If you have been told that you have to give up gluten grains, you may be feeling a bit lost. This guide to cooking with non-gluten grains can get you started.Read more
Gluten is one of the major proteins found in wheat. Gluten is also found in other grains such as: spelt, kamut, triticale, barley, rye, and malts. But if you really want to avoid gluten you also have to look out for food additives as stabilizers, flavorings, or even thickening agents that contain gluten.Read more
You have been diagnosed with Celiac disease or gluten intolerance (also called sprue, gluten enteropathy or gluten-sensitive enteropathy), now what?
If you think your baking life is all over now that you can’t use traditional flours, think again. While gluten free flours certainly do take some time to learn to work with they are every bit as versatile as the gluten flours and usually come packed with extra nutrition to boot.
This gluten free flour guide can help you navigate the world of gluten free flours. I’ve included a brief description of the gluten free flours and a recipe or two to get you started.Read more