Wednesday, October 9, 2013

Separating the Wheat From the Chaff

Which is me trying to be tactful about sorting out true suffering from hypochondria.  There are frequent fads in cooking and eating and "gluten intolerant" seems now to have taken center stage.

I must admit to a certain amount of slit-eyed skepticism when some 30+ someone starts whining about not being able to tolerate gluten.  Have they not been eating pizza crusts, rolls, cakes, pies, pasta and on and on most of their lives?  In many cases, yes they have.

If, however, you are in the very small group that really can't tolerate gluten, you have my full sympathy and trust that something can be worked out for you.

This might be the test that separates trulys from wannabes... Here is a recipe for making your own gluten-free, all-purpose flour!  This comes from Silvana Nardone, Good and Wine Digital Food Award winner:

6 cups white rice flour
3 cups tapioca flour, preferably Shiloh Farms
1 1/2 cups potato starch
2 T xanthan gum (an old food fad, by the way)
1 T salt

Whisk it all together in a large bowl, store it in an air-tight container and bake as you please for up to a year. 

No comments: