q Read all labels for hidden sources of gliadin. Commercially prepared foods that are baked, frozen, or canned may contain gliadin.
q Use crushed rice cereals for fruit dessert toppings and as a crumb mixture for breading.
q Distilled vinegar may contain gliadin. Select rice vinegar, wine vinegar, or pure cider vinegar as alternatives. Condiments with a vinegar base, such as chili sauce or mustard, may also contain gliadin.
q Check labels for the word “malt”, which may indicate the presence of gliadin.
q Starch binders are added to products such as imitation seafood. Small amounts of gliadin may be in the starch binder if it is labeled “modified food starch” or “wheat starch.” Cornstarch is acceptable.
q Candy may contain minute amounts of wheat.
q When baking, plan a longer baking time, cook at a lower temperature, and bake in small batches.
q Increase the amount of leavening agents. Dissolve the leavening agent in liquid before adding other ingredients for a lighter, more consistent baked product when using rice flour along.
q Add an extra egg, cottage chees, or xanthan gum to increase product stability. (If a mixture of gluten-free flours is used, this addition is not necessary).
q To keep firmness in a baked product, store in the refrigerator or freezer. Rice flour waffles, a bread substitute, can be prepared an frozen for easy toasting at a later date.
q Check your local food suppliers and flourmills for gliadin-free grains and products.
Celiac Sprue