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 South-of-the-Border Therapy June 1, 2003 Love your leafy greens April 1, 2008 Soffrito Shrimp with Crispy Polenta Cakes June 1, 2008 Red Cabbage And Apple Salad April 1, 2002 Flavor Fusions March 12, 2021 12 favorite recipes from organic chefs August 31, 2010 Shrimp and Rice Wraps December 16, 2005 7 savvy meat sub-ins April 1, 2006 Cooks With A Conscience September 1, 2001 Autumn Fruit Crisp with Green Tea Syrup October 28, 2004 Leave a Comment Cancel ReplyYou must be logged in to post a comment.
