Sylvan Border Farms Gluten Free Grains

What is Gluten?

Gluten is the name given to the protein factions found in several grains that are harmful to persons with celiac disease. All known species that contain gluten are members of the grass family. The grasses which contain harmful protein factions are wheat (includes the following varieties: spelt, kamut, einkorn, and faro), rye, barley, triticale, and oats.

The Everyday Language of Gluten

Hard wheat and soft wheat contain different amounts of protein and gluten. The harder the wheat the higher the amount of protein and gluten.

Durum wheat - hard spring wheat with high gluten content.

Semolina - the coarsely ground endosperm from durum wheat used to make pasta.

Couscous (pronounced "koos-koos") - yellow granules of semolina from durum wheat.

Durum flour - a finer granulation than semolina from durum wheat used to make noodles.

Farina - the coarsely ground endosperm of hard wheat used to make hot cereals.

Orzo - rice-shaped pasta made from wheat.

Bulgur - whole-wheat kernels that have been boiled, dried, cracked and sifted for sizing. Sold as pilaf or taboule.

White flour - the finely ground endosperm of a wheat kernel.

All-purpose flour - white flour milled from hard wheat.

Bread Flour - white flour with a greater gluten strength and protein content than all- purpose flour. It is made from hard wheat that has high-gluten proteins.

Cake flour - finely ground flour from soft wheats.

Self-rising flour - flour made from wheat that has salt and leavening added.

Pastry flour - flour with a fine texture ground from soft wheat.

Whole-wheat flour - stone ground and combined with white flour to make bread.

Graham flour - coarsely ground wheat flour.

Always check the ingredients!

The following ingredients and products may be derived from grains that contain gluten:

Malt - extract of barley used in making beer or stout and as an ingredient in most cereals.

Modified food starch or unidentified starch - starches that may contain gluten

Brown rice syrup - often made with barley

Soy sauce - Often contains wheat

Hydrolyzed plant protein - may contain gluten

Hydrolyzed vegetable protein - may contain gluten

Extracts and spices - Some companies use starch fillers to improve the flow of dry spices. Check with the company that provides the spices available in your area for the gluten-free status of their spices.