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 Roasted Diced Rutabagas September 29, 2004 Poached Salmon Salad with Walnuts, Avocado, and Blackberries February 1, 2007 Recipe for success: Oat-Date Bars August 1, 2004 Cooking with parchment paper October 20, 2009 Flavor Fusions March 12, 2021 Creative Cook-off June 1, 2001 Dieters, lighten up January 1, 2006 A Culinary Commitment September 1, 2004 Upper crust October 1, 2006 What’s in season: Carnival squash October 1, 2006
