List of gluten free food items Iglutenfreeindian.com

List of gluten free food items Iglutenfreeindian.com

List of gluten free food items: I have complied the list basis my experience (i am gluten intolerant) and inputs from some other people like me.

But this might even vary from person to person, plz note i am not a #celiac. So i suggest whenever you use anything from the list, do not use a big quantity, take a small portion,  see how it behaves in your body and then proceed. This is normally what i do.

Also if you have some more products that are #glutenfree , then plz add in the comment section.

 

My List:

Alpenliebe juzt jelly: safe

Vitcofol iron syrup: safe

Golden pack corn puffs: safe

Baking powder: zero G, Wheafree

Cadbury hot chocolate

Kissn jam: safe

Cadbury cocoa powder

Magnum icecream

Sundrop peanut butter

Electral: safe

Tang

Lipton iced tea

Weikfeild cocoa powder

Hershey’s

Appy fizz

Tops vinegar

Tumeric powder: MDH, Everest

Parle mango bite

Parle orange bite

Kachcha aam

Center Fresh

Lay’s plain salted

24 mantra quinoa flour

Tops gluten free soya sauce

Colgate toothpaste

Amway glister toothpaste

Fun food milk shakes

Sofit soya milk

Amul cool

Amul chaas

MDH ground pepper

Tata sampan ground pepper

Tata sampan black salt

Roohafza

Maggie hot and sweet sauce

Cremica Mayo

Real Thai sweet chilli sauce

Fortune mustard oil

Sat Isabgol

Cremica Mayo

Amul mithai mate

Tops green chilli sauce

Heinz tomato ketchup

Brown & Polson corn flour

Tops soya sauce

Amul whipping cream



1 thought on “List of gluten free food items Iglutenfreeindian.com”

  • Non-gluten grains: amaranth, buckwheat, rice (brown, white, wild), millet, quinoa, sorghum, teff. (A note about oats: although oats do not naturally contain gluten, they are frequently contaminated with gluten because they are processed at mills that also handle wheat; avoid them unless they come with a guarantee that they are gluten-free.) When non-gluten grains are processed for human consumption (e.g., milling whole oats and preparing rice for packaging), their physical structure changes, and this increases the risk of an inflammatory reaction. For this reason, we limit these foods.

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