Common Allergens in Gluten-Free Bread
While gluten-free bread eliminates wheat, it may still contain other allergens. Potential Allergens:
– Eggs: Commonly used in gluten-free bread as a binder.
– Dairy: Some gluten-free breads include milk or milk derivatives.
– Nuts: Almond flour is a popular ingredient in some gluten-free breads.
– USA Labeling: In the USA, allergens must be clearly labeled on packaged foods, making it easier for consumers to avoid potential allergens.
Tip: Always read labels carefully if you have multiple food allergies, and consider contacting the manufacturer if you have concerns.
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