Gluten-Free Flours
Thursday, September 2nd, 2010
(I am not paid or given any incentive to write one way or the other. What you are about to read is from me to you; my honest opinion.)
Delicious boxed mixes that are easy to make, even for kids, yet they are delicious for every table as well as for many courses in a meal: main course, side dishes, and desserts. Each box is versatile and can be used in a variety of recipes offered on the 1-2-3 Gluten Free site or in ones you make up on your own. When I am able to get 7 or more recipes out of one single box of mix from a gluten-free company, and it tastes good, I’m really pleased.
I know of 14 current mixes, but out of these, there at least 142 versions of recipes thus far that I know of. My testers and I played a game of trying to come up with ten recipes using the site’s recipes as well as our own. Each recipe was delicious, many unique, and all very well-liked. (The site offered 80 additional ones.)
Founder Kim Ullner comes from a celiac family. Her sister was celiac, and as a child, Kim created recipes to help her face the challenges of her gluten-free diet. Later on, her niece and nephew were diagnosed, and soon Kim’s gluten-free pigs-in-a-blanket was a family hit. Kim has named many of her mixes after family members, and now that Kim is a mother of two, we can guarantee two new names will soon be on her newer mixes.
The mixes are very easy to make and require very few ingredients, all common to your home’s pantry. Each box offers double the size of most other brands. 1-2-3 Gluten Free products are all made in a facility free of wheat, gluten, dairy, peanuts, tree nuts, egg, and soy.
Click here to enter the GlutenFreeHelp/1-2-3 Gluten Free give-away of September. 5 individuals will each receive a 3-pack assortment of delicious 1-2-3 mixes for FREE!
Their biscuits were light and fluffy and just how I wanted a biscuit to taste. I also made mine without any dairy and they were perfect.
With this same box I made cinnamon buns, pigs-in-a-blanket, chicken and dumplings and roasted vegetable pizza. I could have made more but I accepted the versatility of these products.
1-2-3 Gluten Free’s Aaron’s Favorite Rolls have the texture of a true roll, where one can “rip” out the insides (like kids love to do) instead of the all-too-common crumbled gluten-free alternative.
Let’s not forget the devilishly decadent brownies, silky, rich, and loaded with chocolate chunks. The pound cake, with a hint of lemon. Sugar and Spice Pan Bars, which are delicious with banana, sweet potato, or even zucchini added.
The prices are good. The servings per box are definitely greater than most companies offer and it all just tastes fresh as far as baked goods are concerned.
All their products are made in a gluten-free facility, are gluten-free, nut-free, peanut-free and egg and dairy (casein) free. All but two are corn-free and all but one is soy-free. Their labels are clear and easy to read. Their packaging is smart.
1-2-3 Gluten Free is worthy of a well-written book describing their finest mixes and options. And don’t forget to look inside the box to find even more recipe options. They have a website offering many more recipes and welcome ideas.
Great mixes – terrific company.
Tina Turbin
www.GlutenFreeHelp.info
Tags: 1-2-3 Gluten-Free, celiac, gluten, gluten free, gluten free diet, gluten free mixes, Gluten-Free Baking, gluten-free baking mixes, Gluten-Free Cooking, Gluten-Free Recipes, gluten-free review, gluten-free reviews, Tina Turbin
Posted in 20 minute recipes, Allergies, Children, Dining Gluten Free, Easy Recipes, Food Companies to Know About, Fun Food, Gift Ideas, Gluten-Free Flours, Gluten-Free Products, Kids in the kitchen, Read About Company, Read About Products, Review- GF Companies, Videos | No Comments »
Friday, July 30th, 2010
Bring a basket of old–fashioned banana nut muffins to your breakfast table and watch them disappear. They are a delicious way to start the morning, and they smell heavenly while baking in the oven. Even if you didn’t think you were a banana bread lover, this simple, flavorful recipe will convert you. Loaded with ripe bananas and sweet walnuts, these muffins are full of vitamin B, vitamin C, potassium, dietary fiber, and omega–3 fatty acids. They take just a few minutes to make and they keep well in the refrigerator and freezer so you can enjoy them for several days, or even weeks after you make them. Annalise Roberts
Makes 12 muffins or three 5 x 3–inch loaves
2 cups Brown Rice Flour Mix (see below)
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt
1 teaspoon cinnamon
1 packed cup very ripe chopped banana (about 2 medium bananas)
1/2 cup chopped walnuts, optional
2 large eggs
1/2 cup milk (or rice milk)
1/2 cup canola oil
Granulated sugar for garnish, optional
1. Preheat oven to 350ºF. Position rack in center of oven. Grease muffin pan with cooking spray (or three 5 x 3 -inch loaf pans).
2. Mix flour, sugar, baking powder, baking soda, xanthan gum, salt and cinnamon in large mixing bowl. Add bananas and walnuts; stir to coat evenly.
3. Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs. Add liquids to banana mixture and stir until just blended.
4. Fill muffin pans 2/3 full. Bake 18–25 minutes until golden brown (35–44 minutes for loaf pans). Remove from pan and serve immediately or cool on a rack.
Cook’s notes: Muffins and bread can be stored in a tightly sealed plastic container in refrigerator or covered with plastic wrap and then with foil, and stored in freezer for up to three weeks.
Best when eaten within three days of baking. Re-warm briefly in microwave.
Brown Rice Flour Mix
2 cups extra finely ground brown rice flour, 2/3 cup potato starch (not potato flour), 1/3 cup tapioca starch/flour. It is very important that you use an extra finely ground brown rice flour, (and not just any grind) or the muffins will be gritty and heavy. Authentic Foods in California and King Arthur Flour Company make a good one.
For more Food Philosopher’s® Gluten-Free recipes go to: www.foodphilosopher.com.
© 2008 by Annalise Roberts
Annalise Roberts – Annalise is one of the Food Philosophers®, two sisters who have collaborated to become a voice of reason in a world of mealtime disorder. After being diagnosed with celiac disease in 2002, Annalise devoted herself to developing gluten-free baking recipes that taste just as good (if not better than) their wheat flour counterparts. Gourmet magazine featured several of her recipes in their November, 2005 issue. An expanded and revised edition of her best-selling book, Gluten-Free Baking Classics, was released in September 2008. Gluten-Free Baking Classics for the Bread Machine, a collection of recipes developed for the Zojirushi bread machine came next. Annalise and her sister, Claudia Pillow then joined forces to write The Gluten-Free-Good Health Cookbook, (released January 2010). The focus of this unique work is on managing daily food-related decisions in order to strengthen the immune system, prevent disease and lose weight by eating real food. It provides food choice explanations and guidance, cooking advice, and more than 100 flavorful, culturally diverse (gluten-free) recipes. Annalise works with gluten-intolerant individuals and support groups across North America and teaches gluten-free cooking and baking classes in the New York metropolitan area. She loves to cook and entertain and as a result, spends a lot of time on a treadmill and doing weight resistance training. But she is also careful about what she eats, tries to balance alkaline and acid based foods, and drinks a couple quarts of water a day.
Tina Turbin
www.GlutenFreeHelp.info
Tags: Annalise Roberts, Fiber, gluten, gluten free, Gluten-Free Baking, gluten-free classics, gluten-free muffins, Gluten-Free Recipe, Gluten-Free Recipes
Posted in 20 minute recipes, Baking, Best Home Made GF Flour Mixes, Books To Read, Bread Machine, Breakfast, Child Friendly Recipes, Cook Books- GF, Easy Recipes, Fiber, Flour Mixes- GF, Flour Substitutes, Fun Food, Gift Ideas, Gluten-Free Flours, Healthy Snacks, Recipes, Substitute Mixes- GF | 14 Comments »
Wednesday, July 28th, 2010
Author Julianne Karow’s husband was diagnosed with celiac disease, opening their eyes to a world unknown to them before the shocking day of the diagnosis. Walking out of the doctor’s office without guidance, living in a small town with no active celiac groups, Julianne was at a loss. She was the cook and grocery shopper in the family.
Her sleeves rolled up, she gained determination to satisfy her husband’s palate. Her awareness of the the world of gluten-free increased measurably. Along her journey to becoming educated about gluten-free, she realized the need for a resourceful book for the celiac community at large.
Julianne has done an incredibly good and thorough job of organizing all manner of gluten-free needs any celiac or gluten-intolerant individual will need. Some topics covered are: physicians, medications, online discussions forums, cookbooks, online grocery stores, and so much more.
Her details are well-researched and appear under item clearly listed. She leaves out nothing! One chapter I found most interesting was travel. She covers hotels and specific chefs, as well as yachts and celiac travel clubs. I was left with so many options and a desire to travel now, rather than the common travel regrets so many of us celiacs are left with.
Her chapter on food company links makes it extremely easy to do time-saving shop online. Not only did Julianne list out the company, address, link, phone number, and e-mail address, she concisely describes the company’s main products, saving a lot of Internet research.
Julianne went onto start a celiac support group and has co-hosted celiac and food allergy food expos. She has perfected the art of GF cooking, refers to many of her resources in her own book, and you can bet she’s satisfying her husband’s palate these days.
Julianne’s book, Celiac Resource Guide, is a wonderful addition to any celiac’s GF book resources, which we all seem to accumulate. This resource book is HIGHLY recommended.
Tina Turbin
www.GlutenFreeHelp.info
Tags: author, autoimmune disorder, celiac, celiac awareness, celiac disease, gluten free help, gluten intolerance, Gluten-Free Baking, Gluten-Free Doctor, gluten-free travel, reviews, Tina Turbin
Posted in Autoimmune Disorders, Book Reviews, Books To Read, Dining Gluten Free, Gift Ideas, Gluten-Free Flours, Gluten-Free Products, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Medical Research, References, Restaurants | 7 Comments »
Tuesday, July 20th, 2010
Gluten-Free Recipes for the Conscious Cook:
A Seasonal, Vegetarian Cookbook
Author Leslie Cerier
Friend Leslie Cerier has just published another fabulous cookbook, proudly released by Harbinger, Inc. to the world at large, for which I had the fabulous opportunity to do a gluten-free review and write a testimony on.
As many people discover intolerance or sensitivities to wheat, an interest in delicious and gluten-free foods and recipes increases. Cerier truly shows that a diet lacking gluten does not mean a diet without flavor. People with wheat allergies can now enjoy a broad range of “interesting” grain foods. She creates flavorful appetizers, breakfasts, lunches, dinners, and desserts.
The key point that I want to share about this book is her unique approach to introducing grains not found on the ordinary table. She freely offers resources to locate any and all which are needed throughout her recipes if they are not readily available in your local stores.
Leslie emphasizes the importance of using seasonal and organic ingredients in her cooking with attention to detail for preserving the integrity of our planet.
Read many testimonies inside the book including mine:
“With our health and the health of our planet in mind, Cerier has successfully created exquisite culinary sensations using grains, exotic rices, fruits and vegetables.” Tina Turbin
The book is available through Harbinger Press (1-800-748-6273), Amazon.com, and her website, or for your autographed copy go to http://LeslieCerier.com/cookbooks.html.
I was happy to see the book proudly displayed in this months Living Without magazine for everyone to see.
Tina Turbin
www.GlutenFreeHelp.info
Tags: ancient grains, celiac, celiac disease, Fiber, gluten, gluten free diet, gluten free foods, gluten free help, gluten intolerance, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Products, Gluten-Free Recipes, leslie cerier, researcher, Tina Turbin
Posted in 20 minute recipes, Book Reviews, Books To Read, Easy Recipes, Flour Mixes- GF, Flour Substitutes, Gift Ideas, Gluten-Free Flours, Health, Healthy Snacks, Helpful Information, Helpful Tips, Recipes, Vegetarian | 1 Comment »
Friday, July 16th, 2010
Helen Sanders, owner of Little Bay Baking Company, has been living gluten-free since 1980 and spent 30 years recreating family recipes in the form of baking mixes that anyone can simply bake and enjoy.
These delicious recipes are casein-free and gluten-free. The directions on each box are simple and there’s no need to make substitutions.
My favorite perk is the versatility of each recipe. For example, the Little Bay Corn Bread and Muffin Mix enabled us to make true-to-taste hush puppies, coating for chicken tenders, Toaster Corn Pastries, Blueberry Banana Corn Muffins, and Corn Biscotti. I’m sure anyone creative in the kitchen can come up with many more recipes.
The company is considerate of consumers in using rice milk, soy milk, almond milk. The recipes have been well-tested before packaging the recipe directions, and the ones we tried were delicious.
The Little Bay Baking Waffle and Donut Hole Mix makes the most unique donut holes that to me tasted much like a funnel cake which I’ve always longed for and can’t have being celiac. I dusted them lightly with powdered sugar and satisfied that desire. Many testers agreed with me on this point.
Another favorite which came out most flavorful and left me wanting more was their recipe, Apple and Spice Bars, from their mix, Little Bay Baking Cookie Bar Mix. It was melt-in-your-mouth incredible. Just be sure to chop your apples very fine, as this was key. We all love this company’s many products and we found them very user-friendly.
Little Bay Baking is a member of the Gluten Intolerance Group and the Celiac Sprue Association of America, and it’s listed in the annual CSA gluten-Free Product Listing Guide.
Helen is proud to share her company’s products, which fulfill a need so that consumers don’t have to live without food that “tastes like you remember.”
Tina Turbin
www.GlutenFreeHelp.com
Tags: gluten free, gluten free diet, gluten free foods, gluten-free companies, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Products, Gluten-Free Recipe, product reviews, reviews, Tina Turbin
Posted in Casein Free, Dining Gluten Free, Easy Recipes, Gluten-Free Flours, Gluten-Free Products, Gluten-Free and Allergy Tests, Read About Company, Read About Products, Review- GF Companies | 51 Comments »
Wednesday, June 30th, 2010
Kendall Conrad has done a lovely job of recreating her gourmet recipes and customizing them to suit the principles which healed her child’s body- More Than 150 Delicious Specific Carbohydrate Diet(TM)-Compliant Recipes.
Author Kendall Conrad was faced with the fact that her youngest child’s gut and immune system had been severely compromised after her first ten months of life after being on many antibiotics to address severe ear infections. Her daughter finally needed surgery to drain her ears at only ten months old, which did resolve the ear troubles, but she was left with digestive troubles, wasn’t thriving, and wasn’t absorbing nutrients. Conrad spent a year visiting many doctors to no avail.
Conrad was introduced to a nutritionist who introduced her to the Specific Carbohydrate Diet, which eliminated virtually all starch and complex sugars. The result was that her daughter began to grow and feel much better. She is now a thriving healthy child.
This cookbook and its detailed introduction shares many aspects of the Specific Carbohydrate Diet’s effects on many people with Crohn’s disease, celiac disease, ulcerative colitis, IBS, diverticulitis, and other digestive conditions—to incredible results.
The recipes in Kendall’s book are gourmet in every sense of the word, and your family and guests will have no clue that each one of them is a strict adherent to the SCD.
This cookbook is given a thumbs up and is HIGHLY recommended by me.
Tina Turbin
www.glutenfreehelp.info
Tags: autoimmune disorder, celiac disease, gluten free diet, gluten free foods, gluten intolerance, Gluten-Free Baking, gluten-free companies, gluten-free contest, Gluten-Free Desserts, Gluten-Free Doctor, Gluten-Free Products, Gluten-Free Recipe, product reviews, reviews, Tina Turbin
Posted in 20 minute recipes, Allergies, Autoimmune Disorders, Baking, Best Home Made GF Flour Mixes, Book Reviews, Books To Read, Casein, Casein Free, Child Friendly Recipes, Children, Cook Books- GF, Cookbook, Cookies, Desserts, Easy Recipes, Eggs, Fiber, Flour Mixes- GF, Flour Substitutes, Fun Food, Gift Ideas, Gluten-Free Flours, Gluten-Free Products, Gluten-Free Research, Gluten-Free and Allergy Tests, Health, Healthy Snacks, Helpful Information, Helpful Tips, Kids Illnesses, Main Dishes, Medical Research, One Dish Meals, Read About Products, Recipes, References, Substitute Mixes- GF | 2 Comments »
Monday, June 21st, 2010
Living a life with multiple food allergies did not place Marie-Annick Courtier in an extraordinary position until when, a few years ago, some of these foods became life-threatening, and she feared she’d have to give up not only her expertise and love of being a chef but also many of her favorite foods.
Determination, research, and time have not only resulted in her well-written cookbook, they have also resulted in Marie-Annick Courtier’s freedom from all allergies excluding aspirin.
With a Culinary Arts Degree, a background in science and nutrition, certification as a fitness nutritionist, and having her own chef school in Irvine, California, Marie offers much more to her readers than her nearly 150 recipes in her latest cookbook, Cooking Well: Wheat Allergies.
You’ll be additionally enlightened in the areas of Understanding Wheat Allergies, Living With Wheat Allergies, Nutrition’s Role, Eating Out, Organic Choice and Why, Foods to Avoid and Choose, and much more, including her Chef’s Secrets.
The chapters preceding her nutritionally labeled recipes are not only informative, but the information is all very well-written, and I had a sense of sitting with her as she selectively chose the key points she felt were important to impart.
I am armed with delicious breakfasts, soups, salads, main dishes, side dishes, desserts and more. All her recipes are easy to prepare and offer options and nutritional content. I can’t wait for the second book in this series!
This resource book is given a thumbs up and is HIGHLY recommended by me
Tina Turbin
www.glutenfreehelp.info.
Tags: autoimmune disorder, celiac, celiac disease, Dr. Peter Green, gluten free, gluten free diet, gluten free foods, gluten free help, gluten intolerance, Gluten-Free Baking, gluten-free contest, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Recipe, Gluten-Free Recipes, humanitarian, reviews, Tina Turbin
Posted in Allergies, Autoimmune Disorders, Baking, Book Reviews, Books To Read, Cakes, Child Friendly Recipes, Cook Books- GF, Cookbook, Cookies, Desserts, Dining Gluten Free, Easy Recipes, Flour Mixes- GF, Gift Ideas, Gluten-Free Flours, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Kids Illnesses, Main Dishes, One Dish Meals, Recipes, References | No Comments »
Friday, June 4th, 2010
Below letter was sent in to Tina Turbin by Leslie Courier, author of several cookbooks, including Going Wild in the Kitchen and the upcoming Gluten-Free Recipes for the Conscious Cook ,a chef, educator, environmentalist, photographer, and recipe developer.
Tina, There is a wonderful article on ancient grains and the new trend to using gluten-free grains in baking.
I am quoted along with other gluten-free authorities: Carol Fenster, Cynthia Harriman and Beth Hillson. Please feel free to share this with your readers/visitors… All the Best, Leslie Cerier ( read more about Lesie below)
Here is the link to this wonderful article on ancient grains: “Leslie Cerier,
author and food industry consultant, also pointed out these ancient
grains are also generally organic and GMO-free grains.”
Leslie Cerier, “The Organic Gourmet,” is a national authority on gluten-free cooking and baking. She cooks and teaches all over the United States and specializes in whole foods and organic cuisine. She is author of several cookbooks, including Going Wild in the Kitchen. Cerier and the upcoming Gluten-Free Recipes for the Conscious Cook (July 2010)is a chef, educator, environmentalist, photographer, and recipe developer, and is sought after by health professionals and private clients for her expertise in local, seasonal, organic cooking for health and vitality. Visit www.lesliecerier.com for more information.
On June 18-20th you can enjoy Gluten-Free Cooking & Baking with Leslie Cerier
Location of class is Omega Institute, Rhinebeck, NY
Click Here to Register
Tina Turbin www.glutenfreehelp.info
Tags: celiac, celiac disease, Fiber, gluten, gluten free diet, gluten free foods, gluten free help, gluten intolerance, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Products, Gluten-Free Recipes, researcher, Tina Turbin
Posted in 20 minute recipes, Cookbook, Flour Substitutes, Fun Food, Gluten-Free Flours, Gluten-Free Products, Gluten-Free Research, Health, Helpful Information, Helpful Tips, Read About Products, References, Vegetarian | 4 Comments »
Wednesday, May 19th, 2010
Annalise Roberts is anything but new to the gluten-free and celiac scene. At this date she is involved with celiac groups, has four books, one being a second edition, teaches GF baking and produces and manages the ever-growing popular website, www.foodphilosopher.com, with her sister Dr. Claudia Pillow, co-author of her most recent book.
I’ve been using Gluten-Free Baking Classics (second edition) for some time now. The recipes are not only out-of-this-world but easy to play with. When adding my own touches and changes, I still have success.
Annalise’s intention with her first book, Gluten-Free Baking Classics, was to share recipes that not only taste good and are fool-proof but to offer basics for a new cook or novice to adapt the recipes easily to their own favorite dishes.
This 2nd edition offers 42 new, unique, and delicious additions—flour tortillas, doughnut holes, egg-fresh pasta, and, as I told her, my new absolute favorite, the richest, moistest “can’t-get-enough,” to-die-for “banana muffins.”
When opening any of her cookbooks, I feel as if I have a sincere friend sharing all her tried and true helpful advice, letting me in an all her little food “secrets.” Each book shares all the little nuances of that particular book’s recipes so there can be ultimate success in anyone’s kitchen following her exact recipes or adding your own touches. She really let’s you into her “test kitchen” and wants you to succeed in yours.
Her Gluten-Free Baking Classics for the Bread Machine is the book any GF cook needs to avoid the all-too-common dried out or “fallen” breads. The various reasons for these mistakes and tips for how to make many delicious, mouth-watering breads such as multi-grain, challah, and artisan breads are again liberally offered. She stresses the use of the Zojirushi Home Bakery Bread Machine model BBCC-X20 and V20 with their amazing self-adjustment capabilities.
Annalise’s concerns for health and the knowledge that so many celiac and gluten-free eaters, who find themselves surrounded by grains, often forget that this is only a portion of our food pyramid led her to another book, the Gluten-Free Good Health Cookbook, co-authored with her sister, Dr. Claudio Pillow.
Dr. Pillow had been teaching GF nutrition classes for many years, but not being celiac, she was not on a GF diet. She decided to try the diet for 2 months. Swelling in her toe and finger joints subsided, her weight stabilized, she felt better, and she had loads more energy. Soon after, she personally fine-tuned her diet with a better balance of proteins, vegetables, fruits, and carbohydrates . With this new lifestyle, the numbers of patients stood out to her who didn’t see the link between the foods they were eating and their health.
The medical profession emphasizes drugs to treat symptoms, yet what is needed is to locate the underlying cause. Food sensitivities, allergies, and intolerances, and of course celiac disease, result in physiological reactions, giving us warning signs: inflammation of various degrees and symptoms. Their book, the Gluten-Free Good Health Cookbook shows how to neutralize this inflammation and strengthen the immune system, leading to weight loss and restoring health, physical fitness, and mental clarity. In a nutshell, this book shows you how to eat smart to protect your health, offering 140 delicious and new recipes.
Taking into account the allergens which may reside within it, each recipe has detailed “cook’s notes” offering additional hints, suggestions, and/or details. Annalise Roberts has stepped into a more detailed territory than usual, one which is travelled by many others preceding her, but with her abundant experience in this field and teaming up with her sister, what results is a book unlike others. 
Annalise holds a world of knowledge and experience, and we are all very fortunate that she has generously taken care to see that we have the opportunity to take advantage of this in our kitchens and households.
I give Annalise and her three books a thumbs up and HIGHLY recommend them. Please visit her site: www.foodphilosopher.com
Tina Turbin
www.glutenfreehelp.info
Tags: autoimmune disorder, gluten free, gluten free diet, gluten free foods, Gluten-Free Baking, Gluten-Free Cooking, Gluten-Free Desserts, Gluten-Free Recipe, Gluten-Free Recipes, reviews, Tina Turbin
Posted in 20 minute recipes, Autoimmune Disorders, Book Reviews, Books To Read, Casein, Casein Free, Cook Books- GF, Cookbook, Cookies, Fun Food, Gift Ideas, Gluten-Free Flours, Gluten-Free Research, Health, Helpful Tips, References | 2 Comments »
Monday, May 17th, 2010
If you’ve recently been diagnosed with celiac disease, it is likely you’re still adapting to a gluten-free lifestyle. It may seem overwhelming at first to a celiac patient to begin the gluten-free road to recovery, as there are many challenges to face in adjusting to your new gluten-free diet. One of these challenges is avoiding gluten that can get in your food through cross-contamination. Although cross-contamination is an issue in the home, celiac people adopt home cooking for their gluten-free diet.
This takes the uncertainty out, as you’ll have much more control over the ingredients and the food preparation. I recommend using fresh foods and foods that are minimally processed in a gluten-free environment.
Starches can be useful in frying and baking, such as cornstarch, potato starch and tapioca starch, as they have been processed to remove the protein. There may still be a small amount of residual protein, most of which would be from, for example, the corn, potato or tapioca used to make the starch, but not from contaminating wheat. Wheat starch is not safe, however. You can find a cookbook that uses starches only to get some recipe ideas. Also Chebe Bread is an excellent line of bread mixes made with tapioca starch. If you have the time, consider milling your own flour. This will allow you to inspect and wash the whole grains, which significantly cuts down your chance of contamination in flours.
Tina Turbin
Tags: cross-contamination, gluten, gluten cross-contamination, gluten free diet, Gluten-Free Cooking, Tina Turbin
Posted in Autoimmune Disorders, Dining Gluten Free, Gluten-Free Flours, Helpful Information, Helpful Tips, Kids Illnesses, Restaurants, Tina Turbin | 2 Comments »
