This is a great article from the New York Times!!! Only ten years ago gluten-free goods tasted like cardboard. Today the options for flour mixes are endless, and baked products such as gluten-free cookies, cakes, and pies are starting to seriously rival their glutenous counterparts in taste and texture.
Many gluten-free cookbooks are also on the shelves now for the home chef (over 60 were published last year alone!) Some of the top books with the best recipes are "The Gloriously Gluten-Free Cookbook" and "Gluten-Free Girl and The Chef."
The article gives great advice to people at home such as what flours to purchase and when to use extra gums (such as xanthan gum) in a recipe as well as tips on where to shop, how to keep your kitchen uncontaminated and the added nutrition in gluten-free mixes.
Read more: http://www.nytimes.com/2011/06/01/dining/gluten-free-flavor-free-no-more.html?pagewanted=2&_r=1&seid=auto&smid=tw-nytimes
Comments