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The following article was published in our article directory on July 29, 2013.
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Gluten-Free Cooking

Article Category: Cooking

Author Name: Leny Pearson

Here at Cook It Gluten Free, we have to come to the relief of folks that have been advised that they may have to back off bread, noodles as well as confections! In the case that you have been diagnosed with Celiac health problems, Wheat intolerance or gluten allergies, you are not by yourself. Here's a statistic for you. About three million people in the U.S.A have Celiac disease, an autoimmune disorder which is triggered through consuming gluten, the sticky elastic protein found in wheat, rye, barley, and spelt which produces pizza dough elastic as well as bagels enjoyably chewy. The remedy is a gluten-free diet regimen.

The difficulty of discovering how to cook gluten-free meals is not an overwhelming one. Cook It Gluten-Free is right here to supply people with detailed information to ensure that with a fair level of patience, from scratch cooks will discover how to adjust most recipes ingredients to gluten-free. Sound good? Wonderful! Let us's start-off with a few beginners' information to get you under way.

Use the K.I.S.S. guideline - Keep it simple silly. When undertaking Gluten-Free food preparation concentrate on whole, organically gluten-free foods items for instance fresh plain meat, chicken, as well as fish (make certain that you go over labels for included broths, flavorings and marinades that could contain gluten), whole eggs and plain cheeses (once more, examine stickers for added ingredients; whole milk products, plain and block cheeses are usually safer than their lower fat or fat free relatives). Dairy based products like milk, yogurt, sour cream and butter are safe as long as they are additive-free. Vegetarians can enjoy legumes, nuts, seeds, and plain tofu for protein. Vegetables and fruit are gluten-free \*\*\* Now some really great news for those that feel like they need starches in their lives, Potatoes, both baked and mashed are Gluten-Free !!! These can be your main course if you like (think about a stuffed baked potato or loaded mashed potatoes ... Mmmmm!).
If you are a pasta lover (like I am) and need a tasty replacement, there are some wonderful Gluten-free grain choices such as rice and risotto, quinoa, corn and polenta, millet and buckwheat. If Mexican recipes are a favorite, you will be glad to know that you will be keeping white and yellow corn tortillas in your gluten-free kitchen. Dishes such as tacos, fajitas and enchiladas can easily be gluten-free. Use brown rice tortilla wraps to make burrito style sandwiches and even BLT's. Gluten-free pasta made from brown rice is excellent, so are traditional Asian rice noodles. Rice paper wraps (like those used to make spring rolls) are usually gluten-free; however wonton wraps are not.
Those trained in the culinary arts that want to make sauces may be seeking out starches and thickeners for gluten-free cooking. Some good ones are tapioca and tapioca starch, arrowroot, cornstarch and potato starch. Using sweet rice flour makes smooth gravy.

You are probably already aware that you will have to avoid foods such as white flour, wheat berries and bran, rye, barley, spelt, faro, couscous, pasta, malt and beer. Hidden gluten can be troublesome. Gluten lurks in places like soy sauce, gravy, broth, marinades and sauces, spice mixtures and blends, roux and thickeners in soup, malt vinegar and flavoring, seitan, mustard, salad dressings, tortillas and wraps, breaded coatings, Japanese panko crumbs, cereal, granola, roasted nuts. Commercial oats and oatmeal products are often contaminated (choose only certified gluten-free oats).

The main focus here will be what you can use to cook great tasting Gluten-Free meals from scratch, and to adapt regular recipes into Gluten-Free recipes. Whatever you are craving, we will try to help you Cook It Gluten-Free!

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