Are maltodextrin and citric acid okay on a gluten-free diet?
If you have recently decided to eliminate gluten from your diet, you know the main thing to avoid: bread, pasta, cakes, cookies, all those types of foods. However, what about maltodextrin and citric acid? Are they okay to eat on a gluten free diet?
maltodextrin It is created from corn. It’s basically just starch that has been broken down into smaller molecules, making it easier to digest. Does not contain malt. It is used as an ingredient added to foods to enhance texture and flavor. It is also used in many nutritional supplements. It is often gluten-free, but not always. You see, it all depends on what kind of starch it comes from. For example, if it comes from corn, potato or rice, then it will be gluten-free. If instead it comes from wheat or rye, then no, it will not be gluten free.
Citric acid – More than 90% of the citric acid produced in the United States is produced through the fermentation of glucose or dextrose derived from corn. In other countries, it can be made from other things, such as sugars derived from wheat, cane sugar, sugar beets, and molasses.
In conclusion, it’s probably best to avoid these ingredients if you’ve been diagnosed with a severe form of gluten intolerance, such as celiac disease. However, if you are more mildly intolerant to gluten and can handle small amounts, then I shouldn’t worry as you’ll probably be fine.
