How to Gluten-Free Series

I am so excited to be creating this How to Gluten-Free Series! Thanks ever so much for joining me today! Below you’ll find a list of Quick Links to all of my posts in the How to Gluten-Free Series. We kicked it off with How to Make Almost ANY Recipe Gluten-Free in 3-Simple Steps! We ended this week with How to make any SAVOURY recipe Gluten-Free in 1-Simple Step! (Cheat Sheet #2). I sure hope you’ve enjoyed it so far!

During this 1st week in this series, I’ll release 1 post/day that will help guide you along your Gluten-Free journey. In this series I’ll dive into different Gluten-Free Flours, why you need to try them, and what each flours can do for you! I’ll show you my secret (or not so secret as sharing is caring!) method to alter almost any of your favourite family recipes so that you can enjoy them again! I’ll even show you how to chose the best gluten free flour for a recipe and tell you the key ingredients to the success I found in my gluten-free kitchen! I hope to help you avoid the flops that I experienced over the years (or help renew your excitement after you’ve had yours – because truly we all flop sometimes) and share with you my favourite tips and tricks.

Let’s get this going! See you soon in your World Kitchen!

Hugs and love,

Quick Links to How to Gluten-Free Series:

REFERENCES

I have used many sources for this How to Gluten-Free Series including scientific studies and experienced chefs from all over. I will continue to add my references for all of my How to Gluten-Free Series posts here. Thank you to the scientists and many chefs who’ve provided information from their research, and on their websites for the public to access. These many sources have allowed me to gain knowledge and wisdom regarding Gluten-Free cooking over the years! I believe we are a community and would like to acknowledge these individuals with a thank you. Below is a list of references if you’d like to do any further reading or learning on this topic. I try to only use high-quality sources, including peer-reviewed studies, to ensure our content is accurate, reliable and trustworthy. Each site has so much to share!

Scientific Studies or Websites:

1. Pubmed – Peter R Shewry, Nigel G Halford, Peter S Belton, Arthur S Tatham. The structure and properties of gluten: an elastic protein from wheat grain. NLM. 2002.28;357(1418):133-42.
2. MDPI – Alcorta A, Porta A, Tárrega A, Alvarez MD, Vaquero MP. Foods for plant-based diets: challenges and innovations. Foods. 2021;10(2):293.
3. EFSA Journal – Mortensen A, Aguilar F, et al. Re‐evaluation of xanthan gum (E 415) as a food additive. EFSA Journal. 2017. e04909.
4. NCBI – Satya S. Jonnalagadda , Lisa Harnack, Rui Hai Liu, Nicola McKeown, Chris Seal, George C. Fahey. Putting the Whole Grain Puzzle Together: Health Benefits Associated with Whole Grains—Summary of American Society for Nutrition 2010 Satellite Symposium. The Journal of Nutrition. 2011. 141(5): 1011S–1022S.

Websites:

• Wikipedia
• Bob’s Red Mill
• Mayo Clinic
• From the Larder
• Celiac Disease Foundation
• Beyond Celiac
• The Gluten-Free Club
• Gluten-Intolerance Group
• Gluten-Free Palate
• King Arthur Baking
• Tasty Yummies
• Baking with the Gluten-Free Girl
• Healthline
• Ethels Baking Company
• Wheat Montana Farms & Bakery
• The Bread Kitchen
• Blessed Beyond Crazy
• She Knows
• The Heritage Cook
• The Spruce Eats
• Zest for Baking