Yes, all rice in its natural form is gluten-free. This includes brown rice, white rice and wild rice. Rice is one of the most popular gluten-free grains for people with celiac disease. Many gluten-free packaged goods are made with rice instead of wheat. There are some instances where rice may not be gluten-free. In addition to cross-contact outlined below, rice can be made or sold with various spices and sauces that could contain gluten. Some names may be misleading as well. For example, rice pilaf may sound like it is gluten-free, however, it is typically made with orzo, which is not gluten-free. Always double check ingredient labels to be sure that what you are eating is truly gluten-free. When in doubt, avoid to product or contact the manufacturer to get more information. Even though rice is naturally gluten-free, it can come into contact with wheat, barley and rye during the growing, harvesting and manufacturing process.
In most cases, rice is gluten-free. Plain gluten-free rice types include. The term “glutinous” simply refers to the fact that glutinous rice gets glue-like or sticky when cooked. Glutinous rice is a mainstay in Thai cuisine. Whenever you see the popular dessert, “mango with sticky rice,” on the menu of your favorite Thai eatery, it’s likely naturally gluten-free. However, you need to beware of flavored rice mixes since these can and often do contain gluten ingredients. You also need to watch out for rice dishes with additional ingredients, since they may also can contain gluten. You’d think something billed as “rice” would be gluten-free no matter what, but flavored rice products sold along with plain rice in supermarkets often contain gluten-based ingredients, generally in the form of a wheat-based thickener such as hydrolyzed wheat protein or a flavor enhancer like wheat-based soy sauce. Safe gluten-free rice mix options include. You should avoid flavored mixes from the following brands, all of which are likely to use gluten ingredients. One last rice pitfall: If you’re sensitive to vinegar derived from gluten grains, you should watch out for the rice used in Japanese restaurants to prepare sushi—there’s a strong chance it will contain a grain-based vinegar made with corn or wheat.
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