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 Rice Noodles in Miso-Green Tea Broth February 23, 2011 Extras to have on hand March 1, 2004 20 Healthy Summer Solstice Indulgences June 14, 2010 An Encyclopedia Of Food September 1, 2002 Chipotle-Dusted Steak on Autumn Greens September 1, 2008 Blackened Mahimahi with Black-Eyed Pea Relish September 29, 2004 Bradley’s Ginger Beer December 1, 2003 Stock a Thai pantry October 1, 2005 All-Purpose Salad and Dressing April 22, 2010 Good for you: Soy recipes February 1, 2008 Leave a Comment Cancel ReplyYou must be logged in to post a comment.
