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.
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