Whether there is a new celiac diagnosis in your house or you’ve had a gluten free kitchen for some time, taking a fine tooth comb through the cabinets now and again is a good idea. With that in mind, here are some gluten free thoughts to help you get started with the wipe-out.
You may find a hidden source of gluten or perhaps pat yourself on the back for the cleanliness of your current choices (either way this lifestyle is tough – you are a personal marvel). Remember product ingredients do change over time, so you may find old “safe” favorites containing new problems.
- Buckwheat despite its given name - is wheat free and an acceptable gluten free grain for those with celiac disease. Try a 100% buckwheat pasta (don’t throw this one out).
- Baking powder may contain wheat starch be sure to check your label!
- Salad dressings can be a tricky condiment that contain ingredients such as barley malt or wheat starch. Keep your eye on these labels.
- Buying beans, nuts, quinoa, etc. from bulk bins may put you in contact with contaminants. To be sure your purchase is safe consider buying them in pre-market packaging.
- Most oil and vinegars are safe. Beware of malt vinegar, as it contains gluten.
- If you still have wheat flour in your house you may want to think again. Sharing a similar prep area and oven space is tricky business when it comes to cross-contamination. I recently read a fact that flour can remain an airborne contaminant for a stunning 24 hours – double yikes!
- Scared of sorghum (sweet rice flour)? It’s looking safe to eat – read why: “Sorghum May Be a Safe Grain For Celiacs“.