July 13, 2009

Baking and Cooking Gluten-Free

I thoroughly support baking and cooking gluten-free recipes a few times a week. The simple reason for cooking gluten-free in our kitchen is variety! Our bodies crave variety. Really, enough wheat already! ;)

Gluten-free grains/flours include:

These grains can be a pain to bake with. They lack gluten. Gluten is the protein in wheat, spelt, kamut, barley, rye and oats that help give texture.

Most often baking gluten-free also requires the use of tapioca flour, xanthan gum, sorghum, potato starch/flour or arrowroot. I do not emphasize the use of these additional ingredients. The gluten-free recipes on my blog are meant to be simple and easy to replicate (and truly tasty!).

There are so many wonderful websites, blogs and books that share being able to bake and cook strictly gluten-free and be successful. The propose I have is to share gluten-free recipes that anyone can succeed at easily. Come on mix up those grains a bit and give wheat a break a few times a week!

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