A Gluten Free Journey I started my gluten free sourdough journey in the summer of 2018. At the time I had just recently become proficient at sourdough bread when my doctor declared she wanted me to give a gluten free trial a go. And so the journey began. I’m eating gluten again, bu...
Gluten-free eating can also be counterproductive if you're simply swapping regular bread, pasta and cupcakes for gluten-free varieties, which tend to have more calories, sodium and sugar than their gluten-containing counterparts, Toups says. They're usually more expensive, too. Read: Wha...
When I saw the price and quality of a loaf of gluten free bread I decided to buy a big mixer. I got the professional model that has extra horse power. LOL It does all the mixing and kneading for you. It also is great to let your dough raise from the heat it generates. As you ...
Is there a gluten free menu you can check out; If there is, this is a good sign. Of course, not all places will have online menus so don’t let that put you off straight away. Ring ahead Ring ahead of time and ask to speak to the manager. Explain that you need to have a glut...
are a delicious way to add good fats and extra veggies into your diet. Perfect for appetizers, dinner, and more, these easy, low-carb salmon patties come together in no time at all. Make them in the air fryer, oven, or on the stove top! Gluten and dairy-free. ...
Lower gluten content makes dough stickier. Tends to spread outward rather than rise. Fully baked when the center reaches 200°F-207°F. Needs a long cooling time (at least 1 hour, ideally 3). Requires careful kneading—bread machines work best. Pin “Because of the sap-like gum that appe...
Not in the mood for pie? Trythis strawberry rhubarb butter from Erika’s Gluten Free Kitchen. Or, if it’s too hot to bake, you can’t go wrong with a simple strawberry fool, likethis one from The Magic Saucepan. A bright and tasty strawberry balsamic vinaigrette makes a tasty addition...
Mission makes some delicious gluten free tortillas; I do recommend heating them. How to tell if shrimp has gone bad? If you open your shrimp and notice a strong smell of fish, ammonia, bleach, or anything else, then is probably bad, and you should discard it. When bacteria begin to gro...
Think about specializing in baked goods, like gluten-free or vegan products, or becoming known for a signature item, like a unique type of pastry or bread. Your bakery might cater to events, produce artisan bread for local restaurants, or provide treats for coffee shops. Start a candle busin...
3) Sprouting Reduces Gluten Content One of the proteins that activated enzymes begin to break down is gluten, which means those who have some gluten sensitivity may benefit from eating sprouted grains. That doesn't mean the grains are gluten-free, so those with Celiac disease still should not...