"Pure spices are gluten free. Some contain silicon dioxide, but it is gluten free…" That statement from Gluten Free Living pretty much summarizes the situation. Celiac.com seems to agree. The Celiac Sprue Association expresses a bit more caution when it states "wheat flour and wheat starch are often used as an extender" but, of course, the word "wheat" would appear in the allergens list.

This is the second in a series "Ingredient Issues". On Wednesday, July 22, I published an article on maltodextrin. My next article, scheduled for Monday, July 27, will deal with the touchy subject of oats in the gluten free diet.

I would appreciate your e-mails about this series of articles. What material should be added? What ingredient issues should be covered? My e-mail address is gfceliac@gmail.com or leave a comment at the end of this or any article.

Published 7/24/09