Yes, cassava flour is naturally gluten free. It is made from the cassava root, not from wheat, barley or rye, and it is listed among the flours that are safe for people with celiac disease. The one real risk is cross-contact during growing, milling or packaging, so check the label.

Coconut flour is made from coconut, which is not a gluten grain, so it is naturally gluten free as an ingredient. The catch is that the bag in your hand may not be: flours are a high-risk product for cross-contact, so look for a gluten-free label before you buy.

Almond flour is made from ground almonds, which don’t contain gluten, but whether a particular bag is safe for you depends on the brand and how it was handled. Look for a clear gluten-free label, and ideally a third-party certification, before you buy.

Potato starch is made from potatoes, not from wheat, barley or rye, so the ingredient itself doesn’t contain gluten. The catch is the product it ends up in: check the label for a gluten-free claim, especially if you have celiac disease.

Yes, teff is naturally gluten free, but it isn’t automatically safe in every package. Teff can pick up gluten through cross-contact during harvesting and processing, so choose versions that are labeled or tested gluten free (under 20 parts per million) rather than loose or unlabeled teff.

Plain grits are made from corn, which is not one of the gluten grains, so they are often fine, but the verdict has to be caution. Packaged and restaurant grits can pick up gluten through processing, added flavorings or shared kitchens, so check the label every time.

Polenta is usually made from corn, which is naturally gluten free, but that doesn’t make every polenta safe. Whether a particular product works for you depends on the brand, how it was handled and what has been added, so check the label every time.

Pure vanilla extract is made from vanilla beans, alcohol and water, none of which are gluten grains, so it is typically fine, but it is not automatically safe. Check the label on the specific bottle, because imitation vanillas and flavored blends can contain added ingredients.

Soy lecithin is made from soybeans, not from wheat, barley or rye, so it is not a gluten-containing ingredient. The only real question is whether the finished product it appears in is gluten free, and that depends on the other ingredients and how the food was made.

Glucose syrup is not itself a wheat, barley or rye ingredient, but whether a particular product is gluten free depends on the brand and the rest of the label. Check the packaging rather than assuming.