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 Keep spices flavorful March 1, 2009 Baby Greens, Heirloom Tomato, and Basil Salad March 30, 2010 12 favorite recipes from organic chefs August 31, 2010 Middle-Eastern Bread and Tomato Salad (Fatoush) June 1, 2007 Farm fresh September 1, 2005 Soy & The Asian Kitchen April 1, 2000 Roasted Green Beans with Baby Onions September 29, 2004 12 last-minute holiday dishes December 23, 2010 Turkey and Vegetable Stir-Fry with Almonds September 26, 2006 Time For Tea February 1, 2004
