Here’s where you have to pay attention, because the bean itself is a saint, but the people who handle the bean... well, they can be trouble. Cross-contamination is the real villain in this story. If you buy bulk bin red beans and the scoop was also used for wheat berries? Oof. That’s a problem.
The same goes for canned red beans. The beans are gluten-free, but sometimes manufacturers add things like “natural flavors” or thickeners that might contain gluten. Always, always check the ingredient label. If it says “may contain wheat,” treat that can like a suspicious email—best not to open it.
The Soaking Saga
Now, if you’re cooking dried red beans at home, you’re in total control. You soak them, you boil them, you season them. As long as you don’t add a mysterious bouillon cube or a premade spice mix that has “wheat flour” in it, your beans are pure. They’re like little gluten-free pearls in your kitchen.
Pro tip: Read your spice blends. Some chili powders or taco seasonings sneak in gluten as a filler. It’s rude, I know. Stick to single-ingredient spices like cumin, paprika, and garlic powder. Your beans will thank you, and your stomach will too.
How To Cook Frozen Clams - Recipes.net
