Going gluten-free, much less maintaining a gluten-free lifestyle, takes a lot of discipline to accomplish. Because gluten is in almost everything under the sun, a gluten-free diet is very hard to achieve for the majority of people. It is a challenge to learn about every single hidden form of gluten. On top of this, you…
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I am sure at least half of the people reading this article have heard of celiac disease. But for those of you who don’t know what celiac disease is, it is a disease where the small intestines have an extreme sensitivity to the protein called gluten. Gluten is in wheat, barley, and rye. Gluten is…
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Summertime is here and for kids, that means playing outside, going on vacation, and NOT thinking of the next school year. Sound familiar? On the flip side, parents of children with gluten intolerances or allergies, summertime is filled with a lot of preparation for the next school year. It is one thing to be an…
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Today, I wanted to continue talking about the science in gluten-free cooking, more specifically, how thickening agents play a major role. In conventional cooking, flour or starches are often added as a thickening agent to many dishes, sauces, dressings, or even desserts. However, in gluten-free baking, 2 good alternatives for thickening agents are xanthan gum…
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I thought it would be fun to discuss the science of starch in gluten-free baking. Many people have told me that they have a hard time adjusting to gluten-free baking. This is such a common issue, because most of us are so accustomed to conventional wheat flour baking, that when we try to bake gluten-free…
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