Some gluten foods are obvious (like bread and cereal). Others are harder to spot. Some foods that may contain hidden gluten include:
Federal law requires all food labels to indicate if the food contains wheat. However, people with celiac disease also need to avoid barley, oats, and rye; the only way you can avoid those is by reading labels.
Basic Gluten-Free Flour Mix
Rice flour forms the basis for most gluten-free baking. A mixture often used as a direct substitute for wheat flour includes:
Sources: Healthwise Knowledgebase, Mayo Clinic, Nemours Foundation, Orlando Sentinel
- Beer and other malt beverages (made from barley)
- Broth
- Imitation bacon and crab
- Luncheon meats
- Non-dairy creamer powder
- Salad dressings and marinades
- Soup
- Soy sauce (fermented with wheat)
Federal law requires all food labels to indicate if the food contains wheat. However, people with celiac disease also need to avoid barley, oats, and rye; the only way you can avoid those is by reading labels.
Basic Gluten-Free Flour Mix
Rice flour forms the basis for most gluten-free baking. A mixture often used as a direct substitute for wheat flour includes:
- 2 parts white rice flour
- 2/3 part potato starch
- 1/3 part tapioca starch
Sources: Healthwise Knowledgebase, Mayo Clinic, Nemours Foundation, Orlando Sentinel
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