some alternatives for people with gluten intolerance as it is difficult to have a diet without wheat flour etc •Amaranth: Amaranth is an excellent source of protein and has a pleasant peppery and nutty flavor. •Arrowroot: With a look and texture similar to cornstarch, arrowroot makes a great substitute for cornstarch. •Buckwheat: Buckwheat is related to rhubarb and, as confusing as its name sounds, is completely gluten free (it is also known as groats and kasha). •Coconut: After the fat is removed in the production of coconut butter, the meal left over is very high in fiber and protein. •Job’s Tears: A tall, tropical plant that produces a grain that’s gluten-free. Often dried and cooked as a grain like barley, it is being researched for its power to reduce pain and cancer risk. •Mesquite: A shrub that produces bean pods, which can be dried and ground into flour. It adds a sweet, nutty taste with a hint of molasses. •Millet: Actually a grass with a small seed that grows in a variety of shapes, sizes, and colors. •Quinoa (hie): A fruit, not a grain. Quinoa flours and pastas are available. •Rice: A common staple in the gluten-free diet, but be careful, as you can develop a rice intolerance if over consumed. •Sorghum: Also known as milo, this gluten-free insoluble fiber’s bland flavor and light color don’t change the taste or look of foods when it’s used instead of wheat flour. •Tapioca: Tapioca comes from the root vegetable cassava and is used a great deal as a thickener. •Teff: Actually a grass with a seed that fits on the head of a pin. It tastes a lot like Amaranth.
Posted on: Thu, 08 Aug 2013 19:25:27 +0000