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 Creative Cook-off June 1, 2001 Southwestern Vegetarian Bean Chili September 29, 2004 Roasted Potato Salad with Olives and Feta Cheese July 1, 2001 Butter lettuce March 1, 2009 Brussels Sprouts in Sage Butter October 1, 2005 Lemon-Ginger Shrimp with Baby Spinach November 30, 2007 Organic salsas are hot! June 1, 2006 Should you wash raw meat before cooking? July 23, 2010 Sushi: It’s Not A Raw Deal After All October 1, 2001 What’s Your Food Score November 1, 2001
