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A term that refers to products that contain no gluten, which is found in many foods, but is most notable as the substance that gives dough its elasticity, strength, and makes the dough rise. Some individuals have a severe allergic reaction to gluten and therefore must not consume products containing gluten. Wheat flour has a high gluten content while rice flour (brown and white), potato flour, chickpea flour, quinoa flour, cornmeal, soy flour, sorghum flour, and buckwheat flour are gluten-free and can be safely consumed by gluten-intolerant individuals. Foods as varied as distilled vinegar to canned soups may contain gluten, so reading the label is very important to ensure that a product is gluten-free and has been processed in a gluten-free environment (even small traces of gluten contamination in a manufacturing environment can be transferred to other foods).
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Gluten Free term - Related Content |
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| The inability of the intestinal tract to digest gluten properly, which, in sufferers with the condition, results in a number of symptoms and conditions whenever gluten is ... |
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| Free-range is the name given to eggs produced by hens that have been raised outdoors, however, because of climate, most hens are not raised entirely in the open. For this reason, ... |
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| Juice that flows from crushed grapes before the process of pressing. Free-run juice is thought to be of a higher quality than pressed juice as it is lower in tannins. Juice that ... |
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| A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise. Wheat has a high level of gluten. When baked goods are made with various ... |
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| A type of flour, produced from hard wheat that has been treated to remove the starch. It contains a greater percentage of gluten (at least 70% pure) than other types of flour and ... |
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| For this flavorful version of an old favorite, be sure to use masa harina (look in the hispanic, Mexican or International section in supermarkets, or in ethnic groceries) or finely ground corn meal. |
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| Using nut and rice crackers instead of the traditional soda crackers is a tasty, inventive way to create a gluten-free version of the classic candy treat. |
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| These are so good, and so easy to make, that everyone, not just those unable to tolerate gluten, will enjoy them. |
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| A healthy egg, spinach and cheese entrée for those seeking gluten and wheat free solutions for their menu. |
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| The increasing numbers of gluten-free pasta products now available (made from corn, rice, quinoa, etc) make it possible for almost everyone to find an acceptable substitute for wheat pasta. Try several kinds to find the most satisfactory ones. This easy, colorful salad will make experimenting fun. It will keep, refrigerated, for days. |
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