Elizabeth Snyder recently asked me for some info on Gluten. I thought I’d post what I sent her:
Here’s the breakdown:
Gluten is in wheat, oats, rye, spelt, durum, seminola, graham flour,
wheat starch, cornbread, wheat germ, bran, bulgur, rusk, couscous,
barley malt, soy sauce, rice malt, hydrolyzed or texturized vegetable
You’re okay with wheat and/or oat grass because the grass doesn’t have gluten.
I think oat germ has gluten because I know wheat germ has gluten.