Wheat is most rich in gluten, with other grains containing a lesser mixture of gluten and gliadin. Wheat gluten is frequently added to baked products made from other grains, including those made from soy flour. Wheat sensitive individuals should avoid a product which includes other flours: because it is most likely that some wheat flour, or a derivative will also be present. Even a gluten free product may contain a substance from the wheat family. No data has indicated differences in the allergic profiles of the various wheat varieties, and they should all be viewed as potential allergens.
Hydrolyzed wheat proteins can be used in processed foods for flavoring purposes, or as a binder in Vegie. Burgers.
Wheat can appear in various names on ingredient labels, such as :
FOODS THAT MAY CONTAIN WHEAT:
Ale, beer, wine. bourbon, whiskey, biscuits, breads (including rye bread), cakes, cookies, crackers, baking mixes, barley bread and drinks, battered foods, bouillon cubes, breaded meats, breaded vegetables, breakfast cerials, cady, canned processed meat, cerial grains, couscous, gravy, hot dogs, ice cream, ice cream cones, luncheon meats, licorice, macaroni, malt, malted milks, mils shakes, noodle producta, pasta, pepper, pies, processed meats, sausage, semolina, snack foods, soup mixes, soups, and soy sauce.
|all forms of wheat including...||amaranth|
|wheat flour||beans, peas, & bean flours|
|kamut||rice, wild rice|
|semolina (durum wheat)||soybean|
Source: tasteforlife magazine
Breads: All breads made with wheat, oat, rye, and barley flours. All purchased crackers, croutons, bread crumbs, wafers, biscuits, and doughnuts containing any gluten flours. Graham, soda, snack crackers, or tortillas containing wheat.
Cereals: All cereals containing wheat, rye, oats, or barley, (both as grain, and as flavoring, such as malt flavoring, or malt syrup).
Dairy Products: Malted milk, artificial cream (if not GF), some chocolate milk drinks, some commercial ice creams, some processed cheese spreads, flavored yogurt (containing gluten), some light, or fat-free dairy products (containing gluten).
Desserts: All pies, cakes, cookies, or any sweet that contains and wheat, oat, rye, or barley flour, or flavoring. Most commercial pudding mixes, ice cream cones, prepared cake mixes using wheat flour.
Fats: Some commercial salad dressings, some mayonnaise (with modified starch).
Flours: All flours or baking mixes containing wheat, rye, barley, or oats. And triticale.
Fruits and Juices: Any commercially canned fruit with gluten thickening.
Meat, Fish, Poultry, and eggs: Eggs in gluten-based sauce, prepared meats containing gluten, some fish canned in HVP, self-basting turkeys injected with HVP, imitation seafood containing wheat flour.
Pastas: Noodles, Spaghetti, macaroni, or other pastas made with gluten flours. Any canned pasta product.
Soups and chowders: Most canned soups, most dehydrated soup mixes, bouillon and bouillon cubes containing HVP.
Vegetables: All creamed, breaded, and scalloped vegetables. Some canned baked beans, some prepared salad mixes.
Sweets: Some commercial candies, some cake decorations. Note: icing sugar in Canada may contain wheat.
Condiments: Some curry powder, some mixed spices, some ketchup, some prepared mustards, most soy sauces. Some pepper with wheat flour added (often found outside the United States).
|4 Cups Cooked whole grains (brown rice, wild rice, quinoa, or a combination)|
|2 navel oranges, peeled & chopped|
|1/2 Cup minced fresh parsley|
|1/3 Cup raisins|
|1/4 Cup extra-virgin olive oil|
|3 Tbsp fresh lemon juice|
|1 Tbsp wine vinegar|
|2 Tsp Dijon Mustard|
|Salt and pepper|
Combine the cooked grains, oranges, parsley, and raisins in a large bowl. In small bowl, whisk together the oil, lemon juice, and mustard. Pour over the grain and fruit. Toss well. Season w/salt and pepper and toss again. Serve chilled.
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Source: tasteforlife magazine