I'm sure this info is on here somewhere. But could someone please tell me what I need to look for in the ingrediants in -non- gluten free foods?
Also, I read somewhere online that Maltodextrin is a -hidden- ingrediant you should not have? I ask because my son was pt on soy formula and this is the top ingrediant listed.
Anyone know if this is true and what other -hidden- things to look for?


Thank you!

~b

Any malt and non-defined food starch ingredients need to be worried about.

Oh thanks for moving this here, I must have not seen this before. This thread should help me now

Maltodextrin is corn derived in the US and it is not a gluten issue.

Here is a listing of safe and forbidden ingredients:

http://www.celiac.com/categories/Safe-Glut...3B-Ingredients/