While I myself do not have Celiac disease or an allergy to wheat, I do eat a lot of gluten free food. Why? Celiac runs in my family (it is a genetic disease) and my sister has it. I cook a lot of the food for my family, so I cook a lot of the food gluten free.
Through a lot of research and experimenting, I have finally found out how to easily make delicious, gluten-free foods. In fact, most people like the gluten-free version of recipes that I make more than the regular recipes themselves! But when you first attempt to bake gluten-free, it can be very overwhelming. In many recipes you will most likely find several grains that sound foreign, multiple starches, and either guar or xanthan gum. Additionally, something like 10 or more steps. Well, I am here to tell you it is nowhere near as difficult as it looks. And while I do not plan to make this blog a recipe book, I want to help you make gluten-free foods on your own.
One problem I find with a lot of GF (gluten-free) food is that it is nutritionally lacking. Yes, lacking. To get "maximized" taste and price, a lot of the foods are comprised of cheap starches and white rice (both of which are basically nutritional equivalents of sugar). So I will try to give tips on how to make GF food irresistible without sacrificing nutrients.
Have no reason to go gluten-free? This blog is not all about grain! I want to explore healthy and organic ingredients and spices to deliver to your table delicious, healthy food, all at the lowest price tag possible.
Learned a new secret? Feel free to share your own findings in the comments! :)
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