Canned Soups
Be wary of any canned stew and soup products as they are one of the most common sources of gluten that we do not notice. Manufacturers often use wheat flour as a thicker. Also, some added ingredients can be included to improve their tastes and flavors. You need to read the ingredient list very carefully and pay attention to these gluten sources. Fortunately, there are many gluten-free alternatives on the market such as cornstarch or rice flour. You can also cook soups at home to reduce the risk. [3]
