Sorghum flour is not problem but I haven’t seen gluten free oat flour in our shops. Common are rice and brown rice, corn, potato, soy, chickpea, buckwheat, amaranth, pea, bean, hemp, chestnut and coconut flours. It’s a lot of flours to choose from, but since I’m new to gluten...
When you’re new to a gluten-free diet, simply picking something out for lunch can feel challenging. Yes, there are foods that you’ll need to steer clear of, but the landscape of options you can have is richer than you may have ever imagined. This guide can help you identify gluten-...
Gluten is a term for certain proteins found in certain cereal grains. Wheat, barley, and rye are the “big three” most associated with gluten, which iswhy almost all beercontains some amount of gluten—and why it may seem impossible to create a beer that is entirely gluten free. But tel...
driven by a desire to connect and empower the gluten-free community. It’s been an incredible journey filled with shared experiences, support, and celiac advocacy. Today, with a mix of emotions, I announce the time has come for me to step down from this group as a founder, long-time le...
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Try:bionaturæ Gluten Free Spaghetti QUINOA Tasting notes:Delicious whole-grain flavor; closest in texture to whole-wheat pastas. Best shapes:Shells, rotelle, pagodas How to use it:Top with spicy or bold-flavored sauces that stand up to the whole-grain flavor. ...
Celiac Disease advocate, Angela Spaeth, creator of Chronically Gluten Free shares gluten free recipes, products & celiac life tips.
The home of great gluten free recipes, coeliac friendly travel guides and tips on how to live your best gluten free life.
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I find using gluten free baking powder and bi carb of soda works very well in delicious cakes, breads and muffins. If you’re using eggs in baked goods this also helps to add some of the protein that is lost when not using gluten. ...