“What about chocolate chips?” Recently, I received this question at the National Foundation for Celiac Awareness Ask-the-Nourish-Chef. Learning how to read a label for gluten containing ingredients is one of the first survival skills people with gluten intolerance need to master. Look for the obvious-wheat, rye, barely, and most oats. Then the less [...]
Category Archive for 'cross contamination'
Grain and seed flours 1. Amaranth 2. Buckwheat 3. 4. 5. Corn- also known as (aka) masa harina. Corn flour can be white, yellow or blue 6. Montina- aka Indian rice grass. 7. Mesquite 8. Millet 9. Oat- must be certified gluten free to prevent cross contamination with glutinous grains. 10. Quinoa 11. 12. [...]