If you have celiac disease or are going to have to cook for someone with celiac disease, you need to know what you may cook and what will be harmful to the diner. Avoiding all wheat, rye and barley is the first step in gluten free cooking. Since about one in every 133 people has celiac disease, it is highly likely that you know someone for whom you may need to cook gluten free meals.
Obviously, with wheat, rye and barley interdicted, baking something gluten free can be a challenge. Merely replacing wheat flour with rice flour is not an ideal solution as there are consistency differences between the two flours that interfere. The Gluten Free Gourmet by Bette Hagman was one of the first, if not the first of the cookbooks that actually offered delicious recipes of baked goodies for the celiac diner.
Living Without is a magazine for people with allergies and food sensitivities. Among its many wonderful recipes, there are gluten-free recipes.
There are now businesses that help the cook. One product on the market is Gluten-Free Pantry’s Country French Bread Mix. There is gluten free flour on the market today that really erases a lot of baking difficulties. If you look, you can find gluten free tortilla chips. On the GlutenFreeda website, you can find wondrous ideas for Christmas dinner menus, complete with recipes that will delight everyone’s taste buds. You will be able to feed your friends with celiac disease without drawing attention to their difficulty.
At Gluten Free Cooking School, you will find recipes for all types of gluten free dishes, including soups, main courses, baked goods, puddings, vegetables and fruit. Of course fruits and vegetables, including potatoes are naturally gluten free, but some recipes involving them have wheat, rye or barley in them, so they must be carefully scrutinized before use. Among the many recipes at GFCS, you can find gluten free bread recipes for a bread maker.
Be assured, that in the twenty-first century gluten free does not mean taste free.