Wheat, for example, has many different grains, wheat berries, durum, emmer, semolina, spelt, farina, farro, graham, Kamut, Khorasan wheat, and einkorn. Barley, rye, and triticale are other grains that contain wheat. Triticale is a newer grain, specifically grown to have a similar quality as wheat while being tolerant to a variety of growing conditions like rye.
Gluten can be found in many types of foods, even ones that would not be expected. Let’s take a look.
WHEAT is commonly found in: Bread, baked goods, soups, pasta, cereals, sauces, salad dressings, and roux (which is a flour and butter mixture used to thicken white sauces).
BARLEY is commonly found in malt (malted barley flour, malted milk, milkshakes, malt extract, malt syrup, malt flavoring, malt vinegar), food coloring, soups, beer, and Brewer’s Yeast.
RYE is commonly found in: Rye bread, such as pumpernickel, rye beer, and cereals.
TRITICALE can potentially be found in Bread, pasta, and cereals.
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Dr. Toni is a Best-selling author, Holistic Health Practitioner (HHP) & Registered Herbalist in San Diego, California. She holds a PhD in psychology, and a Clinical Herbalist Certificate, an HHP certificate and is a Certified Trainer in the Success Principles. In private practice as a HHP she has been influenced by a variety of clinical modalities and orientations, and by the diverse life experiences of her clients. Toni’s approach to healing is holistic & transpersonal. In her work, she integrates the principles of Eastern and Western nutrition, herbololgy, energy medicine, Buddhist mindfulness and personal counseling to assist others in working through their physical or emotional blocks to attain optimal health.