Water, rice flour, tapioca starch, corn starch, canola and/or soybean oil, sugar, yeast, dried egg-white (egg-white, yeast, citric acid), sea salt, xanthan gum, modified cellulose, baking powder, soy monoglycerides, calcium propionate, ascorbic acid, amylase.
Note the amount of sugars/starches and preservatives added to this product.
That being said, gluten sensitivity has increased dramatically due to the development of genetically modified (GM) wheat which contains a much higher gluten content than non-GM wheat. If you are diagnosed with a gluten sensitivity then avoiding gluten is a necessity, but simply avoiding gluten for health reasons without a known sensitivity may not be advised.
What is Gluten?
Gluten is a protein found in many grains with the most abundant being wheat. A sensitivity arises when the immune system recognizes this protein as a foreign substance and instead of digesting it properly the body mounts a negative response. This can lead to symptoms such as abdominal pain, gas, bloating, joint pain, fatigue and fogginess.
Celiac vs. Sensitivity
Celiac disease is a serious condition where any amount of gluten can cause severe symptoms, whereas a gluten sensitivity is a different type of immune reaction and the amount of gluten that is tolerated by the body will depend on each individual.
Where is gluten found?
Gluten is found in the following grains:
Oats themselves do not contain any gluten, but are often contaminated when manufactured in the same factory as wheat. All soy sauces have gluten added to them.
Should I be gluten free?
If you suspect a gluten sensitivity there are several ways to determine the presence and extent of the intolerance. A blood test can be done to detect Celiac disease but this test will only be positive if you have Celiac and will not show other sensitivities to gluten. An elimination diet challenge can be done simply by removing gluten from your diet for a period of time while observing for any noticeable difference in symptoms. Lastly, a blood test can determine your immune system’s reaction to gluten and other foods to determine the degree of sensitivity.
Gluten free diets are not necessarily healthy for every person and should only be recommended to those who react to it. Dietary needs should be assessed on an individual basis to ensure your body is receiving the nutrients it requires. Replacing gluten with gluten-free packaged foods is definitely not the proper way to avoid gluten!