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Archive for the ‘How to Have a Gluten-Free Kitchen’ Category


The golden rule of “celiac clean” and staying clear of cross contamination is:  Separate!  In other words get separate items for gluten-free cooking and make sure everyone who uses your kitchen knows which items are for gluten, and which are not. (more…)

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Bread products and baked goods of all kinds represent the usual suspects as far as gluten sources go, but gluten (wheat starch) is an ingredient in many other processed foods (for example as a thickener or extender in foods lacking honest substance) and also in a surprising array of non-food items. The following list gives an idea of how pervasive gluten is in many consumer products. Check labels, but better, check with manufacturers to be sure of ingredients. As far as food goes, homemade is always best. (more…)

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