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Buckwheat is not wheat. Cornflour, in the British sense, is cornstarch and is fine. Rice flour, almond flour, coconut flour, quinoa, millet, sorghum, tapioca, arrowroot and polenta are all naturally gluten-free. Distilled vinegar is gluten-free even when made from grain; malt vinegar is the exception.
Check every ingredient against three groups. First the obvious grains: wheat, barley, rye, and anything made from them such as flour, pasta, bread, and beer. Second the hidden ones: soy sauce, stock cubes, gravy, malt vinegar, Worcestershire, and packaged spice blends. Third the cross-contamination risks: oats are naturally gluten free but are usually milled alongside wheat, so they need to be certified.
The ones people miss most often are soy sauce (brewed with wheat), stock cubes and gravy granules (thickened with wheat flour), malt vinegar and anything malted (made from barley), Worcestershire sauce, packaged seasoning blends, imitation crab, and some baking powders that use wheat starch rather than cornstarch.
Oats contain no gluten themselves, but they are commonly grown and milled alongside wheat, so standard oats carry real cross-contamination risk. Look for oats labelled certified gluten free.
Yes. Despite the name, buckwheat is not related to wheat and contains no gluten. The same is true of cornflour, rice flour, almond flour, quinoa, millet, and sorghum.
No, and it does not claim to. It reads ingredient names, so it cannot see the brand you bought or how it was processed. Treat a clear result as a good sign and a prompt to check labels, not as a medical clearance.
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