If you have been gluten-free for any amount of time, whether it be a few months or many years, you are well aware that a gluten-free granola bar can be hard to find. There are many “bar” products, but I have seen very few that are granola, mostly because gluten-free oats are expensive and have only become more readily available. Some companies make them without using oats at all, like the granola bars made by Bakery On Main. I found these the other day at Raisin Rack, my local health food store. They were not cheap, $5.99, but were on sale for $3.99, so I decided to give them a shot. I bought the Peanut Butter Chocolate Chip variety, as PB & chocolate are 2 of my very favorite things. These bars were suprisingly very good. Both Jon and I have blown through a whole box in less than a few days. They aren’t like the Nature Valley Chewy Granola bars that I used to eat in my pre-GF days, but they were a nice treat. Not only are they GF, but they are casein free and dairy free, as well. They are 140 calories and 4.5 grams of fat per bar (no trans fats) and do have 1g of fiber per bar. A very nice grab & go treat to have on hand.

Also, Bakery On Main has 2 other varieties of the granola bars that are GF and bags of granola in many flavors. I actually have a bag of the Extreme Fruit & Nut in my pantry just waiting to be opened! I will make sure to write a review on it after both Jon & I try it out. 🙂

This is my all-time-favorite fall treat. Pumpkin bread. I remember my Mom making it when I was younger and I would eat it for breakfast or for snack when I got home from school. I would spread a little Country Crock (b/c that is what my Mom bought) on it and chow down. YUM! I have now modified the recipe that my Mom used to be gluten-free. I am in heaven! I even “gifted” some to a neighbor today for helping me out and she loved it! 🙂 BTW, she isn’t GF and didn’t realize the bread was GF until I told her. I froze the remaining 1.5 loaves so that I wouldn’t eat them in one sitting, b/c I could easily do so. I plan on sharing with my Mom when she is here this coming weekend to visit. I am thinking about topping it with Edy’s Slow-Churned Pumpkin Ice Cream and maybe some Hershey’s Chocolate Syrup. Oooooooh!

Pumpkin Bread

2/3 cup shortening
2 2/3 cup sugar
4 eggs
1 can (1 lb pumpkin)
2/3 cup water
3 1/3 cup flour (I used a rice flour, potato starch, tapioca flour mix)
3 tsp xanthan gum
2 tsps baking soda
1 ½ tsps salt
½ tsp baking powder
1 tsp cinnamon
1 tsp cloves
2/3 cup coarsely chopped nuts
2/3 cup raisin

Heat oven to 350. Grease 2 9x5x3 inch loaf pans or 3 8.5×4.5×2.5 inch loaf pans. In large bowl, cream shortening & sugar until fluffy. Stir in eggs, pumpkin & water. Blend in flour, soda, salt, baking powder, cinnamon & cloves. Stir in nuts & raisins. Pour into pans. Bake about 70 minutes or until wooden pick inserted into the center comes out clean.

Halloween is quickly approaching. Soon those little ones will be Trick-or-Treating and bringing home all kinds of treats. Melonie over at the Yahoo Silly Yaks group compiles a list of Gluten-Free Candy each year so that we know what is safe for us and our kiddos to eat. I am so thankful for this list. Having it all in one place makes life so much easier. You don’t have to call or email the companies or be put on hold. Thanks Melonie for all of your hard work, it is much appreciated.

Gluten-Free Candy List 2008

Editing to add that several people told me the link wasn’t working. It should be working now. Please let me know if it isn’t.

Another busy week ahead. Hockey practice, ice skating, hockey games and I am having surgery on Friday, hopefully in the AM. It is an outpatient procedure, so I hope to be home before the kids get home from school. I have to have my left sub-mandibular salivary gland removed b/c I have a small cyst on it. Apparently the only way to tell if the cyst is malignant or not is to remove it. Nice. Anyway, enough about that. My focus this week is just on getting through the week. Tonight, Sunday, we had leftovers. 🙂 There is no “main” ingredient this week. I am planning on 2 desserts/baked goods to have made before Friday. That way I have treats, along with candy from Halloween, to snack on while recovering. 😉

Sunday ~Leftovers (pork loin roast, creamy pumpkin brown rice & veggies)

Monday ~ Salmon (most likely grilled), sweet potatoes (probably baked), steamed green beans & salad

Tuesday ~ Filet Mignon on the grill, baked potatoes, sauteed zucchini & salad

Wednesday ~ Eating out after skating & hockey

Thursday ~ Roast chicken, garlic mashed potatoes, veggies & salad

Friday ~ Whatever my Mom makes or gets take out, maybe Pei Wei.

Saturday ~ My Mom is making her homemade beef pot pie, gluten-free. I can’t wait!!! 🙂

Baked goods for the week:

Pumpkin Raisin Bread
Homemade Chocolate Pudding (recipe by GingerLemonGirl)
Pumpkin Pudidng (this is a Jell-O mix that I came across…..you all know I am a sucker for pumpkin!)

Today I went to Panera bread to meet up with a couple of friends. I am always leary of places like this because there is such a large potential for cross-contamination with gluten due to all of the bread in the place (and in the name of the establishment 😉 ). However, I received an email the other day from a nice woman, named Pat, at Panera Bread who gave me a list of items on their menu that would be safe for me to eat, proper precautions taken to avoid CC, of course. It was nice to have a choice of what I wanted to eat and drink, not be “forced” to make a decision based on the one or two things that were GF. Here is a list of what gluten-free items they have:

GLUTEN FREE LIST – Panera Bread **

**Although we do our very best to meet your special requirements, we cannot rule out the possibility of cross contact between these items and gluten-containing foods in our bakery-café.

Salads: (including the salad dressing)
(source of modified food starch is corn)
Greek Salad
Fandango Salad
Caesar Salad (without croutons)
Grilled Chicken Caesar Salad (without croutons)
Asian Sesame Chicken Salad (without Won Ton noodles)
Classic Cafe Salad
Strawberry Poppyseed Salad
Strawberry Poppyseed Salad with Chicken
Fuji Apple Chicken Salad
California Mission Chicken Salad
Orchard Harvest Chicken Salad

Soups:
Low Fat Vegetarian Black Bean
Cuban Black Bean and Lentil
Vegetarian Roasted Red Pepper & Lentil
Vegetarian Butternut Squash
Creamy Tomato (without croutons)
Low-Fat Vegetarian Southwest Tomato & Roasted Corn
Turkey Chickpea Chili
Summer Corn Chowder

Salad Dressings:
Balsamic Vinaigrette
Caesar
Greek
Poppyseed
Raspberry Vinaigrette
Asian Sesame Vinaigrette
White Balsamic Vinaigrette
Roasted Garlic & Meyer’s Lemon Vinaigrette

Beverages:
Coffee
Juice, both apple and orange
Lemonade
Milk
Soda, fountain and bottled
Tea, regular and Chai Tea
All lattes & Frozen beverages
Strawberry Smoothie

I ended up enjoying the Low Fat Vegetarian Black Bean Soup and Half Asian Sesame Chicken Salad (sans wontons & sesame seeds) and a Chai Latte to drink. It was amazing. I know that may seem silly, it is just soup and salad. I think it was more the experience. I have been gluten-free almost 3 years and have never eaten at Panera during that time. I am glad I took this step and have another choice to add of my list of establishments that I can dine out at. BTW, I have never had a Chai Latte before, anywhere, and it was TDF! I will be chosing that to drink more often, for sure!

Today is 6 days before Halloween. I figured that now was a good of a time as any to work on carving our pumpkins. Oh, I had to go get the pumpkins too! LOL! I had wanted to take Jon & Hannah to the small pumpkin patch up the street, but it was rainy & wet this morning, of course. Wal-Mart and their pumpkins would have to do. Hey, they were under $4 a piece and they were a pretty good size! We headed out to mother-in-law’s house for the carving festivities. Jon informed me on the way over that he wasn’t really all that interested in carving a pumpkin. He didn’t want to get his hands dirty. Oh, that and his hand/wrist was sore and still healing from his recent injury. Okay, fine. I told him that he could take pictures and I would help Hannah. Once Hannah found out how messy (the insides) it was and how hard they pumpkins were to carve (very tough for some reason), she was all about swinging outside on the swing and abandoning the whole project. Glad we made plans to carve pumpkins today, huh? Well, the kids disinterest didn’t discourage MIL, FIL and I from carving up the 2 pumpkins that we had. The first one was much easier to carve than the 2nd one. The second one was very tough and hard to get a knife through. Thank goodness for FIL being there as I don’t think that MIL or I were strong enough to finish them up.

A couple quick pictures:

In honor of the pumpkin carving, MIL is going to roast the seeds and bring them by tomorrow morning. I can’t wait to snack on those! A great gluten-free snack! I also centered tonight’s dinner around pumpkins by making a Creamy Pumpkin Brown Rice recipe that is from Whole Food’s website. I did make some changes. Here is the recipe I used:

1 cup brown basmati rice
1.5 TBSP EVOO
Saute rice & EVOO until rice is toasted, about 3-5 minutes
Combine 3 cups chicken broth and 7 -8 oz. canned pumpkin puree in a bowl and whisk together
Add 1 tsp cinnamon, 1/2 tsp nutmeg, salt & pepper to the chicken & pumpkin
Pour mixture into rice and bring to a boil. Stir and turn down to simmer for 40 – 45 minutes. Remove from heat and let sit for 5 minutes. Add more salt/pepper, if needed. **I left out the onion (can’t eat them) and bay leaves (didn’t have any) and added the cinnamon & nutmeg.

Now, for the yummy part. I had an acorn squash laying around so I decided to cook it up in the micro (sliced, removed seeds and seasoned with cinnamon & brown sugar; place face up in micro safe dish, added 1/2 cup of water to dish & covered with saran wrap; micro for 10 min or until tender). Once the squash was done, I filled my half with the rice and topped with chopped walnuts! YUM!!! I served that along with Perfect Pork Tenderloin (recipe to follow) and a mixed greens salad. Dessert was pumpkin ice cream topped with chocolate chips. Perfect end to a perfect pumpkin filled day!

Perfect Pork Tenderloin

Ingredients
· bonelesspork tenderloins or pork loin roast (my pork loin was 2 lbs 12 oz and I cooked it for 16 minutes and let sit in the oven for an hour after that)
· salt and pepper
· dryseasoning, of your choice( I used thyme, rosemary, garlic powder, basil, oregano, S & P)

Directions
1. NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according your individual oven.
2. Get the EXACT weight of roast from the meat wrapper.
3. Weight will determine how long to cook the roast.
4. Preheat oven to 550 degrees.
5. Remove roast from refrigerator. Season roast as desired. Place seasoned roast in an uncovered roasting pan.
6. Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven’s accuracy and heat retention.
7. Turn oven OFF and DO NOT open oven door for 1 hour.
8. Remove from oven and let rest 5 minutes to redistribute internal juices.
9. Roast will be done, very slightly pink in the center, and very moist.
10. NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer.
11. If you have a thermometer that has a wire that goes through the side of the oven door, by all means use it and set alarm for 140-145 degrees.
12. It should go off before the hour is up.
13. After resting 5-10 minutes, the roast should reach 145-150 degrees.
14. According to Sara Moulton on FoodTV, salmonella is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be drier).

This is one of our favorite pork tenderloin/pork loin recipes. 🙂

My daughter is 6 years old and is in love with the High School Musical movies. She loves anything and everything HSM. She loves Troy & Gabriella, Shapay & Ryan. When we saw that HSM3 was coming out October 24th, I promised to take her on opening night. She was ecstatic! I held true to my word. When Hannah woke up yesterday morning, she had a permanent smile on her face. She knew that it was the day she had been waiting for, counting down to, for the last month. There was no wiping the smile off of her face. She proudly dressed for school, making sure to wear her brand new HSM shirt.

As we walked up to the theater last night, I wondered what in the world I had gotten myself into. Yes, I enjoyed (okay, really, really liked) the first 2 High School Musical movies, but I did so in the comfort of my own home, with only 1 screaming, crazy 6-year old girl, not a theater full of them. It was a madhouse! Fortunately I had purchased my tickets online and only had to show my credit card to claim them. We headed to the snack counter to pick out our delicacies (I call them that b/c they are priced like they are made from gold or truffles or something of the like). I do have to comment on the number of choices for those on a gluten-free diet. Don’t get all excited, there really wasn’t a healthy choice among the layout of sweets & chocolate. There was, however, more than a handful of choices to choose from. There were Skittles (sour & regular), Reese’s Pieces, Dots, M & M’s (peanut & regular), Snicker’s, Gummi-Savers and a few others that I can’t recall. I ended up with Skittle’s and some of my little sister’s Reese’s Pieces. I have heard that popcorn (without butter and some theaters with) is another option, I have just never looked into it b/c I am happy with my candy. 😉 Plus, what an excuse to stuff myself with chocolate and/or sugar! We quickly headed into the theater to claim our seats even though there was still 45 minutes until showtime. I think I counted a total of 10 men in the entire theater. The rest were HSM crazed girls/tweens and their cranky Moms. Deep down I was really looking forward to the movie itself, just not the craziness that went along with it. The movie did not disappoint. Shhhh….I think I liked it better than Hannah & Regan! The best part was seeing all the little girls rush down to the front of the theater at the end of the movie to dance to the final song. Ahhhh…to be young again.

What could be better than a cookie that combines the 2 things that I love the most? Not much! LOL! By now, most of you know that peanut butter and chocolate are near and dear to my heart. They rank right up there with my husband, kids and my wine. 😉 So, it was a no brainer that I had to try a recipe for a cookie that combined PB and chocolate. These cookies were so unbelieveably easy to make and so worth it. They are the perfect ratio of peanut butter to chocolate. This recipe is supposed to make 48, mine made 37 and I can’t guarantee how long they will be around for. The kids both loved them. I am going to freeze some, but I don’t know how long they will last there, either, unless I forget about them.

Hershey’s Peanut Butter Blossoms **Modified from a recipe on the Hershey’s Kisses Bag to be Gluten-Free

48 Hershey’s Kisses
½ cup shortening
¾ cup Peanut Butter (I used Peter Pan)
1/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
2 TBSP milk (I used 1%)
1 tsp. Vanilla extract
1 ½ cups GF Flour Mix (I used rice, potato starch & tapioca)
1 tsp Xanthan Gum
1 tsp baking soda
½ tsp salt
Granulated Sugar

1. Heat oven to 375. Remove wrappers from chocolate (you may want to not unwrap all 48, as this recipe didn’t make that many cookies for me ~ I got about 37).
2. Beat shortening & peanut butter until well blended. Add sugars and beat until fluffy. Add egg, milk & vanilla; beat well.
3. Mix together flour, xanthan gum, baking soda, salt and then mix into wet into peanut butter mixture. Refrigerate dough for 30 – 60 minutes.
4. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
5. Bake 8 – 10 minutes or until lightly browned. Immediately press a Hershey’s Kiss into the center of each cookie; cookie will crack around the edges. Remove cookie to wire rack. Cool Completely. Makes about 4 dozen according to the recipe, I got 37.

When I was growing up my Mom used to make these cookies all the time. They ranked up there with some of my favorites. My favorites as a little girl were thumbprint cookies, spritz cookies, snowballs (Russian Teacakes), chocolate chip cookies, gingersnaps and snickerdoodles. I love to say “Snickerdoodle”. Believe it or not, in my almost 3 years of being on the gluten-free diet, I have never made Snickerdoodles. If nothing else, I would have thought I would have made them just so I could say the word. 😉 I have been pleasantly surprised at how good the cookies have turned out when converted to be gluten-free. I can’t really think of one time that I was disappointed. Oh, wait, only once. I used a flour mix that I was not happy with. I now stick with my GF Mix of rice flour, potato starch and tapioca flour and add xanthan gum, usually close to a teaspoon per cup of flour. I don’t usually add partial teaspoons though, so if a recipe calls for 2 3/4 cups flour, I will use 2 tsp xanthan gum. Hope that makes sense.

Onto the good stuff! Here is my recipe and some pictures of the yummy goodness:

Snickerdoodles**Modified from a recipe in Betty Crocker’s Cookbook

½ cup butter, softened
½ cup shortening
1 ½ cups sugar
2 eggs
2 ¾ cups GF Flour Mix (I used rice, potato starch & tapioca)
2 tsps. Xanthan Gum
2 tsps. Cream of tartar
1 tsp baking soda
¼ tsp salt

2 TBSP Sugar
2 tsps. Cinnamon

1. Heat oven to 400 degrees. Mix thoroughly butter, shortening, sugar & eggs. Blend in the flour, cream of tartar, salt & baking soda. Refrigerate for 30 – 60 minutes. Mix 2 TBSP sugar & 2 tsps. Cinnamon in a small bowl. Shape dough by rounded teaspoonfuls into balls. Roll balls in mixture.
2. Place 2 inches apart on ungreased baking sheet. Bake 8 – 10 minutes until set. Immediately remove from baking sheet.

Makes about 6 dozen.

Jon gave the thumbs up on these. I am going to freeze about half of them for treats in the upcoming weeks.

Even though I have been following this diet for coming up on 3 years, I still consult my safe & forbidden lists every now and then to refresh myself, especially on those items that I don’t use frequently. I wanted to post them here so that they would be readily available to those who are just starting or just need to glance at them for a specific reason in a hurry.

Let’s start with the SAFE ingredients. That is much more positive than going over the stuff we can’t have, huh?

Acacia Gum
Acorn Quercus
Adipic Acid
Adzuki Bean
Acacia Gum
Agar
Alcohol (wine is fine; hard ciders ~ Woodstock is fine; Redbridge beer is fine)
Alfalfa
Algae
Algin
Alginate
Allicin
Almond Nut
Aluminum
Amaranth
Annatto
Annatto Color
Apple Cider Vinegar
Arabic Gum
Arrowroot
Artichokes
Artificial Flavoring
Aspartame
Aspic
Ascorbic Acid
Astragalus Gummifer
Baking Soda
Balsamic Vinegar
Beans
Bean, Adzuki
Bean, Hyacinth
Bean, Lentil
Bean, Mung
Bean Romano (Chickpea)
Bean Tepary
Benzoic acid
Besan
Betaine
BHA
BHT
Beta Carotene
Bicarbonate of Soda (check)
Biotin
Buckwheat
Butter, real
Butylated Hydroxyanisole
Butyl Compounds
Calcium Carbonate
Calcium Caseinate
Calcium Chloride
Calcium Disodium
Calcium Phosphate
Calcium Silicate
Calcium Stearate
Calcium Sulfate
Camphor
Canola Oil (Rapeseed Oil)
Caprylic Acid
Carageenan Chondrus Crispus
Carboxymethylcellul ose
Carnauba Wax
Carob Bean
Carob Bean Gum
Carob Flour
Carrageenan
Casein
Cassava Manihot Esculenta
Castor Oil
Cellulose1
Cellulose Gum
Cetyl Alcohol
Cheeses (make sure to read label)
Chestnuts
Chickpea
Chlorella
Chymosin
Citric Acid
Collagen
Corn
Corn Gluten
Corn Meal
Corn Flour
Cornstarch
Corn Syrup
Corn Syrup Solids
Corn Swetener
Cortisone
Cotton Seed Oil
Cowitch
Cowpea
Cream of Tartar
Cysteine, L
Demineralized Whey
Desamidocollagen
Dextrose
Dioctyl Sodium
Distilled Vinegar
Eggs
Elastin
Ester Gum
Ethyl Alcohol
Ferrous Gluconate
Fish (check for additives)
Flaked Rice
Flax
Folic Acid-Folacin
Formaldehyde
Fructose
Fruit
Fumaric Acid
Gelatin
Glutamate
Glutamic Acid
Glutamine
Glycerides
Glycerol Monooleate
Glycol Monosterate
Glycol
Glycolic acid
Gram flour (chick peas)
Grits, Corn
Guar Gum
Hemp
Herbs
Honey
Hyacinth Bean
Hydrogen Peroxide
Hydrolyzed soy protein
Iodine
Inulin
Invert Sugar
Jobs Tears
Kasha (roasted buckwheat)
Keratin
Kudzu Root Starch
Lactic Acid
Lactose
Lanolin
Lecithin
Lentil
Lipase
Locust Bean Gum
Magnesium Carbonate
Magnesium Hydroxide
Maize
Maize Waxy
Malic Acid
Maltitol
Maltodextrin
Manioc
Masa
Masa Flour
Masa Harina
Meat (check for additives/flavorings)
Methyl Cellulose2
Microcrystallin Cellulose
Milk
Millet
Milo
Mineral Oil
Mineral Salts
Mono and Diglycerides
Monosodium Glutamate MSG (made in USA)
Monopotassium Phosphate
Mung Bean
Musk
Niacin-Niacinamide
Nuts (check labels if there are flavorings)
Nut, Acron
Nut, Almond
Oats, if they are labeled gluten-free (Lara’s made by Cream Hill Estates & Bob’s Red Mill both have GF Oats)
Oils and Fats
Oleyl Alcohol/Oil
Paraffin
Peas
Pea – Chick
Pea – Cow
Pea Flour
Pepsin
Peru Balsam
Petrolatum
Phenylalanine
Pigeon Peas
Polenta
Polyethylene Glycol
Polyglycerol
Polysorbates
Potassium Citrate
Potassium Iodide
Potassium Sorbate
Potatoes
Potato Flour
Prinus
Pristane
Propolis
Propylene Glycol
Propylene Glycol Monosterate
Propyl Gallate
Psyllium
Pyridoxine Hydrochloride
Quinoa
Ragi
Rape
Rennet
reticulin
Rice
Rice
Rice Flour
Rice Vinegar
Romano Bean (chickpea)
Rosin
Royal Jelly
Sago Palm
Sago Flour
Saifun (bean threads)
Scotch Whisky
Seaweed
Seed – Sesame
Seed – Sunflower
Sphingolipids
Soba (be sure its 100% buckwheat)
Sodium Acid Pyrophosphate
Sodium Alginate
Sodium Ascorbate
Sodium Benzoate
Sodium Caseinate
Sodium Citrate
Sodium Erythrobate
Sodium Hexametaphosphate
Sodium Lauryl Sulfate
Sodium Nitrate
Sodium Phosphate
Sodium Silacoaluminate
Sodium Stannate
Sorbic Acid
Sorbitol-Mannitol
Sorghum
Sorghum Flour
Soy
Soybean
Soy Lecithin
Spices (pure, 100%)
Stearates
Stearamide
Stearamine
Stearic Acid
Subflower Seed
Succotash (corn and beans)
Sucrose
Sulfosuccinate
Sulfites
Sulfur Dioxide
Sweet Chestnut Flour
Tallow
Tapioca
Tapioca Flour
Tarrow Root
Tartaric Acid
TBHQ is Tetra or Tributylhydroquinon e
Tea
Tea-Tree Oil
Teff
Teff Flour
Tepary Bean
Thiamine Hydrochoride
Tofu-Soya Curd
Tolu Balsam
Tragacanth
Tragacanth Gum
Tri-Calcium Phosphate
Turmeric (Kurkuma)
Tyrosine
Urad/Urid Beans
Urad/Urid Dal (peas) Vegetables
Urad/Urid flour
Vinegar (All except Malt)
Vanilla Extract
Vanilla Flavoring
Vanillin
Vinegars (Specific Types)
Vitamin A (retinol)
Waxy Maize
Whey
White Vinegar
Wines
Wine Vinegars (including Balsamic)
Wild Rice
Xanthan Gum
Yam Flour
Yogurt (make sure to check labels, some brands/types are NOT safe)

See, that leaves all kinds of things that we Celiacs can eat!

Ingredients that we should always question:

Questionable Ingredients

Natural Flavors/Flavorings (can contain malt, made from barley)
Soy Sauce (most are brewed from/with wheat; La Choy is safe)
Modified Food Starch (will be labeled if the source is wheat; it is a law as of 2006)
Spices (100% spices are fine, some spice mixes or combinations may contain gluten; always check if you are not sure)

Now, onto the Unsafe List:

Amp-Isostearoyl Hydrolyzed Wheat Protein
Barley Grass (can contain seeds)
Barley Hordeum vulgare
Barley Malt
Beer
Bleached Flour
Blue Cheese (made with bread ~ some are safe, I have never investigated it b/c I hate it!)
Bran
Bread Flour
Brewers Yeast
Brown Flour
Bulgur (Bulgar Wheat/Nuts)
Bulgur Wheat
Cereal Binding
Chilton
Club Wheat
Common Wheat
Couscous
Dextrimaltose
Durum wheat (Triticum durum)
Edible Starch
Einkorn
Emmer
Farina
Farina Graham
Filler
Flour (normally this is wheat)
Fu (dried wheat gluten)
Germ
Graham Flour
Granary Flour
Groats (barley, wheat)
Hard Wheat
Hydrolyzed Wheat Gluten
Hydrolyzed Wheat Protein
Hydrolyzed Wheat Protein Pg-Propyl Silanetriol
Hydrolyzed Wheat Starch
Hydroxypropyltrimonium Hydrolyzed Wheat Protein
Kamut
Malt
Malt Extract
Malt Syrup
Malt Flavoring
Malt Vinegar
Macha Wheat
Matzo Semolina
Mir
Oriental Wheat
Pasta
Pearl Barley
Persian Wheat
Poulard Wheat
Polish Wheat
Rice Malt (if barley or Koji are used)
Rye
Seitan
Semolina
Semolina Triticum
Shot Wheat
Small Spelt
Spelt
Sprouted Wheat or Barley
Strong Flour
Suet in Packets
Tabbouleh
Teriyaki Sauce (La Choy is GF)
Textured Vegetable Protein – TVP
Timopheevi Wheat
Triticale X triticosecale
Triticum Vulgare (Wheat) Flour Lipids
Triticum Vulgare (Wheat) Germ Extract
Triticum Vulgare (Wheat) Germ Oil
Udon (wheat noodles)
Unbleached Flour
Vavilovi Wheat
Vegetable Starch
Wheat, Abyssinian Hard triticum durum
Wheat amino acids
Wheat Bran Extract
Wheat, Bulgur
Wheat Durum Triticum
Wheat Germ Extract
Wheat Germ Glycerides
Wheat Germ Oil
Wheat Grass (can contain seeds)
Wheat Nuts
Wheat Protein
Wheat Triticum aestivum
Wheat Triticum Monococcum
Wheat (Triticum Vulgare) Bran Extract
Whole-Meal Flour
Wild Einkorn
Wild Emmer