Hold The Gluten 14 - Is It January Yet?!

Episode 14 “Is It January Yet?!” Features:

Wine and M&M’s…Duh - forgot gluten free food at a recent party.Gluten Free Flours - always refrigerate (4 to 6 months) or freeze
(up to one year).  Due to the lack of processing, most alternative
flours will go rancid if not stored properly.There is no “Holy Grail” for a GF Flour combination.  With flours
such as Amaranth, Buckwheat, Millet, Quinoa, Sorghum, and Teff — use
the 1/3 rule.Remember that gluten free flours tend to absorb more liquid.  You
may need to increase your liquid ingredients to avoid your baked goods
being too dry/crumbly.

Amaranth: Powerhouse for fiber, iron, B vitamins,
and calcium.  Works well in baked goods due to high moisture content in
grain.  Provides a nutty, grainy flavor.  Note - there is a strong
smell/taste with Amaranth.Brown Rice: Healthier choice than White Rice Flour
due to whole grain.  Nutty flavor.  Can have a gritty texture (combine
with other flours to combat this).Buckwheat: No relation to wheat whatsoever. 
Buckwheat is actually a herb and related to the rhubarb plant. 
Provides a nutty, earthy flavor.Millet: Non-acid forming, making Millet Flour easy
to digest.  Creates a light, crunchy crust for baked goods.  Provides a
sweet, nutty flavor.Quinoa: Works well in baked goods due to high moisture content in grain.Sorghum: Closely mimics wheat flour.  Good for pizza crusts, scones, biscuits.Teff: Excellent thickener for soups, gravies, puddings, or stews.  Provides a mild, nutty flavor.

Don’t get glutened over the holidays!  Never be embarrassed to ask
questions or double check the labels of that well-meaning family member
cooking for you.What’s your holiday tradition?  Have a new tradition you’ve created
since going gluten free?  E-mail me at [email protected] you an Gluten Free Eagles Fan?  Check out EaglesFanCast blog & podcast. Yes, this is another shameless plug for hubby!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Visit my main site at http://holdthegluten.net

Episode 14 “Is It January Yet?!” Features:

Wine and M&M’s…Duh - forgot gluten free food at a recent party.Gluten Free Flours - always refrigerate (4 to 6 months) or freeze
(up to one year).  Due to the lack of processing, most alternative
flours will go rancid if not stored properly.There is no “Holy Grail” for a GF Flour combination.  With flours
such as Amaranth, Buckwheat, Millet, Quinoa, Sorghum, and Teff — use
the 1/3 rule.Remember that gluten free flours tend to absorb more liquid.  You
may need to increase your liquid ingredients to avoid your baked goods
being too dry/crumbly.

Amaranth: Powerhouse for fiber, iron, B vitamins,
and calcium.  Works well in baked goods due to high moisture content in
grain.  Provides a nutty, grainy flavor.  Note - there is a strong
smell/taste with Amaranth.Brown Rice: Healthier choice than White Rice Flour
due to whole grain.  Nutty flavor.  Can have a gritty texture (combine
with other flours to combat this).Buckwheat: No relation to wheat whatsoever. 
Buckwheat is actually a herb and related to the rhubarb plant. 
Provides a nutty, earthy flavor.Millet: Non-acid forming, making Millet Flour easy
to digest.  Creates a light, crunchy crust for baked goods.  Provides a
sweet, nutty flavor.Quinoa: Works well in baked goods due to high moisture content in grain.Sorghum: Closely mimics wheat flour.  Good for pizza crusts, scones, biscuits.Teff: Excellent thickener for soups, gravies, puddings, or stews.  Provides a mild, nutty flavor.

Don’t get glutened over the holidays!  Never be embarrassed to ask
questions or double check the labels of that well-meaning family member
cooking for you.What’s your holiday tradition?  Have a new tradition you’ve created
since going gluten free?  E-mail me at [email protected] you an Gluten Free Eagles Fan?  Check out EaglesFanCast blog & podcast. Yes, this is another shameless plug for hubby!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

Visit my main site at http://holdthegluten.net