{"id":9826,"date":"2014-07-08T18:14:19","date_gmt":"2014-07-08T18:14:19","guid":{"rendered":"http:\/\/glutenfreeworks.com\/health\/?p=9826"},"modified":"2020-07-11T10:41:45","modified_gmt":"2020-07-11T14:41:45","slug":"gluten-food-substitutes","status":"publish","type":"post","link":"https:\/\/glutenfreeworks.com\/health\/gluten-food-substitutes\/","title":{"rendered":"Gluten Food Substitutes"},"content":{"rendered":"

Use this section to learn about the wide array of safe starchy foods that are available\u00a0to replace\u00a0wheat, rye, barley, and oat\u00a0as ingredients\u00a0in recipes and as food selections.<\/p>\n

Safe replacements can be in the form of flour and starch for use in baking and cooking.\u00a0 They can be used whole as side dishes or ingredients in main dishes.<\/p>\n

Popular gluten-free packaged goods include cereal, pasta, noodles, crackers, pretzels, muffins, bagels, cookies, cakes, and pies.<\/p>\n

1. \u00a0Eliminate Unsafe Foods and Ingredients<\/h3>\n

This table shows how gluten is used in foods in various ways.\u00a0<\/p>\n\n\n\n\n
UNPROCESSED <\/strong><\/th>\nPROCESSED <\/strong><\/th>\nFERMENTED\/ DISTILLED<\/strong><\/th>\n<\/tr>\n
Whole grain: <\/strong>Whole wheat, wheat berries (groats).Whole oats (groats), rolled oats. Whole barley (groats), pearl barley. Whole rye (groats).<\/p>\n

Cracked grain: <\/strong>Cracked wheat (bulgur), couscous. Cracked oats. Cracked rye. Cracked barley.<\/p>\n

Meals\/ coarsely gound grain: <\/strong>Wheat meal. Oat meal. Rye meal. Barley meal.<\/p>\n

Flours\/ finely milled grains: <\/strong>Wheat flour as whole wheat, graham flour, all-purpose flour, bread flour, cake flour, pastry flour, semolina flour, durum flour and gluten flour, protein flour.<\/p>\n

Other strains of wheat – emmer flour, kamut flour, spelt flour also called farro and dinkel, and einhorn flour.<\/p>\n

Rye flour. Barley flour. Oat flour. Triticale flour.<\/p>\n

Germ: <\/strong>Wheat germ.<\/p>\n

Bran:<\/strong> Wheat bran, oat bran.<\/td>\n

Starch: <\/strong>Wheat, rye, barley, oat.<\/p>\n

Modified food starch: <\/strong>Wheat starch.<\/p>\n

Gum: <\/strong>Oat gum. Maltodextrin if from wheat\/barley.<\/p>\n

Syrups:<\/strong> Barley malt syrup & oat syrup.<\/p>\n

Protein: <\/strong>Hydrolized vegetable protein (HVP) and texturized vegetable protein (TVP) from wheat.\u00a0<\/strong><\/p>\n

Flavoring: <\/strong>Barley malt, malt extract, and malt flavoring.\u00a0Vanilla made with barley derived alcohol.<\/td>\n

Fermented<\/strong>: Soy sauce made from fermented wheat and soy.\u00a0Malt vinegar from barley. Distilled vinegar from wheat.\u00a0Distilled white vinegar from barley.<\/p>\n

Brewed: <\/strong>Traditional beer, ale, porter made using barley.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

2. \u00a0Use These\u00a0Safe Flours\/ Starches<\/h3>\n\n\n\n\n
Grains flours\/ starches<\/strong><\/th>\nLegume flours<\/strong><\/th>\nSeed flours<\/strong><\/th>\nTuber flours\/ starches<\/strong><\/th>\nNut flours<\/strong><\/th>\n<\/tr>\n
\n
    \n
  • Rice<\/strong><\/li>\n
  • Corn<\/strong><\/li>\n
  • Sorghum<\/strong><\/li>\n
  • Millet<\/strong><\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Soy<\/strong><\/li>\n
  • Chickpeas<\/strong><\/li>\n
  • Garbanzo Bean<\/strong><\/li>\n
  • Peanut<\/strong><\/li>\n
  • Green Pea<\/strong><\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Flaxseed<\/strong><\/li>\n
  • Buckwheat<\/strong><\/li>\n
  • Amaranth<\/strong><\/li>\n
  • Quinoa<\/strong><\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Potato<\/strong><\/li>\n
  • Tapioca<\/strong><\/li>\n
  • Arrowroot<\/strong><\/li>\n
  • Sweet potato<\/strong><\/li>\n<\/ul>\n<\/td>\n
\n
    \n
  • Chestnut<\/strong><\/li>\n
  • Almond<\/strong><\/li>\n
  • Walnut<\/strong><\/li>\n
  • Filbert<\/strong><\/li>\n
  • Pecan<\/strong><\/li>\n<\/ul>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

    3. \u00a0Discover Safe Side\/ Main Dish Ingredients<\/h3>\n
      \n
    • Rice is extremely versatile in its own right, and can often replace unsafe pasta, bread or noodles in recipes.\u00a0 There are dozens of different varieties that can be found in most grocery stores as well as ethnic stores.\u00a0 Use\u00a0whole grain brown, polished white, and parboiled that does not have any commercial flavorings added.\u00a0You can simply steam it or make pilaf, fried rice, risotto, paella, chelo, polo, pulao, or sushi. \u00a0Use it to stuff vegetable like peppers, cabbage, and grape leaves. Or make salad, molds, or casseroles (like tuna).<\/li>\n<\/ul>\n

      <\/p>\n

        \n
      • Corn is also versatile. Cooked corn meal, called by a variety of names (polenta, mush, Indian pudding, grits) is always welcome.\u00a0 Use it as a side dish topped with sauce or gravy, a main meal over meat dishes, or sliced and refried with jam for breakfast the next day. Note: most corn in the United States that is not labeled organic is genetically modified (GMO).<\/li>\n
      • Dried legumes\u00a0make\u00a0very nutritious dishes.\u00a0 Some examples include chili, refried beans, black beans, red beans, hummus, enchiladas, navy bean soup, lentil soup, pea soup and\u00a0kidney bean soup. Green pea flour, like bean flour, is becoming popular in the making of snack foods and bread.<\/li>\n
      • Nuts are useful ground into flour or cooked. Cooked and mashed nuts like chestnuts can be used as a side dish.\u00a0 Try chestnut stuffing for a rich alternative to bread stuffing. Seeds come in a wide variety to cook, toast or eat raw.<\/li>\n<\/ul>\n

        4. \u00a0Enjoy Safe Cereal Replacements<\/h3>\n

        Safe cereals include rice, organic corn, amaranth, buckwheat, quinoa, and organic soy\u00a0cereal in any form that does not include barley malt, malt flavorings or any other addition of a gluten containing substance.\u00a0Try hot creamy rice, buckwheat or corn grits topped with berries, nuts, raisins, or cinnamon\u00a0for a satisfying breakfast .<\/p>\n

        5. \u00a0Keep Safe Pantry Replacements On Hand<\/h3>\n

        Plain rice cakes (puffed) are fun replacements for bread.\u00a0 Lather with peanut butter and jelly or cover with tuna, chicken, or egg salad for lunch.\u00a0 Throw in some raisins for good measure.<\/p>\n

        New crackers, chips, pretzels, bars, and cookies are continually being added to an impressive array of snack foods.<\/p>\n

        There is a wide assortment of safe pasta and noodles to replace anything you like, including lasagna, alphabets, and penne in addition to spaghetti, angel hair,\u00a0and fusilli.\u00a0Noodles, too, come in many sizes.<\/p>\n

        6. \u00a0Learn Uses of Unsafe Grains & Their Replacements<\/h3>\n

        It is useful to understand how the unsafe grains are actually used in\u00a0making food. Below is a short\u00a0glossary of the most common uses of unsafe grains.\u00a0There are safe replacements for all of them.\u00a0\u00a0Get started building your own repetoire of great dishes! GF stands for Gluten-Free.<\/p>\n

        <\/i>\n\t\t\t\n

        Unsafe Batters<\/strong> are made with wheat flour to coat meat, vegetables and other foods before frying.<\/p>\n

        Replace with same amount of rice or corn flour mixed with 1\/4th teaspoon of baking powder.<\/em><\/p>\n

        Unsafe Bread<\/strong>\u00a0is\u00a0generally made from wheat flour and may include rye, barley or oat flour or meal and gluten flour mixed with other ingredients. It is raised with yeast, then kneaded and shaped into loaves and baked.<\/p>\n

        Replace with GF flour.\u00a0 Any of the flour above can be used in combinations.\u00a0 Rice flour\u00a0alone will produce a drier product than when mixed with a starch like tapioca, corn or potato in a ratio of 1 cup rice flour to 1\/4 cup starch.\u00a0Other flours are best used in combination with rice flour in a ratio of\u00a03 parts rice flour to 1 part other.\u00a0 Xanthan or guar gum should be used to take the place of gluten, otherwise the bread will not rise or keep its shape.<\/em><\/p>\n

        Unsafe Bread crumbs\u00a0<\/strong>are used to coat meat and other foods for baking or deep frying and to combine with other foods such as meatloaf and meatballs.<\/p>\n

          \n
        • Panko –<\/strong> are coarse Japanese bread crumbs that make a very crispy crust when used for coating fried foods.<\/li>\n
        • Bagels<\/strong> – bread dough that is formed into circles then dipped in water before baking.<\/li>\n
        • Buns <\/strong>– bread dough shaped into hamburger, hotdog and sandwich rolls.<\/li>\n<\/ul>\n

          Replace with GF bread crumbs or use corn meal for a crunchy texture.<\/em><\/p>\n

          Unsafe Sweet Breads<\/strong> include yeast raised doughs made from wheat flour and may include barley malt and oats.<\/p>\n

            \n
          • Doughnuts<\/strong> – dough made from wheat flour, milk, eggs, and sugar is formed, raised, and fried.<\/li>\n
          • Danish<\/strong> – dough made from wheat flour, sugar, eggs, and milk is formed into ropes then wound into circles and raised then baked. May be filled with fruit or cheese.<\/li>\n<\/ul>\n

            Replace with GF flour.\u00a0 Any of the safe flours can be used in combinations.\u00a0 Rice flour\u00a0alone will produce a drier product than when mixed with a starch like tapioca, corn or potato in a ratio of 1 cup rice flour to 1\/4 cup starch.\u00a0\u00a0Xanthan or guar gum should be used to take the place of gluten otherwise the bread will not rise or keep its shape.<\/em><\/p>\n

            Unsafe Cereals<\/strong> are\u00a0whole grains of wheat, rye, barley, or oats<\/strong>, prepared from crushed grains that are cooked or flours that are\u00a0formed and extruded into various shapes. Usually are flavored or coated with barley malt.<\/p>\n

              \n
            • Farina –<\/strong> fine wheat meal used as cooked cereal or in puddings.<\/li>\n
            • Granola<\/strong> – whole oats\u00a0with nuts, dried fruit, and sugar.<\/li>\n<\/ul>\n

              Replace with GF cereals.\u00a0 Watch for labels that claim “rice cereal” or “buckwheat cereal” but have other unsafe ingredients.<\/em><\/p>\n

              Unsafe Crackers <\/strong>are\u00a0formed doughs made with wheat flour that may contain rye, barley, or oats, and baked until crisp.<\/p>\n

                \n
              • Matzo<\/strong> –\u00a0 flat crackers made from wheat flour.<\/li>\n<\/ul>\n

                Replace with GF crackers.\u00a0 Watch for labels that claim “rice crackersl”\u00a0but have other unsafe ingredients like soy or malt.<\/em><\/p>\n

                Unsafe Dumplings <\/strong>are soft , doughs of wheat flour and water, usually with baking powder.<\/p>\n

                  \n
                • Spaetzle –<\/strong> tiny dumplings made by forcing dough through a seive into boiling liquid.<\/li>\n
                • Steamed dumplings –<\/strong> soft dough dropped into cooking stew or thick soup.<\/li>\n<\/ul>\n

                  Replace with GF doughs.<\/em><\/p>\n

                  Unsafe Flatbreads<\/strong> are unleavened doughs made with wheat, rye, barley, and oat flour and liquids that are shaped into flat rounds and baked.<\/p>\n

                    \n
                  • Pita bread<\/strong> – hollow flatbread, usually stuffed with a meat and\/or vegetable filling.<\/li>\n
                  • Flour tortilla<\/strong> –\u00a0flatbread used in Mexican cooking.<\/li>\n<\/ul>\n

                    Replace with GF flatbreads and corn tortillas that do not have wheat or malt added.\u00a0 Xanthan or guar gum should be used to take the place of gluten otherwise the bread will not rise or keep its shape.<\/em><\/p>\n

                    Unsafe Flatcakes<\/strong> are made by pouring batter\u00a0onto a hot griddle and cooking both sides.<\/p>\n

                      \n
                    • Crepe –<\/strong> very thin pancake made of wheat flour, eggs, butter, and liquid,\u00a0covered with a savory or sweet filling and rolled up.<\/li>\n
                    • Waffle –<\/strong> a thick batter made of wheat flour, eggs, milk and oil, baked in a waffle iron to form it into a square or round shape.<\/li>\n
                    • Pancake –<\/strong> thin batter made of wheat flour, eggs, oil, and liquid, poured onto a hot griddle and browned on both sides flapjack, griddlecake, or hotcake.<\/li>\n<\/ul>\n

                      Replace with GF pancakes, waffles that can easily be made with rice, sorghum or buckwheat flour.\u00a0Crepes have been made from tapioca and\/or rice for centuries in many cultures.\u00a0It is best to use xanthan gum.<\/em><\/p>\n

                      Unsafe Noodles<\/strong> are ribbon-like strips of unleavened dough boiled fresh or dried for later use.<\/p>\n

                        \n
                      • Plain noodles –<\/strong> made from wheat flour and water.<\/li>\n
                      • Egg noodles\u00a0 –<\/strong> made from wheat flour, eggs, and water.<\/li>\n
                      • Udon –<\/strong> thick Japanese wheat noodle served in soup or broth.<\/li>\n
                      • Soba <\/strong>– wheat and buckwheat flour noodles.<\/li>\n
                      • Ramen – <\/strong>thin wheatnoodle served in broth garnished with bits of meat and vegetables.<\/li>\n<\/ul>\n

                        Replace with GF noodles made from rice or beans.<\/em><\/p>\n

                        Unsafe Pasta <\/strong>is dough made of wheat flour,<\/em><\/strong> water and sometimes eggs that is molded into a variety of shapes and boiled fresh or dried then boiled at some later time. Popular pastas include:<\/p>\n

                          \n
                        • Lasagna<\/strong> – 2 inch wide strips cooked, then layered with meat or vegetables alternating with cheese and tomato sauce\u00a0and baked.<\/li>\n
                        • Macaroni –<\/strong> a favorite curved tube shape cooked with a cheese sauce.<\/li>\n
                        • Orzo –<\/strong> a pasta shaped like grains of rice used in soups.<\/li>\n
                        • Spaghetti, fetuccine, and linguine –<\/strong>\u00a0 long, thin strands of pasta, covered with sauce.<\/li>\n
                        • Couscous – <\/strong>pasta made of crushed or coarsely groundsemolina and steamed.<\/li>\n<\/ul>\n

                          Replace with GF pasta made from rice, corn, soy, quinoa, or bean flour in any shape.<\/em><\/p>\n

                          Unsafe Quickbreads<\/strong> are breads made from wheat flour that may use other flours and raised with a chemical agent such as baking powder or baking soda instead of yeast.<\/p>\n

                            \n
                          • Muffin<\/strong> – small,\u00a0sweet quickbread baked in cup pans, having a\u00a0soft crumb texture, using wheatflour, sugar, eggs, milk, and\u00a0oil or butter.\u00a0Dried fruits or nuts often added.<\/li>\n
                          • English muffin<\/strong> – 3 inch round, flat\u00a0quickbread made with wheat flour, shortening, and liquid, and baking powder, split after baking and eaten with butter and jam.<\/li>\n
                          • Irish soda bread<\/strong> – sweet quickbread made with wheat flour, butter, eggs, sugar, and milk.<\/li>\n
                          • Banana bread<\/strong> – sweet quickbread made with wheat flour, butter, eggs,\u00a0milk, sugar, and mashed bananas with or without nuts.<\/li>\n
                          • Scone <\/strong>–<\/strong> soft quickbread dough formed into rounds and baked, usually containing raisins or currants, and eaten with butter or clotted cream and jam.<\/li>\n
                          • Biscuit <\/strong>–<\/strong> soft quickbread dough dropped or formed into round shapes and baked, and eaten with gravy and entree or butter and jam.<\/li>\n
                          • Biscuit, hard\u00a0<\/strong>– called biscotti in Italy or petit beurre in France, other names are shortbread, water biscuit, tea biscuit, and digestive biscuits. Shaped crisp savory or sweet baked product resembling a cracker.<\/li>\n
                          • Rusk\u00a0<\/strong>– a\u00a0sweet raised biscuit.<\/li>\n<\/ul>\n

                            Replace with GF flours in your choice.\u00a0 Xanthan or guar gum should be used to take the place of gluten otherwise the bread will not rise or keep its shape.\u00a0It’s fun to experiment… make small batches to find which works for you.<\/em><\/p>\n

                            Unsafe Pastries<\/strong>\u00a0– sweetened, raised wheat flour and sugar creations of great variety.<\/p>\n

                              \n
                            • Cake\u00a0<\/strong>– a sweet, raised food made with wheat flour,<\/strong> sugar, butter or shortening, eggs, baking powder, and flavorings such as vanilla, shredded coconut, or cocoa.<\/li>\n
                            • Cookies<\/strong>\u00a0– sweet dough made from wheat flour that is rolled, pressed, cut, or dropped into small shapes and baked until soft or crisp.<\/li>\n<\/ul>\n

                              Replace with GF flour.\u00a0 Rice, tapioca, and sorghum work well.\u00a0 Xanthan or guar gum should be used to take the place of gluten otherwise the bread will not rise or keep its shape.<\/em><\/p>\n

                              Unsafe Pie<\/strong> – round, rolled\u00a0crust\u00a0made of wheat flour, shortening and water or butter and eggs\u00a0and filled with fruit, custard, or meat and topped with a second crust or crumbs then baked.<\/p>\n

                                \n
                              • Tarts\u00a0<\/strong>– small pies.<\/li>\n
                              • Flans<\/strong> – flat pies.<\/li>\n<\/ul>\n

                                Replace with GF rice, potato, nut, and sorghum based flours.\u00a0 Xanthan or guar gum should be used to take the place of gluten otherwise the pie may crumble.<\/em><\/p>\n

                                Unsafe Pizza Pie\u00a0<\/strong>– shallow,\u00a0bread-like crust made of wheat flour, gluten, yeast and water covered with seasoned tomato sauce and cheese, ground cooked meat or sausage, olives or vegetables.<\/p>\n

                                Replace with GF rice, potato, and sorghum based flours. Xanthan or guar gum should be used to take the place of gluten otherwise the pizza may crumble.<\/p>\n

                                Seitan<\/strong> is\u00a0 made from wheat gluten. It is a chewy substance commercially made by washing gluten from wheat and then cooking it for use as meat substitute.<\/p>\n

                                Replace with soy-based vegetable protein (unless allergic) for a non-meat diet.<\/em><\/p>\n\n\t\t\t<\/div><\/div>\n

                                7. \u00a0Sampling of Foods Allowed\/ Not Allowed On a Gluten-Free Diet<\/h3>\n

                                The following comparison of common foods that can be safely eaten and those that must be strictly avoided may serve as a general list. For more information, discuss gluten-free choices with a health care specialist or dietitian skilled in Celiac Disease.<\/p>\n

                                In all cases, where there is an Ingredient List<\/strong> on commercially prepared foods, the patient must carefully read the package looking for the word ‘gluten’ or anything derived from wheat, rye, barley, and oats. Note: foods that do not contain ‘wheat’ may, in fact, contain one of the other gluten-containing grains.<\/p>\n

                                As of 2006, the “Food Allergen Labeling and Consumer Act of 2003” requires food manufacturers of food sold in the United States to clearly state in ‘plain English’ on the packaging if the product contains wheat. Small amounts of such ingredients as colorings, flavorings, and seasonings are included. A food can be wheat-free but not gluten-free. A food can only claim gluten-free status in the United States if it contains 20 parts per million or less of wheat, barley or rye. Pure oats are considered gluten-free by the mainstream medical community and government, however we do not view them this way given the multitude of comments we have received by people affected and the medical literature that describes certain strains of oats that trigger reactions and the individuals who do suffer harm when they consume even pure oats.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
                                FOOD GROUP<\/strong><\/th>\nALLOWED<\/strong><\/th>\nNOT ALLOWED<\/strong><\/th>\n<\/tr>\n
                                Fruit<\/strong><\/td>\nAll plain fresh, frozen, or dried fruit; canned fruit in natural juice (added sugar may be difficult to digest); pie fillings thickened with cornstarch.<\/td>\nDried fruit such as raisins and dates that have been dusted with flour; canned or prepared fruits thickened with flour or unsafe ingredients.<\/td>\n<\/tr>\n
                                Vegetables<\/strong><\/td>\nAll plain, fresh, frozen, or canned vegetables. Specially prepared GF vegetables and those thickened with cornstarch such as Harvard red beets.<\/td>\nCreamed vegetables and vegetables in sauce thickened with flour. Some comercially prepared canned beans; vegetables with bread crumbs; salads with croutons or dressing thickened with flour or wheat starch.<\/td>\n<\/tr>\n
                                Meat, fish, seafood, fowl<\/strong><\/td>\nPlain, fresh or frozen beef, pork, ham, lamb, rabbit, or other meat, seafood, fish, poultry, turkey, or other birds; bacon; hotdogs, cold cuts; scrapple and sausage made with safe fillers and binders.Canned fish, poultry, seafood or meat in brine or water.<\/td>\nPrepared meat, fish, seafood, and fowl or other bird containing wheat, rye, barley or oats, such as are breaded, battered, blended or injected (as in turkeys).Any of the following that use gluten-containing fillers: cold cuts, hotdogs, scrapple, meat loaf, sausage, meatballs, meat patties; canned meat, fish, poultry, or seafood if hydrolyzed vegetable protein is used. Imitation crab and meat.<\/td>\n<\/tr>\n
                                Eggs<\/strong><\/td>\nFresh eggs boiled, poached, fried, or plain scrambled.<\/td>\nCommercially* dried or frozen egg products made with flour, wheat starch, or other unsafe ingredient. Souffle and omelet or scrambled eggs thickened with flour or pancake batter.<\/td>\n<\/tr>\n
                                Milk and milk products<\/strong><\/td>\nPlain fresh or evaporated milk including goat, sheep, and buffalo milk.Plain sour cream, light\/heavy cream; plain yogurt.<\/td>\nMalted milk, commercial chocolate and flavored milk. Yogurt thickened with wheat starch, with hydrolized protein, or with granola added.Some non-dairy creamers.<\/td>\n<\/tr>\n
                                Cheese<\/strong><\/td>\nPlain aged, chunk cheese, including cheddar, Swiss, edam, Parmesan, Romano (sheep), and Manchego (sheep); cottage cheese, cream cheese, and specially prepared GF spreads.<\/td>\nCheese product thickened or stabilized with oat gum or wheat starch, such as spread\/ sauce for nachos or macaroni. Some veined cheeses are aged with moldy bread, such as bleu cheese, stilton, Roquefort, and gorgonzola.<\/td>\n<\/tr>\n
                                Pasta and Noodles<\/strong><\/td>\nSpecially prepared GF pasta and noodles made with rice, corn, potato, or other safe flour. Bean thread and wheat-free buckwheat noodles.<\/td>\nRegular wheat pasta including penne, spaghetti, lasagna, and macaroni. Regular wheat noodles.<\/td>\n<\/tr>\n
                                Naturally GF starch dishes<\/strong><\/td>\nPlain rice, wild rice, sweet potatoes, potatoes, yams, buckwheat or kasha, millet, and hominy or polenta.<\/td>\nFlavored or seasoned rice, wild rice, kasha, or other GF food that is made not safe because of added wheat starch\/ flour, oat gum, or hydrolized or texturized wheat protein.Frozen French fries and potato products are usually dusted with flour at the plant to keep them separated; they may be coated with flour or with seasonings at the restaurant. Potatoes stuffed with a flour thickened filling.<\/td>\n<\/tr>\n
                                Breads and yeast raised buns, pizza, and doughnuts<\/strong><\/td>\nSpecially prepared GF bread, rolls, buns, bagels, pizza; GF breadcrumbs. Doughnuts.<\/td>\nRegular bread, rolls, buns, bagels, pizza; breadcrumbs. Doughnuts.<\/td>\n<\/tr>\n
                                Flatbreads and tortillas<\/strong><\/td>\nSpecially prepared GF flatbreads and pita; plain corn tortillas.<\/td>\nRegular flatbreads using wheat, rye, barley, or oat flour or ingredients such as pita bread. Flour tortillas and corn tortillas with flour or barley added.<\/td>\n<\/tr>\n
                                Quickbreads<\/strong><\/td>\nPlain corn muffins and corn bread. Specially prepared GF muffins, English muffins, scones, biscuits, breads like Irish soda bread, banana, applesauce, and date\/nut bread.<\/td>\nRegular corn muffins and corn breadmade with flour. Regular muffins, English muffins, scones, biscuits, breads like Irish soda bread, banana, applesauce, and date\/nut.<\/td>\n<\/tr>\n
                                Baked goods<\/strong><\/td>\nSpecially prepared GF cakes, pies, cookies, brownies, pastries, tarts, croisants, and Danish.<\/td>\nRegular cakes, pies, cookies, brownies, pastries, tarts, croisants, and Danish use flour.<\/td>\n<\/tr>\n
                                Doughnuts and fried batter or dough<\/strong><\/td>\nSpecially prepared doughnuts, funnel cakes, and fried bread dough.<\/td>\nRegular doughnuts, funnel cakes, and fried bread dough use wheat flour.<\/td>\n<\/tr>\n
                                Pancakes, waffles, and crepes<\/strong><\/td>\nPlain buckwheat pancakes. Specially prepared GF pancakes, waffles, and crepes.<\/td>\nBuckwheat pancakes made with wheat, barley or oat flour. Regular pancakes, waffles, and crepes.<\/td>\n<\/tr>\n
                                Cereals<\/strong><\/td>\nAll plain cereals made from safe foods, including rice, corn, buckwheat, millet, and amaranth and are not coated with malt or malt flavoring.<\/td>\n\u00a0Any cereal made with wheat, barley, rye, or oats and\/or containing\u00a0malt or malt flavoring. \u00a0This includes cereals made with safe ingredients like rice but coated with unsafe syrup or flavoring.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

                                Use this section to learn about the wide array of safe starchy foods that are available\u00a0to replace\u00a0wheat, rye, barley, and oat\u00a0as ingredients\u00a0in recipes and as food selections. Safe replacements can be in the form of flour and starch for use in baking and cooking.\u00a0 They can be used whole as side dishes or ingredients in …<\/p>\n","protected":false},"author":7,"featured_media":13100,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[966],"tags":[961,1423],"class_list":["post-9826","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten-free-diet-health-guide","tag-gluten-free-diet","tag-gluten-substitutes"],"_links":{"self":[{"href":"https:\/\/glutenfreeworks.com\/health\/wp-json\/wp\/v2\/posts\/9826","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/glutenfreeworks.com\/health\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/glutenfreeworks.com\/health\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/glutenfreeworks.com\/health\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/glutenfreeworks.com\/health\/wp-json\/wp\/v2\/comments?post=9826"}],"version-history":[{"count":35,"href":"https:\/\/glutenfreeworks.com\/health\/wp-json\/wp\/v2\/posts\/9826\/revisions"}],"predecessor-version":[{"id":18704,"href":"https:\/\/glutenfreeworks.com\/health\/wp-json\/wp\/v2\/posts\/9826\/revisions\/18704"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/glutenfreeworks.com\/health\/wp-json\/wp\/v2\/media\/13100"}],"wp:attachment":[{"href":"https:\/\/glutenfreeworks.com\/health\/wp-json\/wp\/v2\/media?parent=9826"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/glutenfreeworks.com\/health\/wp-json\/wp\/v2\/categories?post=9826"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/glutenfreeworks.com\/health\/wp-json\/wp\/v2\/tags?post=9826"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}