Gluten Free Cooking: Giving up the Gluten
Seems like everywhere you look nowadays, you see the words ‘Gluten Free’ emblazoned on everything from specialty breads and bakery goods (where it makes sense) to steak sauce, mineral water, and beef jerky (where, for the most part, it doesn’t.) Because gluten is a substance found only in wheat and certain other cereal grains, clearly, baked goods, traditionally made from wheat flour, would be full of it and it would take some clever substitutions and kitchen wizardry to make them both good to eat and gluten free. That’s worth trumpeting on the label for sure. And gluten can—and quite often … Read More