I can't believe I am saying this but I have a 60 page e-Cookbook available on Amazon Kindle and Kobo. Whether you are a seasoned home-cook, or a newbie, beginning to bake gluten-free can be like learning a whole new branch of cooking. Some concepts, like beating an egg until frothy transfer word for word; others like kneading bread require a new technique. This book makes it simply with helpful hints on how to make gluten-free baking convenient and tasty. I hope you find all of these recipes as delightful to your taste buds as they are to mine. My book features 17 gluten-free recipes, as well as dairy-free, diabetic & vegan recipes, including: Banana chocolate chip cookies, gingerbread, honey-lemon squares, sugar-free oatmeal cookies, double-chocolate salted cookies, brownies and more! If you are looking for a gluten-free cookbook, I encourage you to check out my book it is only $4.97 CAD and make a great gift for the newly diagnosed celiac. Find on Amazon: Life After Gluten: Cookies & Bars Find on Kobo: Life After Gluten: Cookies & Bars Buy the book and send me your review of one or more recipes before January 7th, 2022 and get a printed acknowledgment in my 320 page hardcover cookbook, which will be published early 2022. Tamara Green is a food blogger, recipe developer and highest ranking graduate from Durham College’s Culinary Management program (2017) and Advanced Baking and Pastry Arts, post-graduate certificate (2018). For years she has been devoted to making gluten-free living convenient, tasty and extravagant.
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When I first found out about my developing allergies (gluten, dairy, soy, mushrooms, shellfish, yeast and at the time garlic, onion, and chicken), I was hopeful that my health would get better but in deep sorrow when it came to grocery shopping. I mean seriously, I cried for the first weeks, anytime I had to go the store because it was an endless reminder or what I couldn't have.
Never loose sight of the 'why.' Why are you on a gluten-free diet? Not because you have to be but because you want a better life, one without brain fog, dermatitis herpetiformis, bloating, diarrhea, depression, auto-immune disorders.
Thankfully, I already had the developed habit of reading labels, but there was still a mount to climb. But I have climbed every mountain and am fording every stream (sound of music reference)!
Weekly GF Grocery Shopping List
This is a handy list to make grocery shopping easy. You can post it on your fridge and when ever you are out of an item just tick the check box that way you will never forget to buy that ingredient.
I suggest, printing the list and laminating it because then you can mark it with a dry erase marker and you will be able to reuse the same list a hundred times! Glutenous groceries shopping hot spot list
I know you can feel, when first switching to a gluten-free diet there are so few foods you can eat. However there are more that you can eat than not. That is why this list of what not to eat will come in handy ten times more than what to eat.
Download the complete gf shopping guide
Whether you are a newbie at shopping gluten-free or an old hand at it it seems that there are always more product to discover secretly are harboring gluten.
In fact it can be down right frustrating at times when a beloved brand re-formulates their recipe and all of the sudden it contains wheat. Sometimes, however, this is not the result of re-formulation but of greater label transparency. What used to hide under the auspices of "spices" now is being called out for what it is: wheat flour. Half a decade ago Forbes magazine published an article contributed by the Hartman Group projecting gluten-free product sales to go up $2 billion over the next couple or years. Well meet the projected future. One out of four homes purchases gluten-free foods (to be clear the homes are not the entities actually doing the purchasing that would be a scary future I hope Alexa never makes that possible). 25% is no drop in the bucket percentage! And thankfully food producers have caught on, some in the way of now declaring wheat on their labels others by re-formulating their recipes to brand their original item as gluten-free or made without wheat products. Which is great news, no? It is great news, yes. However, this swing in product recipes and labeling shed light on a set of challenges celiacs and the gluten sensitive have to face everyday... paranoia. Products on the shelves are always changing sometimes they rebrand to warn you of this but sometimes the package looks deceivingly identical. How does a gluten-free shopper face this? Know how to identify red flag ingredients
It is a good idea to keep a complete list of glutenous red flag ingredients with you when your out grocery shopping or dinning. If you find an ingredient listed you cannot identified look it up then and there or make a note of it to research later.
I am posting a blog series on identified these red flag ingredients. Each post will contain a list of a specific category of ingredients (grains, meats, condiments, etc.) you can print out or bookmark as a handy shoppers' reference card. To find more blog posts on this topic, navigate to the Life After Gluten blog page, in the side bar labeled "Categories" click "Starting GF Diet." Happy shopping friends! Tamara Green
This article is for those who are beginning or considered a gluten-free lifestyle. I suggest printing this off and keeping it in your wallet for the next time you go shopping.
Gluten finds itself in the following grains: wheat, barley, rye, triticale.
Common derivatives of those grains are:
BARLEY: barley, malt, malt syrup, malt vinegar
WHEAT: all-purpose flour; besan flour; bran; bread crumbs; bread flour; bulgur; cake and pastry flour; cracked wheat flour; durum; enriched flour; farina; farro; fu (wheat gluten); gluten flour; graham flour; hard flour; kamut, phosphated flour; pizza '00' flour; self-rising flour; semolina; spelt flour; triticale; triticum; wheat flour; wheat germ; white flour; whole wheat flour RYE: beer, rye flour, whiskey, and some vodkas, triticale OTHER COMMON HIDING PLACES FOR WHEAT: baking powder; hydrolyzed vegetable protein (hvp), monosodium glutamate, non-certified oats, spices, powdered seasonings, sauce mixes (including some everyday condiments), soy sauce, prepared soup, bulk bins. *Note: all the items in this list do not inherently contain wheat/gluten but often do. AND NOW THAT YOU’RE WARNED, HERE'S WHAT TO BUY.
Grains to avoid
While we find gluten in so many products there are countless more free of it. However, most if not all gluten-free flours/starches should be used in combination with others for best results.
AN EXHAUSTIVE LIST OF GLUTEN FREE GRAINS, FLOURS, AND THE LIKE: agar; almond flour; almond meal; amaranth flour; arrowroot starch/flour; bean flour; buckwheat flour, light and dark; brown rice flour; cassava flour; coconut flour; cornflour; cornstarch; chia seed; chickpea flour; flaxseed; glutinous rice flour; kasha, which is toasted buckwheat; lentil flour; maca root; millet flour; mung bean starch; nut meal/flour; oat flour, certified gluten-free; potato starch; potato flour; pysllium husk; quinoa flour; soy flour, although I do not recommend it for health reasons; sorghum flour; sweet potato flour; sweet rice flour; tapioca starch/flour; teff flour; white rice flour; wheat starch (all gluten has been striped from the starch); xanthan gum, see article on page xx; yam flour; yuca flour |
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Happy to meet you,
If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast. Categories
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