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 One-Pot Cauliflower Mac and Cheese January 19, 2023 Pleasure versus nutrients September 1, 2006 What’s in season: December December 1, 2005 Chipotle Burgers with Avocado Aioli April 1, 2008 Lentil Burgers With Herbed Chevre Sauce January 1, 2001 Indonesian Noodles September 29, 2004 How to eat root vegetables raw August 31, 2010 Poached Chicken with Gremolata Sauce April 16, 2023 7 savvy meat sub-ins April 1, 2006 Better by the dozen December 1, 2006 Leave a Comment Cancel ReplyYou must be logged in to post a comment.
