Food and Beverage Gluten hideouts By Melissa Diane Smith April 1, 2001 0 comment 0 Facebook LinkedIn Twitter Google + Pinterest Print Gluten has a whole lot of hiding places. Here are a few: Breads, pasta, cereals and other foods made out of wheat, rye, barley, oats, triticale, spelt and kamut Seitan (wheat-gluten-based "meat") Soy meat substitutes that contain vital wheat gluten Soy sauce Sauces, soups, gravies, breading and coatings that contain flour Beer, teas and foods that contain barley malt Advertisement 0 comment 0 Facebook LinkedIn Twitter Google + Pinterest Print Melissa Diane Smith Related Posts How much salt should you have? October 1, 2004 OFRF luncheon: inspired organic food, inspirational organic champions March 10, 2011 Cinnamon-Orange Rice Pudding November 23, 2004 Whole Grain Meals March 1, 2009 Creamy Avocado Smoothie July 7, 2009 Harvest Flavors September 1, 2002 Waste not February 1, 2009 Soba Noodles with Tempeh and Snap Peas May 24, 2005 Butternut Squash Steaks with Chimichurri April 17, 2023 Gluten support guide October 1, 2007 Leave a Comment Cancel ReplyYou must be logged in to post a comment.
