| Lists |

Five Gluten-Free Foods That Have Always Been Gluten-Free

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Gluten free: yet another trend in the food world.

Sure, labeling can be helpful, but do we really need to mark packages of meat as gluten free? I don't know. Maybe we do. Deciphering between all the gluten-free, local, organic, made-using-renewable-energy labels can be quite a headache.

Knowing what gluten is exactly might be a good starting point for easier gluten-free shopping.

Gluten is the mixture of proteins, including gliadin and glutelin. Along with starch, it is located in the endosperm of the grass-related grains such as wheat, rye, barley, and sometimes oats. Maize and rice are also members of the grass grain family; however, they are technically gluten free because their protein composition does not include gliadin.

Still confused as to which gluten-free foods to shop for? You're probably already on the right track and didn't even know it. We have a list of five items that have always been gluten free, after the jump.

1. Salsa: The most basic ingredients in any salsa are generally tomatoes, some sort of chillies and onions. All gluten free. Wanna mix it up with some pineapple, corn or mango? Still gluten free. Maybe there are some fresh herbs or garlic in the mix? Guess what? Yup, you guessed it. Still gluten free.

2. Coconut water: It's the clear liquid inside younger coconuts that haven't started developing coconut "meat." Either way, it's from a tree and is gluten free. 
3. Meat: A lot of animals we eat may feed on grain, but anyway you slice that pig, it's still not a member of the grass-related grains family. 
4. Ice Cream: Thank goodness this delicious treat is made primarily of dairy products, save for any toppings you want to mix in. 
5. Potato chips: Just think produce = gluten free and you can't go wrong. No matter what form or shape it takes.

Beware of processed/prepared foods such as frozen burritos, pastas, cereals, tv dinners, etc. Labeling is great for clarification in these sort of items, so look for the little "g" hiding in a black square box somewhere in the corner.

And next time you're out grabbing a cup of joe at your local coffee shop and want a gluten free treat, ask if they baked anything with alternative flours such as rice or mesquite or perhaps omitted the flour all together. You'll sound much more knowledgeable and as though gluten-free food serves more of a purpose in your diet than just being the latest fad.

Follow Chow Bella on Facebook and Twitter.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.