Corn Gluten & Maltodextrin and Others

[Guest guest]

Louise, according to glutenfreeliving.com:

"Maltodextrin is gluten free. It can be made from a variety of starches, including corn, potato, rice or wheat. However the source does not matter because maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, "wheat" will be appear on the label. Even in this case, the maltodextrin would be gluten free."

Listings I find for Thai and Chinese egg noodles state that they are made with wheat flour. However, you may find some that aren't. Read ingredients, as always, and consider the possibility of cross-contamination in manufacturing.

Buckwheat is okay for us -- it isn't related to wheat, despite the name. Quinoia is fine. Some people with CD react to GF oats; for others, they're safe.

Not all tamari is GF, not even all that is labelled wheat-free. Some "wheat-free tamari sauce" is made with barley. Read labels.

Corn gluten has nothing to do with our kind of gluten; neither does "glutenous rice". Both are safe for us.

H.

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[Guest guest]

Recently, I came across an ingredient called "corn gluten" in a mix my mother-in-law was using for a dinner item. I ate it, and seemed to do fine, but is corn gluten okay or a "no-no"? Corn gluten sounds like a contradition in terms.Also, recently I posted something about Maltodextrin, and I think everyone here said it was okay, but when I read through beth Hasseelbeck's new book, The G-Free Diet, she says Maltodextrin is a no-no and may make a celiac sick. I've had a few food items with Maltodextrin in it and thought I did okay. What's the story?Also, she says these other items "may" make a celiac sick, too, why?- Egg noodles (as in Thai or the packaged food kind or both? I thought Thai egg noodles were okay)- Tamari (I've been using a wheat-free/low sodium brand, and

thought I did fine)- Hydrolyzed vegetable protein???I've tried all three and thought I did okay. What should I be looking for? Are these cross contamination concerns?Also, she says buckwheat is okay...is it really? Along with gluten-free oats and Quinoa.Just double checking. Please advise,Louise Audellart + designlouiseaudell.com(510) 531-4607

[Guest guest]

To my understanding corn as well as rice, do not have the

technical term “gluten” for their sticky properties, but some people

may describe it that way. Gluten is the protein in wheat that has that “stickiness”

that binds things together, that’s why baked goods made from wheat flour

hold better. I’m not sure corn gluten or rice gluten is a real

term. There is glutionous (sp?) rice that is gluten free…it does

not have “gluten” in it though.

Egg Noodles is too generic a term, even saying “Thai Egg

noodles” is too loose. Any noodle package has to be read unless it

has gluten free stamped on it (in which I still always check anyway.)

Tamari is not safe…but “Wheat Free Tamari” is.

Hydrolyzed vegetable protein – it’s a

sometimes. If it’s made from corn or soy it can be ok, but you may

not know that

Buckwheat is safe. I know the word is confusing, but

buckwheat is actually a seed from a flower…no relation to wheat whatsoever.

Quinoa is gluten free.

Gluten free oats are ok for only some celiacs. Some people

cannot tolerate oats and have a reaction (not necessarily b/c there was a wheat

CC, but b/c of the oat itself). You need to trial and error and see how

your body reacts.

You’ll find that it’s not all black and white to

live life as a Celiac. There are lots of gray areas. Come September

it’ll be 5 years since my diagnosis…I think it took me 3 solid

years to learn and figure everything out. There isn’t a complete

Celiac bible that will give you a product list that you can live from.

All foods are constantly morphing. You have to label read, try cutting

other foods in and out of your diet. Be aware of CC, etc. I learn

knew things every day. I also learned that soy, corn, peanuts, some nuts

and some dairy make me sick and sometimes gave me a “gluten reaction”

I always thought I had eaten something with gluten in it, but it was really the

other foods that gave me issues.

Remember to label read, always, and when in doubt, skip

it! It’s not worth the short or long term effects.

-

From:

[mailto: ] On Behalf Of Louise Audell

Sent: Wednesday, May 13, 2009 10:08 AM

Celiac Bay Area

Subject: [ ] Corn Gluten & Maltodextrin and Others

Recently, I came across an ingredient called " corn

gluten " in a mix my mother-in-law was using for a dinner item. I ate it,

and seemed to do fine, but is corn gluten okay or a " no-no " ? Corn

gluten sounds like a contradition in terms.

Also, recently I posted something about Maltodextrin, and I think everyone here

said it was okay, but when I read through beth Hasseelbeck's new book, The

G-Free Diet, she says Maltodextrin is a no-no and may make a celiac sick. I've

had a few food items with Maltodextrin in it and thought I did okay. What's the

story?

Also, she says these other items " may " make a celiac sick, too, why?

- Egg noodles (as in Thai or the packaged food kind or both? I thought Thai egg

noodles were okay)

- Tamari (I've been using a wheat-free/low sodium brand, and thought I did

fine)

- Hydrolyzed vegetable protein???

I've tried all three and thought I did okay. What should I be looking for? Are

these cross contamination concerns?

Also, she says buckwheat is okay...is it really? Along with gluten-free oats

and Quinoa.

Just double checking.

Please advise,

Louise Audell

art + design

louiseaudell.com

(510) 531-4607

[Guest guest]

On Wed, 13 May 2009, Louise Audell wrote:

>

>

> Recently, I came across an ingredient called " corn gluten " in a mix my

> mother-in-law was using for a dinner item. I ate it, and seemed to do fine,

> but is corn gluten okay or a " no-no " ? Corn gluten sounds like a contradition

> in terms.

Yeah, it is. If it's made from corn, it's ok. " Corn gluten " is a

misnomer for corn protein.

> Also, recently I posted something about Maltodextrin, and I think everyone

> here said it was okay, but when I read through beth Hasseelbeck's new

> book, The G-Free Diet, she says Maltodextrin is a no-no and may make a

> celiac sick. I've had a few food items with Maltodextrin in it and thought I

> did okay. What's the story?

Maltodextrin can be made from just about any grain. Most maltodextrin

in this country is made from corn. However, I did come across a

product recently that had maltodextrin from wheat in it. If it's

from wheat, it must be labeled as such. I'm sensitive to corn, so I

avoid anything that has maltodextrin.

> Also, she says these other items " may " make a celiac sick, too, why?

> - Egg noodles (as in Thai or the packaged food kind or both? I thought Thai

> egg noodles were okay)

Thai rice noodles are ok, but most egg noddles are made from wheat.

> - Tamari (I've been using a wheat-free/low sodium brand, and thought I did

> fine)

As long as it says wheat free, it should be ok. I use a Thai brand

that has no gluten ingredients, and I've been fine.

> - Hydrolyzed vegetable protein???

This can be made from any vegetable protein. Most of the time, it's

made from soy, but it can come from anything. I generally avoid it.

> I've tried all three and thought I did okay. What should I be looking for?

> Are these cross contamination concerns?

Cross contamination is always possible.

> Also, she says buckwheat is okay...is it really? Along with gluten-free oats

> and Quinoa.

Buckwheat is fine, though it sometimes has cross contamination

problems. Don't buy it from a bulk bin. I haven't had problems from

quinoa. Certified gluten-free oats are the only kind you should trust,

and even then, some celiacs react to the oat protein.

--Ruth Anne