People living gluten free must read and understand the ingredients label on every food package they use. (I wish I had a gluten free cupcake for every time I have written about or done that.) However, the sad fact is that many of the terms on those lists are written to satisfy food service professionals and lawyers charged with making sure that their company is meeting all legal obligations. The person shopping gluten must understand these terms, but  manufacturers are not obligated (and are seldom motivated) to explain those terms to us.

I’ve written dozens of articles about specific jargon that shoppers encounter. I’ve tripled the size of my power page Gluten Free Food and Ingredient Issues by listing all of these articles on the page and linking you to them.

There are two sets of articles on the power page. The first set is labeled ‘ingredient issues’, emphasizing those with strange sounding names . The second set is labeled ‘food issues’ deals with those problematical foods like soy sauce which are gluten free except when they are not. To read my article on a particular food or ingredient, click on the names listed in the article. If you want to move between articles, scroll down to the bottom of the page and click on the red “tag”. The computer will create a special page showing excerpts from other articles. Click on the excerpt to read the entire article. You can also, of course, come back to the power page and click on something else.