Gluten

Yes. There is no gluten in corn or rice Chex, but there IS gluten in wheat Chex.

No. Most batters are made with flour, which contains gluten. Only a specially-made gluten-free batter, such as one made with spelt flour, would be safe for someone with gluten intolerance.

High gluten flour (or bread flour) increases the elasticity of dough, producing a lighter and chewier bread. In bagels, high gluten flour is recommended but all-purpose flour may be substituted.

Malt syrup acts as a flavor enhancer.

Gluten is a protein that can cause extreme symptoms and sometimes severe medical complications in people with Celiac (aka Coeliac) Disease and those with other sensitivities to gluten. Always check the product label before using new products if your health care professional or dietician has recommended avoidance of this protein in your diet. If one of the ingredients listed on the label is wheat, rye, or barley, or flours made from them and other processed forms of these grains, you can assume that there is gluten present since these grains are the most common sources in the US diet for glutens.

Whole oats have a lower gluten content than wheat, so some people are able to eat them, if whole and from a known source that does not also process other higher gluten content grains. Unless your dietician or health care professional has said it is okay to use these, then oats should also be avoided since they do have some gluten content.

Other common ingredients that contain gluten are: Spelt, Kamut, and Farina and non-distilled vinegars. However, there are still other ingredients and sources containing gluten that may or may not be printed on the label. The best method to be sure to avoid foods containing glutens is to contact the manufacturer and ask if that product could have gluten or traces of gluten. Some products are labeled to warn about gluten content, but many aren't.

Even though there may not be wheat, rye, or barley ingredients in a product, traces of gluten large enough to produce problems can still be present. For example, in oat meal products even for patients who are allowed to eat them, there may be other higher content gluten residue in the product. The box of plain rolled oats will most likely not list the other grains or gluten as ingredients. Common sense would lead you to believe there would not be any wheat, rye, or barley in a box of otherwise unprocessed whole rolled oats. However, if the mill or packaging plant where the oats were rolled or boxed or otherwise handled also works with products containing wheat, rye, barley or other high gluten products, there can be enough gluten residue passed to the oats to cause problems in some people, especially toddlers and younger children.

The contact information for manufacturer questions is usually on the product label. Using that toll free phone number or visiting the customer service web site should get you to a person who can give you the definitive answer for that specific product.

A toll free number for Kraft product questions is : 1-877-535-5666. Kraft is the manufacturer of Miracle Whip Light.

To get to the specific gluten information at the Kraft web page, first use the link at the links section below. Once at that site, you can search for "gluten" in the search box.

The following excerpt is among the information Kraft gives on their web pages about gluten in Kraft products:

" ...it has been a long standing policy for all Kraft and Nabisco products to list ingredients that contain gluten on the ingredient statement. These items will be listed using commonly known terms such as Wheat, Barley, Oats or Rye. For other ingredients that contain gluten, the grain source will be declared in parenthesis after the ingredient name. For example, if the ingredient "natural flavor" contains a gluten source, the label would read: natural flavor (contains rye). Other ingredients that contain gluten are: Triticale, Spelt, Kamut, Mir or Farina (also known as Far or Farro)."

Kraft further explains that the vinegars they use in their products are distilled and therefore gluten has been removed through that process.

If you have more questions about gluten in your diet, consult your doctor or a registered dietician.

The link section below also contains a link to additional information from Kraft about gluten free foods.

Gluten is found in products made from wheat, barley and or rye. If you look on the label, it must tell you all of the ingredients. There is no gluten in corn itself.

All baking soda is gluten free, gluten is only found in flour.

Hello there I'm no expert but i would say maybe you could make it this way.

1 cup brown rice flour or half brown rice, half buckwheat? or millet flour, last resort corn?

1 cup blackstrap Mollasses

1 teaspoon aniseed powdered

1 teaspoon licorice root powdered

method : warm some mollasses a little and do not let it get hot enough to destroy Blackstrap mollases nutrients.then mix in your flour a little at a time and then your aniseed and licorice powder and start to form a dough.

finally i would say place in your fridge or leave to dry, or add some some more blackstrap mollasses with a little coconut oil around the dough ( ropes , shapes whatever you prefer ) and then it will set with that black look like the candy. Overall it sounds like a healthy treat in moderation compared to a commerical piece of candy that looks good but it most probsbly not doing your body any good

if anyone has time to try it would be great to hear back, as i havn't attempted this, just imagined the process.

sagonzlifethyme@hotmail.co.UK

take care everyone, may you all be in high spirits

A number of new gluten free diet books have a section featuring quinoa. Some of these books include '4 Ingredients Gluten Free', 'Easy Gluten' and 'Your Wheat Free Gluten Diet Plan'.

Yes. All wine is gluten free since it is made from grapes and not wheat.

It should say gluten-free on the product somewhere. If not try going to their corporate website or call them.

Yes.

It should be, as should all tuna.

Yes, it is made from chick peas. You should only worry about gluten if you have Chrohn's. A gluten free diet doesn't help you lose weight and it costs more to buy.

Wine is made from fermented grapes and contains no gluten.

No.

They are all candy and wheat is not used in candy.

if they are it will state "Gluten Free" on the pack.

NO don't depend on KFC to have any GF items. Even the sides you would think would be GF like mashed potatoes are contaminated.

According to the following website Coeliac Society of Ireland - it is gluten free: http://coeliac.ie/webboards/viewtopic.php?t=2957

Gluten is a protein found in wheat, barley and rye. As you can imagine, gluten is found in most breads, cakes, cookies, pastas, flours, etc.; however, it can also be hidden in things like caramel coloring, modified food starch and dextrin. It's important for the individual who's gluten intolerant to stay clear of any foods containing wheat, barley or rye, so becoming familiar with food labels and recognizing gluten by other names is essential.

no.

Carob powder is created by grinding the pods of the Carob tree which is found in the Mediterranean region of the world. It is inherently gluten-free. However, as with all powdered substances, wheat flour can be added to the carob powder as an "anti-caking" agent. The flour does NOT have to be listed in the ingredients according to US law since, as defined by the FDA, flour (and the gluten found in it) is "generally recognized as safe". This standard is know as GRAS and it is bad news for celiacs.

When the seeds of the carob pod are ground up, it is called carob bean gum, or locust bean gum.

For those who are gluten sensitive, it is important to make sure that the carob powder or the carob treat that you bought did not have gluten added to it during processing. I have bought gluten-free carob powder and it is clumpy, like granulated sugar on a humid day. Companies such as Chatfields provides carob powder that is not clumpy at all. They also indicate on their web site that they cannot guarantee that trace amounts of gluten did not get into the carob powder during processing. So I stay away from Chatfields.

There is a study "Physiochemical studies of caroubin: a gluten-like protein" from J Agric Food Chem (2001) that mentions both caroubin (a protein found in carob powder) and gluten have the same "rheological" properties, but that just means that they have the same viscosity in solution.

You should not get a gluten reaction eating carob powder that is processed in a gluten-free facility, or if you get the pods and grind them up yourself :-).

Yes, but you have to call their corporate office and have them mail it to you. They do not allow it to be published.