Carla's Gluten Free Recipe Box Newsletter

June 15, 2016

 

Dear reader,

Are you concerned about the high carbohydrates in gluten-free baked goods? Check out the new database that lists levels of carbs in the commonly and uncommonly used dry ingredients in gluten free cooking/baking.

This database is accessible to members only. If you're not a member yet, check out the discounted prices, Both annual memberships and the new lifetime memberships are 25% off!

 

Happy and healthy gluten-free cooking!

 ~Carla

 

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Gluten Free Flour and Starch

Some gluten-free dieters gain weight because of the higher carbohydrate content in gluten-free goods. This searchable database provides you with the amounts of carbohydrates in the most commonly used dry gluten-free ingredients such as flour, starches, protein, and common vegan items such as nutritional yeast. This information is important for weight loss and especially if you have diabetes or on a low-carb diet. Starchy white flour may be okay to consume on occasion but always reach for the healthiest combinations. Learn the carb levels of your ingredients so that you can make healthy choices. 

Get this recipe now!

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A Membership provides you with access to over 1,200 delicious gluten-free recipes by gluten-free expert recipe developer, Carla Spacher, over 400 articles on gluten-free baking tips, substitutions, gluten intolerance, celiac disease, and gluten sensitivity, to name a few, plus so much more.

Learn more!

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Learn more...

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• Find Members FAQs here.

• New to the gluten-free diet? Check out the New? page.

• Need a gluten-free substitute? See the Substitutes page.

• Do you weigh your dry ingredients? Check out the Conversions page.

• Need more recipes? Visit the list of categories under the Index.

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