Cooking For Others
Posted 05 December 2007 - 03:38 PM
Living in Canada
Posted 05 December 2007 - 03:41 PM
Long answer: Yes
That said, if you have a good recipe, there's almost no difference in taste/texture of gluten-free items from the gluten-containing counterparts.
I would never use gluteny flour in my house because it goes everywhere and is impossible to get it completely out of a kitchen without a thorough scrub down.
Posted 05 December 2007 - 03:57 PM
Only if you ingest gluten. It is easy to contaminate your kitchen with gluten. If you are using flour and it gets in the air and settles on kitchen surfaces it is likely that you will contaminate your food with it. Contamination is on a microscopic level. Other's here are successful at having a kitchen that is not gluten free and I'm sure they will have some goog tips. Personally, in my house we are all gluten sensitive so I just don't allow it in the house.
can i react to baking ingredients like flour and such if i am baking for my kids????
Posted 05 December 2007 - 04:28 PM
We are mostly all gluten-free except for these few occassions. Everyone in our house eats gluten-free when we are at home. Not all have to but they do & see no difference.......plus I'm the cook so they eat what I serve.....
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