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 Portobello Relish February 24, 2009 Top 12 healthy cookbooks of 2010 December 15, 2010 Tomato-Rice Soup With Pesto September 29, 2004 Broccoli Rabe February 1, 2008 Keep spices flavorful March 1, 2009 Tropical Fruit Compote with Warm Coconut-Rum Dressing September 29, 2004 Eat outside! June 30, 2010 Vitasoy Apple Cinnamon Waffles September 29, 2004 Gluten-Free Cinnamon Cake with Pear Topping October 27, 2006 Citrus-Scented Chicken Breasts December 16, 2005 Leave a Comment Cancel ReplyYou must be logged in to post a comment.
