matt1ri

some cool stuff, paint fumes, and a whole lotta crap.

Repost from the Health & Fitness Group Gluten Intolerence Thread:

I am gluten intolerant. The Gluten Free Gourmet is a great series of cookbooks with sound advice for celiacs and others who cannot (or choose not to) eat gluten. Not only are they full of recipes ("the gluten free gourmet bakes bread" is awsome) but they have lists of foods with hidden gluten.

I was at Trader Joes the other day and noticed that they have a pamphlet about what foods they carry that are gluten free. How cool of them to accomodate people with special diet needs. It saves the trouble of having to read through all the labels (assuming you know all the ingredients that are hidden glutens in the first place.)

As posted above, there is an enormous wealth of info online. Just do a search on "Gluten Free" or whatever variation. I have found tons of great recipes that way. By searching for example: "Gluten Free" + "banana Bread" or whatever recipe you want.

One of my favorite foods in the world is the African bread called Injera. It's the spongy bread that is usually used as both the serving dish and the eating utensil in some african foods. Since I stopped eating gluten I have been unable to eat it, as it's always made with wheat flour. The delicate fermenting process and texture of the finished bread just does not translate to a gluten free adaptation. I did some reasearch and found that the original Injera was made with a flour called Teff which happens to be gluten free! Bob's redmill sells Teff as well as ALL of the other flours that you will want to own once you start baking gluten free. http://www.bobsredmill.com/ They rock!