<<Disclaimer: Verify this information before applying it to your situation.>> Hi All: Here are some of the responses I received regarding "Food Additives": According to the CSA/USA booklet "A Case for the Gluten-Free Diet", citric acid is "commonly derived by fermentation of molasses from cane or beet sugar syrup. Is a fermentation process with aspergillus niger or yeast. Can also be extracted from citrus fruits and from pineapple waste. When fermented from corn syrup and aspergillus niger, it appears not to be a problem ingredient for celiacs; when fermented with any source and yeast, it then becomes a problem for mold sensitive and mold intolerant patients (trehalose intolerance)." With regard to dextrin: "Dextrin is seen as an incomplete hydrolyzed starch; made by dry heating corn, milo, potato, arrowroot, wheat, rice tapioca or sago starch. Or: by dry heating these starches after treatment with alkalis, acids, or pH control agents. Seen as a polymer of glucose and is intermediate in structure between starch and maltose. Commercial dextrin may also be known as starch sugar; is a white or yellowish (off-color) powder, in aqueous solution forming mucilage. The treatment with alkali or acid control agents is thought to be minute, but measurable; the more critical problem is the potential use for wheat. Celiacs are best advised to avoid all products with dextrin unless it is labeled as corn dextrin, tapioca dextrin, etc." There is a lot on this subject in the Archives. I have been researching this problem for two days. The answer to your question is most of the citric acid used in the U.S. is made with a corn base. It also can be made with a wheat base. I just had a Pharmacist tell me that if he made up a solution that I need to dissolve kidney stones, he could not be guaranteed that the citric acid would be corn based. From the archives they say that the manufactures don't even know what the base is. (wheat or corn). Energy foods does guarantee their products to have corn based citric acid. I am going to negotiate with them Monday to see if they will sell me some of their citric acid. Some citric acid is gluten base so you need to check. Most dextrins are corn base, in Canada they are corn I 'm not sure elsewhere so you should check. You might check this list. http://www.geocities.com/HotSprings/spa/4003/gf-ongoing.html Dextrose is almost always corn. Maltodextrin can be from corn, potato, tapioca, or other starches which includes glutenous ones. There is nothing wrong with citric acid. CSA gives out erroneous information, and they tell celiacs to stay away from everything that anybody has ever had a reaction to, whether it is gluten free or not!! Canola oil is fine, so is annatto coloring, so is vinegar (not malt vinegar though), quineoa, buckwheat, are fine! Email Cynthia Kupper at [log in to unmask] and ask her for the new dietary guidelines for Celiac that the U.S. and Canadian dietician associations just came out with, and DON"T LISTEN TO CSA!! Good luck!! Citric acid that originates in the US is OK. If it comes from China it's probably bad. -vance