<<Disclaimer: Verify this information before applying it to your situation.>> Lorna Sherlock <[log in to unmask]> posted: >The most definitive source is the magazine "Gluten-Free Living", which did a >study of this several issues ago. The conclusion was that the only flavors >worth worrying about are those in meat, which might contain something like >wheat starch. All others are safe. > After study I >choose to not worry about flavorings unless they are in a meat product This is not correct. Natural flavors, or flavorings, are often hydrolyzed protein. Has nothing to do with wheat starch. The protein hydrolyzed can be any protein, but gluten is a cheap protein and is often used. And barley gets used as it imparts a flavor that people like. Natural flavors made from hydrolyzed proteins are often used in vegetable products in addition to meat. In particular they are used in tomato products. You will see that most tomato paste has flavorings. This further compounds the issue, as US regs say the manufacturers don't have to disclose ingredients of ingredients. So If you see tomato paste listed as an ingredient it can legally include undisclosed hydrolyzed protein. Five Brothers made a decision in 1991 to not have any hydrolyzed proteins in their products. For this reason it is the only spaghetti sauce that I would recommend. Don.