Learning more

Nov 24, 2010



Grains With Gluten
  • Wheat
  • Rye
  • Barley
Gluten free Grains
  • Rice
  • Quinoa
  • Corn
  • Almond
  • Amaranth
  • Acorn
  • Buckwheat
  • Chickpea
  • Dal
Because of possible cross-contamination, some grains (such as oats) are questionable and may or may not exacerbate your condition. You may have to experiment a little with oats before you know what your tolerance is for them.
The trick with cooking with gluten free grains lies in making the flours bind in a similar fashion to traditional wheat flours. You will most likely need to combine several different types of gluten free flours, perhaps with a gluten free binder such as arrowroot or tapioca or cassava flour. When several types of gluten free flours and binders are mixed together, you can bake breads, make pancakes and even bake desserts similar in taste and texture to those made with wheat flour.
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 Others:
  • Most beers and some wines
  • Malt vinegar
  • Malted cereal or farina cereal
  • Prepared gravies or gravy packages
  • Many types of soup
  • Baked beans or chili
  • Some salad dressings
  • Certain brands of sausages
  • Pate
  • Stock cubes or bouillon
  • Less expensive cold cuts
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