I just wanted to write in here. My doctor recommended a book called Gluten-Free Diet - A Comprehensive Resource Guide Expanded Edition by Shelley Case and said that she agrees with everything in there.
So - on carmel colouring (I was going to post in that topic but it's been over a year - I hope I didn't find a *dead* forum here - that would be A SHAME!)
In this book it says
"Although gluten-containing ingredients (barley malt syrup and starch hydrolysates) can be used in the production of caramel colour, North American companies use corn as it has a longer shelf life and makes a superior product. European companies use glucose syrup derived from wheat starch, however caramel colour is highly processed and contains no gluten."
