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Category Archive for 'cross contamination'

“What about chocolate chips?”   Recently, I received this question at the National Foundation for Celiac Awareness  Ask-the-Nourish-Chef.   Learning how to read a label for gluten containing ingredients is one of the first survival skills people with gluten intolerance need to master. Look for the obvious-wheat, rye, barely, and most oats. Then the less […]

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  Grain and seed flours 1. Amaranth 2. Buckwheat 3. 4. 5. Corn- also known as (aka) masa harina. Corn flour can be white, yellow or blue 6. Montina- aka Indian rice grass. 7. Mesquite 8. Millet 9. Oat- must be certified gluten free to prevent cross contamination with glutinous grains. 10. Quinoa 11. 12. […]

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