GLUTEN

Gluten is a special type of protein that is commonly found in Rye, Wheat, Oats and Barley. Therefore, it is found in most types of cereals and in many types of bread. It is a binding element. Also, exclude derivatives from these grains such as durum wheat flour, couscous, graham flour, kasha, wheat germ, bran and bulgar, triticale, kamut, spelt or mir.
Other Gluten: Abyssinian Hard (Wheat triticum durum), Alcohol (Spirits - Specific Types), Amp-Isostearoyl Hydrolyzed Wheat Protein, Atta Flour, Barley Grass (can contain seeds), Barley Hordeum vulgare, Barley Malt, Beer (most contain barley or wheat), Bleached Flour, 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), Cookie Crumbs, Cookie Dough, Criped Rice, Dinkle (Spelt), Disodium Wheatgermamido Peg-2 Sulfosuccinate, Durum wheat (Triticum durum), Edible Coatings, Edible Films, Edible Starch, Einkorn (Triticum monococcum), Emmer (Triticum dicoccon), Enriched Bleached Flour, Enriched Bleached Wheat Flour, Enriched Flour, Farina, Farina Graham, Farro Filler, Flour (normally this is wheat), Fu (dried wheat gluten), Germ, Graham Flour, Granary Flour, Groats (barley, wheat), Hard Wheat, Heeng, Hing, Hordeum Vulgare Extract, Hydrolyzed Wheat Gluten, Hydrolyzed Wheat Protein, Hydrolyzed Wheat Protein Pg-Propyl Silanetriol, Hydrolyzed Wheat Starch, Hydroxypropyltrimonium Hydrolyzed Wheat Protein, Kamut (Pasta wheat), Keca Manis (Soy Sauce), Ketjap Manis (Soy Sauce), Kluski Pasta, Maida (Indian wheat flour), Malt, Malted Barley Flour, Malted Milk, Malt Extract, Malt Syrup, Malt Flavoring, Malt Vinegar, Macha Wheat (Triticum aestivum), Matza, Matzah, Matzo, Matzo Semolina, Meringue, Meripro 711, Mir, Nishasta, Oriental Wheat (Triticum turanicum), Orzo Pasta, Pearl Barley, Persian Wheat (Triticum carthlicum), Perungayam, Poulard Wheat (Triticum turgidum), Polish Wheat (Triticum polonicum), Rice Malt (if barley or Koji are used), Roux, Rusk, 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, Tabouli, 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), Vital Wheat Gluten, Abyssinian Hard triticum durum, Wheat amino acids, Wheat Bran Extract, 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)
*Grains that do not have gluten include wild rice, corn, buckwheat, millet, amaranth, quinoa, teff, soybeans, and sunflower seeds.
Other Gluten Free Foods:
Corn, rice, potatoes, amaranth, buckwheat, millet, tapioca, quinoa, sorghum,& flours of them
100% unprocessed meats, poultry, and seafood with no additives or coatings; eggs
Fresh fruit and fruit juices, Fresh and frozen vegetables and vegetable juices
Beans and legumes, Nuts and seeds, and flours made from nuts and seeds, Tofu (only the kind made from soybeans), Coffee, Tea, Whole milk, soymilk (read label), and aged cheeses, Distilled liquor and wine
*Gluten can be removed from wheat flour, producing wheat starch. All gluten in wheat flour, however, cannot be removed. Still, according the Food and Drug Administration (FDA), if a certain amount of the gluten is removed, the food product can be labeled "gluten-free."
*Gluten helps make bread elastic, providing it with that chewy texture it has when eaten. For this reason, flour that has had most of its gluten removed, produces a sticky dough that feels much like chewing gum.
*Gluten also has an absorbent quality, which is why bread is capable of soaking up broth. Because of this feature, gluten is often used by those on a vegetarian diet as an imitation meat. On the downside, gluten is believed to be partly responsible for causing bread to become stale.
*There are also some products that contain gluten that aren't as obvious. These include any foods that contain natural flavoring. This is a vague term that may indicate gluten has been used. Soy sauce also contains gluten as does modified food starch, vegetable gum and hydrolyzed vegetable protein.
*There is No money in researching gluten intolerance, because there was no medication to treat it.
http://www.gfreediet.com/, from Elisabeth Hasselbeck, of The View
Symptoms of Gluten Intolerance:
-Upset stomach • Headaches • Fatigue, Irritability, depression or anxiety,
-Diarrhea • Abdominal pain & bloating, Muscle cramps • Bone or joint pain,
-Mouth sores inside the mouth, Irritable bowel syndrome • Gastric ulcers,
-Tingling numbness in the hands and feet, Arthritis • Seizures, Skin rash (dermatitis herpetifor)
-Unexplained iron-deficiency anemia, Bone loss or osteoporosis,
-Missed menstrual periods • Infertility or recurrent miscarriage

*Wheat free is NOT gluten free, Wheat starch is gluten!
*Modified food starch may be derived from wheat
*Hydrolyzed plant and vegetable protein may be from a gluten source
*Maltodextrin can be derived from either wheat or corn. Therefore, you would need to check with the company to see if this is a gluten/free product.
*Some distilled vinegar has malt in it. Malt is NOT gluten/free
*Beware, carmel source can be wheat or corn - this needs to be checked by calling the manufacturing company about which ingredient it comes from.
*Mustard/Mustard Flour: This ingredient does not contain gluten
Oats have two issues:
1. most of the Oats are contaminated - google 'gluten free oats' to find ones that are produced in fields that aren't rotated with wheat and processed in facilities that aren't shared, but that doesn't affect number 2...
2. as the oat protein, avenin, is similar to the wheat protein, gliadin, about 10% of celiacs react to oats as well. Oats, despite the small amount of gluten they contain, are well-tolerated by celiac patients.