If you’re interested in gluten free pizza in Arkansas, I have these suggestions. Keep in mind that the promise of a gluten free crust does not mean that the pizza is ‘safe’. The toppings may be a problem; it may be prepared in a way that invites cross-contamination.
♦ American Pie Pizza, with two locationsd in Little Rock. They have gluten free beer and ‘safe’ crusts, but are their pies gluten free in all respects?
♦ Johnny Brusco’s New York Style Pizza in Bentonville. I appreciate their honest disclaimer: “If even a small amount of gluten will be harmful to you, we recommend you avoid this product.”
♦ The Mellow Mushroom, a multi-state chain with restaurants in Fayetteville, West Little Rock, and Rogers. I certainly enjoyed my meal at their outlet in Denver.
Gluten free bakeries are available in Alaska. Cafes or restaurants are associated with three of the four establishments listed here.
ANCHORAGE. Terra Bella Cafe and Bakery provides service in two locations.
ANCHORAGE. Terrella’s Famous Bakery does not have a retail store but ships products to all parts of Alaska. They describe themselves as “a heart healthy and allergy conscious specialty bakery”.
To read about gluten free restaurants in Montana, I suggest you begin with this list published by the University of Montana and emphasizing the city of Missoula, where the university is located. Then consider these articles about ‘Over the Tapas‘ and ‘John Bozeman’s Bistro‘, both of which are located in the city of Bozeman. Also consider Bonelli’s Bistro in Kalispell.
As is true in most states, many of your gluten free meals will be eaten in one the restaurant chains that serve people who live in Montana. These include Applebee’s, Buffalo Wild Wings, Carino’s Italian Grill, Chili’s Grill and Bar, Olive Garden, Outback Steakhouse, Red Robin, Romano’s Macaroni Grill or Taco Del Mar. Use any of the major search engines to get the links and other information you need.
These restaurant offer 10% discount to AARP members and provide gluten free menus for all their customers: Bonefish Grill, Carrabba’s Italian Grill, Charthouse Restaurants, Claim Jumper, The Outback Steakhouse, and Saltgrass Steakhouse. Click here for the AARP website for information and links to the restaurants I have just recommended. Note that some of the discounts are not available every day of the week.
Landry’s Restaurants makes the same offer. Their website is a bit difficult to navigate since this conglomerate operates restaurants under 39 different names. Each restaurant group has its own website.
Harry and David’s offers a 10% senior discount on all their mail-order fruit baskets.
The google search engine has indexed 109,000,000 internet posting using the key word “gluten free”. I am most concerned about the 1,693 items that appear on this site. I am experimenting with a system that makes it easier for you to find and use them. My experiment is a cross between a search engine and a list of links. I’m calling it Searching our Site.
This unique site will grow daily as I program it to perform more tasks. I hope you visit the site, try the relatively few tasks that are currently available and give me feedback as to how to improve this project. Obviously, this is easier to do when there are fewer tasks listed. Thanks for your help. My e-mail address is firstname.lastname@example.org.
People you’re seeking gluten free restaurant meals in Texas, I recommend these references:
♦ Houston. Check out this article describing five gluten friendly restaurants in Houston.
♦ Dallas. This article includes half-a-dozen recommendations in Dallas.
♦ The Iron Cactus comes highly recommended. It operates restaurants in San Antonio, Austin, and Dallas.
These are some of the many restaurabt chains that have restaurants serving Texas. For links and more subbestions, consult my power page Gluten Free Restaurant Meals: Abuelos, Boston Market, BJ’s Restaurant and Brewhouse, Carino’s Italian Grill, Carrabbas Italian Grill, Chili’s Grill and Bar, Dajly Grill, Fish City Gtill, Flemings Prime Rib and Steakhouse.
People can find gluten free meals anywhere in America can rely on the restaurant guide published by Triumph Dining. It lists 6,500 restaurants in all parts of the nation. Click on their advertisement in the right sidebar of this page.
Consider these lists of restaurants that offer meals to Californians who live gluten free and to folks who are visiting the Golden State. Read these lists with a critical eye — keep in mind that every list maker has his own idea of what is appropriate for celiacs and others who live gluten free. These lists are arranged in order starting in northern California.
♦ Northern Califonia / a list published by NorCalGlutenFree (dot) com.
♦ Mendicino County / a list published by Mendicino County Gluten Free Support Group.
♦ San Francisco / from a news article published in San Francisco.
♦ San Luis Obispo and Santa Barbara Counties / published by Central Coast Celiacs.
♦ Ventura County / a list published by Ventura Celiac (dot) org.
♦ Los Angeles / an article published by The Huffington Post.
♦ San Gabriel Valley / a list pubished by San Gabrial Valley Celiac (dot) org.
♦ San Diego / from a very detailed and well-organized site called Gluten Free in San Diego (dot) com.
Here are some of the restaurant chains that promise gluten free meals in California. Click here for links and other intormation.
This is the first in a series of articles that will soon cover all the states west of the Mississippi. Our long range goal is to include the entire nation.
Here are a few of the many gluten free pizza restaurants in Utah. All three post gluten free menus which give few if any details, but it is clear that they are advertising ‘gluten free pizzas’ as opposed to pizzas that have a gluten free crusts but may be unacceptable because of the toppings or because of the way they were prepared.
→ Pier 49 Pizza, with 11 locations in Utah and Idaho. Their speciality is San Francisco style sourdough pizza.
→ Pizza Pie Cafe, with 9 locations in Utah and Idaho.
→ Park City Pizza Company, 1612 Ute Blvd #111, in Provo. Has both a catering menu and a gluten free catering menu.
This is the first of a long seriesw of articles that will eventually cover every state in the nation. This week I will launch a new page that will eventually contain information about every state.
These three bakeries, and the eating-places associated with them, Serve the needs of the gluten free community in New Mexco:
→ Gourmet Foods Gluten Free Bakery and Cafe in Albuquerque.
→ Revolution Gluten Free Bakery and Cafe in Santa Fe.
→ Gourmet Girls Gluten Free Bakery and Bistro in Santa Fe. This bakery/bistro is certified by the Celiac Sprue Association which requires a standard of less than five parts-per-million toxic gluten.
For information about gluten free bakeries in all the states west of the Mississippi, click here. This list is not complete, but we are getting off to a good start.
Eleanor’s Bake Shop with restaurant in Sandy. “Everything is gluten free”.
Gluten Free Baking Company in Heber City. Site gives very little specific information but does indicate that it is a dedicated facility.
Love Muffins Bakery in Salt Lake City with a “pickup address” in Taylorsville. All products are gluten free.
New Grains Gluten Free Bakery, with outlets in 13 states including one in Provo. A dedicated facility.
I have included this same information on my power page ‘Gluten Free Bakeries: State-by-State‘.
Each of the thirty stadiums that house major league basebell make an effort to serve fans who live gluten free. My thanks to “Gluten Free Philly” for preparing a list covering each and every stadium. Some stadiums are better than others, of course, and this site provides links to allow you to check out all the possibilities.
None of these stadium links say anything directly about cross-contamination. Gluten free beer in bottles is a safe bet as are items that whose packages proclaim that they are gluten free. It’s a good idea to make your purchases at times when the concession stands are not jam-packed. At least three major league stadiums — Coors Field (Colorado Rockies), Citizen’s Park (Philadelphia Philies), and Turner Field (Atlanta Braves) —have some concession stands that are dedicated gluten free.
People who live gluten free can enjoy an evening of bowling AND gluten free dining at these establishments:
Dave and Buster’s, with locations in 26 states. Click here for locations (enter your ZIP code in the box at the top of the page) and a quick look at what is available. Finding the gluten free menu is a bit more of a challenge: click on EAT and then on any of the sub-menus. Scroll to the bottom of the page and click the button that allows you to ‘download the allergen menu”. Your final task will be to scroll down a very long page to find the recommendations for those who live gluten free. This menu advises us to “…avoid all fried foods, grilled foods, and garnishes …”.
Lucky Strikes operates bowling alley/restaurants in twelve states. The menu page makes a comment about gluten free options being available, but does not provide specifics.
Pinstripes offers bowling alleys coupled with gluten-free friendly restaurants in Illinois and Minnesota.
Here’s a sampling of the gluten free bakeries available in Oregon. I’ve duplicated this information on my power page “Gluten Free Bakeries: State-by-State. My long-term plan is to give you a ‘taste’ of the gluten free bakeries in every state, summarize that information on the power page, and then repeat the whole process to producte a valuable nationwide gluten free bakery list.
→ New Cascadia Gluten Free Bakery in Portland. A dedicated gluten free facility that also provides a lunch menu. Also present at the weekly Portland Farmers Market. This bakery was honored by the magazine ‘Delight Gluten Free’ in its list of the best gluten free bakeries in the United States.
→ Angeline’s Bakery in Sisters, Oregon. Not a dedicated facility, but I certainly enjoyed their food during a recent visit.
→ Crave Gluten Free, in Lake Oswego, Oregon. The chief baker here is a recent winner of the “Cup Cake Wars” conducted on the Food network. She was the only contestant in the contest who was cooking gluten free.
Imagine you live in Oregon but are attempting to use your computer to plan a gluten free vacation in Miami, Florida. Your computer search engine senses somehow that it is in Oregon and is placing Oregon vacation informtion at the top of every list you prepare. Florida information is buried in various places on the list.
Fortunately, there is a remedy for this. (1)Go to any page that shows search results. (2) Find a click on the widget that looks like a gear in the upper-right corner of the screen. (3) Click on ‘search settings’. (4) Click on ‘location’. (5) Type the words ‘Miami, Florida’ in the box. The computer now believes that it in Miami and will give you the information you need.
(FYI, those directions assume that your computer uses the Chrome browser. If this is not the case, the procedure may be a bit difference.)
Here are a few of the gluten free bakeries available in Arizona. Not all of them use the term ‘dedicated facility’ but none of them mention any products that are not totally gluten free. I’ve added this list to my “Gluten Free Bakeries” power page, which will eventually cover the entire nation.
→ Gluten Free Creations in Phoenix includes two gluten free bakeries and a cafe/pastry shop. The firm is certified by The Celiac Sprue Association, which requires that all products contain less than five parts-per-million wheat gluten.
→ Gourmet Girls Gluten Free Bakery and Bistro in Tucson boasts that “everything is gluten free”.
→ Sunshine Gluten Free Bakery in Tempe describes itself as “a take-out venue”.
These dedicated bakeries serve the gluten free community in Washington. Of course, there are dozens, perhaps hundreds, more. I’ll get to them eventually. This is the second installment of my highly ambitious goal of preparing a list of gluten free bakeries in each of the 50 states. I’ll copy my recommendations for the individual states into a list covering the entire nation. When I finish, I will start over again, adding more information each week! Right now, the ‘Gluten Free Bakeries‘ power page covers only California and Washington, but I plan to write about bakeries in Arizona on Thursday and add two states per week until the job is done. Stay tuned!
→ Haley’s Corner Bakery in Kent, Washington / a dedicated gluten free facility
→ The Flying Apron, a dedicated gluten free bakery and cafe with locations in Redmond and also in downtown Seattle. This establishment has earned a place on ‘Delight Gluten Free’s’ list of the best bakeries in America.
→ Eden B Bakery and Cafe in Bellvue. Gluten free pizza is also available.
Costco is a wonderful source of gluten free food. However, their website features features only nine ‘safe’ items, and those items would only be of interest to people who were buying in extremely large quantities. You will probably be interested in this two-part article written by an customer who lives gluten free. The escellent photographs make these articles even more useful.(Click here for part 2 of the article.)
Yes, kasha is gluten free. Kasha is simply roasted buckwheat groats, so there may be differences that are important to chefs, but none that matter to people who live gluten free. I had to look up the term ‘groats’ in order to write this article. I found out that groats are simply kernals (of any grain) that have been minimally processed to remove the hard outer shell.
The terms ‘Kashi’ and ‘kasha’ seem to be totally unrelated. Kashi is a firm that manufactures and sells high-fiber cereals. Their website gives no indication that buckwheat is used or that any of the products are gluten free.
Jeopardy is a fun board game and a great way to learn basic information about the gluten free diet. The format, as you probably know, is for the leader to present a statement that could be the answer to a question. The participants score points by giving the original question. For example:
This national organization has the strictest criteria for certifying America products gluten free. [What is the Celiac Sprue Association?]
This gluten free grain-substitute is related to rhubarb. [What is buckwheat?]
This grain is frequently used in brewing gluten free beer. [What is sorghum?]
This process removes gluten from liquids
that would be gluten toxic. [What is distillation?]
This company produces eight varieties of the same cereal.
Six of these are considered gluten free. [What is General Mills?]
Send me your suggestions. Perhaps we can turn this into a full-fledged party game and a way to communicate with our wheat-eating friends. add a comment to this or any article or send me an e-mail at email@example.com.
These gluten free bakeries serve California’s gluten free community. There are many more of course, but my rather ambitious goal is recommend gluten free bakeries in all 50 states. I will be publishing articles like this every Monday and Thursday and summarizing my results in a power page called “Gluten Free Bakeries”. Since I am publishing two articles per week, I can cover the United States in 25 weeks. Then I will start over! Eventually, we will have a complete list. Here are my California list:
→ Zest Bakery at 1224 Arroyo Avenue, San Carlos, California. This dedicated gluten free bakery was recognized by the magazine ‘Delight Gluten Free’ as one of the best gluten free bakeries in America. It is a dedicated gluten free facility.
→ Rising Hearts Bakery at 10836 1/2 Washington Boulevard in Culver City. It is also a dedicated gluten-free bakery that was honored by ‘Delight Gluten Free’.
→ Kara’s Cupcakes, with multiple outlets in the San Francisco area. All products sold are gluten free.
On Monday, I will list three gluten free bakeries in Washington and then use the California and Washington listings to begin the master list. Click here to visit the ‘Gluten Free Bakeries‘ power page.
My favorite Fathers Day gift was a simple note announcing that all my children and grand children had been tested for celiac disease. No problems were uncovered, and I am happy about that. But the important thing is that celiac disease is now under control in our family. Looking back on the situation, I am fairly certain that my father suffered from undiagnosed celiac disease throughout his life. He deserved better.
On a lighter note, I’ll be having my Fathers Day dinner at The Outback Steakhouse. Their gluten free menu is great, but what I enjoy most is that they have gift cards with photographs on them. There is an extra charge for that, of course. I’ll enjoy the meal, and and the climax of the evening will be bragging out my grandkids when I pay the bill using that very special card.
Is this medication gluten free? Maybe so, maybe not! I hate to give that answer, but it is the only honest one. If there is a problem, it will come from the excipients, not the actual medicine. Excipients, also called fillers, give the medication its color, taste, or ability to be swallowed. The excipients are starches and we need starches may be derived from wheat!
“There is no substitute for contacting the manufacturer directly“. I’ve looked at at least a dozen websites and this phrase summarizes what they all seem to be saying. To further complicate matters, the article goes on to say that “generic forms of the same drug may or may not use the same excipients.
Since phone calls to manufacturers seem inevitable, I recommend that you study this article which gives background information that will be helpful when you are making these calls. Even the most carefully thought out call may not get you a suitable answer. The manufacturer’s representative may not know the answer since the company may not be aware of the acceptability of the materials they buy from outside suppliers. Cross-contamination is also a potential problem.
I was surprised to hear that The Gluten Free Pantry is no longer selling on-line. The website will continue to provide information and recipes, but people who wish to purchase gluten free mixes on-line can order from Drugstore.com, or Vitacost.com. In both cases, you will need to enter the search terms “gluten free” or “gluten free pantry”.
There are at least a hundred now-obsolete links on this website. It will take time to find them all. Sorry for the convenience. Even sorrier that The Gluten Free Pantry is no longer able to serve us on-line.
Pancakes are my top choice for a gluten free hot breakfast. They are relatively inexpensive, taste more-or-less like their wheat based cousins, and can be prepared by someone who is not yet fully awake (if they remember to prepare the mix the evening before). Click here to find gluten free pancake mixes on Amazon. Your most economical choices will be mixes from Bob’s Red Mill or Hodgson Mills. Check out this video demonstrating gluten free buckwheat pancakes or these videos or these links which involve pancakes made without any type of flour (the structure of the pancakes comes from egg whites. Click here for the second flourless pancake option.
Thousands of restaurants promise gluten free options. How do we find the restaurant that’s best for us, particularly when we are away from home and unfamiliar with the local area ?
Every student who lives gluten free needs needs at least 175 specially-prepared lunches every year. Adults who carry a gluten free lunch every workday probably require even more. Providing these meals is very difficult, particularly if most of these lunches include the same item — gluten free bread. Yesterday, I wrote about gluten free breakfasts. Today we deal with lunches.
Dispite the amazing progress made in the past few years, bread is one of the most expensive and least satisfying elements of our gluten free diet. I’ve been eating toast just about every morning for my entire life. I need ideas for cutting down!
Here are links to four articles filled with ideas for breakfasts. All the suggestions I’m linking you to to are gluten and most do not require bread. Unfortunately, I failed to find foods that met those criteria and could be prepared by a person (such as myself) who is not fully awake — toast and cold cereal is much simpler if less satisfying. Hopefully, you can modify some of those suggestions, do some of the preparation in the evening, and be ready to face the day ahead.
Later this week, I’ll post an article about gluten free lunches that do not require bread.
How much gluten is safe? This is the last of five articles wrestling with that topic. Personally, I reluctantly accept the expert’s decision that foods containing less than 20 parts-per-million may be gluten free. I will use that definition if necessary, but I will always give preference to items that have been certified according to stricter standard.
As a journalist, I will write about all naturally gluten free foods as well as about all other foods that can be reasonably considered ’gluten free’. However, whenever I talk about a specific item, I will insert a note such as [<20 ppm], [<10 ppm], or [<5 ppm] to make the information more useful to you. Click here if you wish to reread this series of articles. It contains a great deal of important information.
The Gluten Intolerance Group certifies foods to be gluten free if they contain less than 10 parts-per-million wheat gluten. This makes much more food OK for people who follow the gluten free diet.
This certification focuses on the amount of gluten in the finished product so that foods containing oats and/or wheat starch can be approved if the product contains less than 10 ppm wheat gluten. The GIG website contains search engines that enable you to find what you are looking for.
This is the fourth article in a series that I’ve called “Gluten Free Strategy”. The long awaited decision about what constitutes gluten free food will not solve all the issues of gluten free living but it will make them somewhat easier to understand. There will be at least one more article — a summary of what we have said in this series of articles. I’ll also step out of my usual role by discussing for my gluten free future as well as my objectives as a writer on gluten free topics.
Although the majority of experts define ‘gluten free food’ as food that contains less than 20 parts-per-million wheat gluten, some organizations adhere on a sticter standard. The Celiac Sprue Association (CSA) awards its seal of recognition to foods that test at less 5 parts-per-million wheat gluten. Remember that the parts-per-million number represents a maximum number, not an average. Manufacturers must give themselves a margin for error — some of the samples would have to contain very low levels of wheat gluten.
Here are examples of gluten free restaurant, bakeries, and food manufacturers who have overcome the challenge of producing products that contain less than 5 parts-per-million wheat gluten. The CSA website (mentioned in the first parahgraph) will lead you to many more.
♦ The Gourmet Girls, “Tucson’s only dedicated gluten free bakery and bistro”
♦ Gillian’s Foods, products are sold at Wegmans, Whole Foods, and other grocery outlets.
♦ Rising Hearts Bakery, products may be found in stores and restaurants in southern California.
These are wonderful examples of what clever people even when faced with a limit like <5 ppm wheat gluten. Tomorrow, we will look at products produced at websites that deal with a slightly-less restricted <10 ppm wheat gluten.
The terms ‘gluten free’ and ‘naturally gluten free’ do not mean the same thing:
The term ‘gluten free‘ was devised by physicians to treat people with celiac disease. Food is considered ’gluten free’ if it contains no more than 20 parts per million of wheat gluten. This definition is consistent with the definition of ’sugar free’ (less than 5 miligrams per serving) and sodium free (also less than 5 miligrams per serving).
Experts, including those at the University of Maryland, agree that most people who live gluten free can tolerate 10 milligrams of gluten per day.
Therefore, we can eat one pound of food that contains less than 20 parts-per-million gluten. The Food and Drug Administration has determined that food containing less than 20 ppm may be labeled “gluten free”. If we wish to eat more than one pound of food per-day and/or to give ourselves a safety margin, our options are:
→ augment our diet by eating lots of ”naturally gluten free” food. The terms ‘gluten free’ and ‘naturally gluten free’ don’t mean the same thing! I’ll post an article on that tomorrow.
Everything needed for successful gluten free living is available in abundance in Colorado:
The Celiac Sprue Association has published alist of gluten free restaurants throughout the state. The list is concise and convenient — you can even reorgnize the list so that all the restaurants in a specific area are side-by-side. For additional links and suggestions about ‘safe’ restaurant chains, click here.
Here is a list of Colorado restaurants that meet the strict certification requirements of the Gluten Free Certification Organization (GFCO).
The internet search engines have indexed more than five million article using the key words ‘gluten free mothers day’. We have TMI (too much information) in making our choices. Here are a few ideas that caught my mind.
Breakfast in Bed. Young children can be part of planning an presenting the traditional Mother’s Day breakfast-in-bed You might want to combine elements of that plan with the information presented here.
Our website currently lists one hundred restaurant chains whose websites promise options for people who live gluten free. Some of the chains make convincing claims about their ‘safety’, and others make statements that vague and occasionally ludicrous. I have included all these restaurants because my mission is to alert you to all your options — the decisions are up to you.
The Food and Drug Administration is about to announce that America’s official definition of ‘gluten free’ will consider a product ‘safe’ if it is tested and found to contain fewer than 20 parts-per-million toxic gluten.
Here are the results of survey asking you reaction to this number:
Cinco de Mayo, a celebration of the America’s Mexican heritage, is a happy day for everyone, particularly since tequila and many tacos are gluten free. Watch these videos about gluten free tacos, gluten free enchiladas, and gluten free quesadillas.
Soy sauce is appropriate for people who live gluten free if they select the right brands and the apprpriate products. There are at least three different terms (soy sauce, tamari sauce, and tamari soy sauce) which may or may not mean the same thing. In most cases, each product has a regular version and a low-sodium version which makes things even more complicated. Most of the products involve artificial coloring matter of some sort and that can be controversial.
People who live gluten free need to understand the idea of parts-per-million. Some examples: One part per million is the equivalent of one inch in sixteen miles, one minute in two years, or one automobile in a line of cars stretching bumper-to-bumper from Cleveland to San Francisco.
The Food and Drug Admin- istration seems to on the verge of announcing that America’s official definition of ‘gluten free food’ requires that a food item contain less than 20 ppm (parts per million) of toxic gluten. These three organizations test and certify foods, but have stricter requirements for declaring them gluten free.
We are all waiting for the Food and Drug Administration’s announcement of America’s definition of “gluten fee”. Some of us are waiting eagerly and hopefully — some of us agree with the person who wrote that these rules “…about to make me and a lot of other people really sick.” I don’t agree with either group.
Hopefully, the United States will soon have an official definition of ‘gluten free’. I say hopefully because the definition is already five years overdue! Anyway, a major point-of-contention in the new regulations is that food items that contain less than 20 ppm (parts-per-million) of toxic gluten can be labeled ‘gluten free’.
The 20 ppm number is unlikely to change. Each of us must decide for ourselves how this number affects our gluten free lifestyle. We have complained that the absence of a definition made our lifestyle difficult. Will the new definition improve the situation?
These three websites enable you to instantly sort their huge collections of recipes to exclude those with gluten or other food sensitivities. This can be a real blessing if you are cooking for people with different food sensitivities. Thanks to these sites, you can usually serve exactly the same meal to everyone at your table.
Be sure to use quotation marks when you are entering your preferences. For example, if you enter the words corn free, the sites search engine might think you want a dish that is free and contains corn. Use the term “corn free” and there is no room for doubt. This is unlikely, but it is best to play it safe. Read and consider every item in the ingredients list to be extra safe.
The internet provides low sodium recipes, as well as sugar free recipes that are appropriate for people who live gluten free:
♦ BONUS: Click here for recipes that are gluten free + sugar free + low in sodium.
Corn is subject to cross-contamination but is otherwise safe for use by people who live gluten free. This subject is a bit confusing because the terms ‘gluten’ and ‘corn gluten’ do not mean the same thing. This article explains the problem more fully. Which ever definition you accept, you’ll probably agree that the most important definition is the one used by the Food and Drug Administration and by virtually every expert in the field of celiac disease and gluten sensitivity. (Read points 6 and 7 carefully.)
There are other issues to consider:
♦ Remember to read every ingredients label carefully. A package using the word ‘corn’ in the title may contain toxic ingredients.
♦ Corn may cross-contaminated. To be absolutely safe, look for products that are labeled ‘gluten free’.
♦ You may have a reaction to corn that has nothing to do with celiac disease or gluten sensitivity.
I’m glad that gluten free sourdough bread is a possibility! I love it! I discovered that The Julian Bakery and The Canyon Bakehouse sell gluten free sourdough bread on-line and through the dealers listed on their sites. I’m also pleased to share this recipe from Bob’s Red Mill.
I’ve also linked to the Amazon.com search page that allows you to view cookbooks, products, and even bread machines that were indexed as “gluten free” and/or “sourdough”.
Bad news: apparently some people believe that fermentation neutralizes the gluten in a recipe. Sorry about that. Click here to read the article that debunks that myth.