AOAC GFA Stakeholder Program Meeting Book (March 15, 2023)

AnnexA

Table 2. Commodities for Cross-Reactivity and Interference Studies (materials should be tested as normally purchased/used. Any processing should be described (roasting, irradiation, etc.). Adapted from Koerner et al (2013) JAOAC 96, 1033-1040

Quinoa flour ( Chenopodium quinoa )

Almond flour ( Prunus dulcis )

Faba bean flour ( Vicia faba )

Amaranth flour ( Amaranthus spp.)

Flax seed flour/ meal ( Linum usitatissimum ) Garbanzo Bean/Chickpea flour ( Cicer arietinum )

Salmon ( Oncorhynchus spp.)

Arrowroot ( Maranta arundinacea )

Sesame flour ( Sesamum indicum )

Black bean flour ( Phaseolus vulgaris )

Green pea flour ( Pisum sativum )

Sorghum flour ( Sorghum bicolor )

Guar gum, dilute 1:10 in rice flour ( Cyamopsis tetragonoloba )

Beef Meat ( Bos taurus )

Soya flour ( Glycine max )

Hazelnut flour ( Corylus avellana )

Brown rice flour ( Oryza sativa )

Spices (at least one from Table 3)

Buckwheat flour ( Fagopyrum esculentum )

Sweet rice flour ( Oryza sativa glutinosa ) Tapioca flour/starch ( Manihot esculenta ) Tea, Ground ( Camellia sinensis )

Lentil Flour ( Lens culinaris )

Lima bean flour ( Phaseolus lunatus )

Carob ( Ceratonia siliqua )

Chestnut flour ( Castanea sativa ) Lupin Flour ( Lupinus spp. )

Chicken Meat ( Gallus gallus domesticus )

Milk powder, cow ( Bos taurus ) Teff Flour ( Eragrostis tef)

Millet flour ( Panicum miliaceum )

Cocoa

Walnuts ( Juglans spp.)

White bean flour ( Phaseolus vulgaris var. humilis )

Coconut flour ( Cocos nucifera )

Pea protein ( Pisum sativum )

Ground coffee ( Coffea arabica or Coffea canephora )

Peanuts ( Arachis hypogaea )

White rice flour ( Oryza sativa )

Yellow pea flour ( Lathyrus aphaca )

Corn meal ( Zea mays )

Pork sausage ( Sus domesticus )

Xanthan gum, dilute 1:10 in rice flour (from Xanthomonas campestris )

Dried fruits or raisins ( Vitis vinifera ) Egg powder, chicken ( Gallus gallus domesticus )

Potato flour/starch ( Solanum tuberosum )

Addition: Add oat flour to Annex A, Table 2. Include a footnote that oats may be omitted from the cross-reactivity study if oats are claimed as a gluten source for the test. Justification: In nations where oats are allowed in gluten free foods, manufacturers will find it useful to know if kits cross react to oats.