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    Scott Adams

    Cooking Tips #2 (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    • Knox un-flavored gelatin is readily available in regular grocery stores in the baking supplies area. It adds moisture and helps bind ingredients. It is a welcome addition to bread recipes with gluten-free flours.
    • Besides commercially prepared Egg Replacer, Flaxseed can be used as an egg substitution. Mixing one tablespoon ground flaxseed with two tablespoons warm water for each egg. Let it sit after adding. If you are soy tolerant, add one half teaspoon lecithin to this mixture plus one teaspoon baking powder to help the leavening process. When substituting this mixture for a regular egg, add one extra.
    • Duck eggs are often tolerated by those who have problems with chicken eggs. They can be hard to find. Look for them in Chinese markets.
    • Coconut milk is a good substitute for cow and soy milk.
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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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