Gluten example sentences

Related (18): wheat, barley, rye, oats, pasta, bread, crackers, beer, pizza, couscous, seitan, bulgur, spelt, kamut, matzo, durum, semolina, farina.

"Gluten" Example Sentences

1. I can't eat any food that contains gluten.
2. My sister has a gluten intolerance.
3. The bread is made without gluten.
4. The restaurant has a gluten-free menu.
5. I have to check every label for gluten.
6. Gluten is found in wheat, barley, and rye.
7. Many people with Celiac disease cannot tolerate gluten.
8. I always make sure to order gluten-free pizza.
9. This cereal is made with gluten-free oats.
10. I'm trying to cut back on my gluten intake.
11. Gluten-free baking can be tricky.
12. My friend avoids gluten because she thinks it causes inflammation.
13. Gluten-free products tend to be more expensive.
14. I have a recipe for gluten-free pancakes.
15. The gluten in this bread makes it chewy and elastic.
16. I used to eat gluten all the time before I realized I was intolerant.
17. Gluten can cause stomach upset for some people.
18. I need to find a gluten-free pasta brand.
19. This beer is brewed without gluten.
20. The gluten-free cookies taste just as good as regular ones.
21. I try to limit my gluten intake because it makes me feel bloated.
22. Gluten-free diets have become increasingly popular in recent years.
23. My doctor recommended that I try a gluten-free diet to see if it helps with my fatigue.
24. There are many cookbooks available with gluten-free recipes.
25. I always carry gluten-free snacks with me just in case.
26. The bread pudding has gluten in it, so I can't have any.
27. My niece has a gluten allergy and has to be really careful about what she eats.
28. The restaurant has a great selection of gluten-free appetizers.
29. This bakery specializes in gluten-free pastries.
30. I was pleasantly surprised by how tasty the gluten-free bread was.

Common Phases

1. Gluten intolerance;
2. Gluten-free diet;
3. High in gluten;
4. Gluten sensitivity;
5. Gluten allergy;
6. Gluten exposure;
7. Gluten-containing foods;
8. Gluten elimination;
9. Gluten cross-reactivity;
10. Gluten-related disorders.

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