The latest episode of my Hold The Gluten Podcast is now live!

Episode 14 “Is It January Yet?!” Features:

  • Wine and M&M’s…Duh – forgot gluten free food at a recent party.
  • Gluten Free Flours – always refrigerate (4 to 6 months) or freeze (up to one year).  Due to the lack of processing, most alternative flours will go rancid if not stored properly.
  • There is no “Holy Grail” for a GF Flour combination.  With flours such as Amaranth, Buckwheat, Millet, Quinoa, Sorghum, and Teff — use the 1/3 rule.
  • Remember that gluten free flours tend to absorb more liquid.  You may need to increase your liquid ingredients to avoid your baked goods being too dry/crumbly.
  1. Amaranth: Powerhouse for fiber, iron, B vitamins, and calcium.  Works well in baked goods due to high moisture content in grain.  Provides a nutty, grainy flavor.  Note – there is a strong smell/taste with Amaranth.
  2. Brown Rice: Healthier choice than White Rice Flour due to whole grain.  Nutty flavor.  Can have a gritty texture (combine with other flours to combat this).
  3. Buckwheat: No relation to wheat whatsoever.  Buckwheat is actually a herb and related to the rhubarb plant.  Provides a nutty, earthy flavor.
  4. Millet: Non-acid forming, making Millet Flour easy to digest.  Creates a light, crunchy crust for baked goods.  Provides a sweet, nutty flavor.
  5. Quinoa: Works well in baked goods due to high moisture content in grain.
  6. Sorghum: Closely mimics wheat flour.  Good for pizza crusts, scones, biscuits.
  7. Teff: Excellent thickener for soups, gravies, puddings, or stews.  Provides a mild, nutty flavor.
  • Don’t get glutened over the holidays!  Never be embarrassed to ask questions or double check the labels of that well-meaning family member cooking for you.
  • What’s your holiday tradition?  Have a new tradition you’ve created since going gluten free?  E-mail me at celiac@holdthegluten.net
  • Are you an Gluten Free Eagles Fan?  Check out EaglesFanCast blog & podcast. Yes, this is another shameless plug for hubby!

Read the blog. Listen to the podcast. Educate yourself.

Rock on Celiacs!

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