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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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