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List of Gluten Free Food and Drink Products

  • Synopsis: Published: 2014-04-10 (Revised/Updated 2017-04-07) - Large printable list of Gluten free products including foodstuffs and drinks for people who are Gluten Intolerant or have Celiac disease - Disabled World (Disabled World).
Gluten

Gluten is defined as a protein composite found in wheat and related grains, including barley, wheat, rye, and other cereal grains, not readily soluble in water. The Gluten presence in flour makes production of leavened baked goods possible. Gluten gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten is used in cosmetics, hair products, and other dermatological preparations.

Main Document

Quote: "The best way to be sure you are eating a gluten free diet is to eat unprocessed foods."

Gluten, in its generic form, simply refers to the protein grass plants build into their seeds (grains) to support the growth of the next generation of plant life.

Gluten is commonly found in grains such as wheat, barley, rye and triticale. Gluten is also found in many whole grain foods related to wheat, including farro, bulgur, spelt, kamut, and triticale (mix of wheat and rye).

Avoiding wheat can often be quite hard as this means you should avoid all wheat based flours and ingredients. For some people, around 1% of the population, consuming gluten can be a matter of life or death. These people have a condition known as Celiac disease (or coeliac disease) - an autoimmune disorder of the small intestine. A strict gluten free diet is currently the only known treatment for people with Celiac disease.

Current U.S. food labeling laws do not require food manufacturers to list gluten in either allergen or contains statements. The best way to be sure you are eating a gluten free diet is to eat unprocessed foods.

If you're just starting on a gluten-free diet, you should consider consulting with a dietitian who can answer any questions and provide you with advice about avoiding gluten while still eating a healthy and well balanced diet.

Below is a list of possible Gluten free products. Be sure to double check before using any product or ingredient on the list, and if you know of an error, or can add to the list, please contact us so we can amend the entry.

List of Gluten Free Food and Drink
A
Artificial Flavoring
Acacia Gum
Acai
Acesulfame K
Acesulfame Potassium
Acetanisole
Acetophenone
Acorn
Acorn Quercus
Adipic Acid
Adzuki Bean
Agar
Agave
Albumen
Alcohol (Distilled Spirits: Specific Types - Not beer unless specified gluten free)
Alfalfa
Algae
Algin
Alginate
Alginic Acid
Alkalized Cocoa
Allicin
Alligator
Almond Flour
Almond Nut
Alpha-amylase
Alpha-lactalbumin
Aluminum
Amaranth
Ambergris
Ammonium Hydroxide
Ammonium Phosphate
Ammonium Sulphate
Amylopectin
Amylose
Annatto
Annatto Color
Apple Cider Vinegar
Apples
Apricot
Arabic Gum
Arrowroot
Artichoke
Artichokes
Artificial Butter Flavor
Arugula
Ascorbic Acid
Asparagus
Aspartame
Aspartic Acid
Aspic
Astragalus Gummifer
Autolyzed Yeast Extract
Avena Sativia
Avena Sativia Extract
Avidin
Avocado
Azodicarbonamide
B
Baking Soda
Balsamic Vinegar
Bananas
Bean flour
Bean Romano
Bean Tepary
Bean, Adzuki
Bean, Hyacinth
Bean, Lentil
Bean, Mung
Beans
Beef
Beeswax
Benzoic acid
Besan
Besan
Beta Carotene
Beta Glucan
Betaine
BHA
BHT
Bicarbonate of Soda
Biotin
Blackberries
Blue Cheese
Blueberries
Broccoli
Brown rice
Brown rice flour
Brown Sugar
Brussel Sprouts
Buckwheat
Buffalo
Butter (With no additives)
Butyl Compounds
Butylated Hydroxyanisole
C
Cabbage
Calcium Acetate
Calcium Carbonate
Calcium Caseinate
Calcium Chloride
Calcium Disodium
Calcium Hydroxide
Calcium Lactate
Calcium Pantothenate
Calcium Phosphate
Calcium Propionate
Calcium Silicate
Calcium Sorbate
Calcium Stearate
Calcium Stearoyl Lactylate
Calcium Sulfate
Calrose
Camphor
Cane Sugar
Cane Vinegar
Canola (Rapeseed)
Canola Oil (Rapeseed Oil)
Cantaloupe
Caprylic Acid
Carageenan Chondrus Crispus
Caramel Color
Caramel Flavoring
Carbonated Water
Carboxymethyl Cellulose
Carmine
Carnauba Wax
Carob
Carob Bean
Carob Bean Gum
Carob Flour
Carrageenan
Carrots
Casein
Cassava
Cassava Manihot Esculenta
Castor Oil
Catalase
Cauliflower
Celery
Cellulose Ether
Cellulose Gum
Cellulose1
Cetyl Alcohol
Cetyl Stearyl Alcohol
Champagne Vinegar
Chana Flour (Chickpea Flour)
Channa (Chickpea)
Cheese
Cheeses - (Check ingredients)
Cherry
Chestnuts
Chicken
Chickpea
Chlorella
Chocolate Liquor
Choline Chloride
Chromium Citrate
Chymosin
Citric Acid
Citrus Red
Cochineal
Cocoa
Cocoa Butter
Coconut
Coconut Vinegar
collagen
Colloidal Silicon Dioxide
Confectioner's Glaze
Copernicia Cerifera
Copper Sulphate
Corn
Corn flour
Corn Flour
Corn Gluten
Corn Masa Flour
Corn meal
Corn Meal
Corn starch
Corn Starch
Corn Sugar
Corn Sugar Vinegar
Corn Swetener
Corn Syrup
Corn Syrup Solids
Corn Vinegar
Corn Zein
Cortisone
Cotton Seed
Cotton Seed Oil
Cottonseed
Cowitch
Cowpea
Cranberries
Cream
Cream of Tartar
Crospovidone
Cucumber
Curds
Currants
Cyanocobalamin
Cysteine, L
D
D-Alpha- tocopherol
D-Calcium Pantothenate
Dal
Dal (Lentils)
Dasheen Flour (Taro)
Dates
Delactosed Whey
Demineralized Whey
Desamidocollagen
Dextran
Dextrimaltose
Dextrin
Dextrose
Diglycerides
Dioctyl Sodium
Dioctyl Sodium Solfosuccinate
Dipotassium Phosphate
Disodium Guanylate
Disodium Inosinate
Disodium Phosphate
Distilled Alcohols
Distilled Vinegar
Distilled White Vinegar
Duck
Dutch Processed Cocoa
E
EDTA (Ethylenediaminetetraacetic Acid)
Egg Yolks
Eggplant
Eggs
Elastin
Ester Gum
Ethyl Alcohol
Ethyl Maltol
Ethyl Vanillin
Ethylenediaminetetraacetic Acid
Expeller Pressed Canola Oil
F
Ferric Orthophosphate
Ferrous Fumerate
Ferrous Gluconate
Ferrous Lactate
Ferrous Sulfate
Figs
Fish
Flaked Rice
Flavoring
Flavoring Extracts
Flax
Flaxseed
Folacin
Folate
Folic Acid- Folacin
Food Starch
Food Starch Modified
Formaldehyde
Fructose
Fruit (includes dried fruit)
Fruit Vinegar
Fumaric Acid
G
Galactose
Garbanzo Beans
Garlic
Gelatin
Glucoamylase
Gluconolactone
Glucose
Glucose Syrup
Glutamate (free)
Glutamic Acid
Glutamine (amino acid)
Glutinous Rice
Glutinous Rice Flour
Glycerides
Glycerin
Glycerol Monooleate
Glycol
Glycol Monosterate
Glycolic acid
Goat
Goose
Gram flour (chick peas)
Grape Skin Extract
Grapes
Green Beans
Grits, Corn
Guar Gum
Guava
Gum Acacia
Gum Arabic
Gum Base
Gum Tragacanth
H
Hemp
Hemp Seeds
Herb Vinegar
Herbs
Hexanedioic Acid
High Fructose Corn Syrup
Hominy
Honey
Honeydew Melon
Hops
Horseradish (Pure)
HPP
HVP
Hyacinth Bean
Hydrogen Peroxide
Hydrolyzed Caseinate
Hydrolyzed Meat Protein
Hydrolyzed Plant Protein
Hydrolyzed Protein
Hydrolyzed Soy Protein
Hydrolyzed Vegetable Protein
Hydroxypropyl Cellulose
Hydroxypropyl Methylcellulose
Hypromellose
I
Illepe
Inulin
Invert Sugar
Iodine
Iron Ammonium Citrate
Isinglass
Isolated Soy Protein
Isomalt
J
Jam
Jelly
Job's Tears
Jowar (Sorghum)
Juice
K
K-Carmine Color
K-Gelatin
Kale
Karaya Gum
Kasha (roasted buckwheat)
Keratin
Kiwi
Koshihikari (rice)
Kudzu
Kudzu Root Starch
Kumquat
L
L-cysteine
L- leucine
L-lysine
L-methionine
L-tryptophan
Lactalbumin Phosphate
Lactase
Lactic Acid
Lactitol
Lactose
Lactulose
Lamb
Lanolin
Lard
Lecithin
Lemon Grass
Lemons
Lentils
Lettuce
Licorice
Licorice Extract
Limes
Lipase
Locust Bean Gum
M
Magnesium Carbonate
Magnesium Hydroxide
Magnesium Oxide
Maize
Maize Waxy
Malic Acid
Maltitol
Maltodextrin (except in Medications)
Maltol
Maltose
Mandarian
Manganese Sulfate
Mangoes
Manioc
Masa
Masa Flour
Masa Harina
Meat (fresh)
Medium Chain Triglycerides
Menhaden Oil
Methyl Cellulose2
Micro-particulated Egg White Protein
Microcrystalline Cellulose
Milk
Milk Protein Isolate
Millet
Milo (Sorghum)
Mineral Oil
Mineral Salts
Mixed Tocopherols
Modified Food Starch
Modified food Starch
Modified Starch
Molybdenum Amino Acid Chelate
Mono and Diglycerides
Monocalcium Phosphate
Monoglycerides
Monopotassium Phosphate
monosaccharides
Monosodium Glutamate (MSG)
Monostearates
MSG
Mung Bean
Mushrooms
Musk
Mustard Flour
Myristic Acid
N
Natural Flavoring
Natural Flavors
Natural Smoke Flavor
Neotame
Niacin
Niacin- Niacinamide
Niacinamide
Nitrates
Nitrous Oxide
Non-fat Milk
Nut, Acron
Nut, Almond
Nuts
Nuts (except wheat, rye and barley)
O
Oats
Oils
Oils and Fats
Okra
Oleic Acid
Oleoresin
Olestra
Oleyl Alcohol/Oil
Onions
Orange B
Oranges
Oryzanol
P
Palmitic Acid
Pantothenic Acid
Papain
Papaya
Paprika
Paraffin
Parsley
Passion Fruit
Patially Hydrogenated Cottonseed Oil
Patially Hydrogenated Soybean Oil
Pea - Chick
Pea - Cow
Pea Flour
Pea Starch
Peaches
Peanut Flour
Peanuts
Pears
Peas
Pectin
Pectinase
Peppermint Oil
Peppers
Pepsin
Persimmons
Peru Balsam
Petrolatum
PGPR (Polyglycerol Polyricinoleate)
Phenylalanine
Phosphoric Acid
Phosphoric Glycol
Pigeon Peas
Pineapples
Plantains
Plums
Polenta
Polydextrose
Polyethylene Glycol
Polyglycerol
Polyglycerol Polyricinoleate (PGPR)
Polysorbate 60
Polysorbate 80
Polysorbates
Popcorn (without coating)
Pork
Potassium Benzoate
Potassium Caseinate
Potassium Citrate
Potassium Iodide
Potassium Lactate
Potassium Matabisulphite
Potassium Sorbate
Potato flour
Potato Flour
Potato Starch
Potatoes
Potatoes (white & sweet)
Povidone
Prinus
Pristane
Propolis
Propyl Gallate
Propylene Glycol
Propylene Glycol Monosterate
Protease
Psyllium
Pumpkins
Pyridoxine Hydrochloride
Q
Quail
Quince
Quinoa
R
Rabbit
Radish
Ragi
Raisin Vinegar
Rape
Raspberries
Recaldent
Reduced Iron
Rennet
Rennet Casein
Resinous Glaze
reticulin
Riboflavin
Rice
Rice (Enriched)
Rice Flour
Rice Starch
Rice Syrup
Rice Vinegar
Ricinoleic Acid
Romano Bean (chickpea)
Rosematta
Rosin
Royal Jelly
S
Saccharin
Saffron
Sago
Sago Flour
Sago Palm
Sago Starch
Saifun (bean threads)
Salt
Seaweed
Seed - Sesame
Seed - Sunflower
Seeds
Seeds (except wheat, rye and barley)
Shea
Sherry Vinegar
Silicon Dioxide
Smoke Flavoring
Snake
Soba (100% buckwheat)
Sodium Acetate
Sodium Acid Pyrophosphate
Sodium Alginate
Sodium Ascorbate
Sodium Benzoate
Sodium Caseinate
Sodium Citrate
Sodium Erythrobate
Sodium Hexametaphosphate
Sodium Lactate
Sodium Lauryl Sulfate
Sodium Metabisulphite
Sodium Nitrate
Sodium Phosphate
Sodium Polyphosphate
Sodium Silaco Aluminate
Sodium Stannate
Sodium Stearoyl Lactylate
Sodium Sulphite
Sodium Tripolyphosphate
Sorbic Acid
Sorbitan Monostearate
Sorbitol- Mannitol
Sorghum
Sorghum Flour
Sour Cream
Soy
Soy Flour
Soy Lecithin
Soy Protein
Soy Protein Isolate
Soybean
Spices (most)
Spices (pure)
Spinach
Spirit Vinegar
Spirits (Depends on Type)
Squash
Starch (cornstarch)
Stearamide
Stearamine
Stearates
Stearic Acid
Stearyl Lactate
Stevia
Strawberries
Subflower Seed
Succotash (corn and beans)
Sucralose
Sucrose
Sulfites
Sulfosuccinate
Sulfur Dioxide
Sweet Chestnut Flour
Syrup
T
Tagatose
Tallow
Tamarind
Tangerines
Tapioca
Tapioca Flour
Tapioca Starch
Tara Gum
Taro
Taro Flour
Tarro
Tarrow Root
Tartaric Acid
Tartrazine
TBHQ (Tetra or Tributylhydroquinone)
Tea
Tea-Tree Oil
Tef
Teff
Teff Flour
Tepary Bean
Textured Vegetable Protein
Thiamin Hydrochloride
Thiamine Hydrochloride
Thiamine Mononitrate
Titanium Dioxide
Tofu (Soy Curd)
Tolu Balsam
Torula Yeast
Tragacanth
Tragacanth Gum
Tri-Calcium Phosphate
Triacetin
Tricalcium Phosphate
Trypsin
Turkey
Turmeric (Kurkuma)
Turnips
TVP
Tyrosine
U
Urad/Urid Beans
Urad/Urid Dal (peas) Vegetables
Urad/Urid flour
Urd
V
Vanilla
Vanilla Extract
Vanilla Flavoring
Vanillin
Veal
Venison
Vinegar
Vinegar (All except Malt)
Vinegars (Specific Types - Excludes Malt Vinegar)
Vitamin A (retinol)
Vitamin A Palmitate
Vitamin B-12
Vitamin B1
Vitamin B2
Vitamin B6
Vitamin D
Vitamin E Acetate
Vitamins
W
Watercress
Watermelons
Waxy Maize
Whey
Whey Protein Concentrate
Whey Protein Isolate
White Vinegar
Wild Rice
Wine
Wine Vinegars (and Balsamic)
Wines
X
Xanthan Gum
Xylitol
Y
Yam Flour
Yeast (except brewer's yeast)
Yogurt (plain, unflavored)
Yucca
Z
Zinc Oxide
Zinc Sulfate

Gluten Free Printables:

Awareness: Celiac (Coeliac) Disease Awareness

Light green awareness ribbonSeptember 13th is Celiac Awareness Day. The date of September 13 was chosen because it honors the birthday of Samuel Gee, MD a British physician and pediatrician who is credited with being the first to identify the link between celiac disease and diet.

The month of May has been designated as Celiac Awareness Month. The Awareness Campaign provides current, comprehensive, science-based information about the symptoms, diagnosis, and treatment of celiac disease, also known as celiac sprue, nontropical sprue, and gluten-sensitive enteropathy.

Facts: Gluten and Celiac Disease

  • In the United States, gluten might not be listed on labels, because the US Food and Drug Administration (FDA) has historically classified gluten as GRAS (generally recognized as safe). In August 2013, FDA issued a final rule, effective August 2014, to define the term gluten-free for voluntary use in the labeling of foods i.e. presence of gluten in the food must be less than 20 parts per million.
  • Wheat allergy and coeliac disease are different disorders.
  • The protein content of some pet foods may also be enhanced by adding gluten.
  • Gluten is often present in beer and soy sauce, and can be used as a stabilizing agent in more unexpected food products, such as ice cream and ketchup.
  • Gluten, when dried and milled to a powder and added to ordinary flour dough, improves a dough's ability to rise and increases the bread's structural stability and chewiness.
  • Coeliac disease is an autoimmune disorder that affects the digestive process of the small intestine.
  • Non-coeliac gluten sensitivity (sometimes known as gluten intolerance) is a condition thought to arise as a result of an immunological response to gluten that differs in nature to the immune response characteristic of coeliac disease.

Printable Image

Gluten free food and drink list
About This Image: Gluten free food and drink list

Statistics: Celiac (Coeliac) Disease

  • In the United States celiac disease (coeliac disease) is thought to affect between 1 in 1750 (defined as clinical disease including dermatitis herpetiformis with limited digestive tract symptoms) to 1 in 105 (defined by presence of IgA TG in blood donors).
  • Globally celiac disease (coeliac disease) affects between 1 in 100 and 1 in 170 people - rates do however vary between different regions of the world from as few as 1 in 300 to as many as 1 in 40.
  • Other populations at increased risk for celiac disease, with prevalence rates ranging from 5% to 10%, include individuals with Down and Turner syndromes, type 1 diabetes, and autoimmune thyroid disease, including both hyperthyroidism (over-active thyroid) and hypothyroidism (under-active thyroid).

Related Information:

  1. Research Finds Rate of Celiac Disease is Growing - University of Maryland Medical Center - (Sep 27, 2010)
    https://www.disabled-world.com/health/autoimmunediseases/celiac-disease-increasing.php
  2. Immune System and Celiac Disease - Queen Mary, University of London - (Feb 28, 2010)
    https://www.disabled-world.com/health/autoimmunediseases/immune-celiac.php
  3. Celiac Disease - Depression and Disordered Eating in Women - Penn State - (Dec 27, 2011)
    https://www.disabled-world.com/health/autoimmunediseases/celiac.php


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