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    Karen Robertson
    Celiac.com 01/11/2005 - Gluten-free flours are generally used in combination with one another. There is not one stand alone gluten-free flour that you can use successfully in baked goods. Be sure to know the procedures your flour manufacturers use, cross contamination at the factory can cause diet compliance issues for the gluten intolerant.
    Arrowroot Flour can be used cup...

    Jules Shepard
    Once I perfected the art of making delicious gluten-free bread, I decided I was ready to tackle the nuances: bread pudding, stuffing and the like. Since it is that Thanksgiving time again, stuffing is on my mind, so I got to work.
    This version turned out beautifully, incorporating all the flavors I recalled from my glutinous stuffing days along with a new twist with fruits ...

    Jules Shepard
    This recipe may be prepared using a mixer and oven or in a bread machine. This loaf is light and airy, yet substantial enough to use as sandwich bread (however, if you want a denser loaf, simply add 1/4 cup dry milk powder to the dry ingredients).
    The recipe boasts the addition of flax seed meal and flax seeds which contribute a large amount of dietary fiber and other beneficial...

    Jules Shepard
    I know there has been a lot of talk lately about whether Starbucks willbegin adding gluten-free offerings to their now-forbidden gluten-filledglass cases. Time will tell if they do so, if they do it safely (thosekinds of cases are a huge source of cross-contamination), and if theydo it tastily. But I'm not going to sit idly by and wait for Starbucksto see the light. I invented my...

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