Cooking Tips #1 (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
¾ teaspoon of xanthan gum per cup of flour & one teaspoon of methylcellulose per cup of flour. Clear Gel in place of methylcellulose has the advantage of being much cheaper and more readily available than methylcellulose.
If flour is the only ingredient that contains gluten, then you can convert it to a gluten-free recipe. Just replace the flour with Bette Hagmans gluten-free flour mix:
2 parts white
2/3 part potato starch flour
1/3 part tapioca flour and a teaspoon of xanthan gum
Beware of spices which contain wheat flour! Many manufacturers use wheat flour to keep spices from clumping.
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