodium Hexametaphosphate
Sodium Nitrate
Sodium Silaco Aluminate
Sorbitol-Mannitol (can cause IBS symptoms)
Sorghum Flour
Soy (unless intolerant)
Sphingolipids
Sucrose
Sulfosuccinate
Sweet Potato Flour
T
Tapioca Starch (produced from cassava)
Teff *
Tartaric Acid
TBHQ (Tetra or Tributylhydroquinone)
Thiamine HydrochorideTragacanth Gum
Tri-Calcium Phosphate
*There are two true grains that are genetically the most different from wheat. They are teff*, which came to us from Ethiopia via a Peace Core worker, and wild rice, which is being grown and harvested by native Americans, mostly in northern Wisconsin, Minnesota, and northern Idaho. Genetically, wild rice differs significantly from our common strains of rice.
V
Vanilla (PURE vanilla / alcohol-free) read labels
Vanillan (GFCF FREE BUT HIGHLY PHENOLIC, FOR KIDS WITH A PST PROBLEM IT IS BAD)
Vitamin A (palmitate)
X
Xanthan Gum
Y
Yucca (cassava flour)
Disclaimer
The list of acceptable and unacceptable foods is always growing and changing. No person and/or organization can guarantee the gfcf purity of any product. Therefore, parents need to read all product labels, call manufacturers of food items and use their best judgement in using any packaged/prepared food items. Beyond the Limits, An Autism Resource Connection does not deem any product or manufacturer of a product to be safe for your child as all children have individual biomedical needs. Parents should consider the advice of a biomedical professional before they begin a diet they are not familiar with or if they have questions or concerns.
AutismResourceConnection.com used a variety of internet sources in the development of the gfcf section as well as independent parent contributions.