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About grannyG

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    Love cooking, crafts, and spending time with my family.
    Retired and loving every minute of it.
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  1. "Buckwheat has no relation to wheat, which makes it a safe alternative for anyone avoiding the gluten grains. In fact, like quinoa, buckwheat isn't even a grain- it's a seed related to rhubarb and sorrel. The health benefits of buckwheat are truly staggering: It's a rich source of fiber, magnesium, all eight essential amino acids, and even protein. Buckwheat also contains an antioxidant called rutin, a flavonoid that can lower the risk of developing high cholesterol and high blood pressure, as well as chiro-inositol, which drives carbohydrates into your muscles without raising insulin levels. As always...check that it hasn't been grown and processed near wheat". This information was taken from a book that I have on Gluten Free. I'm not sure if the title can be mentioned, so for now I will leave it at that...unknown. I am new for this site and I'm not sure what can be mentioned or not. I wish that these informative items could be mentioned as to it could give aid to others. Hope this information has helped. I personally do use Buckwheat, and have not had any problems.
  2. I just got finished making a Gluten Free 3 Berry Pie. Crust; 2 1/2 C. All purpose G. F. King Arthurs Flour, 2 Sticks +2 T. Real Butter, 1 t. Salt, 1 T. Ice Water, 1 T. Cider Vinegar. Mix in a Food Processor. Divide the dough in half. Wrap and place in frig for 1/2 hr. Roll out between 2 sheets of Plastic Wrap. Filling; 1 Bag of Frozen Blueberries, 1 Bag of Frozen Strawberries, 1 Bag of Raspberries. Place them together in a large bowl (still frozen). Mix 4 T. G. F. King Arthurs All Purpose Flour, Juice from 1/2 Lemon, Zest from the Whole Lemon, 1 1/2 T Corn Starch, 1 C. Sugar. Mix all together and pour into a prepared pie crust. Add some slices of Butter UNDERNEATH THE FRUIT. Then add your top crust. Bake at 375 degrees for 15 - 20 min. Then 350 degrees for 40 - 50 min. *Note, the crust will not be the same as a regular pie. It WILL be more flaky. Wrap the edges with foil to assure no burning. Enjoy! I know we sure did. Connie Burns