Gluten Guise: Everyday Foods Secretly Hiding This Common Culprit

Lisette Marie

11. Spices and Seasonings: Flavorful Traps

Spices on black background. Photo Credit: Envato @Dionisvero

Spices and seasonings can be deceptive sources of gluten. Some spice blends use wheat flour as an anti-caking agent, and cross-contamination during processing is a concern. For those avoiding gluten, opting for single-ingredient spices or blends specifically labeled as gluten-free is crucial. Exploring alternative flavorings like fresh herbs or homemade spice mixes can enhance dishes without the gluten risk. Being mindful of ingredient lists and manufacturing practices is key to enjoying flavorful meals safely.

12. Oat Products: The Cross-Contamination Dilemma

Oat milk. Photo Credit: Envato @sea_wave

Oats are naturally gluten-free, but cross-contamination with gluten-containing grains during processing is a common issue. For those with gluten sensitivities, selecting oats specifically labeled as gluten-free is essential. These products are processed in dedicated facilities to prevent contamination. Understanding the potential risks of cross-contamination and opting for certified gluten-free oat products can ensure a safe and nutritious addition to the diet. Being informed about production methods and ingredient sourcing is crucial for enjoying oats without gluten concerns.

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11. Spices and Seasonings: Flavorful Traps

12. Oat Products: The Cross-Contamination Dilemma

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