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 Angel Hair With Fresh Tomato & Basil Sauce September 29, 2004 Daily Bread January 1, 2004 Lentil-Vegetable Stew January 1, 2004 What’s in season: July July 1, 2005 Summer Squash with Chunky Tomato Caper Sauce September 29, 2004 Golden Braised Pearl Onions October 15, 2008 An artistic chef looks at fall harvest September 1, 2005 Raw data April 1, 2006 Letters December 1, 2006 Gluten-Free Cinnamon Cake with Pear Topping October 27, 2006
