Gluten & Wheat Free Grains and Flours

Gluten is the protein found in wheat, rye & barley. The following list of grains, flours & starches ARE GLUTEN-FREE and may be substituted for traditionally gluten containing items:

• Amaranth
• Arrowroot
• Beans
• Black Gram
• Buckwheat
• Chickpea (Besan)
• Corn
• Garbanzo
• Garfava
• Lentil
• Millet
• Montina™
• Nut Flours
• Pea
• Pinto
• Potato
• Quinoa
• Rice
• Sorghum
• Soy
• Sweet Potato
• Tapioca (Manioc)
• Teff

 
Considerations About Oats

Testing shows that most oats have gluten levels beyond the acceptable range for those following gluten-free diets due to cross-contamination in the milling process. There are numerous manufacturers around the world that produce tested and certified gluten-free oats. Unless you are eating certified gluten-free oats, it is recommended that you avoid oats when managing a gluten-free diet.

 
Wheat Free Items

It should be noted that an individual can have allergies, intolerances or sensitivities to wheat without having the dietary concerns for other grains that contain gluten. The following grains, although wheat-free, CONTAIN GLUTEN and must be avoided to ensure a gluten-free meal for your guests:

• Kamut
• Spelt
• Tritical

 
Items CONTAINING Either Gluten or Wheat

The following is a listing of other grains and flours that CONTAIN GLUTEN OR WHEAT:

Excerpted from the Award-Winning Book Series—Let’s Eat Out!

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