*From the Food Safety Authority of Ireland Cereals Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains and products thereof, except; A. Wheat based glucose syrups including dextrose B. Wheat based maltodextrins C. Glucose Syrups based on barley D. Cereals used for making alcoholic distillates including … Continue reading Food Menu