Is Dextromaltose Gluten Free

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"Before adding to the diet, verify with manufacturers that ingredients do not include gluten.

Reproduced with permission from Gluten Intolerance Group. 15110 10th Ave. SW, Ste. A, Seattle WA 98166:1987

content in the diet (Table 26-8). it is important to provide adequate fluids to ensure the liber's effectiveness.

Not all fiber is equivalent in modifying stool si/e and consistency. Wheat bran is Ihe most effective in increasing weight of the stool, followed by fruits, vegetables, oats, corn. soya, and pectin.7 The bulking effect of the fiber is multifactorial, affecting colonic microllora. interaction with intestinal liminal contents, water retention, and other mechanical factors. Fiber should be introduced to the diet slowly and be adjusted based on symptoms. Medications

(eg. stool softeners, laxatives, and/or stimulants) may be required but their use should not obviate the need for a high tiber diet in patients with constipation.

Table 26-6. Additives and Ingredients Allowed in a Gluten-Free Diet

Adipic acid

Butylated hydroxy-toluene (BHT)

Calcium phosphate Carboxymethyl-

cellulose Corn sweetener Dextromaltose Folic acid-folacin

Gums: acacia, arabic, carob bean, cellulose, guar, locust bean, tragacanth, xanthan


Potassium citrate


Sodium acid pyrophosphate

Sodium caseinate Sodium nitrate Sucrose Thiamine hydrochloride

Vitamins and minerals

Ascorbic acid Beta carotene Calcium chloride Carrageenan Corn syrup solids Dextrose Fructose Invert sugar Lecithin Malic acid

Microcrystalline cellulose Polyglycerol Potassium iodide Pyridoxine hydrochloride

Sodium ascorbate

Sodium citrate

Sodium silaco alumínate

Sulfosuccinate Tricalcium phosphate

Vitamin A (palmitate)

Butylated hydroxy-

anisole (BHA) Biotin

Calcium pantothenate Citric acid

Demineralized whey

Dioctyl sodium sulfosuccinate Fumaric acid Lactic acid Magnesium hydroxide Mannitol

Monosodium glutamate (MSG)

Polysorbate 60

and 80 Propylene glycol Monostearate Riboflavin Sodium benzoate

Sodium hexametaphosphate


Tartaric acid


(Note: this is not an exhaustive list.)

Reproduced with permission from Gluten Intolerance Group. 15110 10th Ave SW, Ste. A, Seattle WA 98166; 1987.

Table 26-7. Gluten-Free Diet



Not Recommended

Grains Almond; arrowroot starch, artichoke; corn and flours starch, cornmeal; maize and waxy maize;

legume flours (peas, beans, hung beans, lentils); potato starch, potato flour; rice bran; rice flours (plain, sweet, brown, white, and polished rice); sesame; sorghum; soy flour; sunflower; tapioca (cassava) starch

Breads Specially prepared breads using only the allowed flours (100% potato, corn, arrowroot, soybean); commercial gluten-free baking mixes Cereal Hot or cold cereals made from corn, rice, or hominy*

Noodles Gluten-free corn pasta; special gluten-free and pasta low protein pastas; rice pasta or bean pastas Crackers Pure cornmeal tortillas; rice wafer or crackers, and snack rice cakes,' popcorn, crackers made with foods allowed flours (100% potato, corn, rice, arrowroot, soybean); potato chips

Low-gluten flours; all flours containing wheat, rye. barley, and oats; durham wheat, all-purpose flour, white enriched flour, wheat flour, wheat germ, whole wheat flour, wheat starch; wheat bran; oat bran; amaranth; buckwheat; buckwheat groats; bulgar; graham; kasha; kumat; matzo; matzo meal; millet; quinoa (kneen-wa); rusks; semolina; spelt; teft; triticale

All breads, rolls, etc. made with wheat, oats, barley, and rye

All cereals containing wheat, oats, barley and rye, farina, bran (except rice), graham, wheat germ, kasha, bulgar, buckwheat, millet, triticale Malt (a flavoring usually derived from barley)

Pastas, noodles, spaghetti, and macaroni made from wheat or other gluten-containing grains

All crackers and snack foods containing wheat, wheat starch, rye, barley, oats, bran (except rice), graham, wheat germ, malt, kasha, bulgar. buckwheat, matzo. millet, durham wheat, sorghum, rusks, amaranth, triticale

Table 26-7. continued



Not Recommended


Meat and meat alternatives


Fruit and juices


Fresh, dry, evaporated, or condensed milk; sour cream;' whipping cream;' yogurt'

Fresh meat, fish, poultry, and eggs; fish in oil, water, or brine (check ingredients), luncheon meats, frankfurters, and prepared meat products packaged without food starch or gluten derivatives: peanut butter

Aged cheese (100% Cheddar, Swiss. Parmesan, etc); cottage cheese.' cream cheese; processed, low fat or fat free cheese'' Most fresh, frozen, dried, or canned fruit

Most plain, fresh, frozen, or canned vegetables; dried beans, peas, and lentils: tomato puree and paste; white and sweet potatoes: yams: hominy; rice

Malted milk; commercially prepared milkshakes; some nondairy cream;' some commercial chocolate drinks'

Any meat or meat products containing wheat, rye. barley, oats, or gluten derivatives; some canned tuna or fish in vegetable broths;' some sausage, frankfurters, luncheon meats, and sandwich spreads;' canned soups, chilies, stews;" bread containing products such as Swiss steak, meatballs, pot pies, croquettes, etc, self-basting turkeys with hydrolyzed vegetable proteins (HVP) injected as part of the basting solution

Cheese foods; cheese spreads or dips; imitation cheese products

Thickened or prepared fruits (as in pie fillings)'

Vegetable sauces:' commercially prepared vegetables; most packaged rice, mixes

Fats Most margarines," butter, vegetable oil, lard, shortening, nuts, pure mayonnaise made with allowed vinegars'

Sweets and Special commercial gluten-free cakes, cookies, desserts and baking mixes; homemade puddings with cornstarch, rice, tapioca; some pudding mixes, gelatin desserts, custards, and ices;* sherbet and ice cream if they do not contain gluten-containing stabilizers;" most hard candy, honey, molasses, marshmallow, coconut, or chocolate;' most jelly and jams;* most nonbuttered syrups;" some candy"

Miscellaneous Fruit juice; plain tea; plain brewed coffee; beverages hot chocolate made with pure cocoa powder;

carbonated drinks except most root beers; wine and brandy without dyes or preservatives; most rums; vodka distilled from potatoes


Homemade broth and soups made with the allowed ingredients; special gluten-free commercial soups or broths

Commercial salad dressings and dips, unless product ingredients are known to be gluten-free"

Most commercially prepared cakes, cookies, and other baked goods; "instant" puddings and bread puddings; ice cream cones; frozen desserts containing gluten stabilizers

"Instant" drinks such as tea. coffee, cocoa, and fruit punch that are processed with additives, stabilizers, or emulsifiers; ground coffee with added grains;" some flavored coffees;' some herbal teas;' most root beers;' all beer and ale; all whiskies (including corn whiskey); bourbon; any liquor made from grain alcohol; vodka distilled from grain

Most canned soups and soup mixes;* bouillon, bouillon cubes or powder

396 Part 3 Nutrition and Specific Disease States

Table 26-7. continued

Type Recommended

Miscellaneous Cider, rice, or wine vinegar; salt: black or red pepper; herbs; pure spices; monosodium glutamate (MSG) if made in USA; bicarbonate of soda; pure cocoa; most yeast; baking powder; cream of tartar; imitation flavoring

•Manufacturer should be contacted to confirm gluten status. 'May contain gluten-containing vegetable gums.

Not Recommended

Distilled white vinegar; most white pepper; some curry powders;' some dry seasoning mixes;" some gravy extracts and meat sauces." yeast flakes;' extracts;' natural flavoring containing alcohol;' ketchup, prepared mustard, and horseradish;' pickles unless cured in allowed vinegars or lemon juice

Table 26-8. Dietary Fiber Content of Foods







Ice cream








Fruit juice



Fresh Grapes

'/2 cup canned Pears Pineapple Fruit cocktail Peaches

2 tbsp

Peanut butter

Fresh 1 peach 3 apricots '/2 grapefruit cup Applesauce Blueberries Strawberries

Garbanzo beans Lima beans

Fresh 1 apple 1 orange 1 banana 3 dates

'/! cup Raspberries

1/2 CUp

Lentils (5 g) Northern beans (4 g) Navy beans (5 g) Pork and beans (6 g) Kidney beans (6 g)


1 pear(5 g) '/2 avocado (4 g) 3 plums (4 g) 3 prunes (4 g)

Table 26-8. continued

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