September 18, 2025 • 15 mins
You double-check your labels, you avoid bread and pasta, you even bring your own snacks… but you still end up feeling sick sometimes. The truth is, gluten hides in more places than most people realize. And some of them are sneaky — even for those of us who’ve been gluten-free for years. Today, I’m sharing the top 10 surprising places gluten can lurk, so you can stay safe and feel better. Stick with me until the end, because I’ll also share the one place I personally overlooked the longest — and it made a huge difference when I finally cut it out.
Come join us in our free Facebook Community, The Gluten Free Engineer.
It’s a space where you can connect with others living gluten-free, ask questions, swap tips and recipes, and get support from people who truly get it. Whether you’re newly diagnosed or a seasoned gluten-free pro, you’ll feel right at home.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Carrie Saunders (00:00):
Quick reminder before we get started on this
episode this podcast is based onmy personal experiences and
isn't medical advice.
You double check your labels,you avoid bread and pasta and
you even bring your own snacks,but you still end up feeling
sick sometimes.
The truth is, gluten hides inmore places than most people
realize, and some of them aresneaky even for those of us
(00:22):
who've been gluten-free foryears.
And some of them are sneakyeven for those of us who've been
gluten-free for years.
Today, I'm sharing the top 10places gluten can lurk, so you
can stay safe and feel better.
Stick with me to the end,because I'll share one place I
personally overlooked thelongest, and it has made a great
difference when I finally cutit out.
Welcome to the Gluten-FreeEngineer Podcast.
I'm your host, Saunders.
(00:45):
In 2011, I was diagnosed withceliac disease, a moment that
changed everything, but I wasdetermined not to let it hold me
back.
With my two engineering degrees, I set out to reverse engineer
the gluten-free lifestyle,breaking down recipes, safety
tips, travel hacks andeverything in between to rebuild
a life I love.
Whether you have celiac disease, gluten intolerance or simply
(01:05):
choose to live gluten-free, thispodcast is for you.
Join me each week as wesimplify the gluten-free
lifestyle, make it fun and provethat you don't have to miss out
on anything.
Welcome back to the show.
So if you've been gluten-freefor a while, you of course know
that gluten doesn't just show upin bread, pasta and cookies it
you of course know that glutendoesn't just show up in bread,
pasta and cookies.
It also sneaks into otherthings, for example, sauces,
(01:27):
seasonings, personal careproducts and unexpected
household items.
So today I want to talk about10 spots people often missed.
Now, the first one, and one thatI missed at first, was soy
sauce and Asian sauces.
So most soy sauce is brewedwith wheat.
Soy sauce and Asian sauces somost soy sauce is brewed with
(01:48):
wheat.
You will have to look forspecial gluten-free soy sauces
if you're able to eat soy andwant to have soy sauce.
Tamari is a great alternative.
It is a gluten-free soy sauce.
And then in our house weactually use coconut aminos
because we also can't have soy.
A couple of us can't have soy.
So in the Asian sauces, makesure you really look at the
(02:09):
ingredients in there, especiallylike hoisin sauce or some of
the other Asian sauces that areso delicious, because I really
do miss hoisin sauce.
I'd have to make it fromscratch.
I think it's really hard tofind that one gluten-free, but I
think there might be one or twobrands that might do that.
But so make sure that you arelooking at all the ingredients,
(02:30):
especially with Asian sauces,just because they typically will
put soy sauce in it, andtraditional soy sauce has wheat
in it.
At least the Americantraditional soy sauce has wheat
in it.
Now number two is saladdressings and marinades.
This one may or may not beobvious.
It's sometimes a bitunintuitive that things like
ranch dressing would have glutenin it, but it can be used as a
(02:53):
thickener and in many of thedressings that are thicker it
can be used for that.
It also can be used as astabilizer or it can be hidden
as malt vinegar for flavoring.
So we want to make sure that weare careful with our salad
dressings and marinades, becausethey can definitely have some
hidden gluten in them.
(03:15):
Now next is soups and gravies.
Now, gravies are probably a bitmore obvious if you're a bit
more seasoned to gluten-free,but soups sometimes are not Many
times.
Both of these use a roux, whichis a flour-based thickener, and
or natural flavorings, andthose can all be
gluten-containing, especiallythe roux, of course, unless
(03:35):
they're using a gluten-freeflour for it.
So if you are having soup, makesure you double check it, just
in case, even if it's a brothysoup, they may have used a
little bit of flour to just giveit a little bit of a thicker
texture, or they may have addedsome other natural flavings to
it that might have created it tobe not gluten-free anymore.
(03:56):
And then, of course, gravies.
We need to make sure that theyare gluten-free.
Most are not, unless they'respecially made gluten-free, so
please be careful there.
Now, seasoning blends.
This is something interesting.
Spice mixes sometimes use wheatstarch or anti-caking agents,
and those anti-caking agentscould have gluten in them.
(04:18):
So this is something a littleless intuitive that a spice mix
might have flour in it or athickening agent that is a
gluten binding agent.
So I want you to be reallycareful on your spice mixes,
make sure that they aregluten-free and double check
them, because this is a reallyeasy, sneaky way to get gluten
(04:39):
in your system, which isobviously bad if you're celiac
or highly gluten sensitive.
If you're less gluten sensitive, then it may not bother you,
but it's still something to beaware of, just in case.
Now the dreaded candy andchocolate.
Number five candy and chocolate.
Certain brands coat things withflour to prevent sticking, or
(05:00):
they use barley malt as asweetener or as a flavor
enhancer.
This is something I ran intowhen I was first newly diagnosed
.
Or they use barley malt as asweetener or as a flavor
enhancer.
This is something I ran intowhen I was first newly diagnosed
.
Halloween came around and I waslike sometimes I was getting
sick when I was getting into thekid's candy, because you know
how us parents will dive intothat kid's candy, right, and I
(05:20):
was sometimes getting sick and Icouldn't figure out why.
Okay, well, I finally looked itup.
One style of a Milky Way barhas malt, barley malt in it and
the other style doesn't.
I'm pretty sure I'd have to doa double check.
It was the midnight dark,because I love dark chocolate,
so it was probably the midnightone that had the barley malt in
it.
So obviously make sure you, ifyou eat Milky Ways, to make sure
(05:43):
you're double checking thelabels for current information,
because that's always changingand I want to promise which
one's gluten free on the podcast, because it's always changing.
So make sure you're doublechecking the candy and the
chocolate.
Now, another thing withchocolate is many times the
chocolate chips.
So if you go buy chocolatechips to make chocolate chip
(06:07):
cookies or something withchocolate chips in it, many
times they can be processed in afacility that's processed with
beet.
So please be careful there too,especially if you're celiac or
highly sensitive, that we don'twant to be using the chocolate
chips that are processed withbeet.
My favorite brand of chocolatechips is Enjoy Life.
It's allergen friendly and ittastes super good.
Nestle has recently come outwith an allergen friendly one
(06:30):
too.
That's like free of the topeight allergens, so it is also
safe.
I prefer the Enjoy Life.
I just like the texture of it.
The quality is a bit better,not the texture, the taste of it
.
The quality is a bit better,has a lot less sugar in it, and
so I feel like you get more ofthe chocolate flavor from it.
So I really love that one, orat least I perceive less sugar
taste from it.
(06:51):
It just tastes better to me.
And then next, medications andvitamins.
This is number six.
This is this is one that is sofrustrating to me and it drives
me absolutely crazy, if I behonest with you.
Um, medications can havefillers and binders, and many of
them contain gluten, and thisis really hard to determine
(07:18):
which one it is because they arenot required to put inactive
ingredients on the labels and totell you for sure whether
there's gluten in it or not.
This is something I alwayscheck with my pharmacist or the
manufacturer.
Many times my pharmacy actuallyhas to call the manufacturer to
find out to be sure, becausesometimes, like the information
that they get from the pharmacyor from you know, the supplier
(07:39):
of the pharmacy frompharmaceutical items doesn't
even tell them what is in it.
So sometimes they even have tocall the manufacturer themselves
.
And then I do want you to callthe manufacturer themselves, and
then I do want you to also becautioned.
Let's say you have a brand ofmedicine and this particular
brand of medicine, a particularmanufacturer that's making it,
and it's gluten free.
(08:00):
I would suggest you regularlycheck in case they change your
ingredients, because they're,again, not required to tell you.
So make sure you check on thisone every single time.
Vitamins I have found vitaminsthat had gluten in it too, that
I didn't expect it as well, evenhigher quality vitamins.
So just be really careful ofmedications and vitamins.
(08:21):
It's a very, very easy place toget gluten stuck into your
system Now number seven is lipbalm and cosmetics and snuck
into your system Now numberseven is lip balm and cosmetics.
So, like chapsticks, lipsticksand glosses can contain gluten
and you will end up ingestingsmall amounts from this.
I also recommend anything thatyou put on your skin or on your
(08:42):
face, especially if you'receliac.
You have gluten-free because,like I've said on the podcast
before, you might think yourhands are clean because you just
got out of the shower and youjust put on, let's say, your
moisturizer for the day or yourfoundation or just lotion.
If you don't put stuff on yourface, maybe you just use lotion
(09:02):
on your body to make sureeverything's moisturized and
then you go eat something withyour hands afterwards, but your
hands are already clean, so youdon't worry about washing your
hands, because you justbasically wash your hands in the
shower right after the bathroomor whatever, and then you put
lotion on.
Well, that can be an easy wayto get a little bit of gluten in
your system.
So I caution you to look at allof your ingredients, because
(09:26):
it's just not worth it, wheneveryou're celiac, to risk getting
a little bit of gluten.
At least for me it's not.
It just makes me feel soterrible.
And then number eight is if youdo communion.
This is something that you mayor may not think of.
Traditional communion waferscontain wheat.
There are gluten-free optionsavailable, but you'll want to
request those.
(09:46):
So if you are a church goingperson and you have communion at
your church, then you're goingto want to make sure that you
talk to the person who handlesthat and make sure that they are
not only giving gluten-freeoptions and allergy friendly
options honestly, so that we can, you know, be inclusive of all
people with food needs here, butalso how do they handle it
(10:07):
safely?
We need to make sure they'reeducated on the
cross-contamination part.
I know in the church that we goto sometimes that they have a
gluten-free option now and ithelps those with weed allergies.
So it's not only just forceliacs, it helps those for weed
allergies.
Many times it helps people withnut allergies, because
sometimes they'll pick thingsthat are also nut free too.
(10:28):
So just note that you knowcommunion wafers, for example,
can contain wheat or typicallydo.
Now number nine might be alittle bit surprising to you.
You may not have thought ofthis before, but Play-Doh and
kids crafts, so the traditionalPlay-Doh brand is wheat based.
You can get off brands ofPlay-Doh that are not wheat
(10:49):
based.
So I would recommend that ifyou have kids in school, that
the teachers know this, that ifyou have Play-Doh at your home
and you didn't realize this,that you need to replace it with
the gluten-free version of it.
Also, paper mache.
So whenever your kids mighthave crafts at school, if they
do paper mache, most of the timethat glue has wheat in it too.
(11:12):
So make sure that you informteachers or other parents, if
your kids are little and they'regoing to a friend's houses,
that these are not safe itemsfor them.
They're not safe for them toplay with because they get in
their hands and you know theymight ingest them accidentally.
So be careful with you knowPlay-Doh and kids crafts because
(11:34):
they can have hidden gluten inthem.
And then number 10 is alcoholicbeverages.
So if you're somebody whoconsumes alcohol, obviously beer
has gluten in it, unless it's agluten-free beer.
But malt beverages also have itin there.
And then there's some flavoredvodkas or wine coolers that
might contain gluten.
(11:55):
It's really easy to getaccidental get gluten from those
things because many timesthey'll flavor them with malt
and you may not notice that ormay not be listed on there.
So make sure any alcoholicdrinks you have say that they're
gluten free, and most distilledliquors are generally safe.
But do check flavored liquorvarieties carefully and I myself
(12:17):
might just listen to your bodyhere too.
Liquor varieties carefully, andI myself might just listen to
your body here too.
My body doesn't tolerate themost of the liquors that are
distilled from a traditionalgluten grain.
My body feels much better onsomething like gin or vodka,
which is not traditionally awheat or a barley based liquor.
(12:38):
So, even though you know theysay that the gluten is distilled
out, still listen to your body,just in case it doesn't feel
good on that type of product,and obviously drink responsibly.
Of course, I'm not definitelynot promoting any drinking at
all here, but I do want, forthose who do have an occasional
drink and to you, be informedthat that can definitely hide
(13:01):
gluten in it when you're notwhen you least expect it
sometimes.
And then the one place that Ipersonally overlooked the
longest for years was the spicemixes.
For many years I thought spiceswere just spices.
You know, you kind of look atthe ingredients and it basically
says it's spices.
But some blends use hiddenwheat starch or barley malt as
(13:23):
fillers.
So make sure that you look forthat and, when in doubt, just
switch to single ingredientspices or brands that are
labeled gluten-free.
I have, for example, made myown pumpkin spice to put in a
pumpkin pie because I wasn'tconfident on the pumpkin spice
(13:44):
spice mix and whether it wasgluten-free or not.
And it's really not that hardto make your own blend and
usually it comes out betterbecause you're using fresher and
better ingredients anyway.
So it has made a big differencein how I feel.
So make sure you check thosespice jars in your pantry and
when you go to shop, make sureyou double check that they are
(14:05):
gluten-free or get singleingredient spices when in doubt.
Thank you for listening to thisepisode of the Gluten-Free
Engineer.
If you found value in thisstory, please share it with
someone who might needencouragement on their own
gluten-free journey.
For more tips, recipes,resources and even links to my
YouTube channel, head on over totheglutenfreeengineercom.
(14:28):
It's your one-stop hub to makegluten-free living simple, fun
and full of flavor, and don'tforget to subscribe so you never
miss out on an episode.
And we will see you next week.
The Gluten-Free Engineerpodcast is for informational and
entertainment purposes only Ishare my personal experiences
and stories about living withceliac disease and navigating a
(14:50):
gluten-free lifestyle.
This podcast does not providemedical advice.
Always consult with a qualifiedhealthcare professional for
medical questions, concerns oradvice specific to your health.
Quick reminder before we get started on this
episode this podcast is based onmy personal experiences and
isn't medical advice.
You double check your labels,you avoid bread and pasta and
you even bring your own snacks,but you still end up feeling
sick sometimes.
The truth is, gluten hides inmore places than most people
realize, and some of them aresneaky even for those of us
(00:22):
who've been gluten-free foryears.
And some of them are sneakyeven for those of us who've been
gluten-free for years.
Today, I'm sharing the top 10places gluten can lurk, so you
can stay safe and feel better.
Stick with me to the end,because I'll share one place I
personally overlooked thelongest, and it has made a great
difference when I finally cutit out.
Welcome to the Gluten-FreeEngineer Podcast.
I'm your host, Saunders.
(00:45):
In 2011, I was diagnosed withceliac disease, a moment that
changed everything, but I wasdetermined not to let it hold me
back.
With my two engineering degrees, I set out to reverse engineer
the gluten-free lifestyle,breaking down recipes, safety
tips, travel hacks andeverything in between to rebuild
a life I love.
Whether you have celiac disease, gluten intolerance or simply
(01:05):
choose to live gluten-free, thispodcast is for you.
Join me each week as wesimplify the gluten-free
lifestyle, make it fun and provethat you don't have to miss out
on anything.
Welcome back to the show.
So if you've been gluten-freefor a while, you of course know
that gluten doesn't just show upin bread, pasta and cookies it
you of course know that glutendoesn't just show up in bread,
pasta and cookies.
It also sneaks into otherthings, for example, sauces,
(01:27):
seasonings, personal careproducts and unexpected
household items.
So today I want to talk about10 spots people often missed.
Now, the first one, and one thatI missed at first, was soy
sauce and Asian sauces.
So most soy sauce is brewedwith wheat.
Soy sauce and Asian sauces somost soy sauce is brewed with
(01:48):
wheat.
You will have to look forspecial gluten-free soy sauces
if you're able to eat soy andwant to have soy sauce.
Tamari is a great alternative.
It is a gluten-free soy sauce.
And then in our house weactually use coconut aminos
because we also can't have soy.
A couple of us can't have soy.
So in the Asian sauces, makesure you really look at the
(02:09):
ingredients in there, especiallylike hoisin sauce or some of
the other Asian sauces that areso delicious, because I really
do miss hoisin sauce.
I'd have to make it fromscratch.
I think it's really hard tofind that one gluten-free, but I
think there might be one or twobrands that might do that.
But so make sure that you arelooking at all the ingredients,
(02:30):
especially with Asian sauces,just because they typically will
put soy sauce in it, andtraditional soy sauce has wheat
in it.
At least the Americantraditional soy sauce has wheat
in it.
Now number two is saladdressings and marinades.
This one may or may not beobvious.
It's sometimes a bitunintuitive that things like
ranch dressing would have glutenin it, but it can be used as a
(02:53):
thickener and in many of thedressings that are thicker it
can be used for that.
It also can be used as astabilizer or it can be hidden
as malt vinegar for flavoring.
So we want to make sure that weare careful with our salad
dressings and marinades, becausethey can definitely have some
hidden gluten in them.
(03:15):
Now next is soups and gravies.
Now, gravies are probably a bitmore obvious if you're a bit
more seasoned to gluten-free,but soups sometimes are not Many
times.
Both of these use a roux, whichis a flour-based thickener, and
or natural flavorings, andthose can all be
gluten-containing, especiallythe roux, of course, unless
(03:35):
they're using a gluten-freeflour for it.
So if you are having soup, makesure you double check it, just
in case, even if it's a brothysoup, they may have used a
little bit of flour to just giveit a little bit of a thicker
texture, or they may have addedsome other natural flavings to
it that might have created it tobe not gluten-free anymore.
(03:56):
And then, of course, gravies.
We need to make sure that theyare gluten-free.
Most are not, unless they'respecially made gluten-free, so
please be careful there.
Now, seasoning blends.
This is something interesting.
Spice mixes sometimes use wheatstarch or anti-caking agents,
and those anti-caking agentscould have gluten in them.
(04:18):
So this is something a littleless intuitive that a spice mix
might have flour in it or athickening agent that is a
gluten binding agent.
So I want you to be reallycareful on your spice mixes,
make sure that they aregluten-free and double check
them, because this is a reallyeasy, sneaky way to get gluten
(04:39):
in your system, which isobviously bad if you're celiac
or highly gluten sensitive.
If you're less gluten sensitive, then it may not bother you,
but it's still something to beaware of, just in case.
Now the dreaded candy andchocolate.
Number five candy and chocolate.
Certain brands coat things withflour to prevent sticking, or
(05:00):
they use barley malt as asweetener or as a flavor
enhancer.
This is something I ran intowhen I was first newly diagnosed
.
Or they use barley malt as asweetener or as a flavor
enhancer.
This is something I ran intowhen I was first newly diagnosed
.
Halloween came around and I waslike sometimes I was getting
sick when I was getting into thekid's candy, because you know
how us parents will dive intothat kid's candy, right, and I
(05:20):
was sometimes getting sick and Icouldn't figure out why.
Okay, well, I finally looked itup.
One style of a Milky Way barhas malt, barley malt in it and
the other style doesn't.
I'm pretty sure I'd have to doa double check.
It was the midnight dark,because I love dark chocolate,
so it was probably the midnightone that had the barley malt in
it.
So obviously make sure you, ifyou eat Milky Ways, to make sure
(05:43):
you're double checking thelabels for current information,
because that's always changingand I want to promise which
one's gluten free on the podcast, because it's always changing.
So make sure you're doublechecking the candy and the
chocolate.
Now, another thing withchocolate is many times the
chocolate chips.
So if you go buy chocolatechips to make chocolate chip
(06:07):
cookies or something withchocolate chips in it, many
times they can be processed in afacility that's processed with
beet.
So please be careful there too,especially if you're celiac or
highly sensitive, that we don'twant to be using the chocolate
chips that are processed withbeet.
My favorite brand of chocolatechips is Enjoy Life.
It's allergen friendly and ittastes super good.
Nestle has recently come outwith an allergen friendly one
(06:30):
too.
That's like free of the topeight allergens, so it is also
safe.
I prefer the Enjoy Life.
I just like the texture of it.
The quality is a bit better,not the texture, the taste of it
.
The quality is a bit better,has a lot less sugar in it, and
so I feel like you get more ofthe chocolate flavor from it.
So I really love that one, orat least I perceive less sugar
taste from it.
(06:51):
It just tastes better to me.
And then next, medications andvitamins.
This is number six.
This is this is one that is sofrustrating to me and it drives
me absolutely crazy, if I behonest with you.
Um, medications can havefillers and binders, and many of
them contain gluten, and thisis really hard to determine
(07:18):
which one it is because they arenot required to put inactive
ingredients on the labels and totell you for sure whether
there's gluten in it or not.
This is something I alwayscheck with my pharmacist or the
manufacturer.
Many times my pharmacy actuallyhas to call the manufacturer to
find out to be sure, becausesometimes, like the information
that they get from the pharmacyor from you know, the supplier
(07:39):
of the pharmacy frompharmaceutical items doesn't
even tell them what is in it.
So sometimes they even have tocall the manufacturer themselves
.
And then I do want you to callthe manufacturer themselves, and
then I do want you to also becautioned.
Let's say you have a brand ofmedicine and this particular
brand of medicine, a particularmanufacturer that's making it,
and it's gluten free.
(08:00):
I would suggest you regularlycheck in case they change your
ingredients, because they're,again, not required to tell you.
So make sure you check on thisone every single time.
Vitamins I have found vitaminsthat had gluten in it too, that
I didn't expect it as well, evenhigher quality vitamins.
So just be really careful ofmedications and vitamins.
(08:21):
It's a very, very easy place toget gluten stuck into your
system Now number seven is lipbalm and cosmetics and snuck
into your system Now numberseven is lip balm and cosmetics.
So, like chapsticks, lipsticksand glosses can contain gluten
and you will end up ingestingsmall amounts from this.
I also recommend anything thatyou put on your skin or on your
(08:42):
face, especially if you'receliac.
You have gluten-free because,like I've said on the podcast
before, you might think yourhands are clean because you just
got out of the shower and youjust put on, let's say, your
moisturizer for the day or yourfoundation or just lotion.
If you don't put stuff on yourface, maybe you just use lotion
(09:02):
on your body to make sureeverything's moisturized and
then you go eat something withyour hands afterwards, but your
hands are already clean, so youdon't worry about washing your
hands, because you justbasically wash your hands in the
shower right after the bathroomor whatever, and then you put
lotion on.
Well, that can be an easy wayto get a little bit of gluten in
your system.
So I caution you to look at allof your ingredients, because
(09:26):
it's just not worth it, wheneveryou're celiac, to risk getting
a little bit of gluten.
At least for me it's not.
It just makes me feel soterrible.
And then number eight is if youdo communion.
This is something that you mayor may not think of.
Traditional communion waferscontain wheat.
There are gluten-free optionsavailable, but you'll want to
request those.
(09:46):
So if you are a church goingperson and you have communion at
your church, then you're goingto want to make sure that you
talk to the person who handlesthat and make sure that they are
not only giving gluten-freeoptions and allergy friendly
options honestly, so that we can, you know, be inclusive of all
people with food needs here, butalso how do they handle it
(10:07):
safely?
We need to make sure they'reeducated on the
cross-contamination part.
I know in the church that we goto sometimes that they have a
gluten-free option now and ithelps those with weed allergies.
So it's not only just forceliacs, it helps those for weed
allergies.
Many times it helps people withnut allergies, because
sometimes they'll pick thingsthat are also nut free too.
(10:28):
So just note that you knowcommunion wafers, for example,
can contain wheat or typicallydo.
Now number nine might be alittle bit surprising to you.
You may not have thought ofthis before, but Play-Doh and
kids crafts, so the traditionalPlay-Doh brand is wheat based.
You can get off brands ofPlay-Doh that are not wheat
(10:49):
based.
So I would recommend that ifyou have kids in school, that
the teachers know this, that ifyou have Play-Doh at your home
and you didn't realize this,that you need to replace it with
the gluten-free version of it.
Also, paper mache.
So whenever your kids mighthave crafts at school, if they
do paper mache, most of the timethat glue has wheat in it too.
(11:12):
So make sure that you informteachers or other parents, if
your kids are little and they'regoing to a friend's houses,
that these are not safe itemsfor them.
They're not safe for them toplay with because they get in
their hands and you know theymight ingest them accidentally.
So be careful with you knowPlay-Doh and kids crafts because
(11:34):
they can have hidden gluten inthem.
And then number 10 is alcoholicbeverages.
So if you're somebody whoconsumes alcohol, obviously beer
has gluten in it, unless it's agluten-free beer.
But malt beverages also have itin there.
And then there's some flavoredvodkas or wine coolers that
might contain gluten.
(11:55):
It's really easy to getaccidental get gluten from those
things because many timesthey'll flavor them with malt
and you may not notice that ormay not be listed on there.
So make sure any alcoholicdrinks you have say that they're
gluten free, and most distilledliquors are generally safe.
But do check flavored liquorvarieties carefully and I myself
(12:17):
might just listen to your bodyhere too.
Liquor varieties carefully, andI myself might just listen to
your body here too.
My body doesn't tolerate themost of the liquors that are
distilled from a traditionalgluten grain.
My body feels much better onsomething like gin or vodka,
which is not traditionally awheat or a barley based liquor.
(12:38):
So, even though you know theysay that the gluten is distilled
out, still listen to your body,just in case it doesn't feel
good on that type of product,and obviously drink responsibly.
Of course, I'm not definitelynot promoting any drinking at
all here, but I do want, forthose who do have an occasional
drink and to you, be informedthat that can definitely hide
(13:01):
gluten in it when you're notwhen you least expect it
sometimes.
And then the one place that Ipersonally overlooked the
longest for years was the spicemixes.
For many years I thought spiceswere just spices.
You know, you kind of look atthe ingredients and it basically
says it's spices.
But some blends use hiddenwheat starch or barley malt as
(13:23):
fillers.
So make sure that you look forthat and, when in doubt, just
switch to single ingredientspices or brands that are
labeled gluten-free.
I have, for example, made myown pumpkin spice to put in a
pumpkin pie because I wasn'tconfident on the pumpkin spice
(13:44):
spice mix and whether it wasgluten-free or not.
And it's really not that hardto make your own blend and
usually it comes out betterbecause you're using fresher and
better ingredients anyway.
So it has made a big differencein how I feel.
So make sure you check thosespice jars in your pantry and
when you go to shop, make sureyou double check that they are
(14:05):
gluten-free or get singleingredient spices when in doubt.
Thank you for listening to thisepisode of the Gluten-Free
Engineer.
If you found value in thisstory, please share it with
someone who might needencouragement on their own
gluten-free journey.
For more tips, recipes,resources and even links to my
YouTube channel, head on over totheglutenfreeengineercom.
(14:28):
It's your one-stop hub to makegluten-free living simple, fun
and full of flavor, and don'tforget to subscribe so you never
miss out on an episode.
And we will see you next week.
The Gluten-Free Engineerpodcast is for informational and
entertainment purposes only Ishare my personal experiences
and stories about living withceliac disease and navigating a
(14:50):
gluten-free lifestyle.
This podcast does not providemedical advice.
Always consult with a qualifiedhealthcare professional for
medical questions, concerns oradvice specific to your health.
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