Gluten-Free Grains and Flours

Gluten is the protein found in wheat, rye and barley. The following is a list of grains, flours and starches that ARE GLUTEN-FREE and may be substituted for traditionally gluten containing items:

Oats–Testing shows that most oats have gluten levels beyond the acceptable range for those following gluten-free diets, due to cross-contamination in the milling process. There are currently two manufacturers in North America that produce tested & certified gluten-free oats. Unless you are using certified gluten-free oats, it is recommended that you avoid oats when preparing meals for guests requiring a gluten-free diet.

It should be noted that an individual can have allergies, intolerances or sensitivities to wheat without having the dietary concerns for other grains that contain gluten. The following grains, although wheat-free, CONTAIN GLUTEN and must be avoided to ensure a gluten-free meal for your guests:

• Kamut
• Spelt
• Tritical

The following is a listing of other grains and flours that CONTAIN GLUTEN OR WHEAT:

Barley Bulgur Couscous Durum Einkorn Emmer Farina

Farro Graham Matzoh Meal Rye Semolina Wheat Germ Wheat Starch