Scan for obvious gluten sources like:Wheat, barley, rye, kamut, spelt, farro, couscous, triticale (a hybrid of wheat and rye), farina, durum, semolina, einkorn, wheat berriesIf any of these are present, it's a NO.
Wheat, barley, rye, kamut, spelt, farro, couscous, triticale (a hybrid of wheat and rye), farina, durum, semolina, einkorn, wheat berriesIf any of these are present, it's a NO.
If any of these are present, it's a NO.
Alcohol can be gluten free:"gluten-removed" is not gluten free. Many restaurants and companies are trying to get away with utilizing a fermentation process to "remove the gluten" from wheat flours and some beverages, but this practice can be very dangerous for those with allergies. There is no way to 100% remove gluten from flour.wine is naturally gluten free as well as many ciders. There are also gluten free beers available on the market. Check for gluten free labeling and avoid any drinks with malt or barley.
"gluten-removed" is not gluten free. Many restaurants and companies are trying to get away with utilizing a fermentation process to "remove the gluten" from wheat flours and some beverages, but this practice can be very dangerous for those with allergies. There is no way to 100% remove gluten from flour.
wine is naturally gluten free as well as many ciders. There are also gluten free beers available on the market. Check for gluten free labeling and avoid any drinks with malt or barley.
Be wary of malt, brewer’s yeast, yeast extract, "spices" and ambiguous “natural flavors.”malt can sneak up in less suspecting items like milkshakes, some candies, beer, cereals, soups, etc.unless the brewer's yeast and yeast extract are specifically labeled gluten free, do not blindly trust that it is."spices" and "natural flavors" are umbrella terms that gluten containing items can fall under.
malt can sneak up in less suspecting items like milkshakes, some candies, beer, cereals, soups, etc.
unless the brewer's yeast and yeast extract are specifically labeled gluten free, do not blindly trust that it is.
"spices" and "natural flavors" are umbrella terms that gluten containing items can fall under.
Oats are tricky. They’re safe only when labeled gluten-free. Some celiac patients may react to avenin (the oat protein) even when oats are uncontaminated. Personally, I avoid oats, oat milk, and oat flour when in public and have one brand of oats that I can safely consume in small amounts without being bothered by it and that's Bob's Red Mill's Gluten Free Oats.
Take “contains” statements seriously. “Contains wheat” means there is wheat in the product and that alone disqualifies the product from ever being safe. If it says, “May contain”, this is a legal caution which means there could be gluten and there could not so it's up to you to dig into more context. A lot of companies will add "may contain" onto their products to cover their butts from being sued, and their products could potentially be gluten free.It is important to note that in the United States, Contains Statements are only required for top allergens. This means that Wheat would be listed as an allergen, whereas barley would not need to be listed at all (even though it contains wheat).
It is important to note that in the United States, Contains Statements are only required for top allergens. This means that Wheat would be listed as an allergen, whereas barley would not need to be listed at all (even though it contains wheat).

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Label Reading Made Simple

Section 2 - Part 4

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