Which stabilisers contain gluten

Some pickling processes include malt vinegar a beer-like liquid , which may contain gluten. Bouillon cubes. This seemingly harmless soup base can be a gluten landmine. The ingredient to avoid is maltodextrin, a gluten product. A better bet, if you have the time, is to make your own stock on a Sunday afternoon and freeze it in containers for future soups and stews.

Homemade gravies made with flour are obvious sources of gluten, but so are many instant gravy packets, making this cooking convenience not so helpful after all. At home, you can use cornstarch as a thickener.

Away from home, it might be best to skip the gravy. Bleu cheese. There are conflicting messages about these blue-veined cheeses. However, if you really like cheese, Bast suggests opting for a hard cheese instead. Hot dogs. Yes, your favorite ballpark snack could be hiding gluten. Read package labels to find a variety without it. Soy sauce. Wheat is perhaps the last thing you associate with salty soy sauce, but it is a key part of the manufacturing process, making the condiment problematic for people with celiac disease and gluten insensitivity.

Try gluten-free tamari instead. Frozen veggies in sauce. What could be easier than popping a bag of frozen vegetables into the microwave and getting back a hot, tasty side dish? Beers, ales, lagers, malt beverages and malt vinegars that are made from gluten-containing grains are not distilled and therefore are not gluten-free. There are several brands of gluten-free beers available in the United States and abroad. Products labeled wheat-free are not necessarily gluten-free.

They may still contain spelt a form of wheat , rye, or barley-based ingredients that are not gluten-free. When preparing gluten-free foods, it is important to avoid cross-contact. In order for food to be safe for someone with celiac disease, it must not come into contact with food containing gluten. When unable to verify ingredients for a food item or if the ingredient list is unavailable do not eat it. Adopting a strict gluten-free diet is the only known treatment for those with gluten-related disorders.

For more information, speak to a registered dietitian or visit www. Gluten and wheat is identified on all food labels in New Zealand and Australia. Always check the label. Thickeners modified starches made from wheat and raising agents made with wheat starch are not gluten free. Sweeteners such as caramel, dextrose, glucose, glucose syrup and maltodextrin are such highly processed and purified ingredients that the source of the starch doesn't matter.

Even when made from wheat they are gluten free because they have been processed so much. There are foods that are naturally gluten free, so you can eat them safely. They include:. Cross-contamination occurs when gluten-free foods come into contact with foods that contain gluten. Exposure to gluten, even in tiny amounts and with no symptoms, can cause damage to your gut surface and increase the risk of long-term complications. Therefore you need to know how to reduce the risk of cross-contamination in different situations.

Many cafes and restaurants offer gluten-free food, but not all of them know how to avoid cross-contamination. Cross-contamination can also occur at home. This can happen if foods are prepared on the same surfaces or boards as food with gluten in it, or with utensils that weren't thoroughly cleaned after being used to prepare gluten-containing foods.