Think Back to Which Grains Contain Gluten Using the Acronym BROWS
I can never seem to remember which grains and flours are gluten-free, which is a problem when planning a meal for friends with gluten sensitivity. The acronym BROWS makes it easy to remember.
Here it is, thanks to Food52:
B arley R ye O at (unless labeled “gluten-free”) W warm (including kamut, khorasan, einkorn and farro) S skin (a type of wheat)
And since triticale is a hybrid of wheat and rye (both are abbreviated), it also contains gluten (although it doesn’t fit that word well).
People with celiac disease or gluten intolerance could probably tell you themselves what they can and cannot eat, but BROWS is an easy way to find out what definitely shouldn’t be on the menu. ( See Living Gluten Free for more guidance .)