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Gluten-Free Alternatives
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Soy Sauce
Tamari
Traditional Baking Powder
Gluten-Free Baking Powder
Panko Breadcrumbs
Gluten-Free Panko
Wheat-based Soy Sauce
Coconut Aminos
Bulgar Wheat
Brown Rice
Couscous
Polenta
Farro
Millet
Spelt Flour
Coconut Flour
Durum Wheat (e.g., in pasta)
Buckwheat Pasta
Bulgur (in tabbouleh)
Quinoa (for gluten-free tabbouleh)
Traditional Gravy (made with wheat flour)
Cornstarch-based Gravy
Conventional Breakfast Cereals
Gluten-Free Cereals
Triticale (a wheat and rye hybrid)
Amaranth
Wheatgerm
Flaxseed
Semolina Pasta
Rice Pasta
Wheat-based Crackers
Rice Crackers
Breaded Meat or Fish
Cornmeal Crusted Meat or Fish
Seitan (Wheat Gluten)
Jackfruit
Wheat Flour
Almond Flour
Beer (barley-based)
Gluten-Free Beer
Barley Malt Syrup
Maple Syrup
Malt Flavoring
Vanilla Extract
Kamut
Sorghum
Traditional Soy-Based Meat Substitutes
Naturally Gluten-Free Meat Substitutes
Wheat Bran
Rice Bran
Malt Vinegar
Apple Cider Vinegar
Oats (often cross-contaminated with gluten)
Certified Gluten-Free Oats
Icing Sugar (may contain gluten as an anti-caking agent)
Gluten-Free Icing Sugar
Rye Bread
Gluten-Free Bread
Barley
Quinoa
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