Gluten Free Cooking Basics

A basic guide for parents of the newly diagnosed, or friends and extended family of celiac patients who would like to learn how to safely prepare gluten free meals and treats.
More articles about gluten free cooking and baking (from About.com)

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SOURCES OF GLUTEN
  • Wheat (including its more exotic forms: Triticale, Spelt, Kamut, Farro)
  • Barley (also MALT)
  • Rye
  • Oats (often contaminated with wheat or barley)
NATURALLY GLUTEN FREE FOODS
  • Rice
  • Corn
  • Potatoes
  • Nuts
  • Beans
  • Quinoa
  • Millet
  • Sorghum
  • Teff
  • Buckwheat
  • Tapioca
  • Amaranth
  • Arrowroot
  • Pure oats
  • Herbs
  • Spices
  • Fruits
  • Vegetables
  • Milk and dairy
  • Eggs
  • Unprocessed meat, fish, poultry
SOME “SAFE” INGREDIENTS in PROCESSED FOODS
  • Caramel color
  • Citric acid
  • Dextrin
  • Dextrose
  • Flavors (artificial or natural)
  • Glucose syrup
  • Guar gum
  • HVP (Hydrolyzed vegetable protein), also hydrolyzed plant protein or hydrolyzed soy protein
  • Lecithin
  • Maltodextrin
  • Modified food starch
  • Mono- and diglycerides
  • MSG (monosodium glutamate)
  • Seasonings
  • Starch
  • Vanilla
  • Vinegar
  • Whey
  • Xanthan gum
  • Yeast