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 Being grateful November 1, 2008 Is organic food healthier for kids? Pesticides linked... August 20, 2010 Country Ranch Salmon Cakes with Tomato-Basil Drizzle March 15, 2008 A gluten-free diet may protect the heart, too May 5, 2008 Tempeh Curry February 1, 2008 2004 Delicious Living Reader Recipe Contest June 1, 2004 Gluten-free dining out—smart strategies April 23, 2010 Popcorn with Togarashi-Seaweed Spice Blend May 19, 2023 Spinach-Artichoke Dip December 1, 2008 Crispy Salmon Cakes with Herbed Yogurt February 1, 2006 Leave a Comment Cancel ReplyYou must be logged in to post a comment.
