there is generally a lot of confusion about the difference between wheat and gluten. I will first start by clarifying that kamut and spelt are NOT gluten free! ok, so what is gluten? gluten is a composite of the proteins gliadin and glutenin, and is contained in grass related grains such as wheat, rye and barley. wheat, on the other hand, is one of the many grains that contain the gluten proteins.
other grains not gluten free are: barley, bran, bulgur, couscous, durum, graham flour, kamut, rye, semolina, spelt, triticale, and wheat.
don’t forget that gluten is also contained in: modified food starch, wheat starch, wheat flour, and malt/malt flavoring to name just a few.
…the foods to avoid list continues here
but don’t despair! there are plenty of gluten free grains and flours such as aramanth, buckwheat, corn and corn flour, chickpea flour, coconut flour, cornmeal, flaxseed, millet, potato and potato flour, rice, sorghum, teff, quinoa and xanthum gum. celiac.ca has a great list of foods that are safe although Andrea and I caution that maltodextrin and bran are ingredients to question.
for information on oats, read one our recent posts on the subject.
it takes time to adjust to the gluten free diet for most people, but in time, and after a lot of trial and error, it is possible to find gluten free favorites!
Bob’s Red Mill makes a variety of gluten free flour mixes and Lundberg also produces rice and rice products such as gluten free risotto; both are dedicated gluten free product lines. more on Lundberg coming soon! Robyn.
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