Baking Gluten-Free: Only Natural Products - Brown, Lisa
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THE BEST GLUTEN FREE COOKBOOK YOU MUST HAVE IN YOUR KITCHEN EASY STEPS TO A GLUTEN FREE DIET You found out recently that you can never eat gluten again. After getting over the shock, mourning it a bit, starting to feel better, and realizing just how many foods are naturally gluten-free, you might be feeling pretty good. WHAT IS GLUTEN? Gluten is a protein compound found in wheat, rye, barley, triticale, and a number of other processed foods. A binding agent that creates elasticity and helps give certain food products their shape and texture, gluten is the component responsible for making…mehr

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THE BEST GLUTEN FREE COOKBOOK YOU MUST HAVE IN YOUR KITCHEN EASY STEPS TO A GLUTEN FREE DIET You found out recently that you can never eat gluten again. After getting over the shock, mourning it a bit, starting to feel better, and realizing just how many foods are naturally gluten-free, you might be feeling pretty good. WHAT IS GLUTEN? Gluten is a protein compound found in wheat, rye, barley, triticale, and a number of other processed foods. A binding agent that creates elasticity and helps give certain food products their shape and texture, gluten is the component responsible for making breads light and fluffy, croissants rich and flaky, and cookies chewy-gooey. Gluten is also a thickener for soups and sauces, and in some cases, is added to foods for enhanced flavor and supplemental protein. FOODS CONTAINING GLUTEN Gluten is everywhere on the grocery store shelves. In addition to the more obvious gluten-laden food sources such as breads, cookies, cakes, cereals, soups, pasta, and beer, gluten can also be commonly found in vinegar, soy sauce and salad dressings, broths, sauces, and food colorings. The list of food products containing gluten goes on and on. For those with celiac disease, a severe gastrointestinal (GI) reaction to gluten, a gluten-free diet is vital. But physicians are also starting to recognize that many have some level of gluten intolerance or sensitivity, and fare better on a gluten-free diet even if they don
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