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 Choosing and storing oils November 29, 2007 How convenient are convenience foods? May 13, 2010 Blackened Ahi Tuna September 29, 2004 Grilled Snapper Tacos With Baby Tomatoes and Baby... March 1, 2002 Lean bean dinners February 23, 2011 Open-Face Curried Tempeh Sandwich September 29, 2004 Pecan-Crusted Catfish With Remoulade March 1, 2008 How to cook whole grains November 1, 2005 The Dirty Dozen: Apples top list, cilantro’s unapproved... June 14, 2011 Cooking with parchment paper October 20, 2009 Leave a Comment Cancel ReplyYou must be logged in to post a comment.
