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Stacey Marie B

Barley, Rye & Xanthan Gum Sensitivity - Krakow, Prague and Munich

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I am visiting Krakow, Prague and Munich in a couple weeks...  I do not have celiac or gluten sensitivity, but I am sensitive to barley and rye.  So in the US, when eating out I typically have to stick to a 'gluten-free' diet because pretty much all flour used is all-purpose/enriched and contains barley.  But if something is only made with wheat flour, I CAN eat it.  Is anyone familiar with the cooking/baking customs in these cities and whether typical flour contains barley as in the US?

In addition to the barley & rye sensitivity, I'm also sensitive to xanthan gum... a common additive in gluten-free baked goods.  SO in the US I can't even eat 'gluten-free' baked goods unless I can read the label or I've made them myself.  Does anyone know whether xanthan gum is commonly used in Europe? The only real info I'm finding online is it has been approved by the EU.

Any insight/advice would be appreciated!

Thank you,


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