More about gluten
What is gluten?
Gluten is a general name for the proteins found in wheat (wheatberries, durum, emmer, semolina, spelt, farina, farro, graham, KAMUT® khorasan wheat and einkorn), rye, barley and triticale – a cross between wheat and rye. Gluten helps foods maintain their shape, acting as a glue that holds food together. Gluten can be found in many types of foods, even ones that would not be expected.
The 3 to know . . .
Wheat, barley and rye.
What is wheat commonly found in?
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breads
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baked goods
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pastas
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cookies
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soups
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cereals
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sauces
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roux
What is barley commonly found in?
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food coloring
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soups
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beer
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brewer's yeast
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malt
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malted barley flour
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malted milk
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milkshakes
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malt extract
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malt syrup
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malt flavoring
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malt vinegar
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What is rye commonly found in?
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rye breads
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rye beer
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cereals
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crackers
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whiskey