Gluten-free diet FAQs

Malt vinegar can be made from barley and is found in pickles, chutneys and condiments such as sauces. If it is used in a product the manufacturer must list the word 'barley' on the ingredients list.

Barley malt vinegar is made using a fermentation process. The end product only contains a trace amount of protein (and therefore glutenA protein that is found in the cereals wheat, barley and rye. ), which is well below the level which is safe for most people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. . In addition, barley malt vinegar is only usually eaten in small amounts, for example, drained pickled vegetables, sauces with a meal, on chips.

Balsamic, cider, sherry, white wine and red wine vinegars are not made from barley and are also suitable for a gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. diet.

Cider, wine, sherry, spirits, port and liqueurs are gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. .

All spirit drinks, including those which have a cereal which contains glutenA protein that is found in the cereals wheat, barley and rye. used as an ingredient, go through a process called distillation. Distillation removes any trace of gluten, so the end product is gluten-free. 

Therefore all spirit drinks including malt whisky which is made from barley are gluten-free and suitable for people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. .

All beer, lagers, stouts and ales contain gluten and are therefore not suitable for a gluten-free diet.

Specially manufactured gluten-free beers are available and are listed in our Food and Drink DirectoryOur annual Directory of gluten-free food and drink which manufacturers voluntarily submit to. .

No.  Chinese soy sauce is traditionally made with wheat, which makes it unsuitable for people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. . If it has been used as an ingredient, this must be declared on the ingredients list.

Gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. versions are available in the 'Free fromA range of food that is free from certain allergens - for example gluten or dairy. ' section of most major supermarkets. There are also some types of tamari soy sauce which are suitable. These are listed in our Food and Drink DirectoryOur annual Directory of gluten-free food and drink which manufacturers voluntarily submit to. .

This is a specially processed wheat starch which has a level of glutenA protein that is found in the cereals wheat, barley and rye. within the Codex standardThe standard by which gluten-free foods are measured. All gluten-free products need to get to below a certain limit to be considered either gluten-free or very low gluten. . The Codex wheat starchA specially manufactured kind of wheat starch that has been washed to reduce the level of gluten to a trace level within the Codex standard. ingredient was first introduced as a basis for the staple gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. substitute products like flour and bread to improve the quality and texture of the products. It must always appear in an ingredients list if it has been used.

Cross contaminationWhen food that is gluten-free comes into contact with food that has gluten in it, and so is no longer gluten-free. can occur in storage, preparation and serving. Here are some tips to help prevent the problem occurring:

• gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. foods must never be prepared on a wheat-floured surface or in a floury atmosphere
• wash down surfaces before preparing glutenA protein that is found in the cereals wheat, barley and rye. -free food
• wash hands before handling gluten-free food (especially after other food preparation)
• use separate utensils, for example, a separate toaster for gluten-free bread; separate bread boards; separate containers for butter, margarine, chutney, pickle, jam etc, as knives can transfer crumbs from regular bread
• cook and serve gluten-free foods in separate dishes
• do not deep-fry gluten-free foods in oil which has been used for foods that contain gluten such as batters or breadcrumb coatings.

Our catering toolkit and catering training module contain information about contamination.

We are currently looking into this service development. In the meantime visit our Recipe Database and choose from delicious recipes suitable for every occasion, including seasonal recipes and those that are featured in our Crossed GrainOur magazine which is published three times a year. magazine. You will need to be logged in to our Members only area to access this.

Foods that contain barley malt extractIs widely used in a food as a flavour enhancer. It depends on the quantity used as to whether or not people with coeliac disease can eat food that contains it. in smaller amounts can be eaten by most people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. but these products have to be labelled as containing barley. The breakfast cereals listed in the Food and Drink DirectoryOur annual Directory of gluten-free food and drink which manufacturers voluntarily submit to. (pages 42-47) have been tested for the overall level of glutenA protein that is found in the cereals wheat, barley and rye. in the product and are suitable for people with coeliac disease.

Maltodextrin is gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. . It can be made from a variety of cereal starches including wheat, corn (maize), tapioca and rice. Despite the name, maltodextrins are not produced from, nor do they contain barley malt. Even when maltodextrin has been made from wheat, the grain is processed to remove the glutenA protein that is found in the cereals wheat, barley and rye. .

Monosodium glutamate or MSG is gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. . It is a flavour enhancer used in many manufactured foods and can be made from wheat; however, during processing the wheat protein is completely hydrolysed (broken down) and can be eaten by people with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. .

People with coeliac diseaseA condition where a person is unable to eat gluten as it makes their body attack itself. should not necessarily have to pay more for insurance cover. Read our advice for getting travel insurance.

Yes, some fish and chip shops have gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. evenings where they cook fish in glutenA protein that is found in the cereals wheat, barley and rye. -free batter and use clean oil to prevent cross-contamination. You can search our online venue guide or contact your local group for information about restaurants in your local area.

There are many different products now available from a variety of different manufacturers, including specially manufactured breads, rolls, pastas, flour and bread mixes, pizza bases and crackers. A list of the foods available on prescription can be found in the Food and Drink DirectoryOur annual Directory of gluten-free food and drink which manufacturers voluntarily submit to. (pages 16-25) and can also be downloaded from the Prescriptions section of our website.

Mustard seeds and mustard flour are gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. . Traditionally, English mustard contains wheat flour but if it has been used in a prepared mustard product, this must be listed on the ingredients list. There are many mustard products that are suitable for a glutenA protein that is found in the cereals wheat, barley and rye. -free diet.