Fat gets blamed for a lot of things these days. Yet, it can be our friend and a necessary component of a healthy diet. Plus, it plays a VERY important role in making our gluten-free food look good and taste delicious.
Most of us can benefit from a good soaking now and then. This is also true of food. When you fire up the grill this summer, think about soaking your meat in a marinade––a seasoned liquid that enhances flavor and texture.
Now, don’t think this is some exotic way of cooking. Many of our most popular foods are marinated. For example, Mexican fajitas, Indian dishes such as Tandoori, or dishes with an Asian flavor such as Teriyaki all require marinades to bring out their unique flavors. Continue reading “Gluten Free Marinades for Summertime Grilling”
I am frequently asked about dough enhancers and why I use certain ingredients in my recipes. This section teaches you a lot about gluten-free baking and which dough enhancers to use when, and in which recipes. Some contain dairy and others are dairy-free. Majority are soy-free.
Spring has come to the Rockies. The foothills are awash in a gentle green, the weather is warming with no more danger of frost, and it’s time to plant my herbs. You all know that I love my herb garden. To me, gathering fresh herbs and using them in cooking is one of life’s greatest pleasures. I use them in pesto, as well as sauces, stews, and salads and anywhere I can! Herbs lend flavor and aroma to our gluten-free cooking and make a simple dish come alive with added pizzazz.
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”
If you are new to the gluten-free diet and find that you cannot bake a decent gluten-free bread or are looking for the best gluten-free bread to purchase, you are not alone. Just about everyone I know had trouble in the beginning. Nowadays, you can definitely purchase a wonderful gluten-free bread or baguette. Below, I provide suggestions for the best brands of gluten-free breads and how to bake your gluten-free bread successfully! Continue reading “Best Gluten Free Bread and Recipe”
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”
Carol Fenster, Ph.D., author of nine gluten-free and allergy-free titles was interviewed on “Carla’s Cooking” on October 7, 2010. Many people do not have the time to listen to the entire one hour archived show. Perhaps this will be an easier way to digest the vital information Carol shares with us. To listen to the show click, “Gluten-Free Cooking and Baking” or read the first part below. Continue reading “Carol Fenster Interview Transcripts – Part 1”
Did you know that our bodies are not designed to absorb the amounts of aluminum that we absorb? From aluminum foil, deodorants, antacids, aspirin to prescription medication and more. Aluminum is not a heavy metal, but it can be toxic. If we use these items on a regular basis we have a degree of aluminum toxicity in our bodies. Learn aluminum toxicity symptoms and how to prevent aluminum poisoning in your kitchen. Continue reading “Aluminum Foil Dangers”
In one of Ani Phyo’s Raw Food Kitchen YouTube videos she mentioned the importance of soaking nuts and rinsing nuts and explained a little about them containing enzyme inhibitors. This made me wonder more about why we should soak nuts before eating them? My research shows that all nuts and seeds contain enzyme inhibitors which will neutralize some of the enzymes our bodies produce. Your body needs enzymes to survive. I learned a lot from reading several articles on this topic and share my findings below. Continue reading “Why Soak Nuts, Grains, Beans, Peas, Before Eating?”