Is Home Bake 425 Degree/30 Chicken Parmesan Gluten Free?

Ingredients

CALCIUM, IRON, POTASSIUM, FULLY COOKED BREADED CHICKEN BREAST CHUNKS WITH RIB MEAT (BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER, SEA SALT, MODIFIED FOOD STARCH, SODIUM PHOSPHATES, DEHYDRATED GARLIC, DEHYDRATED ONION). BATTERED AND PREDUSTED WITH: WHEAT FLOUR, WATER, RICE FLOUR, WHEAT GLUTEN, MODIFIED CORN STARCH, PARMESAN CHEESE (MILK, SALT, CULTURES, ENZYMES), DRIED EGG WHITES, SALT, ONION POWDER, BASIL, XANTHAN GUM. BREADED WITH: BLEACHED WHEAT FLOUR, DEXTROSE, SALT, PARMESAN CHEESE (MILK, SALT, CULTURES, ENZYMES), LESS THAN 2% OF CANOLA OIL, YEAST, SPICE, PARSLEY FLAKES, BASIL, OREGANO. BREADING SET IN SOYBEAN OIL. SAUCE (WATER, TOMATO PASTE, DICED TOMATOES IN JUICE [TOMATOES, TOMATO JUICE, CITRIC ACID, CALCIUM CHLORIDE], ONIONS, CORN STARCH, ROASTED GARLIC PUREE, BASIL, SUGAR, BEEF STOCK, FLAVOR, CHEESE PASTE [PARMESAN AND CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), WATER, SALT], ROMANO CHEESE MADE FROM COW'S MILK [CULTURED PART-SKIM MILK, SALT, ENZYMES], EXTRA VIRGIN OLIVE OIL, SALT, DRIED GARLIC, OREGANO, SPICES, BEEF FAT). PART-SKIM MOZZARELLA CHEESE (PASTEURIZED PART-SKIM MILK, SKIM MILK, SALT, CHEESE CULTURE, ENZYMES), PARMESAN CHEESE (CULTURED PART-SKIM MILK, SALT, ENZYMES). CONTAINS: WHEAT, MILK, EGG.

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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