Gluten

Yes they can, they cause small intestine bloating an inflation.

You would think that rice krispies and cornflakes would be suitable for a celiac (coelliac) who cannot tolerate gluten but unfortunately not. I bought a cheap little handbook from the Celiac Association and if you read packets of ingreadients you will find it has things like 'Malt flavouring' in them which is not allowed because it is a derivative of Barley! You can buy gluten free cornflakes but they don't taste as nice, but better than nothing. Have a look at the Canadian Celia Assoiation , 5170 Dixie Rd, Suite 204, Mississauga, Canada L4W 1E3 www.celiac.ca tel 1-800-363-7296 and I personally find their pocket dictionary fantastic. You would think that rice krispies and cornflakes would be suitable for a celiac (coelliac) who cannot tolerate gluten but unfortunately not. I bought a cheap little handbook from the Celiac Association and if you read packets of ingreadients you will find it has things like 'Malt flavouring' in them which is not allowed because it is a derivative of Barley! You can buy gluten free cornflakes but they don't taste as nice, but better than nothing. Have a look at the Canadian Celia Assoiation , 5170 Dixie Rd, Suite 204, Mississauga, Canada L4W 1E3 www.celiac.ca tel 1-800-363-7296 and I personally find their pocket dictionary fantastic.

Okay, so most drinks that someone would consume during the day tend to be gluten free. For example:

Water

Milk

Soft drinks (cola, lemonade, creaming soda)

Wine

Lemon, lime & bitters

Most spirits

Juice

I think the better advice is what to watch out for. With me, I avoid anything chocolate, malt or caramel flavoured, all beers and anything containing ice cream or syrups.

When you can't check the label yourself, it is best to just avoid. Where you can, be checking for 'malt' 'dextrose' 'wheat' 'barley' etc.

I will generally avoid the following:

Nesquick, milo or any sort of mix in milk flavouring

Drinking chocolate & mochas

Flavour shots in coffee (sometimes hazelnut is OK)

Milkshakes (strawberry is usually the only safe flavour) & flavoured milk

Thickshakes (soft serve almost always contains gluten)

Beer

Weight loss shakes

I can't think of much more off the top of my head, but stick with water, soda, juices and unprocessed drinks, you should be fine.

Hope this helps.

I have RA and have done some checking into this I have reduced the amount of gluten in my diet and so far it has coincided with a reduction in symptoms however each person is different so it needs to be tried out by each individual.

yes

There is no master list of all gluten free foods, but rather lists of ingredients to avoid in the foods you consume.

Generally grains contain gluten but other grain free foods may be contaminated.

See the links.

No. Their website claims that they contain 5ppm of gluten.

they can, but they don't all.

No, because Wheat naturally has gluten in.

There is a website that offers many recipes without gluten. A popular bread recipe is the Gluten Free French Bread. In order to find this recipe, use recipe.com or the official website of The Gluten Free- Homemaker.

No. Gluten comes from wheat. There is no wheat in coke. If it was beer it might have wheat.

yes

Two-fold.

First, the wrap of the burrito. If corn - usually NO. If wheat- definitely YES!

Secondly, inside - many commercial / processed sauce mixes have gluten in them. No real way to know unless you get an allergens list or product list.

If you have severe allergies, assume the worst. Burritos 95% of the time DO have gluten!

(no this isn't a researched stat...... That would be nearly impossible to do - it is meant for illustrative purposes only)

yes. gluten is a wheat protein so vegans can eat it.

According to nutsonline.com Licorice root IS gluten free.

Some other names for gluten include bulgur, couscous, dinkle, durum, einkorn, emmer, fu, graham, kamut, seitan, semolina, and spelt. Other common wheat products include wheat berry, wheat germ, wheat germ oil, wheat grass (also called triga), wheat gluten, wheat nut and wheat starch. All of these should be avoided if you have an allergy to gluten.

in america, mince beef from shops contains glucose syrup, which may contain wheat. in Europe it usually doesnt :)

1) Never drink rubbing alcohol.

2) If the alcohol is distilled, it contains no gluten.

3) If you have a contact allergy to wheat gluten, you may want to check with the manufacturer before using a particular brand.

A good gluten free diet is to avoid all foods that contain gluten such as wheat or rye but there are now a lot of companies that produce gluten free products, so the best advice would be to just be careful and thoroughly check the ingredients lists on products you buy to make sure you either avoid gluten products or buy specifically advertised gluten free products

Gluten should usually be in the list of ingredients on foods (particularly as it is a common allergy). Gluten is a protein from wheat/rye/barley etc so if you are unsure but see these ingredients listed, then probably best to avoid it.

Gluten is important for the chewiness of classic French and country style breads.

it is present to some extent in all wheat flour.

'Bread flour' contains the highest amount, around 10%,

and is intended for making bread.

'Cake flour' contains the least, yielding a more tender crumb as desired

for cakes and most pastry products, pancakes especially.

The old standby 'all Purpose' flour is just that, a middle of the road product meant to produce acceptable results in any recipe.

(with expected middle of the road results)

for best end product use the appropriate flour for your recipe.

a cake flour substitute can be concocted by using an 80% AP flour/20% cornstarch mix.

Gluten must be activated by adding water then physically manipulating the dough,

this is why you should knead your bread thoroughly , but mix your cake and muffin batters as little as possible.

Having trouble stretching your pizza dough or forming bread loaves?

wrap the dough and let the gluten relax for 15 minutes or so and most

of the troublesome elasticity will go away.

The baking industry can order their flour with the exact gluten/starch ratio they desire, and foodservice/wholesale has access to many types that are not on supermarket shelves.

No, you should not.

Cous cous is made from wheat, and wheat contains gluten.

yes.

They may contain traces depending on what brand but otherwise no.

Gluten is a part of the wheat kernel, or barley kernel, or corn kernel, and so forth. Naturally, when these items are milled into flour or corn powder, the gluten goes in, too, unless steps are taken to remove it.