Which grains contain gluten?

Question

Do any of these grains contain gluten?

Amaranth
Barley
Basmati rice
Brown rice
Buckwheat
Bulgur wheat
Corn
Kamut
Millet
Oats
Quinoa
Rye
Spelt



THANK YOU!!!

Answer 1

amaranth- no
barley- no
basmati and brown rice - no
buckweat- no
bulgar wheat- no
Corn - I don't think so not sure
Kamut- no
Millet-no
oats - yes
Quina - NO but i think its gross
Rye- yes
Spelt - no
Foods to avoid
A person with coeliac disease should avoid any foods that contain gluten. It is important to read the labels of all packaged or prepared foods. Some foods that may contain gluten include:

* Meat products - any products prepared with breadcrumbs or batter, most sausages and other processed meats (including smallgoods), thickened soups, meat pies and frozen meals.
* Dairy products - malted milk, some flavoured milks, cheese spreads, icecream in a cone, many custards and many soymilks.
* Fruits and vegetables - canned and sauced vegetables, textured vegetable protein (found in some vegetarian products) and fruit-pie filling.
* Cereal and baking products - wheat, wheaten or unspecified corn flour, semolina, couscous, wheat bran, barley, oats, porridge, breakfast cereals containing wheat, rye, oats or barley, corn or rice cereals containing malt extract, icing sugar mixtures and baking powder.
* Pasta and noodles - spaghetti, pasta, lasagne, gnocchi, hokkein noodles, soba noodles and two-minute noodles.
* Bread, cakes and biscuits - all bread, cakes and biscuits prepared with flours that contain gluten. This also includes communion hosts.
* Condiments - malt vinegar, many mustards, relishes, pickles, salad dressings, sauces, gravy and yeast extracts.
* Snacks - liquorice, some lollies and chocolates, packet savoury snacks, and some flavoured potato and corn chips.
* Drinks - cereal coffee substitutes, milk drink powders, beer, stout, ale, guinness and lager.

Naturally gluten free foods
Despite the restrictions, a person with coeliac disease can still enjoy a wide and varied diet if they take an open-minded approach. Corn (maize), rice, soy, potato, buckwheat, millet, quinoa, lentils and amaranth are all gluten free. It is important to read the labels of all packaged or prepared foods. Some gluten free foods that people with coeliac disease can enjoy include:

* Meat products - plain meat, fish, chicken, bacon, ham off the bone and meats that are frozen or canned but with no sauce.
* Dairy products - eggs, full cream milk, low fat milk, evaporated milk, condensed milk, fresh cream, processed or block cheese and some soymilks.
* Fruits and vegetables - fresh, canned or frozen but not sauced; fruit juices, nuts and peanut butter.
* Cereal and baking products - corn (maize) flour, soya flour, lentil flour, rice (all types), rice flour, rice bran, potato flour, buckwheat, millet, amaranth, breakfast cereals made from corn and rice without malt extract, polenta and psyllium.
* Bread, cakes and biscuits - most rice crackers, corn cakes, rice crispbreads, corn tortillas and corn taco shells.
* Pasta and noodles - gluten free pasta, rice noodles, bean vermicelli and 100% buckwheat noodles.
* Condiments - tomato paste, tahini, jam, honey, maple syrup, cocoa, all kinds of vinegars (except malt), some sauces and some salad dressings.
* Snacks - plain chips and corn chips, popcorn and plain chocolate.
* Drinks - tea, coffee, mineral water, wine, sports drinks, spirits and liqueurs (check these for gluten-containing ingredients first).

Food labelling caution
Packaged foods have ingredient labels stamped on the box, package or bottle, but products are not always labelled if they are 'gluten free'. Also, the ingredient label may not list 'gluten' as a component, but it can be present within other ingredients such as thickeners, which could be wheat based. Effective from December 2002, new Australian food labelling laws will ensure that any ingredient (for example starches, thickeners, maltodextrin etc) derived from gluten-containing grains will need to have the source indicated. Also, processing aids derived from gluten-containing grains used to assist in the manufacture of foods will have to be declared.

Gluten free products
There is an Australian Food Standard for processed foods labelled 'gluten free'. When foods are tested using the prescribed test, there must be 'no detectable gluten'. Currently (June 2001) this test is sensitive to 0.003% (3 parts per million)

Answer 2

1

Answer 3

Wow! This "Best Answer" contains incorrect information that could make a person with gluten sensitivity or with celiac disease sick.

Barley DOES contain gluten and should not be eaten by someone sensitive to gluten
Spelt and Kamut are types of wheat and also DO contain gluten.

Oats, however, DO NOT contain wheat, but mass production of this grain often causes cross-contamination with wheat, SO, only purchase "gluten-free" oats such as Bob's Red Mill where they assure the oats are not cross-contaminated.

Here is a correct list of grains that DO contain gluten:

Barley (including products that contain malted barley such as malted drinks, beers, ales, lagers and stouts)
Bulgar wheat
Couscous
Durum wheat
Einkorn
Emmer (also known as faro)
Khorasan wheat (commercially known as Kamut®)
Pearl barley
Rye
Semolina
Spelt
Triticale
Wheat.
Kammut

These food DO NOT contain gluten:

Agar
Almond
Amaranth
Buckwheat
Carageenan
Cassava (manioc)
Chestnut
Corn
Flax/linseed
Gram flour (besan)
Hemp
Hops
Maize
Millet/bajra
Mustard
Polenta
Potato
Pulses (peas, beans, lentils)
Quinoa
Rice
Sage
Sesame
Sorghum
Soya
Tapioca
Teff
Urd/urid/urad flour.

Answer 4

Chelto
Jerice
Hokiepokie
Nustop
Lockachock

duckafucka

all have gluten

Answer 5

Gluten is an amorphous ergastic protein found combined with starch in the endosperm of some cereals, notably wheat, rye, and barley. It constitutes about 80% of the proteins contained in wheat, and is composed of the proteins gliadin and glutenin. Gluten is responsible for the elasticity of kneaded dough, which allows it to be leavened, as well as the "chewiness" of baked products like bagels. It is the glutenins (specifically, high molecular weight glutenins) that are especially critical to gluten quality.

Answer 6

Did you tested Paleo Recipe Book procedure? Go to this url : http://Access.PaleoFoodGuides.com . This might certainly help you!

Answer 7

tricky situation. research onto search engines like google. that can assist!