September 19, 2013

Natural Flavorings... Gluten Free?

According to the FDA the term "natural flavor" or "natural flavoring" means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional. Natural flavors include the natural essence or extractives obtained from plants listed in 182.10, 182.20, 182.40, and 182.50 and part 184 of this chapter, and the substances listed in 172.510 of this chapter.
Sec. 182.10 Spices and other natural seasonings and flavorings.
Spices and other natural seasonings and flavorings that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act, are as follows:
Common name Botanical name of plant source
Alfalfa herb and seed Medicago sativa L.
Allspice Pimenta officinalis Lindl.
Ambrette seed Hibiscus abelmoschus L.
Angelica Angelica archangelica L. or other spp. of Angelica.
Angelica root Do.
Angelica seed Do.
Angostura (cusparia bark) Galipea officinalis Hancock.
Anise Pimpinella anisum L.
Anise, star Illicium verum Hook. f.
Balm (lemon balm) Melissa officinalis L.
Basil, bush Ocimum minimum L.
Basil, sweet Ocimum basilicum L.
Bay Laurus nobilis L.
Calendula Calendula officinalis L.
Camomile (chamomile), English or Roman Anthemis nobilis L.
Camomile (chamomile), German or Hungarian Matricaria chamomilla L.
Capers Capparis spinosa L.
Capsicum Capsicum frutescens L. or Capsicum annuum L.
Caraway Carum carvi L.
Caraway, black (black cumin) Nigella sativa L.
Cardamom (cardamon) Elettaria cardamomum Maton.
Cassia, Chinese Cinnamomum cassia Blume.
Cassia, Padang or Batavia Cinnamomum burmanni Blume.
Cassia, Saigon Cinnamomum loureirii Nees.
Cayenne pepper Capsicum frutescens L. or Capsicum annuum L.
Celery seed Apium graveolens L.
Chervil Anthriscus cerefolium (L.) Hoffm.
Chives Allium schoenoprasum L.
Cinnamon, Ceylon Cinnamomum zeylanicum Nees.
Cinnamon, Chinese Cinnamomum cassia Blume.
Cinnamon, Saigon Cinnamomum loureirii Nees.
Clary (clary sage) Salvia sclarea L.
Clover Trifolium spp.
Coriander Coriandrum sativum L.
Cumin (cummin) Cuminum cyminum L.
Cumin, black (black caraway) Nigella sativa L.
Elder flowers Sambucus canadensis L.
Fennel, common Foeniculum vulgare Mill.
Fennel, sweet (finocchio, Florence fennel) Foeniculum vulgare Mill. var. duice (DC.) Alex.
Fenugreek Trigonella foenum-graecum L.
Galanga (galangal) Alpinia officinarum Hance.
Geranium Pelargonium spp.
Ginger Zingiber officinale Rosc.
Grains of paradise Amomum melegueta Rosc.
Horehound (hoarhound) Marrubium vulgare L.
Horseradish Armoracia lapathifolia Gilib.
Hyssop Hyssopus officinalis L.
Lavender Lavandula officinalis Chaix.
Linden flowers Tilia spp.
Mace Myristica fragrans Houtt.
Marigold, pot Calendula officinalis L.
Marjoram, pot Majorana onites (L.) Benth.
Marjoram, sweet Majorana hortensis Moench.
Mustard, black or brown Brassica nigra (L.) Koch.
Mustard, brown Brassica juncea (L.) Coss.
Mustard, white or yellow Brassica hirta Moench.
Nutmeg Myristica fragrans Houtt.
Oregano (oreganum, Mexican oregano, Mexican sage, origan) Lippia spp.
Paprika Capsicum annuum L.
Parsley Petroselinum crispum (Mill.) Mansf.
Pepper, black Piper nigrum L.
Pepper, cayenne Capsicum frutescens L. or Capsicum annuum L.
Pepper, red Do.
Pepper, white Piper nigrum L.
Peppermint Mentha piperita L.
Poppy seed Papayer somniferum L.
Pot marigold Calendula officinalis L.
Pot marjoram Majorana onites (L.) Benth.
Rosemary Rosmarinus officinalis L.
Saffron Crocus sativus L.
Sage Salvia officinalis L.
Sage, Greek Salvia triloba L.
Savory, summer Satureia hortensis L. (Satureja).
Savory, winter Satureia montana L. (Satureja).
Sesame Sesamum indicum L.
Spearmint Mentha spicata L.
Star anise Illicium verum Hook. f.
Tarragon Artemisia dracunculus L.
Thyme Thymus vulgaris L.
Thyme, wild or creeping Thymus serpyllum L.
Turmeric Curcuma longa L.
Vanilla Vanilla planifolia Andr. or Vanilla tahitensis J. W. Moore.
Zedoary Curcuma zedoaria Rosc.
Sec. 182.20 Essential oils, oleoresins (solvent-free), and natural extractives (including distillates).
Essential oils, oleoresins (solvent-free), and natural extractives (including distillates) that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act, are as follows:
Common name Botanical name of plant source
Alfalfa Medicago sativa L.
Allspice Pimenta officinalis Lindl.
Almond, bitter (free from prussic acid) Prunus amygdalus Batsch, Prunus armeniaca L., or Prunus persica (L.) Batsch.
Ambrette (seed) Hibiscus moschatus Moench.
Angelica root Angelica archangelica L.
Angelica seed Do.
Angelica stem Do.
Angostura (cusparia bark) Galipea officinalis Hancock.
Anise Pimpinella anisum L.
Asafetida Ferula assa-foetida L. and related spp. of Ferula.
Balm (lemon balm) Melissa officinalis L.
Balsam of Peru Myroxylon pereirae Klotzsch.
Basil Ocimum basilicum L.
Bay leaves Laurus nobilis L.
Bay (myrcia oil) Pimenta racemosa (Mill.) J. W. Moore.
Bergamot (bergamot orange) Citrus aurantium L. subsp. bergamia Wright et Arn.
Bitter almond (free from prussic acid) Prunus amygdalus Batsch, Prunus armeniaca L., or Prunus persica (L.) Batsch.
Bois de rose Aniba rosaeodora Ducke.
Cacao Theobroma cacao L.
Camomile (chamomile) flowers, Hungarian Matricaria chamomilla L.
Camomile (chamomile) flowers, Roman or English Anthemis nobilis L.
Cananga Cananga odorata Hook. f. and Thoms.
Capsicum Capsicum frutescens L. and Capsicum annuum L.
Caraway Carum carvi L.
Cardamom seed (cardamon) Elettaria cardamomum Maton.
Carob bean Ceratonia siliqua L.
Carrot Daucus carota L.
Cascarilla bark Croton eluteria Benn.
Cassia bark, Chinese Cinnamomum cassia Blume.
Cassia bark, Padang or Batavia Cinnamomum burmanni Blume.
Cassia bark, Saigon Cinnamomum loureirii Nees.
Celery seed Apium graveolens L.
Cherry, wild, bark Prunus serotina Ehrh.
Chervil Anthriscus cerefolium (L.) Hoffm.
Chicory Cichorium intybus L.
Cinnamon bark, Ceylon Cinnamomum zeylanicum Nees.
Cinnamon bark, Chinese Cinnamomum cassia Blume.
Cinnamon bark, Saigon Cinnamomum loureirii Nees.
Cinnamon leaf, Ceylon Cinnamomum zeylanicum Nees.
Cinnamon leaf, Chinese Cinnamomum cassia Blume.
Cinnamon leaf, Saigon Cinnamomum loureirii Nees.
Citronella Cymbopogon nardus Rendle.
Citrus peels Citrus spp.
Clary (clary sage) Salvia sclarea L.
Clover Trifolium spp.
Coca (decocainized) Erythroxylum coca Lam. and other spp. of Erythroxylum.
Coffee Coffea spp.
Cola nut Cola acuminata Schott and Endl., and other spp. of Cola.
Coriander Coriandrum sativum L.
Cumin (cummin) Cuminum cyminum L.
Curacao orange peel (orange, bitter peel) Citrus aurantium L.
Cusparia bark Galipea officinalis Hancock.
Dandelion Taraxacum officinale Weber and T. laevigatum DC.
Dandelion root Do.
Dog grass (quackgrass, triticum) Agropyron repens (L.) Beauv.
Elder flowers Sambucus canadensis L. and S. nigra I.
Estragole (esdragol, esdragon, tarragon) Artemisia dracunculus L.
Estragon (tarragon) Do.
Fennel, sweet Foeniculum vulgare Mill.
Fenugreek Trigonella foenum-graecum L.
Galanga (galangal) Alpinia officinarum Hance.
Geranium Pelargonium spp.
Geranium, East Indian Cymbopogon martini Stapf.
Geranium, rose Pelargonium graveolens L'Her.
Ginger Zingiber officinale Rosc.
Grapefruit Citrus paradisi Macf.
Guava Psidium spp.
Hickory bark Carya spp.
Horehound (hoarhound) Marrubium vulgare L.
Hops Humulus lupulus L.
Horsemint Monarda punctata L.
Hyssop Hyssopus officinalis L.
Immortelle Helichrysum augustifolium DC.
Jasmine Jasminum officinale L. and other spp. of Jasminum.
Juniper (berries) Juniperus communis L.
Kola nut Cola acuminata Schott and Endl., and other spp. of Cola.
Laurel berries Laurus nobilis L.
Laurel leaves Laurus spp.
Lavender Lavandula officinalis Chaix.
Lavender, spike Lavandula latifolia Vill.
Lavandin Hybrids between Lavandula officinalis Chaix and Lavandula latifolin Vill.
Lemon Citrus limon (L.) Burm. f.
Lemon balm (see balm)
Lemon grass Cymbopogon citratus DC. and Cymbopogon lexuosus Stapf.
Lemon peel Citrus limon (L.) Burm. f.
Lime Citrus aurantifolia Swingle.
Linden flowers Tilia spp.
Locust bean Ceratonia siliqua L,
Lupulin Humulus lupulus L.
Mace Myristica fragrans Houtt.
Mandarin Citrus reticulata Blanco.
Marjoram, sweet Majorana hortensis Moench.
Mate Ilex paraguariensis St. Hil.
Melissa (see balm)
Menthol Mentha spp.
Menthyl acetate Do.
Molasses (extract) Saccarum officinarum L.
Mustard Brassica spp.
Naringin Citrus paradisi Macf.
Neroli, bigarade Citrus aurantium L.
Nutmeg Myristica fragrans Houtt.
Onion Allium cepa L.
Orange, bitter, flowers Citrus aurantium L.
Orange, bitter, peel Do.
Orange leaf Citrus sinensis (L.) Osbeck.
Orange, sweet Do.
Orange, sweet, flowers Do.
Orange, sweet, peel Do.
Origanum Origanum spp.
Palmarosa Cymbopogon martini Stapf.
Paprika Capsicum annuum L.
Parsley Petroselinum crispum (Mill.) Mansf.
Pepper, black Piper nigrum L.
Pepper, white Do.
Peppermint Mentha piperita L.
Peruvian balsam Myroxylon pereirae Klotzsch.
Petitgrain Citrus aurantium L.
Petitgrain lemon Citrus limon (L.) Burm. f.
Petitgrain mandarin or tangerine Citrus reticulata Blanco.
Pimenta Pimenta officinalis Lindl.
Pimenta leaf Pimenta officinalis Lindl.
Pipsissewa leaves Chimaphila umbellata Nutt.
Pomegranate Punica granatum L.
Prickly ash bark Xanthoxylum (or Zanthoxylum) Americanum Mill. or Xanthoxylum clava-herculis L.
Rose absolute Rosa alba L., Rosa centifolia L., Rosa damascena Mill., Rosa gallica L., and vars. of these spp.
Rose (otto of roses, attar of roses) Do.
Rose buds Do.
Rose flowers Do.
Rose fruit (hips) Do.
Rose geranium Pelargonium graveolens L'Her.
Rose leaves Rosa spp.
Rosemary Rosmarinus officinalis L.
Saffron Crocus sativus L.
Sage Salvia officinalis L.
Sage, Greek Salvia triloba L.
Sage, Spanish Salvia lavandulaefolia Vahl.
St. John's bread Ceratonia siliqua L.
Savory, summer Satureia hortensis L.
Savory, winter Satureia montana L.
Schinus molle Schinus molle L.
Sloe berries (blackthorn berries) Prunus spinosa L.
Spearmint Mentha spicata L.
Spike lavender Lavandula latifolia Vill.
Tamarind Tamarindus indica L.
Tangerine Citrus reticulata Blanco.
Tarragon Artemisia dracunculus L.
Tea Thea sinensis L.
Thyme Thymus vulgaris L. and Thymus zygis var. gracilis Boiss.
Thyme, white Do.
Thyme, wild or creeping Thymus serpyllum L.
Triticum (see dog grass)
Tuberose Polianthes tuberosa L.
Turmeric Curcuma longa L.
Vanilla Vanilla planifolia Andr. or Vanilla tahitensis J. W. Moore.
Violet flowers Viola odorata L.
Violet leaves Do.
Violet leaves absolute Do.
Wild cherry bark Prunus serotina Ehrh.
Ylang-ylang Cananga odorata Hook. f. and Thoms.
Zedoary bark Curcuma zedoaria Rosc.
Sec. 182.40 Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.
Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act, are as follows:
Common name Botanical name of plant source
Apricot kernel (persic oil) Prunus armeniaca L.
Peach kernel (persic oil) Prunus persica Sieb. et Zucc.
Peanut stearine Arachis hypogaea L.
Persic oil (see apricot kernel and peach kernel)
Quince seed Cydonia oblonga Miller.
Sec. 182.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.
Certain other spices, seasonings, essential oils, oleoresins, and natural extracts that are generally recognized as safe for their intended use, within the meaning of section 409 of the Act, are as follows:
Common name Derivation
Ambergris Physeter macrocephalus L.
Castoreum Castor fiber L. and C. canadensis Kuhl.
Civet (zibeth, zibet, zibetum) Civet cats, Viverra civetta Schreber and Viverra zibetha Schreber.
Cognac oil, white and green Ethyl oenanthate, so-called.
Musk (Tonquin musk) Musk deer, Moschus moschiferus L.
Sec. 172.510 Natural flavoring substances and natural substances used in conjunction with flavors.
Natural flavoring substances and natural adjuvants may be safely used in food in accordance with the following conditions.
(a) They are used in the minimum quantity required to produce their intended physical or technical effect and in accordance with all the principles of good manufacturing practice.
(b) In the appropriate forms (plant parts, fluid and solid extracts, concentrates, absolutes, oils, gums, balsams, resins, oleoresins, waxes, and distillates) they consist of one or more of the following, used alone or in combination with flavoring substances and adjuvants generally recognized as safe in food, previously sanctioned for such use, or regulated in any section of this part.
Common name Scientific name Limitations
Aloe Aloe perryiBaker,A. barbadensisMill.,A. feroxMill., and hybrids of this sp. withA. africanaMill. andA. spicataBaker
Althea root and flowers Althea officinalisL
Amyris (West Indian sandalwood) Amyris balsamiferaL
Angola weed Roccella fuciformisAch In alcoholic beverages only
Arnica flowers Arnica montanaL.,A. fulgensPursh,A. sororiaGreene, orA. cordifoliaHooker Do.
Artemisia (wormwood) Artemisiaspp Finished food thujone free1
Artichoke leaves Cynara scolymusL In alcoholic beverages only
Benzoin resin Styrax benzoinDryander,S. paralleloneurusPerkins,S. tonkinensis(Pierre) Craib ex Hartwich, or other spp. of the SectionAnthostyraxof the genusStyrax
Blackberry bark Rubus,SectionEubatus
Boldus (boldo) leaves Peumus boldusMol Do.
Boronia flowers Boronia megastigmaNees
Bryonia root Bryonia albaL., orB. diociaJacq Do.
Buchu leaves Barosma betulinaBartl. et Wendl.,B. crenulata(L.) Hook. orB. serratifoliaWilld
Buckbean leaves Menyanthes trifoliataL Do.
Cajeput Melaleuca leucadendronL. and otherMelaleucaspp
Calumba root Jateorhiza palmata(Lam.) Miers Do.
Camphor tree Cinnamomum camphora(L.) Nees et Eberm Safrole free
Cascara sagrada Rhamnus purshianaDC
Cassie flowers Acacia farnesiana(L.) Willd
Castor oil Ricinus communisL
Catechu, black Acacia catechuWilld
Cedar, white (aborvitae), leaves and twigs Thuja occidentalisL Finished food thujone free1
Centuary Centaurium umbellatumGilib In alcoholic beverages only
Cherry pits Prunus aviumL. orP. cerasusL Not to exceed 25 p.p.m. prussic acid
Cherry-laurel leaves Prunus laurocerasusL Do.
Chestnut leaves Castanea dentata(Marsh.) Borkh
Chirata Swertia chirataBuch.-Ham In alcoholic beverages only
Cinchona, red, bark Cinchona succirubraPav. or its hybrids In beverages only; not more than 83 p.p.m. total cinchona alkaloids in finished beverage
Cinchona, yellow, bark Cinchona ledgerianaMoens,C. calisayaWedd., or hybrids of these with other spp. ofCinchona. Do.
Copaiba South American spp. ofCopaiferaL
Cork, oak Quercus suberL., orQ. occidentalisF. Gay In alcoholic beverages only
Costmary Chrysanthemum balsamitaL Do.
Costus root Saussurea lappaClarke
Cubeb Piper cubebaL. f
Currant, black, buds and leaves Ribes nigrumL
Damiana leaves Turnera diffusaWilld
Davana Artemisia pallensWall
Dill, Indian Anethum sowaRoxb. (Peucedanum graveolensBenth et Hook.,Anethum graveolensL.)
Dittany (fraxinella) roots Dictamnus albusL Do.
Dittany of Crete Origanum dictamnusL
Dragon's blood (dracorubin) Daemonoropsspp
Elder tree leaves Sambucus nigraL In alcoholic beverages only; not to exceed 25 p.p.m. prussic acid in the flavor
Elecampane rhizome and roots Inula heleniumL In alcoholic beverages only
Elemi Canarium communeL. orC. luzonicumMiq
Erigeron Erigeron canadensisL
Eucalyptus globulus leaves Eucalyptus globulusLabill
Fir ("pine") needles and twigs Abies sibiricaLedeb.,A. albaMill.,A. sachalinesisMasters orA. mayrianaMiyabe et Kudo
Fir, balsam, needles and twigs Abies balsamea(L.) Mill
Galanga, greater Alpinia galangaWilld Do.
Galbanum Ferula galbanifluaBoiss. et Buhse and otherFerulaspp
Gambir (catechu, pale) Uncaria gambirRoxb
Genet flowers Spartium junceumL
Gentian rhizome and roots Gentiana luteaL
Gentian, stemless Gentiana acaulisL Do.
Germander, chamaedrys Teucrium chamaedrysL Do.
Germander, golden Teucrium poliumL Do.
Guaiac Guaiacum officinaleL.,G. santumL.,Bulnesia sarmientiLor
Guarana Paullinia cupanaHBK
Haw, black, bark Viburnum prunifoliumL
Hemlock needles and twigs Tsuga canadensis(L.) Carr. orT. heterophylla(Raf.) Sarg
Hyacinth flowers Hyacinthus orientalisL
Iceland moss Cetraria islandicaAch Do.
Imperatoria Peucedanum ostruthium(L.). Koch (Imperatoria ostruthiumL.)
Iva Achillea moschataJacq Do.
Labdanum Cistusspp
Lemon-verbena Lippia citriodoraHBK Do.
Linaloe wood Bursera delpechianaPoiss. and otherBurseraspp
Linden leaves Tilliaspp Do.
Lovage Levisticum officinaleKoch
Lungmoss (lungwort) Sticta pulmonaceaAch
Maidenhair fern Adiantum capillus-venerisL Do.
Maple, mountain Acer spicatumLam
Mimosa (black wattle) flowers Acacia decurrensWilld. var.dealbata
Mullein flowers Verbascum phlomoidesL. orV. thapsiformeSchrad Do.
Myrrh Commiphora molmolEngl.,C. abyssinica(Berg) Engl., or otherCommiphoraspp
Myrtle leaves Myrtus communisL Do.
Oak, English, wood Quercus roburL Do.
Oak, white, chips Quercus albaL
Oak moss Evernia prunastri(L.) Ach.,E. furfuracea(L.) Mann, and other lichens Finished food thujone free1
Olibanum Boswellia carteriBirdw. and otherBoswelliaspp
Opopanax (bisabolmyrrh) Opopanax chironiumKoch (true opopanax) ofCommiphora erythraeaEngl. var.Llabrescens
Orris root Iris germanicaL. (including its varietyflorentinaDykes) andI. pallidaLam
Pansy Viola tricolorL In alcoholic beverages only
Passion flower Passiflora incarnataL
Patchouly Pogostemon cablinBenth. andP. heyneanusBenth
Peach leaves Prunus persica(L.) Batsch In alcoholic beverages only; not to exceed 25 p.p.m. prussic acid in the flavor
Pennyroyal, American Hedeoma pulegioides(L.) Pers
Pennyroyal, European Mentha pulegiumL
Pine, dwarf, needles and twigs Pinus mugoTurra var.pumilio(Haenke) Zenari
Pine, Scotch, needles and twigs Pinus sylvestrisL
Pine, white, bark Pinus strobusL In alcoholic beverages only
Pine, white oil Pinus palustrisMill., and otherPinusspp
Poplar buds Populus balsamiferaL. (P. tacamahaccaMill.),P. candicansAit., orP. nigraL Do.
Quassia Picrasma excelsa(Sw.) Planch, orQuassia amaraL
Quebracho bark Aspidosperma quebracho-blancoSchlecht, or (Quebrachia lorentzii(Griseb)) Schinopsis lorentzii(Griseb.) Engl.
Quillaia (soapbark) Quillaja saponariaMol
Red saunders (red sandalwood) Pterocarpus san alinusL In alcoholic beverages only
Rhatany root Krameria triandraRuiz et Pav. orK. argenteaMart
Rhubarb, garden root Rheum rhaponticumL Do.
Rhubarb root Rheum officinaleBaill.,R. palmatumL., or other spp. (exceptingR. rhaponticumL.) or hybrids ofRheumgrown in China
Roselle Hibiscus sabdariffaL Do.
Rosin (colophony) Pinus palustrisMill., and otherPinusspp Do.
St. Johnswort leaves, flowers, and caulis Hypericum perforatumL Hypericin-free alcohol distillate form only; in alcoholic beverages only
Sandalwood, white (yellow, or East Indian) Santalum albumL
Sandarac Tetraclinis articulata(Vahl.), Mast In alcoholic beverages only
Sarsaparilla Smilax aristolochiaefoliaMill., (Mexican sarsaparilla),S. regeliiKillip et Morton (Honduras sarsaparilla),S. febrifugaKunth (Ecuadorean sarsaparilla), or undeterminedSmilaxspp. (Ecuadorean or Central American sarsaparilla)
Sassafras leaves Sassafras albidum(Nutt.) Nees Safrole free
Senna, Alexandria Cassia acutifoliaDelile
Serpentaria (Virginia snakeroot) Aristolochia serpentariaL In alcoholic beverages only
Simaruba bark Simaruba amaraAubl Do.
Snakeroot, Canadian (wild ginger) Asarum canadenseL
Spruce needles and twigs Picea glauca(Moench) Voss orP. mariana(Mill.) BSP
Storax (styrax) Liquidambar orientalisMill. orL. styracifluaL
Tagetes (marigold) Tagetes patulaL.,T. erectaL., orT. minutaL. (T. glanduliferaSchrank) As oil only
Tansy Tanacetum vulgareL In alcoholic beverages only; finished alcoholic beverage thujone free1
Thistle, blessed (holy thistle) Onicus benedictusL In alcoholic beverages only
Thymus capitatus(Spanish "origanum") Thymus capitatusHoffmg. et Link
Tolu Myroxylon balsamum(L.) Harms
Turpentine Pinus palustrisMill. and otherPinusspp. which yield terpene oils exclusively
Valerian rhizome and roots Valeriana officinalisL
Veronica Veronica officinalisL Do.
Vervain, European Verbena officinalisL Do.
Vetiver Vetiveria zizanioidesStapf Do.
Violet, Swiss Viola calcarataL
Walnut husks (hulls), leaves, and green nuts Juglans nigraL. orJ. regiaL
Woodruff, sweet Asperula odorataL In alcoholic beverages only
Yarrow Achillea millefoliumL In beverages only; finished beverage thujone free1
Yerba santa Eriodictyon californicum(Hook, et Arn.) Torr
Yucca, Joshua-tree Yucca brevifoliaEngelm
Yucca, Mohave Yucca schidigeraRoezl ex Ortgies (Y. mohavensisSarg.)

This is alot of crap to describe 1 ingredient! After several days researching each ingredient I didn't find anything on these lists that would be perceived as gluten, but if your still not convinced then be careful. Some folks say stay away from natural flavor as it contains gluten, but if the manufacturer is following the FDA rules natural flavor does not contain gluten. If you disagree, I would love to hear your feedback.

Happy eating, learning and living! Gluten Free...

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What is Celiac Disease?

Celiac disease is a disease of the small intestine. The small intestine is a 22 foot long tube that begins at the stomach and ends at the large intestine (colon). The first 1-1/2 feet of the small intestine (the part that is attached to the stomach) is called the duodenum, the middle part is called the jejunum, and the last part (the part that is attached to the colon) is called the ileum. Food empties from the stomach into the small intestine where it is digested and absorbed into the body. While food is being digested and absorbed, it is transported by the small intestine to the colon. What enters the colon is primarily undigested food. In celiac disease, there is an immunological (allergic) reaction within the inner lining of the small intestine to (gluten) that are present in wheat, rye, barley and, to a lesser extent, in oats. The immunological reaction causes inflammation that destroys the lining of the small intestine. This reduces the absorption of dietary nutrients and can lead to symptoms and signs of nutritional, vitamin, and mineral deficiencies.

I found this information at the link below.
http://www.medicinenet.com/celiac_disease/article.htm

BTW I dont claim to be an expert or doctor. This is information I have found or what has worked for me.