Despite the Name, Maltodextrin Does Not Contain Malt

When diagnosed with Celiac Disease, we are taught to read labels for sources of gluten. Sources of gluten contain wheat, rye and barley, and their derivatives. We consistently reference barley malt, as it is often overlooked. However, please know that while the names are similar, maltodextrin and malt are not the same thing. 

What is Maltodextrin?

Per Healthline, “Maltodextrin is a white powder made from corn, rice, potato starch, or wheat. Even though it comes from plants, it’s highly processed. To make it, first the starches are cooked, and then acids or enzymes such as heat-stable bacterial alpha-amylase are added to break it down further. The resulting white powder is water-soluble and has a neutral taste.”

Is Maltodextrin Made from Wheat?

Yes, maltodextrin can be made from wheat. (However, it is most frequently made from corn.) Per Gluten Free Watchdog, “Under FALCPA, if an FDA-regulated food product contains maltodextrin and the maltodextrin contains protein derived from wheat, the word wheat must be included on the food label (e.g., maltodextrin (wheat).

If you don’t see the word wheat on the label of an FDA-regulated product containing maltodextrin, the food product does not contain wheat protein as an ingredient.” 

Maltodextrin is Highly Refined and Considered Gluten Free

However, even if maltodextrin is made from wheat, it is generally considered safe on a gluten free diet. Per the Gluten Intolerance Group, “Maltodextrin is made through enzymatic hydrolysis using water, enzymes, and acids to break down the starch in the source vegetable or grain. The resulting product is a white powder made up of chains of sugar molecules and no gluten proteins, even when derived from gluten-containing grains.”

Beyond Celiac and the National Celiac Association also state on their respective websites that maltodextrin is considered to be gluten free, even if the grain source is wheat. Allergic Living states maltodextrin as gluten free in their article “Gluten Free or Not? 10 That Can Stump Even the Most Informed.” (Written with Shelley Case, R.D.) 

Maltodextrin is One of Many Additives Deemed Gluten Free

Maltodextrin is among many food additives which are considered gluten free. The National Celiac Association article, “Ingredients People Question on a Gluten Free Diet includes a table of multiple additives people ask about.

Choose Your Sources Wisely

A WebMD article on maltodextrin states, “If you have celiac disease, be careful about eating foods with maltodextrin. The powder has traces of gluten if its source is wheat.” Listen, I’ve used WebMd in the past. However, I think of WebMD like a primary care physician. They know a little about a lot. For Celiac Disease information, I prefer sites that specialize in my disease. 

Verify Facts that Make You Anxious/ Afraid

Reading food labels can be very intimidating. When you’re trying to keep you and your family safe, you want to be informed. However, I want to caution us when we see something on social media that immediately makes us afraid. Before you make a knee jerk reaction, check with other trusted resources to verify that information.

Also, as I’ve mentioned previously in my article about navigating the internet, be cautious of accounts that may play on your emotions. Posts that intentionally cause anxiety and fear tend to get higher engagement because of immediate shares. Be informed, but don’t allow yourself to be manipulated. 

What other ingredients have you been baffled by? Leave me a note in the comments. 

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Who is Shelley Case?

Recently, Shelley Case, the author of “Gluten Free: The Definitive Resource Guide” contacted me about the newest edition of her book. Shelley Case stands among some of the most trusted dietitians in the gluten-free realm. The quoted recommendations in the front of her book include names many of us know – Alice Bast of Beyond Celiac, Melinda Dennis [head dietitian for the National Celiac Association], Amy Jones RD, doctors, and more. Shelley Case lives in Canada. Because of this, her book offers a unique comparison between laws in the United States and Canada.

What Will I Find In This Book?

The amount of information in “Gluten Free: The Definitive Resource Guide” is, in a word, extensive. Even after personally living with Celiac Disease for almost two decades, I learned new things. For instance, I knew about Dermatitis Herpetiformis, but knew little of its prevalence or treatment. Dermatitis Herpetiformis is the skin manifestation of sores caused by eating gluten. I learned the following things by reading this book. 

Gluten Free Recipes and Meal Plans

Aside from medical information, “Gluten Free: The Definitive Resource Guide” also offers practical information. Author Shelley Case includes a complete list of gluten-free grains and their uses. Not sure how to use amaranth, buckwheat, sorghum or teff? This book includes ideas on how to use them all!

In addition, she offers tips on healthy eating on a gluten-free diet. Even better, she includes a rudimentary meal plan for the first week of eating gluten-free! Plus, you will find 36 filling and delicious recipes, including Teff Polenta, Sorghum Peanut Butter Cookies, Hoisin Lentil Wraps, and the Pumpkin Bread pictured below.

Guidance from a Fellow Celiac

So  if you’re looking for a no-nonsense book book that explains the medical side of Celiac Disease, the “Gluten Free: The Definitive Resource Guide” definitely should be on the top of your list. Shelley Case is not just a dietitian, but another fellow Celiac Disease patient who lives the same struggles we do every day. Through this book, she excels at explaining this disease to both the patient and the caregiver.

Other Books About Living with Celiac Disease

Looking for more books to help with your Celiac Disease journey? I recommend Beth Hillson’s Book, “The Complete Guide to Living Well Gluten Free,” as well as Erica Dermer’s book, “Celiac and the Beast.” Need help explaining Celiac Disease to children? Visit my list of Children’s Books. Looking for recipe books? Visit my article on Gluten Free Cookbooks. 

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Originally Published May 2018

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