“… Peanut flour, I asked how it would be used, no one had a clue. Do you know, from the little a read it could be used as a thickener, but I was wondering if then the food would have a peanut taste. Have you ever heard of this?“. My only answer to [...]
Gluten free rye bread does not really exist, since rye is a gluten-toxic grain. But these bloggers have published recipes that will us forget that fact.
♦ This recipe from Elana’s Pantry uses flax meal and caraway seeds to produce a very special rye-like taste.
♦ The Gluten Free Goddess uses sorghum flour, potato starch, caraway seeds, [...]
Here are three more gluten free Halloween recipes. They’re similar to ones I published yesterday but have the additional benefit of being made with naturally gluten free ingredients and therefore tend to be less expensive and more healthy.
Scroll down learn how to prepare candy spider eggs, marshmallow ghosts and ghouls, and puss filled pimples. Enjoy!
Published [...]
This week I added pizzerias in Colorado, Pennsylvania, and Tennessee to my power page “Gluten Free Pizza Restaurants“. I also added an important caution — many pizza’s are advertised as having a gluten free crust. That’s good news, of course, but it is not a promise that the entire pizza is gluten free: A gluten [...]
“A friend is trying to convince me that sprouted grains are gluten-free. I am thinking “not so”, if the grains include wheat, oats, rye or barley.” I was recently asked this question in an e-mail from a member of our gluten free community.
Since I could find no trustworthy answer to this question, I invite you [...]
