Eyes on the (Gluten-Free) Pies
Enjoying gluten-free pie no longer requires you to start from scratch. Grocery store shelves and online retailers offer a selection…
Ingredients
This information will help you read a food label. It is based on the research we have done by interviewing food processors and experts in the field of food science.
Luscious Lentils
Lentils offer the gluten-free cook all kinds of advantages. Tasty, versatile and affordable, these quick-cooking legumes are also amazingly nutritious.
Gluten-Free Foods: Top 10 Ingredients You Really Shouldn’t Worry About
Here are the leading ingredients that you can stop worrying about right now.
Something to Chew On: Gum-Free Flour Blends
Gluten-free flour blends have come a long way in the last decade. Originally they consisted of a combination of flours…
Xanthan and Guar Gums
Xanthan and guar gums are often added to gluten-free flour mixes to add structure to baked goods. But if you’re sensitive to gums, there are substitutions.
The New Word on Wheat Starch
A new and unlikely ingredient is making its way into a few gluten-free foods. Don’t be surprised to find wheat starch in some products in the United States.
Fresh, Sweet and Delicious Corn
Corn flour creates light and fluffy baked goods.
Quinoa: A Safe and Healthy Part of the Gluten-Free Diet
Food scientists, dietitians, celiac advocates and producers consider quinoa a healthy dietary component of the gluten-free diet.
Just the Flax: The Gluten-Free Grain Secret to Healthy Artisan Breads
A nutritional powerhouse, antioxidant-rich flax seeds contain an amazing amount of dietary fiber, protein, micronutrients and omega-3 fatty acids.
Last Word on Vinegar: It’s Safe
Worrying about vinegar complicates the gluten-free diet because vinegar is in a lot of foods and you will find misinformation from the medical community.
