What is Gluten?
Generic name for specific proteins found in wheat, barley, rye and their derivatives.
What foods are out of the question?
Barley, Rye, Triticale, Wheat, and Malt
How do I avoid them?
Learn how to read labels! Make sure to check every label for the above ingredients when purchasing new foods.
When in doubt, go without. If you’re unsure if something is gluten free, choose something else that you can be certain about. Remember “wheat free” does not necessarily mean “gluten free.”
Be aware of contamination potential. Common surfaces, unclean utensils, a common toaster, flour sifters and other kitchen gadgets can have gluten residue from past use. Wheat flour can stay airborne for many hours, so be aware when you are cooking.
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