I get this question a lot! Gluten is a protein that is in wheat, rye, and barley that gives structure and even flavor to food and also serves as a binding agent to hold food together. Yes, that usually means all the processed foods. So, ultimately gluten is like a glue to these foods. It’s what holds your breads together and is generally cheap and that is why it is used.
Guess where wheat is found? In breads, baked goods, soups, pasta, cereals, sauces and dressings. Even in beer! Yes, I gave that up as well, there are gluten free beers out there but I have not found one that I particularly like, no, not even Angry Orchard. I know people who do like it but it’s too sweet for me.
Let’s talk about things you probably wouldn’t even think gluten would be in and a lot of that falls on the barley; food coloring, malt, brewer’s yeast.
Oats are naturally gluten free and I don’t have a problem with them, however, if you are SUPER sensitive or have Celiac Disease or do in deed have an allergy, oats can get cross-contaminated if processed in the same facility as the other grains. So, I do strongly recommend taking caution with oats and I always prefer getting them from facilities that do not process the other grains. If the label specifically says “gluten free” then I would go with that particular brand as you have a much better chance of them not being processed with all the other grains and being cross-contaminated.
