When in doubt, do without!!
Artificial Color
Baking Powder (some are gluten-free – see the brand section of this book for ideas)
Caramel Color (I usually avoid it – in pancake syrups and such)
Caramel Flavoring
Clarifying Agents
Coloring
Dextrins
Dextrimaltose
Dry Roasted Nuts
Emulsifiers
Enzymes
Flavoring
Food Starch
Food Starch Modified
Glucose Syrup
Gravy Cubes
Ground Spices
HPP
HVP
Hydrolyzed Plant Protein
Hydrolyzed Protein
Hydrolyzed Vegetable Protein
Hydrogenated Starch Hydrolysate
Hydroxypropylated Starch
Maltodextrin (in the U.S. it’s a maybe, in the U.K. and the EU – it’s a NO)
Maltose
Miso
Mixed Tocopherols
Modified Food Starch
Modified Starch
Natural Flavoring
Natural Flavors
Natural Juices
Non-dairy Creamer
Pregelatinized Starch
Protein Hydrolysates
Seafood Analogs
Seasonings
Sirimi (paste made from fish or other meat, as well as multiple Asian foods that use Surimi as its primary ingredient.)
Smoke Flavoring
Soba Noodles
Soy Sauce
Soy Sauce Solids
Stabilizers
Starch
Stock Cubes
Suet
Tocopherols (a class of chemical compounds of which many have vit E activity)
Vegetable Broth (unless you made it yourself)
Vegetable Gum
Vegetable Protein
Vegetable Starch
Vitamins
Wheat Starch
