The first step to finding out whether a food is gluten free is to read the label. There are many ingredients other then wheat, rye or barley that must be avoided. I will list the ones to avoid.
A- atta flour, B- barley grass, barley malt, beer, bleached flour, brewers yeast, bran, bulgur
C- cereal binding, Chilton, cookie dough, couscous, criped rice D- durum wheat, dinkle
E- edible films, starch, and coatings, enriched flour, emmer
F- Farina, Farro, Filler, Flour G- germ, graham, groats H- hard wheat, heeng, hing, hydrolyzed wheat protein, starch, K- kamut, kecap manis M- maida, malt, malt extract, vinegar, syrup,flour, and milk, matzah, meringue O- orzo R- rice, malt, roux, rye, rusk S- semolina, shot wheat, seitan, small spelt, sprouted wheat or barley T-tabbouleh, tabouli, teriyaki sauce, triticale U- udon, W- wheat, wild emmer, einkorn
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