Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Natural And Artificial Flavors


kkkkaty

Recommended Posts

kkkkaty Rookie

I read somewhere that natural and artificial flavors can contain gluten. I read that natural flavors are more likely to contain gluten. Do they always contain gluten? Or, have I got it wrong?

And, does anyone know just what sort of gluten would be in flavorings?

Thanks


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



RESO Apprentice

Natural and artificial flavors can, but do not always contain gluten. Modified food starch is another one to watch out for, though it is usually made from corn. Some companies, such as Kraft and ConAgra will disclose any gluten (wheat, rye or barley) if it is in the flavorings in their products, but most manufacturers won't. They are required to disclose wheat, but rye and barley did not make the labeling laws.

I am nowhere near an expert on this so I hope others weigh in. My policy is ALWAYS call before using a product, because you never know. I admit I didn't start out doing this and regretted it (painfully) later. Also, if I know a company has a policy that discloses more than what they're required to, I try to support that by buying their products.

:-)

Becci Enthusiast

Yes, natural and artificial flavors CAN contain gluten, but they could not as well.

Your best bet, is if the product does not say Gluten-Free, to find a number and call.

I will call there in the groocery store, just so I know if I can or cannot leave with the product.

What RESO said was true as well, watch out for Modified Food Starch. It can or cannot contain gluten. It all depends. Always call or check for gluten-free.

Lisa Mentor

I do not concern myself with artificial flavors or ingredients, because it would not be wheat, barley, malt or rye. It would be chemically derived.

Natural flavors IF it contained wheat, it would be by law required to be listed. It would be listed in the ingredient listing or in the allergen statement. Barley, malt or rye would be a minimum concern.

Modified Food Starch, in the US, is generally derived from corn. If otherwise, it would be required to be listed as "Modified Food Starch (wheat)". Barley, malt or rye would not be a consideration as a starch.

As, always, if you have any doubt about a product, call the manufacturer. But do remember also, that your information is only as good as your customer service representative. Sometimes, it may take several calles before you can feel comfortable. Trust your instincts.

fran641 Contributor

Thanks momma goose, that is what I've read in my gluten free book about those items.

lovegrov Collaborator

I agree with Lisa. Artificial flavors will not have gluten. Natural flavors CAN, but it's really a very, very minor concern. In fact, now that wheat has to be listed in the U.S., hidden gluten is VERY rare as long as you know that malt and malt flavoring are probably barley.

It seems to me that CC and finding restaurants that can get it right are much bigger concerns than is hidden gluten.

richard

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,220
    • Most Online (within 30 mins)
      7,748

    billiam3some
    Newest Member
    billiam3some
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      It's incredibly tough to watch a young child grapple with the frustration and sense of deprivation that comes with a restrictive diet, and your empathy for her is the first and most important step. At seven, children are deeply focused on fairness, and her feelings are completely valid. To support her mental health, shift the narrative from "missing out" to "empowered choice." Instead of "you can't have that," use language like "we choose these safe foods so your tummy feels happy and strong." Involve her directly in her own care; let her be the "Gluten-Free Detective" at the grocery store, picking out exciting new treats, or make her the head chef in baking a special dessert that everyone gets to enjoy. When eating out, empower her by having her call the restaurant ahead to ask about safe options (with your help), making her feel in control rather than a passive victim. Acknowledge her feelings—"It's okay to feel sad that you can't have the roll, I sometimes feel that way too"—and then immediately pivot to a positive action, like unwrapping the special brownie you brought just for her. This combination of validation, involvement, and reframing turns a limitation into a shared family challenge where she feels supported, capable, and loved.
    • Scott Adams
      I know that Shiloh Farms makes this product, but I don't think it is labeled gluten-free.
    • Scott Adams
      Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
    • Scott Adams
      It's strange to see two very different results in what appears to be a single blood test--one is positive and one is negative for a celiac disease test. Are these results separated by time? This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
    • Scott Adams
      You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/   
×
×
  • Create New...