Gluten is rarely where you expect it. It turns up in the soy sauce, the bouillon cube, the salad dressing and the crouton, which is why a gluten-free week tends to come apart at dinner rather than at breakfast. This aisle is sorted from what the manufacturer states on the label.
Most of what is here is ordinary pantry stock that happens to be clear: Kikkoman gluten-free soy sauce, Herb-Ox bouillon packets in beef, chicken and vegetable, Better Than Bouillon mushroom and no-chicken bases, Ken's dressings by the pouch, mayonnaise and ketchup packets, hot sauces and rubs. For baking, Bob's Red Mill white rice flour, potato flour, potato starch, sorghum flour, gluten-free yeast and the Homemade Wonderful bread mix. Then the smaller number of straight replacements: Rummo pasta in five shapes, Barilla oven-ready lasagne, Schär crackers and ladyfingers, Aleia's seasoned croutons, Kinnikinnick vanilla wafers, BFree sweet potato wraps. Buckwheat groats, millet and white sorghum grain sit alongside them.
Everything on this shelf is filed from the manufacturer's own gluten-free statement, not from anything we tested ourselves. Some products carry a certification, others simply list no gluten-containing ingredients, and those two things are not the same. Recipes and production lines change without notice, so read the packet in front of you before you cook.
