Is Chipotle Original Bitchin' Sauce - Made with Almonds Gluten Free?
Description
Chipotle Original Bitchin' Sauce is a Southwest-style vegan sauce made with almonds. It is gluten-free, non-GMO, and kosher certified. With only 2g net carbs per serving, it is keto-friendly. The sauce is crafted with simple ingredients and has gained popularity for its versatility, as people say it goes well with everything. It is known to be addictive, and users enjoy it on various foods such as pasta, bread, crackers, raw veggies, and salads. This sauce offers a flavorful and satisfying option for those seeking a vegan and gluten-free condiment.
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Description
Chipotle Original Bitchin' Sauce is a Southwest-style vegan sauce made with almonds. It is gluten-free, non-GMO, and kosher certified. With only 2g net carbs per serving, it is keto-friendly. The sauce is crafted with simple ingredients and has gained popularity for its versatility, as people say it goes well with everything. It is known to be addictive, and users enjoy it on various foods such as pasta, bread, crackers, raw veggies, and salads. This sauce offers a flavorful and satisfying option for those seeking a vegan and gluten-free condiment.
Ingredients
Water, Almonds, Grapeseed Oil, Lemon Juice, Nutritional Yeast, Bragg Liquid Aminos (Soy Protein), Garlic, Spices, Sea Salt
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What is a Gluten Free diet?
A gluten-free diet excludes all foods containing gluten, a protein found in wheat, barley, rye, and their derivatives. It's essential for people with celiac disease, gluten intolerance, or wheat allergy, as consuming gluten can trigger inflammation and digestive issues. Common gluten-containing foods include bread, pasta, cereals, and baked goods, though many gluten-free alternatives now exist using rice, corn, or almond flour. Beyond medical necessity, some people choose a gluten-free lifestyle for perceived health benefits, though experts emphasize the importance of maintaining a balanced diet rich in fiber, vitamins, and minerals when eliminating gluten-containing grains.
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