Gluten-Free Ingredients

The following is a list of gluten-free flours and additional ingredients that I use when baking gluten-free breads, muffins or desserts.  I personally have used Bette Hagman’s books to learn the process of creating gluten-free breads that taste just as good as regular wheat products.  I like what she says about gluten-free baking:  “don’t believe anyone who tells you that gluten-free has to taste gritty.”

It wasn’t until I started baking my own gluten-free breads that I came to discover that what she says is in fact very true.  I had tried out the commercially made gluten-free products; some were okay while others turned me off completely.  I admit I was very happy when I discovered her recipes and flour combinations that create wonderful alternatives to wheat bread.

Bette gives a thorough explanation of the different gluten-free flours in her books, which I highly recommend purchasing if you are serious about making your own gluten-free breads and desserts.  However, I will list the main flours, which I use when baking and a brief explanation for each.  Most flours listed here work much better in combination with other flours.

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Do you have food allergies?

Many people do not realize that they may be allergic or at least sensitive to the foods that they are eating on a regular basis.  Furthermore, many of the foods commonly available today contain “common allergens,” foods that people are commonly allergic to.  These contain but are not limited to: wheat, gluten, dairy, sugar, corn, soy, eggs, peanuts, and nightshade vegetables.

Sally Fallon in her book Nourishing Traditions, talks about why certain foods are hard to digest.  She writes:

“Allergy tests have revealed sensitivities to every food commonly eaten, but most prevalent are allergies to milk products and grains… The proteins in grain and milk, namely gluten and casein, are two of the hardest proteins for humans to digest…(pg. 56.”)

The Other Kind of Food Allergy:

It is well known that when someone is allergic to something that their body will immediately react by breaking out in hives or creating some other kind of histamine reaction.  These foods or substances can be life threatening to people who have allergies to them and they have to avoid them at all cost.

But some people aren’t aware that there is actually another kind of allergic reaction that the body can produce that is actually a lot harder to figure out, called a “delayed-type hypersensitivity.”

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