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and some recipes....
http://www.nytimes.com/2011/06/01/dinin ... .html?_r=1
An interesting article on cooking gluten free
Moderators: Rosie, Stanz, Jean, CAMary, moremuscle, JFR, Dee, xet, Peggy, Matthew, Gabes-Apg, grannyh, Gloria, Mars, starfire, Polly, Joefnh
Thanks, Deb. The donut recipe looks great - and no eggs, too. I also thought the suggestion for making one's own GF flour mix was interesting. I'm posting it here in case anyone wants to try it:
Gloriaa ratio of 70 percent grain and/or nut flours (sweet rice, brown rice, cornmeal, sorghum, amaranth, teff, millet, oat, buckwheat or almond) to 30 percent starches (potato starch, arrowroot, cornstarch, tapioca) will yield an all-purpose substitute for wheat flour.
You never know what you can do until you have to do it.
Ooh, thanks Gloria, for picking out that nugget!
And thanks, Deb, for the link. I might be post-baked-goods for the moment, but this article still is heartening for the road ahead. For sure there's never been a better time to go gluten free, as far as resources and awareness go. Here's hoping the picture gets clearer, and all our paths easier.
And thanks, Deb, for the link. I might be post-baked-goods for the moment, but this article still is heartening for the road ahead. For sure there's never been a better time to go gluten free, as far as resources and awareness go. Here's hoping the picture gets clearer, and all our paths easier.