Not-so-obvious Wheat Ingredient Details
(return to the wheat free shopping guide)
Durum wheat (and semolina): Durum wheat is a type of wheat rich in protein, nearly 25 grams of protein per cup compared to 16 grams per cup for normal wheat. It is also the hardest variety of wheat and because of that (and because of the protein count) is frequently used to make pastas and breads. When the durum wheat is milled into course grounds, it becomes semolina, which is the type of durum wheat usually used in pastas. Also made from durum wheat is couscous, a small Middle-Eastern food used in salads and stews.
Flour: Most all purpose flours and white flours are wheat based. These are used frequently in baked foods and flours. Spelt, kamut, quinoa and rice flours can be good substitutes however these are rarely used in baked goods. Wheat-based flours are also used in hot dogs, gravies, ice creams and candies.
Tamari: Tamari is a thick, soy sauce that sometimes can contain wheat. There are wheat free varieties however sometimes these wheat free versions may actually contain very low traces of wheat.
Spelt and Kamut flours: Spelt and kamut flour are both wheat derivatives. Spelt is an anciet hybrid of wheat and other grasses while kamut is a special type of wheat flour. There are cases where some with more mild wheat intolerances can eat spelt and kamut. However, if you are avoiding wheat or gluten entirely, then you will want to avoid spelt and kamut.
