After spending a summer with a friend who was gluten intolerant, I was amazed to learn that gluten can pop up in unexpected places. So reading ingredients on the back of boxes, marinades and dressings was necessary at all times. Anne Byrn’s The Cake Mix Doctor Bakes Gluten-Free offers an amazing array of cakes, cookies, muffins and brownies – all gluten-free, and often with a lactose-free option as well! She also explains what gluten is, as well as where it can lurk in food…
What is gluten?
Gluten is the protein found in wheat, rye, and barley. It is a sticky substance and when used in baking helps hold bread, cakes and pastries together and encourages them to rise as they bake. Gluten is not found in rice, corn, millet, amaranth, and teff. Oats, also, do not contain gluten, but because they are grown and transported in bulk, they may contain trace amounts of gluten from wheat, barley or rye. To make sure oats are gluten-free, look for proof on the package.
Where can gluten be hidden?
- Malt and malt flavoring
- Soy sauce
- Some soy milk products, make sure to check labels
- Some modified food starch
- Some dextrin
- Some store-bought vanilla cake frosting
- Lipstick
- Play-Doh
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