FoodAllergyTalk.com

          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 likley 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 purpeoses, or as a binder in Vegie. Burgers. 

Wheat can appear in various names on ingredient  lables, such as :

1. all-purpose flour
2. bleached flour
3. bulgur (cracked wheat)
4. bran
5. cornstarch
6. couscous
7. durum wheat
8. enriched flour
9. farina
10. gelatinized starch  (which coukd also indicate the presence of soy protien)
11. gluten
12. graham flour
13. hard durum flour
14. high gluten flour
15. high protien flour
16. hydrolyzed vegetable protien
17. kamut
18. miller's bran
19. modified food starch
20. modified starch
21. MSG
22. protien
23. semolina
24. spelt
25. starch unbleached flour
26. vegetable gum
27. vegetable starch
28. vital gluten
29. wheat bran
30. wheat flour
31. wheat germ
32. wheat gluten
33. wheat starch
34. wheat flour
35. whole wheat
36. whole wheat flour

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.

          Gluten is the substance in baking that binds together all ingredients, so when baking with gluten free flours-you will need to find something that will bind together your ingredients, right?  So here are :

SOME TIPS:

1. A combination of starches often works better than a single type, and adding egg, pectin powder, grated apple, or mashed banana might help to bind gluten-free dough. 
2. Don't  use bread crumbs unless they are gluten free, for coating foods.  Although crushed gluten-free cornflakes makes a good alternative for coating foods and for gratins. 
3. Do not dust or coat foods with wheat flour prior to cooking- you can either avoid coating altogether, or use naturally gluten-free flours, like cornmeal or rice flours. 
4. Potato flour is usefull for thickining gravies, stews, casseroles, saucesm and soups. 
5. Roll gluten-free products out on waxed paper; this makes it eiser to lift, and line a pan. 
6. If the gluten-free pastry is very crumbly, press it over the bottom, and up the sides of the pan-rather than trying to roll it out. 
7. Grease baking pans before use, even if they say they are non stick pans, or line them with baking parchment to prevent sticking. 
8. It is also a good idea to bake a batch of gluten-free products, and put them in the freezer!  Gluten-free baked goods freeze well, and will keep better in the freezer, and for longer periods of time.

• If you have any questions about binding burgers or sausages, or avoiding wheat contamination-please e-mail me, and I will gladly answer any questions.

Beverages:          Postum, ovaltine, beer, ale, gin, some flavored and instant coffees, some herbal teas.  Some carbonated beverages (root beer), spirits from distilled grains (use your own judgment). 

 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).        

-GLUTEN FREE DIET-

Source: tasteforlife magazine

-GLUTEN FREE RECIPE-
CITRUS FRUIT & GRAIN SALAD

Ingredients:

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.

CHECK OUT MORE RECIPES ON THE RECIPE PAGE! click here

Source: tasteforlife magazine