Posted by: B Dranoff on: October 21, 2008
Avoiding gluten is different from avoiding wheat, although wheat is one of the “don’t consume” items on the gluten-free diet list. It’s a big issue in our family; a lot of the recipes I’ll be sharing here fall into the category of “gluten-free”.
Something to be aware of when reading labels on gluten-free products is that other allergens, such as corn or dairy products or eggs or even beans (including soy), are frequently used as substitutes for wheat gluten. If you or your child have issues with any of those other ingredients, make sure to be careful with gluten-free labeling.
More on specific gluten-free product recommendations can be found at my sister blog here at Healthy Happy Hippo.
Just some of the common alternate names for gluten-containing products are outlined, below.
Gluten-containing foods include …
| Abyssinian Hard (Wheat triticum durum)
Alcohol (Spirits – Specific Types) Amp-Isostearoyl Hydrolyzed Wheat Protein Barley Grass (can contain seeds) Barley Hordeum vulgare Barley Malt Beer Bleached Flour Blue Cheese (made with bread) Bran Bread Flour Brewer’s Yeast Brown Flour Bulgur (Bulgar Wheat/Nuts) Bulgur Wheat Cereal Binding Chilton Club Wheat (Triticum aestivum subspecies compactum) Common Wheat (Triticum aestivum) Couscous Dextrimaltose Disodium Wheatgermamido Peg-2 Sulfosuccinate Durum wheat (Triticum durum) Edible Starch Einkorn (Triticum monococcum) Emmer (Triticum dicoccon) Farina Farina Graham Filler Flour (normally this is wheat) Fu (dried wheat gluten) Germ |
Graham Flour
Granary Flour Groats (barley, wheat) Hard Wheat Hydrolyzed Wheat Gluten Hydrolyzed Wheat Protein Hydrolyzed Wheat Protein Pg-Propyl Silanetriol Hydrolyzed Wheat Starch Hydroxypropyltrimonium Hydrolyzed Wheat Protein Kamut (Pasta wheat) Malt Malt Extract Malt Syrup Malt Flavoring Malt Vinegar Macha Wheat (Triticum aestivum) Matzo Semolina Mir Oriental Wheat (Triticum turanicum) Pasta Pearl Barley Persian Wheat (Triticum carthlicum) Poulard Wheat (Triticum turgidum) Polish Wheat (Triticum polonicum) Rice Malt (if barley or Koji are used) Rye Seitan Semolina Semolina Triticum Shot Wheat (Triticum aestivum) Small Spelt Spirits (Specific Types) Spelt (Triticum spelta) Sprouted Wheat or Barley Stearyldimoniumhydroxypropyl |
Hydrolyzed Wheat Protein
Strong Flour Suet in Packets Tabbouleh Teriyaki Sauce Textured Vegetable Protein – TVP Timopheevi Wheat (Triticum timopheevii) Triticale X triticosecale Triticum Vulgare (Wheat) Flour Lipids Triticum Vulgare (Wheat) Germ Extract Triticum Vulgare (Wheat) Germ Oil Udon (wheat noodles) Unbleached Flour Vavilovi Wheat (Triticum aestivum) Vegetable Starch Wheat, Abyssinian Hard triticum durum Wheat Amino Acids Wheat Bran Extract Wheat, Bulgur Wheat Durum Triticum Wheat Germ Extract Wheat Germ Glycerides Wheat Germ Oil Wheat Germamidopropyldimonium Hydroxypropyl Hydrolyzed Wheat Protein Wheat Grass (can contain seeds) Wheat Nuts Wheat Protein Wheat Triticum aestivum Wheat Triticum Monococcum Wheat (Triticum Vulgare) Bran Extract Whole-Meal Flour Wild Einkorn (Triticum boeotictim) Wild Emmer (Triticum dicoccoides)[i] |
