This list is intended as a starting point for you, a working guide on how to eat Gluten Free
Grains and Starches
Amaranth, Arrowroot, Buckwheat, Carob, Corn or maize (cornflour, polenta, corn-starch, cornmeal), Chestnut flour Chickpeas, Linseed Lotus root flour, Millet, Potato, Quinoa, Rice – flour, ground rice, rice bran, Sago, Sorghum, Sweet potato, Tapioca, Teff, Yams
There is a huge variety of gluten free flours, some of which are mentioned above. Naomi Devlin in River Cottage Gluten Free explains the different types of flour and their uses.
It does seem that bakers find they get better results using a mixture of different flours rather than simply a gluten free option,
Any processed food or sauce, even flavoured tins of beans
Not Gluten Free
This means you need to find gluten free:
Baking powder, sauces – mayonnaise, mustard, soy, Worcestershire, salad cream. Seasonings – stocks, gravy mixes, sweets, blue cheese, other sauces and dressings, flavoured crisps and snack mixes
Oats are a personal choice. There is a risk of cross contamination because they are often processed alongside wheat and other grains.
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