🌟 Is Indian Food Gluten Free?

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It is Celiac & Gluten Awareness Month!

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Hidden Gluten In Indian Cuisine

Are you under the impression that most Indian food is inherently gluten-free? While many traditional Indian dishes avoid gluten-containing ingredients like naan and roti, there's a hidden culprit lurking in the spice cabinet: hing, also known as asafoetida.

Asafoetida, a resin derived from the Ferula plant, is a common spice used in Indian cooking. However, compounded asafoetida is often mixed with wheat flour to facilitate handling and storage. While only a small amount of this mixture is typically added to dishes, it's enough to introduce a significant amount of gluten into your meal.

When dining out, the key question to is whether the dish contains hing or asafoetida. Unfortunately, many people overlook this spice as a potential source of gluten, leading to inadvertent consumption by those with gluten sensitivities or celiac disease.

To learn more, we have added two blog posts focusing on popular Indian dishes: idlis and dosas. These posts look into where gluten may be present in these dishes and provide insights on how to safely enjoy them.

Blog Post: Is My Idli Gluten-Free?

Blog Post: Is My Dosai Gluten-Free?

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To learn more about hidden gluten, label reading and ingredients, please join the Hidden Gluten & Ingredients Mini Course.

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