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 are often added to gluten-free flour mixes to add structure to baked goods. But if you’re sensitive to gums, there are substitutions.
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.
Corn flour creates light and fluffy baked goods.
Food scientists, dietitians, celiac advocates and producers consider quinoa a healthy dietary component of the gluten-free diet.
A nutritional powerhouse, antioxidant-rich flax seeds contain an amazing amount of dietary fiber, protein, micronutrients and omega-3 fatty acids.
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.