Has anyone tried baking with flours other than wheat? I ordered some rye, peanut, garbanzo, soy, rice, bean, pea and more, including gluten enhancer. Looking forward to pastas and breads: an interesting spring!
I prefer liquid bread.
When making gravy from a roast (beef or turkey) use oat flour, the flavor is much better than regular white flour.
There are all kinds of resources on the Internet to cook gluten free. I am a rather simple eater and most of my meals are cooked for myself using the microwave. I especially love to use quinoa with eggs or to thicken soups with it.. There are any number of recipe books on quinoa. But here is just one example of a thickening agent that is gluten free: http://livingglutenandgrainfree.com/2011/01/31/tapioca-it%E2%80%99s...
You don't have to be gluten intolerant to go gluten free. A popular books called, "Wheat Belly" exposes gluten as problem for the digestive system and health in general. http://www.amazon.com/Wheat-Belly-Lose-Weight-Health/dp/1609611543 There are all kinds of recipes for the gluten free life style out there, including Web sites that just advise on this subject.
Rice flower is good and gluten-free, but it makes everything crumbly. I use Arrowroot (or tapioca) as a thickener.
Everytime I try cooking with soy flour the result tastes like dog biscuits.
Mandy, I just had my gallbladder out this morning. I am not gluten sensitive but am interested in using less carbohydrates, I wonder if anyone found good metrials for sauce thickeners besides wheat flower and corn starch
I went gluten free after a gall bladder operation last year. Here is the grain my surgeon recommended: http://www.cookingquinoa.net/quinoa-recipes It is a bit pricy in retail stores but I purchased 25 lbs. of it for about $60 on the internet. I'm sure you can purchase quinoa flower in bulk also for a reasonable price. I also use corn flour as it is also gluten free. Corn flower is the primary ingredient in much Mexican cooking.
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