Market of Choice offers many products for those who want to or are required to live a gluten-free lifestyle. Here you will find answers to some basic questions about gluten and who should avoid it, as well as basic can-and-can’t haves. We hope it will make your shopping experience at Market of Choice even more pleasurable.

What is gluten?
Gluten is a protein found in wheat, rye and barley. Most types of cereals and many types of pastas, breads and other baked goods contain gluten. It can also be found in many less-obvious foods and beverages, such as condiments, desserts, cheese, processed meats and beer.

Who should avoid gluten?
Those who have been diagnosed with Gluten-Sensitive Enteropathy (GSE) should avoid gluten in all forms. GSE, commonly called celiac disease, affects the bowel and related tissues. GSE can also include dermatitis herpetiformis, a skin disorder.

What should be avoided?
Wheat, rye, barely, malt, tritical, oats and products made from these grains. Oats should be avoided, due to possible cross-contamination. (Oats labeled “gluten free” have been tested and have been found to have less than 20 ppm of gluten.) (See detailed list, below.)

Do other foods contain gluten?
Yes. Many less-obvious products contain gluten and should be avoided. (See detailed list, below.) Beer, for example, often contains barley and brewer’s yeast. Some craft brewers, however, are now producing gluten-free beers. Be sure to do your research. Wine and distilled spirits are typically gluten free. Read the label. When in doubt, go without.

What about other starches and grains?
Not all foods from the grain family contain gluten. Gluten-free grains, starches and proteins include: corn, rice, potatoes, starch, tapioca, arrowroot, buckwheat, quinoa, garfava, sorghum, amaranth, teff, nut flours, beans and products made from these. (See detailed list, below.)

What is “hidden” gluten?
Some products may contain “hidden” gluten, meaning the ingredients contained in the product don’t specifically list gluten, but may include ingredients derived from gluten. (See detailed list, below.) It’s important to note that some products may not include gluten as an ingredient, but it’s possible that the product may have come in contact with gluten in processing. Some examples include:

- Brown Rice Syrup: Frequently made from barley caramel color, brown rice syrup can be made from corn (dextrose), lactose, molasses or sugar, which are all gluten free. Imported products containing caramel color may be made from malt syrup or starch, which could contain gluten.

- Dextrin: Usually made with corn, but may be derived from wheat. (Malto-dextrin is made from corn.)

- HVP/ HPP /TVP: Found in sausage and many canned foods, such as soups. Can be derived from soy, corn and rice (all are gluten free), but can also be made from wheat.

Are there other products to consider?
Yes. Steer clear of Playdough, makeup, lotions, vitamins, medications and toothpaste that contain gluten.

Are gluten-free products labeled?
The term "gluten-free" on a label is currently voluntary. The Food and Drug Administration is proposing to define the food labeling term "gluten-free" to mean that a food bearing this claim does not contain any of the following:

- an ingredient that is a "prohibited grain;"

- an ingredient (e.g., wheat flour) that is derived from a "prohibited grain" and that has not been processed to remove gluten;

- an ingredient (e.g., wheat starch) that is derived from a "prohibited grain" that has been processed to remove gluten, if the use of that ingredient results in the presence of 20 micrograms or more gluten per gram of food, or 20 micrograms or more gluten per gram of food.