GOING GLUTEN-FREE
Cookbooks and magazines that feature gluten-free recipes rely heavily on these ingredients:
Almond flour: It's versatile for grain-free baking and cooking. Find it in health-focused stores. Make your own in small batches by grinding blanched almonds with a clean coffee grinder or in a food processor. Pulse until finely ground but not until it becomes a paste.
Rice flour: It's available in white and brown versions. Look for superfine. It's in health stores, or you can sometimes find white rice flour in Asian markets.
Gluten-free pasta: It's becoming more commonly available, but brands vary widely. Try a few to see if there's one you like.
Gluten-free oats: Oats don't naturally contain gluten, but they're often cross-contaminated in growing, manufacturing or storage. Look for a brand that is certified gluten-free.
Quinoa: It's a whole grain and can be used as an alternative to couscous, which is made from wheat, or even as a form of bread crumbs. Buying pre-rinsed saves a lot of time.
Xanthan gum: It's used in many baking recipes as a binder. Look for it in health-focused stores.
CHARLOTTE OBSERVER
