Foods with gluten are those containing some gluten cereal or in which gluten has been added in the processing process. It is a protein present in cereals such as rye, barley, or wheat, although it is possible to find them on the market with the identification brand – without gluten, being suitable for celiacs.
What Foods Contain Gluten?
Foods with gluten are the cereals mentioned, as well as pastry products, breads, pizzas, and pasta. All of them are made from wheat flour or similar ones, not suitable for celiacs. In addition, it should be borne in mind that many foods have gluten in the form of traces.
Betting on a gluten-free diet is not as simple as it seems. This set of proteins is used in the production of all types of processed foods, so it is difficult to rule them out of the diet.
At the home of a celiac, foods certified with the seal without gluten, as well as gluten-free flours, duly certified, to bounce, empanados or desserts should not be missed. Either way, here are we going to name some of the most prominent gluten foods on the market so you have a rough idea:
- Beers with or without alcohol. Anyway, more and more gluten-free beers are on the market.
- Children’s or growth meats with cereals.
- Cereals for breakfast
- Drinks from vending machines (chocolates, coffees, infusions, powdered soft drinks, etc.).
- Ice cream and bulk treats that have not been labeled.
- Yogurts with cereals
- Frozen fish that have previously been emphasized or overt.
- Tortitas to make Mexican food.
- Mantects or powders, although there are more and more gluten-free products on the market.
- Germ and wheat saved.
- Cereal flours with gluten (oats, barley, rye, spelled, couscous, kamut, starches, and triticale).
What Foods Do NOT Have Gluten?
Most gluten foods have other gluten-free variants, something that is usually specified in the product. Its labeling is what will help us to identify and distinguish the products as “free gluten” or low gluten.
A gluten-free diet should be based on foods that do not carry gluten in essence, such as legumes, vegetables, seafood, dairy, eggs, fish, or meat. In its natural form, they never wear gluten, unless they have been processed and on the label specifies something as “can contain traces of gluten.”
According to the Federation of Celiac Associations of Spain, some of the most popular gluten-free foods we will find on the market are as follows:
- Oils of any kind, including traditional butter.
- Children’s food (lactate for infants, follow-up, and growth milk).
- Pickles like onions in vinegar, capers, olives without dressing or pickles.
- Sugars and sweeteners (honey, fructose, glucose, white and brown sugar, and syrups).
- Drinks such as wines, coffees, coffee capsules, natural herbal infusions, sodas, fruit juices, soft drinks, rum, tequila, gin, pacharán, anise, vodka, whisky, cognac, or brandy.
- Chocolates to the cup and pure cocoa.
- Uncomforousy beans such as corn, quinoa, millet, cassava, rice, or amaranth (If they are ground to make flour, they must be labeled with the phrase “gluten-free.)”
- Refrigerated and frozen (uncooked vegetables and greens, uncoated fish and seafood, uncooked salads and salads).
- Meat and sausage products (uncooked, extra quality, salted, and pickled).
- Fresh eggs.
- Some spices and natural condiments are packaged (never in bulk).
- Fresh fruits, jams, and fruit preserves in syrup and compote.
- Dry fruits with or without shell.
- Fresh, frozen, cooked, or preserved vegetables and vegetables.
- Lactose (milk of all kinds, cheese, fresh curd, creams except for cooking, natural yogurts, Greek yogurt, goat cheese in rulo, fresh cheeses, fermented, tender, cured, and semi-cured).
- C-dried legumes, in the cooked preserve (cooked lentils should be labeled gluten-free) or pre-cooked to the natural (review that they do not have wheat grains).
- Fish and seafood the natural and uncooked, whether fresh, cooked, or frozen.
With these gluten-free foods, we have everything we need to create a healthy and balanced diet. However, it will also be necessary to include carbohydrates in the form of specific gluten-free products such as pasta or bread.