Food Additives People with Celiac Disease Should Avoid

Whole foods are easy—an apple is gluten-free, a bagel is not. But processed foods are a minefield of additives, preservatives, and flavor enhancers. Many of these ingredients are derived from grains, turning an innocent-looking sauce or candy bar into a hazard for celiacs.

To stay safe, you need to learn the "secret code" of ingredient lists. Here are the most common additives that indicate gluten.

1. Malt Flavoring and Malt Extract

This is the #1 enemy in the additive world. Malt is made from barley.

You will find it in:

• Cornflakes and crispy cereals (often not gluten-free because of this!)
• Chocolate candies
• Barbecue sauces
• Granola bars

2. Modified Food Starch

This is a thickener used in everything from yogurt to soup. It can be made from corn, potato, tapioca, or wheat.

The Rule: In the US, if the source is wheat, it must be declared on the label (e.g., "Modified Wheat Starch"). If it just says "Modified Food Starch," it is usually corn or potato and likely safe. However, caution is always advised, especially with imported products where labeling laws differ.

3. Brewer’s Yeast

A byproduct of beer brewing, this yeast is full of gluten from the barley substrate. It is often used as a nutritional supplement or flavor enhancer in savory snacks. Note: "Yeast Extract" and "Autolyzed Yeast" *can* be gluten-free, but only if they weren't taken from beer production.

4. Hydrolyzed Wheat Protein

This one is obvious because it says "wheat," but it's important to know it's often used in soy sauces, meat substitutes, and processed deli meats to improve texture and flavor.

The "Tricky" Zone: Dextrin and Natural Flavors

Dextrin is usually made from corn, but can be wheat-based. Natural Flavors can hide barley malt. While rare, these ambiguous terms are why certification (like the GFCO logo) is valuable.