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| | (Original Message) | Sent: 1/23/2003 4:23 AM |
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| | | From: MIC | Sent: 1/23/2003 4:34 AM |
Wheat Barley Oats Spelt Rye Triticale Kamut Malt Semolina Quinoa* Millet** Buckwheat** Amaranth**** Teff Far Farro Mir Couscous Gluten Containing Additives: Cereals & Cereals Grains Carmel colorings Colorings Emulsifiers Flavorings Malt Barley malt Hydrolyzed plant protein (HPP) Hydrolyzed vegetable protein (HVP) Preservatives Starches Modified food starch Vegetable gum Vinegar***** Misc: Ketchup# Canned Tuna fish Soy Sauce Maple Syrup## Sauce mixes Corn starch### Rice syrup#### Spices flour is added as an anti-caking ingredient)##** * This grain is considered to be gluten-free but may not be tolerated by some. ** This grain has one of the lowest amounts of gluten & may be “safe�?for many. *** Buckwheat is often cross-contaminated by gluten-containing grains. Also, dark Buckwheat flower is ground Buckwheat with extra hulls added & is the most allergenic form. Standard Buckwheat flour is ground buckwheat with the hull but without additional hulls added. Light Buckwheat flour is considered to be most tolerable as the hull has been removed & the inside is ground. White Buckwheat is ground with the hull & is lighter in color. The exterior is light brown, not dark like the more commercially available Buckwheat. ****This grain is considered to be gluten-free but may not be tolerated by some ***** Vinegar is often a derivative of gluten containing grains--especially distilled vinegar # The vinegar in ketchup may contain gluten, & corn syrup, a common ingredient in ketchup, is often not tolerated by many children. ## Unless labeled 100% pure ### Flour is added as an anti-caking ingredient. #### Unless labeled GLUTEN-FREE ##** Flour is often added as an anti-caking ingredient. |
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