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 Pineapple-Orange Chutney January 1, 2000 Pear-Ginger Sparklers November 30, 2007 Chia-Crusted Tofu with Cauliflower Mash November 18, 2009 Letters December 1, 2004 Eggs for dinner October 1, 2008 Grilled Medallions of Ono on a Summer Tomato... September 29, 2004 An artistic chef looks at fall harvest September 1, 2005 Are fermented soyfoods better for you than other... June 1, 2007 Linking nutrition and autism May 1, 2008 How to use Napa cabbage December 21, 2010 Leave a Comment Cancel ReplyYou must be logged in to post a comment.
