The Big 3: Wheat, Barley, Rye
Wheat is commonly found in:
- breads
- baked goods
- soups
- pasta
- cereals
- sauces
- salad dressings
- roux
Barley is commonly found in:
- malt
- food coloring
- soups
- malt vinegar
- beer
Rye is commonly found in:
- rye bread, such as pumpernickel
- rye beer
- cereals
Triticale is a newer grain, specifically grown to have a similar quality as wheat, while being tolerant to a variety of growing conditions like rye. It can potentially be found in:
- breads
- pasta
- cereals
Source: http://celiac.org/live-gluten-free/glutenfreediet/what-is-gluten/
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