3 Tips for Making Gluten-Free Food Better Than the Original
December 17, 2012 at 9:59 am Alicia 2 comments
The following post is from guest blogger Annsley Klehr, owner of Gluten Freedoms, a gluten-free consulting business. Annsley is a teacher, a mom, and a volunteer with NFCA. You can read more on her blog, Gluten-Free Food and Fun.
Some people have the misconception that “gluten-free” means “taste-free.” Here are 3 tips to make your gluten-free dishes delicious:
Choose the Best Tasting Brand
Try as many gluten-free products as possible, and choose the one that reminds you of the good old gluten-days. Remember that quality matters.
Choose the Naturally Gluten-Free Ones
So many foods are naturally gluten-free, and so are plenty of recipes. Focus on those for best bet recipes like Catch-All Roasted Root Vegetables.
Pay Attention to Other Cultures
Choose the gluten-free foods that other cultures eat as part of their everyday diet. That way, you know that you’re not just “substituting,” but rather using foods that have been loved and enjoyed for hundreds of years. Quinoa was considered the mother grain to the Inca and cultivated by the Bolivians over 5,000 years ago. It’s been tested for a lot longer than some of the other shelf products! And the Brazilians make a tapioca cheese bread that is just heavenly. You can find it on the table at the Brazilian steakhouse chain, Fogo de Chao.
Don’t give up on your diet or your belief in gluten-free!
– Annsley
Entry filed under: Guest. Tags: Annsley Klehr, celiac disease, cooking, dietary needs, gluten intolerance, gluten-free, gluten-free cooking, gluten-free diet, guest post, health, tips.
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1. Three Tips to Making Gluten-Free Food Better than the Original, while Ressonating with “Removing ‘Sacrifice’ From ‘Gluten-Free’” « Gluten Freedoms' Blog | December 17, 2012 at 11:27 am
[…] read more, click here . . […]
2. Protein Shakes | December 26, 2012 at 1:27 am
Awesome post! Interesting info to know.It’s hard to find knowledgeable people on this topic…