Gluten-free Basics From Glutenfreeliving.CA

10 Questions | Total Attempts: 287

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Food Safety Quizzes & Trivia

Are you gluten-free savvy? Test your knowledge of food safety and gluten-free trivia now!


Questions and Answers
  • 1. 
    Which of the following grains is gluten-free? (Choose one)
    • A. 

      Wheat

    • B. 

      Barley

    • C. 

      Rye

    • D. 

      Buckwheat

    • E. 

      Kamut

  • 2. 
    Which of the following is NOT gluten-free? (Choose one)
    • A. 

      Rice

    • B. 

      Spelt

    • C. 

      Lentils

    • D. 

      Quinoa

    • E. 

      Millet

  • 3. 
    Soya sauce is gluten-free
    • A. 

      True

    • B. 

      False

  • 4. 
    Baking powder is always gluten-free
    • A. 

      True

    • B. 

      False

  • 5. 
    Sharing a butter dish is safe
    • A. 

      True

    • B. 

      False

  • 6. 
    Cross-contamination occurs when safe (gluten-free) food comes into contact with unsafe (gluten) food, and becomes unsafe to eat.Which of the following practices can help reduce your risk of cross-contamination? (Choose one)
    • A. 

      Keep a seperate designated area in the kitchen for preparing gluten-free foods

    • B. 

      Use non-porous stainless steel or silicone cooking utensils, instead of wooden ones

    • C. 

      Prepare and put away gluten-free foods first

    • D. 

      If in doubt, call the manufacturer

    • E. 

      All of the above

  • 7. 
    The best way to adapt to life gluten-free is to learn how to make successful substitutions to your own recipes. But, before you can substitute for gluten, you have to understand what gluten does to food.What are the three qualities that gluten contributes to foods?
    • A. 

      Volume, protein and stickiness

    • B. 

      Volume, moisture and leavening (rising)

    • C. 

      Volume, stickiness and leavening (rising)

  • 8. 
    What are some flours that can substitute for gluten's binding qualities? (Select all that apply)
    • A. 

      Tapioca starch

    • B. 

      Corn starch

    • C. 

      Amaranth flour

    • D. 

      Arrowroot flour

    • E. 

      Brown rice flour

  • 9. 
    What are some ingredients that can help gluten-free foods rise? (Select all that apply)
    • A. 

      Baking powder

    • B. 

      Baking soda

    • C. 

      Yeast

    • D. 

      Soy lecithin

    • E. 

      Carrageen

  • 10. 
    Many gluten-free baked goods can tend to be dry. What ingredients can you add to a recipe to help make it more moist? (Select all that apply)
    • A. 

      Eggs

    • B. 

      Millet flour

    • C. 

      Grapeseed oil

    • D. 

      Nut butters