Wednesday, June 1, 2011

Something for my Gluten Free friends, Enjoy!


Before Gluten Free became mainstream, I had a few folks school me on wheat and suggested I use spelt instead for easier digestion (I know it’s not gluten free).  Lately thought there are even more options for flours and more cookbooks for baking.  Check out the article below on being gluten free.

Gluten-Free Baked Goods Full of Flavor -

Picture Credit: Andrew Scrivani for The New York Times

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