<<Disclaimer: Verify this information before applying it to your situation.>> Dear Listmates, I have an article, which off-hand I can't find, that says some emulsifiers in ice-creams are not gf. Does anyone have a list of which ones are or are not gf? And are the same ones always gf or does it depend on how they are processed. Since we use the European Food Additive numbers, a list of these would be ok, since I have a couple of lists which say what they stand for, one of which is at this Australian site: http://allergy.pair.com/additives/foodad.htm I looked in the archives and someone else asked about emulsifiers two years ago but doesn't seem to have summarised. I am tired of reading labels that are meaningless and keep wondering if I am depriving my coeliac daughter of food she could be eating (not to mention having to pass on store brands that are often cheaper). Thanks for any enlightenment on the subject, Stella (New Zealand) PS On the subject of different gf definitions: is anyone conducting research to compare the effects on the coeliac population of adhering to different standards? Seems like it might help settle any differences if there was sufficient objective proof that one system was better than the other.