• Breading
• Broth
• Brown Rice Syrup
• Communion Wafers
• Candy
• Envelopes
• Herbal Supplements
• Imitation Bacon/Seafood
• Lipstick, gloss
• Luncheon Meats
• Marinades
• Marshmellows

• Medications
• Playdough (if on your hands and you at you may consume gluten)
• Roux
• Sauces
• Soups
• Soy Sauce
• Stuffing
• Self-basting chicken and turkey
• Thickeners
• Vitamins and Supplements
• *Wheat starch

* Wheat Starch: While it may be possible for wheat starch to be gluten-free <20ppm (parts per million), it is not certain. Since the amount of gluten is not specially measured in wheat starch it would be difficult to be sure if it is safe to consume at this time, although several manufactures use wheat starch in their gluten-free products. If you are consuming products that are labeled gluten-free but contain wheat starch and you get any reaction, it would be best not to continue using that produt. Wheat starch may still be a problem for those with wheat allergies and needs to be considered on an individual basis.

Some countries use wheat starch in products labeled gluten-free, but there is some controversy that the protein in the wheat starch may not be able to be completely removed. More information is required before it can clearly be determined.