Carla's Gluten Free Recipe Box
1,900 Gluten Free Recipes by Retired Recipe Developer, Carla Spacher
Articles on gluten-free ingredients such as sugar substitutes, replacements, warnings on cross-contamination, gluten free flour, ways of saving money and more.
While on a gluten free diet, you diet may be lacking in fiber. I turned to gluten free expert and registered dietitian, Shelley Case, author of Gluten-Free Diet: A Comprehensive Guide, to obtain more information. Shelley is a registered dietitian and is very well respected in the gluten free community. Read her tips on how to increase gluten free fiber. Continue reading “Gluten Free Fiber: How to Increase”
In my book, The Gluten-Free Good Health Cookbook, I talk about the importance of eating seeds to neutralize inflammation and strengthen the immune system. They are nutritional powerhouses packed with fiber, vitamins, minerals, protein and healthy oils. But many of us do not eat seeds on a daily basis, unless it is on a gluten-free bagel. Here are 5 of my favorites:
Chia Seeds originated in South America and was a staple in the diets of Ancient Mayans and Aztecs. The seeds are high in dietary fiber, omega-3 fatty acids and antioxidants. They have a mild nutty flavor and can be eaten raw or used in cooking and baking. Continue reading “Strengthen Your Immune Systems with Seeds”
If you have been baking gluten-free for much time, you know that these ingredients are essential in replacing gluten. Xanthan gum and guar gum powders are similar in that they both keep your ingredients together, but each has their unique ingredients, benefits, qualities and uses. You can use either, or both for the best results. Because I am asked the question so often, “What about guar gum vs xanthan gum?” – I thought I’d explain it in detail. Continue reading “Guar Gum vs Xanthan”
In my studies on the science of gluten-free baking I learned that egg white powder can enhance gluten-free breads because of the protein content. I usually use fresh egg whites, but because I make so much bread, as my husband is a bread lover, I hate to have those egg yolks go to waste. There is just so much custard one can consume! Continue reading “Gluten-free Egg White Powder or Albumen – Albumin Powder”
I recently received a request from one of my readers for a gluten-free yeast-free bread recipe. I noticed that many people avoid yeast. Personally, I wish to slowly remove fermented foods and ingredients from my diet and had the question, “Is yeast bad for you?” I did some research and this article turned out to be about Candida, as well. I wanted to share the information I found on yeast, as well as how Candida (yeast infections), also known as thrush, can trigger celiac disease. Continue reading “Celiac Disease and Candida: Is Yeast Bad for You?”
This page has been updated to include what I have learned about the use of xanthan gum over the last 13 years of my gluten free recipe development for manufacturers as well as the general public. Learn how much xanthan gum to use in different types of gluten free recipes. Many people ask me just beginning a gluten free diet also wish to know what xanthan gum and if it contains any allergens. Learn all of the above as well as a separate article on how it effects your digestive tract.
Continue reading “What is Xanthan Gum? Use of Xanthan Gum – How Much to Use?”
I use San-J’s gluten-free tamari sauce when a recipe calls for gluten-free soy sauce, and that will not change, as in our household we need one low in sodium and it happens to be organic. In my gluten-free gift basket business I carry Tiger Tiger Japanese Shoyu Soy Sauce. However, I thought you should know the other brands available. Continue reading “Kikkoman’s New Gluten-Free Soy Sauce”
Expandex®, a gluten-free modified* tapioca starch made by Corn Products (though not a corn based product) is promoted as enabling gluten-free bakers to create a gluten-like baked good, similar to using gluten flours. It is promoted as improving the rise, taste, texture, appearance and extends shelf life. In addition, Expandex creates a more moist and better crumb texture to baked goods and improves the crispy texture of deep-fried goods, along with bringing out more of the flavors of other ingredients. Learn where to purchase it, how to use it and more.
Continue reading “Expandex: Modified Tapioca Starch for Better Gluten-free Baked Goods (Updated 2022)”